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KDfTH  CAPKW  ROOSEVELT 


THE  WHITE  HOUSE 
COOK  BOOK 


A COMPREHENSIVE  CYCLOPEDIA  OF  INFORMATION 

FOR  THE  HOME 


CONTAINING  - 


COOKING,  TOILET  AND  HOUSEHOLD  RECIPES,  MENUS,  DINNER-GIVING,  TABLE 
ETIQUETTE,  CARE  OF  THE  SICK,  HEALTH  SUGGESTIONS, 

FACTS  WORTH  KNOWING,  ETC, 


HUGO  ZIEMAN  AND  MRS.  F.  L.  GILLETTE 

STEWARD  OF  THE  WHITE  HOUSE 


THE  SAALFIELD  , PUBLISHING  COMPANY 


NEW  York 


AKRON,  OHIO 
1908 


Chicago 


COPTRTGOT,  1887,  BY  F.  U GILLETTE. 


COPYRIGHT,  1894,  BY  THE  WERNER  COMPANY. 


COPYRIGHT,  1899,  BY  THE  WERNER  COMPANY. 


MADE  Br 

THE  WERNER  COMPANY 

AKRON,  OHIO 


TO  THE 

WIVES  OF  OUR  PRESIDENTS, 

Those  Noble  Women  Who  Have  Graced  the 

WHITE  HOUSE, 

And  Whose  Names  and  Memories  are 
Dear  to  all  Americans, 

THIS  VOLUME 
Is  Affectionately  Dedicated 
By  the  Author. 


IN  presenting  to  the  public  the  '‘White  House  Cook  Book,’"  the  pub 
lishers  believe  they  can  justly  claim  that  it  more  fully  represents  the 
progress  and  present  perfection  of  the  culinary  art  than  any  previous 
work.  In  point  of  authorship,  it  stands  preeminent  Hugo  ZiemanB 
was  at  one  time  caterer  for  that  Prince  Napoleon  who  was  killed  while 
fighting  the  Zulus  in  Africa.  He  was  afterwards  steward  of  the  famous 
Hotel  Splendide  in  Paris.  Later  he  conducted  the  celebrated  Brunswick 
Cafe  in  New  York,  and  still  later  he  gave  to  the  Hotel  Eichelieu,  in  Chi 
cago,  a cuisine  which  won  the  applause  of  even  the  gourmets  of  foreign 
lands.  It  was  here  that  he  laid  the  famous  “spread”  to  which  the  chiefs 
of  the  warring  factions  of  the  Republican  Convention  sat  down  in  June^ 
1888,  and  from  which  they  arose  with  asperities  softened,  differences  bar 
monized  and  victory  organized. 

Mrs.  F.  L.  Gillette  is  no  less  proficient  and  capable,  having  made  a life- 
long and  thorough  study  of  cookery  and  housekeeping,  especially  as 
adapted  to  the  practical  wants  of  average  American  homes. 

The  book  has  been  prepared  with  great  care.  Every  recipe  has  been 
tried  and  tested,  and  can  be  relied  upon  as  one  of  the  best  of  its  kind.  It 
is  comprehensive,  filling  completely,  it  is  believed,  the  requirements  of 
housekeepers  of  all  classes.  It  embodies  several  original  and  commend' 
able  features,  among  which  may  be  mentioned  the  menus  for  the  holidays 
and  for  one  week  in  each  month  in  the  year,  thus  covering  all  varieties  of 
seasonable  foods ; the  convenient  classification  and  arrangement  of  topics  ; 
the  simplified  method  of  explanation  in  preparing  an  article,  in  the  order 
of  manipulation,  thereby  enabling  the  most  inexperienced  to  clearly  com 
prehend  it. 

The  subject  of  carving  has  been  given  a prominent  place,  not  only  be 
raiise  of  its  special  importance  in  a work  of  this  kind,  but  particularly 


hr 


PUBLISHERS^  PREFACE. 


because  it  contains  entirely  new  and  original  designs,  and  is  so  far  a de- 
parture from  the  usual  mode  of  treating  the  subject. 

Interesting  information  is  given  concerning  the  White  House;  how  its 
hospitality  is  conducted,  the  menus  served  on  special  occasions,  views  of 
the  interior,  portraits  of  aU  the  ladies  of  the  White  House,  etc. 

Convenience  has  been  studied  in  the  make-up  of  the  book.  The  t3rpe  is 
large  and  plain;  it  is  sewed  by  patent  flexible  process,  so  that  when 
opened  it  will  not  close  of  itself,  and  it  is  bound  in  enameled  cloth, 
adapted  for  use  in  the  kitchem 

Th»  PuBLISHXBa 


CONTENTS. 


★ ★ ★ 


FAOK 

Articles  Required  for  the  Kitchen,  • • ^ • t • • » « • • 560 

Biscuits,  Rolls,  Muffins,  Etc.,  >.<  ••••«•«•  e 237 

Bread,  ••«*#  ctt«e«e»T**«oc  226 

Butter  and  Cheese,  208 

Cakes,  o «..«•«  . 268 

Canned  Fruits,  417 

C/ARVINO,  7 

Catsups,  sst*(s«*4»«9A«*«e*  168 

Coffee,  Tea  and  Beverages,  *•«••••  o..*.  . 437 

Coloring  foe  Fruit,  Etc.,  423 

Confectionery,  ^ 425 

Custards,- Creams  and  Desserts,  * * • « • . . » » • • 326 

Dinner  Giving,  9 e t •••••••  « 571 

Dumplings  and  Puddings,  362 

Dyeing  or  Coloring,  . 563 

Eggs  and  Omelets,  «••••.  213 

Facts  Worth  Knowing,  • • , e t • # « , * . . . . 539 

Fillings  for  Layer  Cakes,  « « t • • » • 7 . • * . . 273 

Fish,  .99...,,«t  9t««*9««.48 

For  the  Sick,  c ...  e ,,»,•••«>«•  c 488 

French  Words  in  Cooking,  * 559 

Frosting  or  Icing,  . = ^ 270 

Health  Suggestions,  498 

! Housekeepers’  Time-Table,  517 

Ice-Cream  and  Ices,  . .«•••«•«  o » . . « 357 

Macaroni,  , . . • 206 

Management  of  State  Dinners  at  White  House,  • • . . . c . 485 

Measures  and  Weights  in  Ordinary  Use,  .........  575 

Meats,  . 103 

Menus,  456 

Miscellaneous^  * «#•••••  559 

<v> 


CONTENTS. 


»l  CONTENTS. 

' PAQB 

Miscellaneous  Recipes,  518 

Modes  of  Feying,  . , 

Mutton  and  Lamb,  , , , 130 

Pastey,  Pies  and  Tarts,  - r 303 

Pickles,  - 0 ‘ ^ 171 

Pork,  138 

Poultry  and  Game,  ^ 78 

Preserves,  Jellies,  Etc.,  . * ^ , 403 

Salads,  . t . 161 

Sandwiches,  c = . . . c , . . , , . ^ , . . . . 224  - 

Sauces  AND  Dressing,  , ? , . , , . , * » * . . . . 149 

Sauces  for  Pudding,  sr,  397 

Shell  Fish,  , * = ® 64 

Small  Points  on  Table  Etiquette^  567 

Soups,  or...  : »'.a.«..«.«*o2i 

Soups  Without  Meats,  , 41 

Special  Menus,  = c ....  c . 481 

T^OAST,  -i  z j 0 • 'tee  3..  r 263 

Toilet  Recipes  and  Items,  <,  t ^ ^ . . . . . . 549 

Varieties  of  Seasonable  Food-  , , . . . . . . . , . , 451 

Vegetables,  182 


FRANCES  FOLSOM  CLEVELAND 


WHITE  HOUSE  COOK  BOOK 

■k  :ar  ★ 

CARVING 

CARVING  IS  one  important  acquisition  in  the  routine  of  daily  liv- 
ing, and  ail  should  try  to  attain  a knowledge  or  ability  to  do  it 
well,  and  withal  gracefully. 

When  carving  use  a chair  slightly  higher  than  the  ordinary 
size,  as  it  gives  a better  purchase  on  the  meat,  and  appears  more  graceful 
than  when  standing,  as  is  often  quite  necessary  when  carving  a turkey,  or 
a very  large  joint.  More  depends  on  skill  than  strength.  The  platter 
should  be  placed  opposite,  and  sufficiently  near  to  give  perfect  command 
of  the  article  to  be  carved,  the  knife  of  medium  size,  sharp  with  a keen 
edge.  Commence  by  cutting  the  slices  thin,  laying  them  carefully  to  one 
side  of  the  platter,  then  afterwards  placing  the  desired  amount  on  each 
guest’s  plate,  to  be  served  in  turn  by  the  servant. 

In  carving  fish,  care  should  be  taken  to  help  it  in  perfect  flakes;  for  if 
these  are  broken  the  beauty  of  the  fish  is  lost.  The  carver  should  acquaint 
himself  with  the  choicest  parts  and  morsels;  and  to  give  each  guest  an 
equal  share  of  those  tidbits  should  be  his  maxim.  Steel  knives  and  forks 
should  on  no  account  be  used  in  helping  fish,  as  these  are  are  liable  to 
impart  a very  disagreeable  flavor.  A fish-trowel  of  silver  or  plated  silver 
is  the  proper  article  to  use. 

Gravies  should  be  sent  to  the  table  very  hot,  and  in  helping  one  to 
gravy  or  melted  butter,  place  it  on  a vacant  side  of  the  plate,  not  'pour  it 
over  their  meat,  fish  or  fowl,  that  they  may  use  only  as  much  as  they  like. 
When  serving  fowls,  or  meats,  accompanied  with  stuffing,  the  guests 
should  be  asked  if  they  would  have  a portion,  as  it  is  not  every  one  to 
whom  the  flavor  of  stuffing  is  agreeable;  in  filling  their  plates,  avoid  heap- 
ing one  thing  upon  another,  as  it  makes  a bad  appearance. 

A word  about  the  care  of  carving  knives:  a fine  steel  knife  should  noe 
eome  in  contact  with  intense  heat,  because  it  destroys  its  temper,  and 

0> 


8 


BEEF. 


therefore  impairs  its  cutting  qualities.  Table  carving  knives  should  not 
be  used  in  the  kitchen,  either  around  the  stove,  or  for  cutting  bread,  meats, 
vegetables,  etc.;  a fine  whetstone  should  be  kept  for  sharpening,  and  the 
knife  cleaned  carefully  to  avoid  dulling  its  edge,  all  of  which  is  quite 
essential  to  successful  carving. 


EIND’QTJABTEB. 

No.  1.  Used  for  choice  roasts,  the  porter-house  and  sirloin  steaks. 

No.  2.  Rump,  used  for  steaks,  stews  and  corned  beef. 

No.  3.  Aitch-bone,  used  for  boiling-pieces,  stews  and  pot  roasts. 

No.  4.  Buttock  or  round,  used  for  steaks,  pot  roasts,  beef  a la  mode;  also  a 
prime  boiling-piece. 

No.  5.  Mouse-round,  used  for  boiling  and  stewing. 

No.  6.  Shin  or  leg,  used  for  soups,  hashes,  etc. 

No.  7.  Thick  fiank,  cut  with  under  fat,  is  a prime  boiling-piece,  good  for 
stews  and  corned  beef,  pressed  beef. 

No.  8.  Veiny  piece,  used  for  corned  beef,  dried  beef. 

No.  9.  Thin  fiank,  used  for  corned  beef  and  boiling-pieces. 

FOBE-QUABTEB. 

No.  10.  Five  ribs  called  the  fore-rib.  This  is  considered  the  primest  piece 
for  roasting;  also  makes  the  finest  steaks. 

No.  11.  Four  ribs,  called  the  middle  ribs,  used  for  roasting. 

Nq.  12.  Chuck  ribs,  used  for  second  quality  of  roasts  and  steaks. 


JSJSJE^^ 


f 


No.  13.  Brisket,  used  for  corned  beef,  stews,  soups  and  spiced  beef. 

No.  14.  Shoulder-piece,  used  for  stews,  soups,  pot-roasts,  mince-meat  and 
hashes.  . 

Nos.  15,  16.  Neck,  clod  or  sticking-piece,  used  for  stocks,  gravies,  soups, 
mince-pie  meat,  hashes,  bologna  sausages,  etc. 

No.  17.  Shin  or  shank,  used  mostly  for  soups  and  stewing. 

No.  18.  Cheek. 

The  following  is  a classification  of  the  qualities  of  meat,  according  to 
the  several  joints  of  beef,  when  cut  up. 

First  Class, — Includes  the  sirloin  with  the  kidney  suet  (1),  the  rump 
steak  piece  (2),  the  fore-rib  (11). 

Second  Class, — The  buttock  or  round  (4),  the  thick  fiank  (7),  the  middle 
ribs  (11). 

Third  Class, — The  aitch-bone  (3),  the  mouse-round  (5),  the  thin  flank 
(8,  9),  the  chuck  (12),  the  shoulder-piece  (14),  the  brisket  (13). 

Fourth  Class, — The  clod,  neck  and  sticking-piece  (15, 16). 

Fifth  Class, — Shin  or  shank  (17). 


¥MAL. 


HIND-aXTARTEE. 

No.  1.  Loin,  the  choicest  cuts  used  for  roasts  and  chops. 

No.  2.  Fillet,  used  for  roasts  and  cutlets. 

No.  3.  Loin,  chump-end  used  for  roasts  and  chops. 

Noc  4.  The  hind-knuckle  or  hock,  used  for  stews,  pot-pies,  meat-pies. 

FOEE-QUAETEK. 

No.  5.  Neck,  best  end  used,  for  roasts,  stews  and  chops. 

No.  6.  Breast,  best  end  used  for  roasting,  stews  and  chopSo 
No.  7.  Blade-bone,  used  for  pot-roasts  and  baked  c'ishedc 
No.  8.  Fore-knuckle,  used  for  soups  and  stews. 

No.  9.  Breast,  brisket-end  used  for  baking,  stews  and  pot-pies. 

No.  10.  Neck,  scrag-end  used  for  stews,  broth,  meat-pies,  etc 

In  cutting  up  veal,  generally,  the  hind-quarter  is  divided  into  Ioh. 
and  leg,  and  the  fore-quarter  into  breast,  neck  and  shoulder. 

The  Several  Parts  of  a Moderately-sized,  Well-fed  Calf  about  eight  weekt^ 
old,  are  nearly  of  the  following  weights: — Loin  and  chump,  18  lbs.;  fiOet 
124  lbs.;  hind-knuckle,  54  lbs.;  shoulder,  11  lbs.;  neck,  11  lbs.;  breast,  9 lbs  , 
and  fore-knuckle,  5 lbs.,  making  a total  of  144  lbs.  weight. 


wTj^Ton, 


No.  1.  Leg,  used  for  roasts  and  for  boiling. 

No.  2.  Shoulder,  used  for  baked  dishes  and  roasts* 

No.  3.  Loin,  best  end  used  for  roasts,  chops. 

No.  4.  Loin,  chump-end  used  for  roasts  and  chops* 

No.  5.  Back,  or  rib  chops,  used  for  French  chops,  rib  chops,  either  for  fry- 
ing or  broiling;  also  used  for  choice  stews. 

No.  6.  Breast,  used  for  roast,  baked  dishes,  stews,  chops* 

No.  7.  Neck  or  scrag-end,  used  for  cutlets,  stews  and  meat-pies. 

Note. — A saddle  of  mutton  or  double  loin  is  two  loins  cut  off  before  the 
carcass  is  split  open  down  the  back.  French  chops  are  a small  rib  chop, 
the  end  of  the  bone  trimmed  off  and  the  meat  and  fat  cut  away  from  the 
thin  end,  leaving  the  round  piece  of  meat  attached  to  the  larger  end, 
which  leaves  the  small  rib-bone  bare.  Very  tender  and  sweet. 

Mutton  is  prime  when  cut  from  a carcass  which  has  been  fed  out  of 
doors,  and  allowed  to  run  upon  the  hillside;  they  are  best  when  about 
three  years  old.  The  fat  will  then  be  abundant,  white  and  hard,  the  hesh 
luicy  and  firm,  and  of  a clear  red  color. 

For  mutton  roasts,  choose  the  shoulder,  the  saddle,  or  the  loin  or 
launch.  The  leg  should  be  boiled.  Almost  any  part  will  do  for  broth. 

Lamb  born  in  the  middle  of  the  winter,  reared  under  shelter,  and  fed  in 
a great  measure  upon  milk,  then  killed  in  the  spring,  is  considered  a great 
delicacy,  though  iamb  is  good  at  a year  old.  Like  all  young  animals,  lamb 
ought  to  be  thoroughly  cooked,  or  it  is  most  unwholesome. 


POBXL 


No.  1.  Leg,  used  for  smoked  hams,  roasts  and  corned  pork. 

No.  2.  Hind-loin,  used  for  roasts,  chops  and  baked  dishes. 

No.  3.  Fore-loin  or  ribs,  used  for  roasts,  baked  dishes  or  chops. 

No.  4.  Spare-rib,  used  for  roasts,  chops,  stews. 

No.  5.  Shoulder,  used  for  smoked  shoulder,  roasts  and  corned  pork, 

No.  6,  Brisket  and  flank,  used  for  pickling  in  salt  and  smoked  bacon. 

The  cheek  is  used  for  pickling  in  salt,  also  the  shank  or  shin.  The  feet 
are  usually  used  for  souse  and  jelly. 

For  family  use,  the  leg  is  the  most  economical,  that  is  when  fresh,  and 
the  loin  the  richest.  The  best  pork  is  from  carcasses  weighing  from  fifty 
to  about  one  hundred  and  twenty-five  pounds.  Pork  is  a white  and  close 
meat,  and  it  is  almost  impossible  to  over-roast  or  cook  it  too  much;  when 
underdone  it  is  exceedingly  unwholesome. 


xTBinsoN. 


and  stuffed,  then 


The  ribs  cut  close 
and  making  into 


No.  1.  Shoulder,  used  for  roasting;  it  may 
afterwards  baked  or  roasted. 

No.  2.  Fore-loin,  used  for  roasts  and  steaks. 

NOc  3,  Haunch  or  loin,  used  for  roasts,  steaks,  stews. 

may  be  used  for  soups.  Good  for  pickling 
smoked  venison. 

No.  4.  Breast,  used  for  baking  dishes,  stewing. 

NOc  5.  Scrag  or  neck,  used  for  soups. 

The  choice  of  venison  should  be  judged  by  the  fat,  which,  when  the 
venison  is  young,  should  be  thick,  clear  and  ch)se,  and  the  meat  a very 
dark  red.  The  flesh  of  a female  deer  about  four  years  old,  is  the  sweetest 
and  best  of  venison. 

Buck  venison,  which  is  in  season  from  June  to  the  end  of  September,  is 
finer  than  doe  venison,  which  is  in  season  from  October  to  December. 
Neither  should  be  dressed  at  any  other  time  of  year,  and  no  meat  requinw 
io  maoh  care  as  venison  in  killing,  preserving  and  dressing. 


VENISON 


SIRLOIN  OF  BEEF. 


U 


SIRLOIN  OF  BEEF. 

This  choice  roasting-piece  should  be  cut  with  one  good  firm  stroke 
from  end  to  end  of  the  joint,  at  the  upper  part,  in  thin,  long,  even  slices  in 
the  direction  of  the  line  from  1 to  2,  cutting  across  the  grain,  serving  each 
guest  with  some  of  the  fat  with  the  lean;  this  may  be  done  by  cutting  a 
small,  thin  slice  from  underneath  the  bone  from  5 to  6,  through  the  ten- 
derloin. 

Another  way  of  carving  this  piece,  and  which  will  be  of  great  assist' 
ance  in  doing  it  well,  is  to  insert  the  knife  just  above  the  bone  at  the  bot- 
tom, and  run  sharply  along,  dividing  the  meat  from  the  bone  at  the 
bottom  and  end,  thus  leaving  it  perfectly  flat;  then  carve  in  long,  thin 
slices  the  usual  way.  When  the  bone  has  been  removed  and  the  sirloin 
rolled  before  it  is  cooked,  it  is  laid  upon  the  platter  on  one  end,  and  an 
even,  thin  slice  is  carved  across  the  grain  of  the  upper  surface. 

Roast  ribs  should  be  carved  in  thin,  even  slices  from  the  thick  end 
towards  the  thin  in  the  same  manner  as  the  sirloin;  this  can  be  more 
easily  and  cleanly  done  if  the  carving  knife  is  first  run  along  between  the 
meat  and  the  end  and  rib-bones,  thus  leaving  it  free  from  bone  to  be  cut 
into  slices. 

Tongue,  — To  carve  this  it  should  be  cut  crosswise,  the  middle  being 
the  best;  cut  in  very  thin  slices,  thereby  improving  its  delicacy,  making  it 
more  tempting;  as  is  the  case  of  all  well-carved  meats.  The  root  of  the 

tongue  is  usually  left  on  the  platter. 


BltEAST  OF  VEAL. 


I'H- 


This  piece  is  quite  similar  to  a fore-quarter  of  lamb  after  the  shoulder 
has  been  taken  off.  A breast  of  veal  consists  of  two  parts,  the  rib-bones  ^ 
and  the  gristly  brisket.  These  parts  may  be  separated  by  sharply  passing 
the  carving  knife  in  the  direction  of  the  line  from  1 to  2;  and  when  they 
are  entirely  divided,  the  rib-bones  should  be  carved  in  the  direction  of  the 
line  from  5 to  6,  and  the  brisket  can  be  helped  by  cutting  slices  from 
S to  4. 

The  carver  should  ask  the  guests  whether  they  have  a preference  for 
the  brisket  or  ribs;  and  if  there  be  a sweetbread  served  with  the  dish,  as  is 
frequently  with  this  roast  of  veal,  each  person  should  receive  a piece. 

Though  veal  and  lamb  contain  less  nutrition  than  beef  and  mutton,  in 
proportion  to  their  weight,  they  are  often  preferred  to  these  latter  meats 
on  account  of  their  delicacy  of  texture  and  flavor.  A whole  breast  of  veal 
weighs  from  nine  to  twelve  pounds. 


BREAST  OF  VEAL. 


A FILLET  OF  VEAL. 


A FILLET  OF  VEAL. 

A FILLET  of  veal  is  one  of  the  prime  roasts  of  veal;  it  is  taken  from  the 
leg  above  the  knuckle;  a piece  weighing  from  ten  to  twelve  pounds  is  a 
good  size  and  requires  about  four  hours  for  roasting.  Before  roasting,  it  is 
dressed  with  a force  meat  or  stufBng  placed  in  the  cavity  from  where  the 
bone  was  taken  out  and  the  flap  tightly  secured  together  with  skewers; 
many  bind  it  together  with  tape. 

To  carve  it,  cut  in  even  thin  slices  off  from  the  whole  of  the  upper  part 
or  top,  in  the  same  manner  as  from  a rolled  roast  of  beef,  as  in  the  direc- 
tion of  the  figs.  1 and  2;  this  gives  the  person  served  some  of  the  dress- 
ing with  each  slice  of  meat. 

Veal  is  very  unwholesome  unless  it  is  cooked  thoroughly,  and  when 
roasted  should  be  of  a rich  brown  color.  Bacon,  fried  pork,  sausage-balls, 
with  greens,  are  among  the  accompaniments  of  roasted  veal,  also  a cut 
lemouo 


jsrjscjs:  of  vfal. 


NECK  OF  VEALe 

The  best  end  of  a neck  of  veal  makes  a very  good  roasting-piece;  it, 
however,  is  composed  of  bone  and  ribs  that  make  it  quite  difficult  to  carve, 
unless  it  is  done  properly.  To  attempt  to  carve  each  chop  and -serve  it, 
you  would  net  only  place  too  large  a piece  upon  the  plate  of  the  person  you 
intend  to  serve,  but  you  would  waste  much  time,  and  should  the  vertebrae 
have  not  been  removed  by  the  butcher,  you  would  be  compelled  to  exer- 
cise such  a degree  of  strength  that  would  make  one’s  appearance  very 
ungraceful,  and  possibly,  too,  throwing  gravy  over  your  neighbor  sitting 
next  to  you.  The  correct  way  to  carve  this  roast  is  to  cut  diagonally  from 
fig.  1 to  2,  and  help  in  slices  of  moderate  thickness;  then  it  may  be  cut 
from  3 to  4,  in  order  to  separate  the  small  bones;  divide  and  serve  them, 
having  first  inquired  if  they  are  desired. 

This  joint  is  usually  sent  to  the  table  accompanied  by  bacon,  ham, 
tongue,  or  pickled  pork,  on  a separate -dish  and  with  a cut  lemon  on  a 
plate.  There  are  also  a number  of  sauces  that  are  suitable  with  this  roast. 


m 


W MUTTOJS- 


LEG  OF  MUTTON. 

The  best  mutton,  and  that  from  which  most  nourishment  is  obtained, 
IS  that  of  sheep  from  three  to  six  years  old,  and  which  have  been  fed  on 
dry,  sweet  pastures;  then  mutton  is  in  it^  p^inUj  the  flesh  being  firm,  juicy, 
dark  colored  and  full  of  the  richest  gravy.  When  mutton  is  two  years 
old,  the  meat  is  flabby,  pale  and  savorless. 

In  carving  a roasted  leg,  the  best  slices  are  found  by  cutting  quite 
down  to  the  bone,  in  the  direction  from  1 to  2,  and  slices  may  be  taken 
from  either  side. 

Some  very  good  cuts  are  taken  from  the  broad  end  from  5 to  6,  and  the 
fat  on  this  ridge  is  very  much  liked  by  many.  The  cramp-bone  is  a deli- 
cacy, and  is  obtained  by  cutting  down  to  the  bone  at  4,  and  running  the 
knife  under  it  in  a semicircular  direction  to  3.  The  nearer  the  knuckle 
the  drier  the  meat,  but  the  under  side  contains  the  most  finely  grained 
meat,  from  which  slices  may  be  cut  lengthwise.  When  sent  to  the  table 
a frill  of  paper  around  the  knuckle  will  improve  its  appearance. 


F0BE-qWABT.E.H  OF  LAMB. 


m 


The  first  cut  to  be  made  in  carving  a fore-quarter  of  lamb  is  to  sepa- 
rate the  shoulder  from  the  breast  and  ribs;  this  is  done  by  passing  a sharp 
carving  knife  lightly  around  the  dotted  line  as  shown  by  the  figs.  3,  4,  and 
5,  so  as  to  cut  through  the  skin,  and  then,  by  raising  with  a little  force  the 
shoulder,  into  which  the  fork  should  be  firmly  fixed,  it  will  easily  separate 
with  just  a little  more  cutting  with  the  knife;  care  should  be  taken  not  to 
cut  away  too  much  of  the  meat  from  the  breast  when  dividing  the  shoul- 
der from  it,  as  that  would  mar  its  appearance.  The  shoulder  may  be 
placed  upon  a separate  dish  for  convenience.  The  next  process  is  to 
divide  the  ribs  from  the  brisket  by  cutting  through  the  meat  in  the  line 
from  1 to  2;  then  the  ribs  may  be  carved  in  the  direction  of  the  line 
6 to  7,  and  the  brisket  from  8 to  9.  The  carver  should  always  ascertain 
whether  the  guest  prefers  ribs,  brisket,  or  a piece  of  the  shoulder. 


20 


RAM. 


The  carver  in  cutting  a’ ham  must  be  guided  according  as  he  desires  to 
practice  economy  or  have  at  once  fine  slices  out  of  the  prime  part. 
Under  the  first  supposition  he  ^will  commence  at  the  knuckle  end,  and  cut 
off  thin  slices  towards  the  thick  and  upper  part  of  the  ham. 

To  reach  the  choicer  portion  of  the  ham,  the  knife,  which  must  be  very 
sharp  and  thin,  should  be  carried  quite  down  to  the  bone  through  the 
thick  fat  in  the  direction  of  the  line  from  1 to  2.  The  slices  should  be 
even  and  thin  cutting  both  lean  and  fat  together,  always  cutting  down  to 
the  bone.  Some  cut  a circular  hole  in  the  middle  of  a ham  gradually  en- 
larging it  outwardly.  Then  again  many  carve  a ham  by  first  cutting 
from  1 to  2 then  across  the  other  way  from  3 to  4.  Eemove  the  skin 
after  the  ham  is  cooked  and  send  to  the  table  with  dots  of  dry  pepper  or 
dry  mustard  on  the  top,  a tuft  of  fringed  paper  twisted  about  the  knuckle 
and  plenty  of  fresh  parsley  around  the  dish.  This  will  always  insure  an 
inviting  appearance. 

Boast  Pig,  The  modern  way  of  serving  a pig  is  not  to  send  it  to  the 
table  whole,  but  have  it  carved  partially  by  the  cook,  first,  by  dividing  the 
shoulder  from  the  body;  then  the  leg  in  the  same  manner,  also  separating 
the  ribs  into  convenient  portions.  The  head  may  be  divided  and  placed 
on  the  same  platter.  To  be  served  as  hot  as  possible. 

A Spare  Rib  of  Pork  is  carved  by  cutting  slices  from  the  fleshy  part 
after  which  the  bones  should  be  disjointed  and  separated. 

A leg  of  pork  may  be  carved  in  the  same  manner  as  a ham. 


HAWNCH  OF  YFNIHON. 


2i 


HAUNCH  OF  VENISON. 


A HAUNCH  of  venison  is  the  joint,  and  is  carved  very  similar  to 

almost  any  roasted  or  boiled  leg.  It  should  be  first  cut  crosswise  down  to 
the  bone  following  the  line  from  1 to  2 then  turn  the  platter  with  the 
knuckle  farthest  from  you  put  in  the  point  of  the  knife,  and  cut  down  as 
near  as  you  can  in  the  directions  shown  by  the  dotted  lines  from  3 to  4 
then  there  can  be  taken  out  as  many  slices  as  is  required  on  the  right  and 
left  of  this.  Slices  of  venison  should  be  cut  thin,  and  gravy  given  with 
them,  but  as  there  is  a special  sauce  made  with  red  wine  and  currant  jelly 
to  accompany  this  meat,  do  not  serve  gravy  before  asking  the  guest  if  he 
pleases  to  have  any. 

The  fat  of  this  meat  is  like  mutton,  apt  to  cool  soon,  and  become  hard 
and  disagreeable  to  the  palate.  It  should  therefore,  be  served  always  on 
warm  plates,  and  the  platter  kept  over  a hot- water  dish,  or  spirit  lamp. 
Many  cooks  dish  it  up  with  a white  paper  frill  pinned  around  the  knuckle 
bone. 

A haunch  of  mutton  is  carved  the  same  as  a haunch  of  venison. 


TURKEY. 

A TURKEY  having  been  relieved  from  strings  and  skewers  used  in  truss 
mg  should  be  placed  on  the  table  with  the  head  or  neck  at  the  carver^s 
right  hand.  An  expert  carver  places  the  fork  in  the  turkey,  and  does  not 
remove  it  until  the  whole  is  divided.  First  insert  the  fork  firmly  in  the 
lower  part  of  the  breast,  just  forward  of  fig.  2,  then  sever  the  legs  and 
wings  on  both  sides,  if  the  whole  is  to  be  carved,  cutting  neatly  through 
the  joint  next  to  the  body,  letting  these  parts  lie  on  the  platter.  Next, 
cut  downward  from  the  breast  from  2 to  8,  as  many  even  slices  of  the 
white  meat  as  may  be  desired,  placing  the  pieces  neatly  on  one  side  of  the 
platter.  Now  un joint  the  legs  and  wings  at  the  middle  joint,  which  car; 
be  done  very  skillfully  by  a little  practice.  Make  an  opening  into  the 
cavity  of  the  turkey  for  dipping  out  the  inside  dressing,  by  cutting  a piece 
.from  the  rear  part  1,  1,  called  the  apron.  Consult  the  tastes  of  the  guests 
as  to  which  part  is  preferred ; if  no  choice  is  expressed,  serve  a portion  of 
both  light  and  dark  meat.  One  of  the  most  delicate  parts  of  the  turkey 
are  two  little  muscles,  lying  in  small  dish-like  cavities  on  each  side  of  the 
back,  a little  behind  the  leg  attachments  ; the  next  most  delicate  meat 
fills  the  cavities  in  the  neck  bone,  and  next  to  this,  that  on  the  second 
joints.  The  lower  part  of  the  leg  (or  drumstick,  as  it  is  called)  being 
hard,  tough  and  stringy,  is  rarely  ever  helped  to  any  one,  but  allowed  to 
remam  on  the  dish. 


IDA  SAXTON  MCKINLEY. 


% 


T mOiSE  — FO  WLS,  23 


ROAST  GOOSE. 


To  CARVE  a goose,  first  begin  by  separating  the  leg  from  the  body,  by 
putting  the  fork  into  the  small  end  of  the  limb,  pressing  it  closely  to  the 
body,  then  passing  the  knife  under  at  2,  and  turning  the  leg  back  as  you 
cut  through  the  joint.  To  take  off  the  wing,  insert  the  fork  in  the  small 
end  of  the  pinion,  and  press  it  close  to  the  body;  put  the  knife  in  at  fig. 
1,  and  divide  the  joint.  When  the  legs  and  wings  are  off,  the  breast  may 
be  carved  in  long,  even  slices  as  represented  in  lines  from  1 to  2.  The 
back  and  lower  side  bones,  as  well  as  the  two  lower  side  bones  by  the 
wing,  may  be  cut  off;  but  the  best  pieces  of  the  goose  are  the  breast  and 
thighs,  after  being  separated  from  the  drumsticks.  Serve  a little  of  the 
dressing  from  the  inside,  by  making  a circular  slice  in  the  apron  at  fig.  3. 
A goose  should  never  be  over  a year  old;  a tough  goose  is  very  difficult  to 
carve,  and  certainly  most  difficult  to  eat. 

I 

FOWLS. 

First  insert  the  knife  between  the  leg  and  the  body,  and  cut  to  the 
bone;  then  turn  the  leg  back  with  the  fork,  and  if  the  fowl  is  tender  the 
joint  will  give  away  easily.  The  wing  is  broken  off  the  same  way,  only 
dividing  the  joint  with  the  knife,  in  the  direction  from  1 to  2.  The  four 
quarters  having  been  removed  in  this  way,  take  of  the  merry-thought  and 
the  neck-bones;  these  last  are  to  be  removed  by  putting  the'  knife  in  at 
figs.  BfandU,  pressing  it  hard,  when  they  will  break  off  from  the  part  that 
sticks  to  the  breast.  To  separate  the  breast  from  the  body  of  the  fowl, 
cut  through  the  tender  ribs  close  to  the  breast  quite  down  to  the  tail. 
Now  turn  the  fowl  over,  back  upwards,  put  the  knife  into  the  bone  mid- 
way between  the  neck  and  the  rump  and  on  raising  the  lower  end  it  will 
separate  readily.  Turn  now  the  rump  from  you,  and  take  off  very  neatly 
the  two  side  bones,  and  the  fowl  is  carved.  In  separating  the  thigh  from 
the  drumstick,  the  knife  must  be  inserted  exactly  at  the  joint,  for  if  not 
accurately  hit,  some  difficulty  will  be  experienced  to  get  them  apart;  this 
is  easily  acquired  by  practice:  There  is  no  difference  in  carving  roast  and 


24 


ROAST  DUCK  ^PARTRIDGES. 


boiled  fowls  if  full  grown ; but  in  very  young  fowls  the  breast  is  usually 
served  whole ; the  wings  and  breast  are  considered  ttie  best  parts,  but  in 
young  'ones  the  legs  are  the  most  juicy.  In  the  case  of  a capon  or  large 
fowl,  slices  may  be  cut  off  at  the  breast,  the  same  as  carving  a pheasant. 


ROAST  DUCK 


A YOUNG  duckling  may  be  carved  in  the  same  manner  as  a fowl,  the 
legs  and  wings  being  taken  off  first  on  either  side.  When  the  duck  is  full^ 
size,  carve  it  like  a goose ; first  cutting  it  in  slices  from  the  breast,  begin- 
ning close  to  the  wing  and  proceeding  upward  towards  the  breast  bone,  as 
is  represented  by  the  lines  1 to  2.  An  opening  may  be  made  by  cutting 
out  a circular  slice,  as  shown  by  the  dotted  lines  at  number  3. 

Some  are  fond  of  the  feet,  and  when  dressing  the  duck,  these  should  be 
neatly  skinned  and  never  removed.  Wild  duck  is  highly  esteemed  by  epi- 
cures ; it  is  trussed  like  a tame  duck,  and  carved  in  the  same  manner,  the 
breast  being  the  choicest  part. 

PARTRIDGES. 

Partridges  are  generally  cleaned  and  trussed  the  same  way  as  a pheas- 
ant, but  the  custom  of  cooking  them  with  the  heads  on  is  going  into  dis- 
use somewhat.  The  usual  way  of  carving  them  is  similar  to  a pigeon, 
dividing  it  into  two  equal  parts.  Another  method  is  to  cut  it  into  three 
pieces,  by  severing  a wing  and  leg  on  either  side  from  the  body,  by  follow- 
ing the  lines  1 to  2,  thus  making  two  servings  of  those  parts,  leaving  the 
breast  for  a third  plate.  The  third  method  is  to  thrust  back  the  body 
from  the  legs,  and  cut  through  the  middle  of  the  breast,  thus  making  four 
portions  that  may  be  served.  Grouse  and  prairie-chicken  are  carved  from 
the  breast  when  they  are  large,  and  quartered  or  halved  when  of  medium 
size. 


PSEASAJSrrS^PIGEmiS.  25 


PHEASANT. 


Place  your  fork  firmly  in  the  centre  of  the  breast  of  this  large  game 
bird  and  cut  deep  slices  to  the  bone  at  figs.  1 and  2;  then  take  off  the  leg 
in  the  line  from  3 and  4,  and  the  wing  3 and  5,  severing  both  sides  the 
same.  In  taking  off  the  wings,  be  careful  not  to  cut  too  near  the  neck;  if 
you  do  you  will  hit  upon  the  neck-bone,  from  which  the  wing  must  be  sepa- 
rated. Pass  the  knife  through  the  line  6,  and  under  the  merry-thought 
towards  the  neck,  which  will  detach  it.  Cut  the  other  parts  as  in  a fowl. 
The  breast,  wings  and  merry -thought  of  a pheasant  are  the  most  highly 
prized,  although  the  legs  are  considered  very  finely  flavored.  Pheasants 
are  frequently  roasted  with  the  head  left  on;  in  that  case,  when  dressing 
them,  bring  the  head  round  under  the  wing,  and  fix  it  on  the  point  of  a 
skewer. 

PIGEONS. 

A VERY  good  way  of  carving  these  birds  is  to  insert  the  knife  at  fig.  1, 
and  cut  both  ways  to  2 and  3,  when  each  portion  may  be  divided  into  two 
pieces,  then  served.  Pigeons,  if  not  too  large,  may  be  cut  in  halves,  either 
across  or  down  the  middle,  cutting  them  into  two  equal  parts;  if  young 
and  small  they  may  be  served  entirely  whole. 

Tame  pigeons  should  be  cooked  as  soon  as  possible  after  they  are  killed, 
as  they  very  quickly  lose  their  flavor.  Wild  pigeons,  on  the  contrary, 
should  hang  a day  or  two  in  a cool  place  before  they  are  dressed.  Oranges 
cut  into  halves  are  used  as  a garnish  for  dishes  of  small  birds,  such  as 
pigeons,  quail,  woodcock,  squabs,  snipe,  etc.  These  small  birds  are  either 
served  whole  or  split  down  the  back,  making  two  servings. 


26  MACKEREL -^BOILED  SALMOK 


MACKEREL. 


The  mackerel  is  one  of  the  most  beautiful  of  fish,  being  known  by  its 
silvery  whiteness.  It  sometimes  attains  to  the  length  of  twenty  inches, 
but  usually,  when  fully  grown,  is  about  fourteen  or  sixteen  inches  long, 
and  about  two  pounds  in  weight.  To  carve  a baked  mackerel,  first  remove 
the  head  and  tail  by  cutting  downward  at  1 and  2;  then  split  them  down 
the  back,  so  as  to  serve  each  person  a part  of  each  side  piece.  The  roe 
should  be  divided  in  small  pieces  and  served  with  each  piece  of  fish. 
Other  whole  fish  may  be  carved  in  the  same  manner.  The  fish  is  laid  upon 
a little  sauce  or  folded  napkin,  on  a hot  dish,  and  garnished  with  parsleyo 

BOILED  SALMON. 

This  fish  is  seldom  sent  to  the  table  whole,  being  too  large  for  any 
ordinary  sized  family;  the  middle  cut  is  considered  the  choicest  to  boil 
To  carve  it,  first  run  the  knife  down  and  along  the  upper  side  of  the  fish 
from  1 to  2,  then  again  on  the  lower  side  from  3 to  4.  Serve  the  thick 
part,  cutting  it  lengthwise  in  slices  in  the  direction  of  the  line  from  1 to  2, 
and  the  thin  part  breadthwise,  or  in  the  direction  from  5 to  6.  A slice  of 
the  thick  with  one  of  the  thin,  where  lies  the  fat,  should  be  served  to  each 
guest.  Care  should  be  taken  when  carving  not  to  break  the  flakes  of  the 
fish,  as  that  impairs  its  appearance.  The  flesh  of  the  salmon  is  rich  and 
delicious  in  flavor.  Salmon  is  in  season  from  the  first  of  February  to  the 
end  of  August 


SOUPS. 


it  -k 

CONSOMME,  or  Stock,  forms  the  basis  of  all!  meat  sonps,  and  also  of  al! 

principal  sauceso  It  is,  therefore,  essential  to  the  success  of 
these  culinary  operations  to  know  the  most  complete  and  eco 
nomical  method  of  extracting  from  a certain  quantity  of  meat 
the  best  possible  stock  or  broth.  Fresh,  uncooked  beef  makes  the  best 
stock,  with  the  addition  of  cracked  bones,  as  the  glutinous  matter  con- 
tained in  them  renders  it  important  that  they  should  be  boiled  with  the 
meat,  which  adds  to  the  strength  and  thickness  of  the  soup.  They  are 
composed  of  an  earthy  substance — to  which  they  owe  their  solidity — of 
gelatine,  and  a fatty  fluid,  something  like  marrow.  Two  ounces  of  themi 
contain  as  much  gelatine  as  one  pound  of  meat;  but  in  them,  this  is  so 
encased  in  the  earthy  substance,  that  boiling  water  can  dissolve  only  the 
surface  of  the  whole  bones,  but  by  breaking  them  they  can  be  dissolved 
more.  When  tnere  is  an  abundance  of  it,  it  causes  the  stock,  when 
cold,  to  become  a jelly,  The  flesh  of  old  animals  contains  more  flavor 
than  the  flesh  of  young  ones.  Brown  meats  contain  more  flavor  than 
white. 

Mutton  is  too  strong  in  flavor  for  good  stock,  while  veal,  although  quite 
glutinous,  furnishes  very  little  nutriment. 

Some  cooks  use  meat  that  has  once  been  cooked;  this  renders  little 
nourishment  and  destroys  the  flavor.  It  might  answer  for  ready  soup,  but 
for  stock  to  keep  it  is  not  as  good,  unless  it  should  be  roasted  meats. 
Those  contain  higher  fragrant  properties;  so  by  putting  the  remains  of 
coast  meats  in  the  stock -pot  you  obtain  a better  flavor. 

The  shin  bone  is  generally ' used,  but  the  neck  or  “sticking»piece,”  as 
the  butchers  call  it,  contains  more  of  the  substance  that  you  want  tc 
extract,  makes  a stronger  and  more  nutritious  soup,  than  any  other  part 
the  anlmaJL  for  soup  shoald  always  be  put  on  to  cook  in  coid 


so  tups. 


water,  in  a covered  pot,  and  allowed  to  simmer  slowly  for  several  hours,  iti 
order  that  the  essence  of  the  meat  may  be  drawn  out  thoroughly,  and 
should  be  carefully  skimmed  to  prevent  it  from  becoming  turbid,  never 
allowed  to  boil  fast  at  any  time,  and  if  more  water  is  needed,  use  boiling 
water  from  the  tea-kettle;  cold  or  lukewarm  water  spoils  the  flavor. 
Never  salt  it  before  the  meat  is  tender  (as  that  hardens  and  toughens  the 
meat),  especially  if  the  meat  is  to  be  eaten.  Take  off  every  particle  of 
scum  as  it  rises,  and  before  the  vegetables  are  put  in. 

Allow  a little  less  than  a quart  of  water  to  a pound  of  meat  and  bone, 
and  a teaspoonful  of  salt.  When  done,  strain  through  a colander.  If  for 
clear  soups,  strain  again  through  a hair  sieve,  or  fold  a clean  towel  in  a 
colander  set  over  an  earthen  bowl,  or  any  dish  large  enough  to  hold  the 
stock.  As  stated  before,  stock  is  not  as  good  when  made  entirely  from 
cooked  meats,  but  in  a family  where  it  requires  a large  joint  roasted  every- 
day, the  bones  and  bits  and  under-done  pieces  of  beef,  or  the  bony  struc- 
ture of  turkey  or  chicken  that  has  been  left  from  carving,  bones  of  roasted 
poultry,  these  all  assist  in  imparting  a rich  dark  color  to  soup,  and  would 
be  sufficient,  if  stewed  as  above,  to  furnish  a family,  without  buying  fresh 
meat  for  the  purpose;  still,  with  the  addition  of  a little  fresh  meat  it 
would  be  more  nutritious.  In  cold  weather  you  can  gather  them  up  for 
several  days  and  put  them  to  cook  in  cold  water,  and  when  done,  strain, 
and  put  aside  until  needed. 

Soup  will  be  as  good  the  second  day  as  the  first  if  heated  to  the  boiling 
point.  It  should  never  be  left  in  the  pot,  but  should  be  turned  into  a dish 
or  shallow  pan,  and  set  aside  to  get  cold.  Never  cover  it  up,  as  that  will 
cause  it  to  turn  sour  very  quickly. 

Before  heating  a second  time,  remove  all  the  fat  from  the  top.  If  this 
be  melted  in,  the  flavor  of  the  soup  will  certainly  be  spoiled. 

Thickened  soups  require  nearly  double  the  seasoning  used  for  thin 
soups  or  broth. 

Coloring  is  used  in  some  brown  soups,  the  chief  of  which  is  brown 
burnt  sugar,  which  is  known  as  caramel  by  French  cooks. 

Pounded  spinach  leaves  give  a fine  green  color  to  soup.  Parsley,  or 
the  green  leaves  of  celery,  put  in  soup,  will  serve  instead  of  spinach. 

Pound  a large  handful  of  spinach  in  a mortar,  then  tie  it  in  a cloth, 
and  wring  out  all  the  juice  ; put  this  in  the  soup  you  wish  to  color  green 
five  minutes  before  taking  it  up. 

Mock  turtle,  and  sometimes  veal  and  lamb  soups,  should  be  this 
color. 


SOUPS. 


Okras  gives  a green  color  to  soup. 

To  color  soup  red,  skin  six  red  tomato^  j,  squeeze  out  the  seeds,  and  put 
them  into  the  soup  with  the  other  vegetables — or  take  the  juice  only,  as 
directed  for  spinach. 

For  white  soups,  which  are  of  veal,  lamb  or  chicken,  mone  but  white 
vegetables  are  used ; rice,  pearl  barley,  vermicelli,  or  macaroni,  for  thick- 
ening. 

Grated  carrot  gives  a fine  amber  color  to  soup ; it  must  be  put  in  as 
soon  as  the  soup  is  free  from  scum. 

Hotel  and  private-house  stock  is  quite  different. 

Hotels  use  meat  in  such  large  quantities  that  there  is  always  more  or 
less  trimmings  and  bones  of  meat  to  add  to  fresh  meats  ; that  makes  very 
strong  stock,  which  they  use  in  most  all  soups  and  gravies  and  other  made 
dishes. 

The  meat  from  which  soup  has  been  made  is  good  to  serve  cold  thus : 
Take  out  all  the  bones,  season  with  pepper  and  salt,  and  catsup,  if  liked, 
then  chop  it  small,  tie  it  in  a cloth,  and  lay  it  between  two  plates,  with  a 
weight  on  the  upper  one ; slice  it  thin  for  luncheon  or  supper ; or  make 
sandwiches  of  it ; or  make  a hash  for  breakfast ; or  make  it  into  balls, 
with  the  addition  of  a little  wheat  flour  and  an  egg,  and  serve  them  fried 
in  fat,  or  boil  in  the  soup. 

An  agreeable  flavor  is  sometimes  imparted  to  soup  by  sticking  some 
cloves  into  the  meat  used  for  making  stock ; a few  slices  of  onions  fried 
very  brown  in  butter  are  nice ; also  flour  browned  by  simply  putting  it 
into  a saucepan  over  the  fire  and  stirring  it  constantly  until  it  is  a dark 
brown. 

Clear  soups  must  be  perfectly  transparent,  and  thickened  soups  about 
the  consistence  of  cream.  When  soups  and  gravies  are  kept  from  day  to 
day  in  hot  weather,  they  should  be  warmed  up  everyday,  and  put  into 
fresh-scalded  pans  or  tureens,  and  placed  in  a cool  cellar.  In  temperate 
weather,  every  other  day  may  be  sufficient. 

HERBS  AND  VEGETABLES  USED  IN  SOUPSo 

Of  vegetables  the  principal  ones  are  carrots,  tomatoes,  asparagus,  green 
peas,  okra,  macaroni,  green  corn,  beans,  rice,  vermicelli,  Scotch  barley, 
pearl  barley,  wheat  flour,  mushroom  or  mushroom  c.atsup.  parsnips,  beet- 
root, turnips,  leeks,  garlic,  shallots  and  onions;  sliced  onions  fried  with 

Gutter  and  flour  until  they  are  then  robbed  through  u sieve 

% 


JSOUPJS. 


ao 

excellent  to  heighten  the  color  and  flavor  of  brown  sauces  and  soups.  The 
herbs  usually  used  in  soups  are  parsley,  common  thyme,  summer  savory, 
knotted  marjoram,  and  other  seasonings,  such  as  bay-leaves,  tarragon,  all- 
spice, cinnamon,  nutmeg,  cloves,  mace,  black  and  white  pepper,  red  pep- 
per, lemon  peel  and  juice,  orange  peel  and  juice.  The  latter  imparts  a 
finer  flavor  and  the  acid  much  milder.  These  materials,  with  wine,  and 
the  various  catsups,  combined  in  various  proportions,  are,  with  other 
ingredients,  made  into  almost  an  endless  variety  of  excellent  soups  and 
gravies.  Soups  that  are  intended  for  the  principal  part  of  a meal  certainly 
ought  not  to  be  flavored  like  sauces,  which  are  only  intended  to  give  relish 
to  some  particular  dish. 

STOCK. 

Six  pounds  of  shin  of  beef,  or  six  pounds  of  knuckle  of  veal;  any 
bones,  trimmings  of  poultry,  or  fresh  meat;  one-quarter  pound  of  lean  bacon 
or  ham,  two  ounces  of  butter,  two  large  onions,  each  stuck  with  cloves; 
one  turnip,  three  carrots,  one  head  of  celery,  two  ounces  of  salt,  one-half 
teaspoonful  of  whole  pepper,  one  large  blade  of  mace,  one  bunch  of  savory 
herbs  except  sage,  four  quarts  and  one-half-pint  of  cold  water. 

Cut  up  the  meat  and  bacon,  or  ham,  into  pieces  of  about  three  inches 
square;  break  the  bones  into  small  pieces,  rub  the  butter  on  the  bottom  of 
the  stewpan;  put  in  one-half  a pint  of  water,  the  broken  bones,  then  meat 
and  all  other  ingredients.  Cover  the  stewpan,  and  place  it  on  a sharp  fire, 
occasionally  stirring  its  contents.  When  the  bottom  of  the  pan  becomes 
covered  with  a pale,  jelly-like  substance,  add  the  four  quarts  of  cold  water, 
and  simmer  very  gently  for  five  or  six  hours.  As  we  have  said  before,  do 
not  let  it  boil  quickly.  When  nearly  cooked,  throw  in  a tablespoonful  of 
salt  to  assist  the  scum  to  rise.  Eemove  every  particle  of  scum  whilst  it  is 
doing,  and  strain  it  through  a fine  hair  sieve;  when  cool  remove  all  grease. 
This  stock  will  keep  for  many  days  in  cold  weather. 

Stock  is  the  basis  of  many  of  the  soups  afterwards  mentioned,  and  this 
will  be  found  quite  strong  enough  for  ordinary  purposes.  Keep  it  in  small 
jars,  in  a cool  place.  It  makes  a good  gravy  for  hash  meats;  one  table- 
spoonful of  it  is  sufficient  to  impart  a fine  flavor  to  a dish  of  macaroni  and 
various  other  dishes.  Good  soups  of  various  kinds  are  made  from  it  at 
short  notice;  slice  off  a portion  of  the  jelly,  add  water,  and  whatever  vege- 
tables and  thickening  preferred.  It  is  best  to  partly  cook  the  vegetables 
before  adding  to  the  stock,  as  much  boiling  injures  the  flavoring  of  the 
soup.  Season  and  boil  a few  moments  and  serve  hot, 


SOUPS, 


8) 


WHITE  STOCK 

' WnriMfl  stock  is  used  in  the  preparation  of  white  soups,  and  is  made  by 
boiling  six  pounds  of  a knuckle  of  veal,  cut  up  in  small  pieces,  poultry 
trimmings,  and  four  slices  of  lean  ham.  Proceed  according  to  directions 

given  in  Stock,  on  opposite  page. 

TO  CLARIFY  STOCK. 

Place  the  stock  in  a clean  saucepan,  set  it  over  a brisk  fire.  When 
boiling,  add  the  white  of  one  egg  to  each  quart  of  stock,  preceding  as  fol- 
lows: beat  the  whites  of  the  eggs  up  well  in  a little  water;  then  add  a lit- 
tle hot  stock;  beat  to  a froth,  and  pour  gradually  into  the  pot;  then  beat 
the  whole  hard  and  long;  allow  it  to  boil  up  once,  and  immediately  re- 
move and  strain  through  a thin  flannel  cloth. 

BEEF  SOUP. 

Select  a small  shin  of  beef  of  moderate  size,  crack  the  bone  in  small 
pieces,  wash  and  place  it  in  a kettle  to  boil,  with  flve  or  six  quarts  of  cold 
- water.  Let  it  boil  about  two  hours,  or  until  it  begins  to  get  tender,  then 
reason  it  with  a tablespoonful  of  salt,  and  a teaspoonful  of  pepper;  boil  it 
one  hour  longer,  then  add  to  it  one  carrot,  two  turnips,  two  tablespoonfuls 
of  rice  or  pearl  barley,  one  head  of  celery,  and  a teaspoonful  of  summer 
savory  powdered  fine;  the  vegetables  to  be  minced  up  in  small  pieces  like 
dice.  After  these  ingredients  have  boiled  a quarter  of  an  hour,  put  in  two 
potatoes  cut  up  in  small  pieces;  let  it  boil  half  an  hour  longer;  take  the 
meat  from  the  soup,  and  if  intended  to  be  served  with  it,  take  out  the 
bones  and  lay  it  closely  and  neatly  on  a dish,  and  garnish  with  sprigs  of 
parsley. 

Serve  made  mustard  and  catsup  with  it.  It  is  very  nice  pressed  and 
eaten  cold  with  mustard  and  vinegar,  or  catsup.  Four  hours  are  required 
for  making  this  soup.  Should  any  remain  over  the  first  day,  it  may  be 
heated,  with  the  addition  of  a little  boiling  water,  and  served  again.  Some 
fancy  a glass  of  brown  sherry  added  just  before  being  served.  Serve  very 
hot. 

VEAL  SOUP.  (ExceUent.) 

Put  a knuckle  of  veal  into  three  quarts  of  cold  w^ter,  with  a small 
quantity  of  salt,  and  one  small  tablespoonful  of  uncooked  rice.  Boil 
slowly,  hardly  above  simmering,  four  hours,  when  the  liquor  should  be 
reduced  to  half  the  usual  quantity;  remove  from  the  fire.  Into  the  tureen 
put  the  josk  of  one  egg,  and  stir  well  into  it  a teaeupful  of  cream,  or,  in 
3 


82 


SOUPS. 


hot  weather,  new  milk;  add  a piece  of  butter  the  size  of  a hickory  nut;  on 
this  strain  the  soup,  boiling  hot,  stirring  all  the  time.  Just  at  the  last, 
beat  it  well  for  a minute. 

SCOTCH  MUTTON  BROTH. 

Six  pounds  neck  of  mutton,  three  quarts  water,  five  carrots,  five  tur- 
nips, two  onions,  four  tablespoonfuls  barley,  a little  salt.  Soak  mutton  in 
water  for  an  hour,  cut  off  scrag,  and  put  it  in  stewpan  with  three  quarts 
of  water.  As  soon  as  it  boils,  skim  well,  and  then  simmer  for  one  and 
one-half  hours.  Cut  best  end  of  mutton  into  cutlets,  dividing  it  with  two 
bones  in  each ; take  off  nearly  all  fat  before  you  put  it  into  broth ; skim 
the  moment  the  meat  boils,  and  every  ten  minutes  afterwards ; add  car- 
rots, turnips  and  onions,  all  cut  into  two  or  three  pieces,  then  put  them 
into  soup  soon  enough  to  be  thoroughly  done  ; stir  in  barley ; add  salt  to 
taste ; let  all  stew  together  for  three  and  one-half  hours ; about  one-half 
hour  before  sending  it  to  table,  put  in  little  chopped  parsley  and  serve. 

Cut  the  meat  off  the  scrag  into  small  pieces,  and  send  it  to  table  in  the 
tureen  with  the  soup.  The  other  half  of  the  mutton  should  be  served  on 
a separate  dish,  with  whole  turnips  boiled  and  laid  round  it.  Many  per= 
sons  are  fond  of  mutton  that  has  been  boiled  in  soup. 

Y ou  may  thicken  the  soup  with  rice  or  barley  that  has  first  been  soaked 
in  cold  water,  or  with  green  peas,  or  with  young  corn,  cut  down  from  the 
cob,  or  with  tomatoes,  scalded,  peeled  and  cut  into  pieces. 

GAME  SOUP. 

Two  GROUSE  or  partridges,  or,  if  you  have  neither,  use  a pair  of  rabbits  ; 
half  a pound  of  lean  ham  ; two  medium-sized  onions  ; one  pound  of  lean 
beef  ; fried  bread  ; butter  for  frying  ; pepper,  salt,  and  two  stalks  of  white 
celery  cut  into  inch  lengths  ; three  quarts  of  water. 

Joint  your  game  neatly ; cut  the  ham  and  onions  into  small  pieces,  and 
fry  all  in  butter  to  a light  brown.  Put  into  a soup-pot  with  the  beef,  cut 
into  strips,  and  a little  pepper.  Pour  on  the  water  ; heat  slowly,  and  stew 
gently  two  hours.  Take  out  the  pieces  of  bird,  and  cover  in  a bowl ; cook 
the  soup  an  hour  longer ; strain  ; cool ; drop  in  the  celery,  and  simmer  ten 
minutes.  Pour  upon  fried  bread  in  the  tureen. 

Venison  soup  made  the  same,  with  the  addition  of  a tablespoonful  of 
brown  flour  wet  into  a paste  with  cold  water,  adding  a tablespoonful  of 
catsup,  Worcestershire,  or  other  pungent  sauce,  and  a glass  of  Madeira  or 
brown  sherry. 


SOUPS.  8» 

CONSOMME  SOUP. 

Take  good  strong  stock  (see  pages  27  and  30),  remove  all  fat  from  the 
surface,  and  for  each  quart  of  the  stock  allow  the  white  and  shell  of  one 
egg  and  a tablespoonful  of  water,  well  whipped  together.  Pour  this  mix« 
ture  into  a saucepan  containing  the  stock;  place  it  over  the  firp  and  heat 
the  contents  gradually,  stirring  often  to  prevent  the  egg  from  sticking  to 
the  bottom  of  the  saucepan.  Allow  it  to  boil  gently  until  the  stock  looks 
perfectly  clear  under  the  egg,  which  will  rise  and  float  upon  the  surface  in 
the  form  of  a thick  white  scum.  Now  remove  it  and  pour  it  into  a folded 
towel  laid  in  a colander  set  over  an  earthen  bowl,  allowing  it  to  run 
through  without  moving  or  squeezing  it.  Season  with  more  salt  if  needed, 
and  quickly  serve  very  hot.  This  should  be  a clear  amber  colur. 

JULIENNE  SOUP. 

Cut  carrotfe  and  turnips  into  quarter-inch  pieces  the  shape  of  dice;  also 
celery  into  thin  slices.  Cover  them  with  boiling  water;  add  a teaspoonful 
of  salt,  half  a teaspoonful  pepper,  and  cook  until  soft.  In  another  sauce- 
pan  have  two  quarts  of  boiling  stock  (see  pages  27  and  30),  to  which  add 
the  cooked  vegetables,  the  water  and  more  seasoning  if  necessary.  Serve 
hot.  • 

In  the  spring  and  summer  season  use  asparagus,  peas  and  string  beans 
— aJ]  cut  into  small  uniform  thickness. 

CREAM  OF  SPINACH. 

Pick,  wash  and  boil  enough  spinach  to  measure  a pint,  when  cooked, 
chopped  and  pounded  into  a soft  paste.  Put  it  into  a stewpan  with  four 
ounces  of  fresh  butter,  a little  grated  nutmeg,  a teaspoonful  of  salt.  Cook 
and  stir  it  about  ten  minutes.  Add  to  this  two  quarts  of  strong  stock  (see 
pages  27  and  30);  let  boil  up,  then  rub  it  through  a strainer.  Set  it  over 
the  Are  again,  and,  when  on  the  point  of  boiling,  mix  with  it  a tablespoon- 
fuJ  of  butter,  and  a teaspoonful  of  granulated  sugar. 

CHICKEN  CREAM  SOUP. 

An  old  chicken  for  soup  is  much  the  best.  Cut  it  up  into  quarters,  put 
it  into  a soup  kettle  with  half  a pound  of  corned  ham,  and  an  onion;  add 
four  quarts  of  cold  water.  Bring  slowly  to  a gentle  boil,  and  keep  this  up 
until  the  Jquid  has  diminished  one-third,  and  the  meat  drops  from  the 
bones:  then  add  half  a cup  of  rice.  Season  with  salt,  pepper  and  a bunch 
of  chopped  parsley. 


84 


SOUPS. 


Cook  slowly  until  the  rice  is  tender,  then  the  meat  should  be  taken  out. 
Now  stir  in  two  cups  of  [rich  milk  thickened  with  a little  flour.  The 
chicken  could  be  fried  in  a spoonful  of  butter  and  a gravy  made,  reserving 
some  of  the  white  part  of  the  meat,  chopping  it  and  adding  it  to  the  soup. 

PLAIN  ECONOMICAL  SOUP. 

Take  a cold  roast-beef  bone,  pieces  of  beefsteak,  the  rack  of  a cold 
turkey  or  chicken.  Put  them  into  a pot  with  three  or  four  quarts  of 
water,  two  carrots,  three  turnips,  one  onion,  a few  cloves,  pepper  and  salt. 
Boil  the  whole  gently  four  hours;  then  strain  it  through  a colander,  mash- 
ing the  vegetables  so  that  they  will  all  pass  through.  Skim  off  the  fat, 
and  return  the  soup  to  the  pot.  Mix  one  tablespoonful  of  flour  with  two 
of  water,  stir  it  into  the  soup  and  boil  the  whole  ten  minutes.  Serve  this 
soup  with  sippits  of  toast. 

Sippits  are  bits  of  dry  toast  cut  into  a triangular  form. 

A seasonable  dish  about  the  holidays. 

OX-TAIL  SOUP. 

Two  ox-tails,  two  slices  of  ham,  one  ounce  of  butter,  two  carrots,  two 
turnips,  three  onions,  one  leek,  one  head  of  celery,  one  bunch  of  savory 
herbs,  pepper,  a tablespoonful  of  salt,  two  tablespoonfuls  of  catsup,  one- 
half  glass  of  port  wine,  three  quarts  of  water. 

Cut  up  the  tails,  separating  them  at  the  joints;  wash  them,  and  put 
them  in  a stewpan  with  the  butter.  Cut  the  vegetables  in  slices  and  add 
them  with  the  herbs.  Put  in  one-half  pint  of  water,  and  stir  it  over  a 
quick  fire  till  the  juices  are  drawn.  Fill  up  the  stewpan  with  water,  and, 
when  boiling,  add  the  salt.  Skim  well,  and  simmer  very  gently  for  four 
hours,  or  until  the  tails  are  tender.  Take  them  out,  skim  and  strain  the 
soup,  thicken  with  flour,  and  flavor  with  the  catsup  and  port  wine.  Put 
back  the  tails,  simmer  for  five  minutes  and  serve. 

Another  way  to  make  an  appetizing  ox-tail  soup.  You  should  begin 
to  make  it  the  day  before  you  wish  to  eat  the  soup.  Take  two  tails,  wash 
clean,  and  put  in  a kettle  with  nearly  a gallon  of  cold  water;  add  a small 
handful  of  salt;  when  the  meat  is  well  cooked,  take  out  the  bones.  Let 
this  stand  in  a cool  room,  covered,  and  next  day,  about  an  hour  and  a half 
before  dinner,  skim  off  the  crust  or  cake  of  fat  which  has  risen  to  the  top. 
Add  a little  onion,  carrot,  or  any  vegetables  you  choose,  chopping  them 
fine  first;  summer, savory  may  also  be  added. 


jSOUjP^. 


35 


CORN  SOUP. 

Cut  the  corn  from  the  cob,  and  boil  the  cobs  in  water  for  at  least  an 
hour,  then  add  the  grains,  and  boil  until  they  are  thoroughly  done;  put 
one  dozen  ears  of  corn  to  a gallon  of  water,  which  will  be  reduced  to  three 
quarts  by  the  time  the  soup  is  done;  then  pour  on  a pint  of  new  milk,  two 
well-beaten  eggs,  salt  and  pepper  to  your  taste;  continue  the  boiling  a 
while  longer,  and  stir  in,  to  season  and  thicken  it  a little,  a tablespoonful 
of  good  butter  rubbed  up  with  two  tablespoonfuls  of  flour.  Corn  soup 
may  also  be  made  nicely  with  water  in  which  a pair  of  grown  fowls  have 
been  boiled  or  parboiled,  instead  of  having  plain  water  for  the  founda- 
tion. 

SPLIT  PEA  SOUP.  No.  1. 

Wash  well  a pint  of  split  peas  and  cover  them  well  with  cold  water, 
adding  a third  of  a teaspoonful  of  soda;  let  them  remain  in  it  over 
night  to  swell.  In  the  morning  put  them  in  a kettle  with  a close  fit- 
ting cover.  Pour  over  them  three  quarts  of  cold  water,  adding  half  a 
pound  of  lean  ham  or  bacon  cut  into  slices  or  pieces;  also  a tea- 
spoonful of  salt  and  a little  pepper,  and  some  celery  chopped  fine. 
When  the  soup  begins  to  boil,  skim  the  froth  from  the  surface.  Cook 
slowly  from  three  to  four  hours,  stirring  occasionally  till  the  peas  are 
all  dissolved,  adding  a little  more  boiling  water  to  keep  up  the  quan- 
tity as  it  boils  away.  Strain  through  a colander,  and  leave  out  the  meat. 
It  should  be  quite  thick.  Serve  with  small  squares  of  toasted  bread, 
cut  up  and  added.  If  not  rich  enough,  add  a small  piece  of  butter. 

CREAM  OF  ASPARAGUS. 

. For  making  two  quarts  of  soup,  use  two  bundles  of  fresh  asparagus. 
Cut  the  tops  from  one  of  the  bunches  and  cook  them  twenty  minutes 
in  salted  water  enough  to  cover  them.  Cook  the  remainder  of  the  aspar- 
agus about  twenty  minutes  in  a quart  of  stock  or  water.  Cut  an  onion 
into  thin  slices  and  fry  in  three  tablespoonfuls  of  butter  ten  minutes, 
being  careful  not  to  scorch  it;  then  add  the  asparagus  that  has  been 
boiled  in  the  stock;  cook  this  five  minutes,  stirring  constantly;  then  add 
three  tablespoonfuls  of  dissolved  flour;  cook  five  minutes  longer.  Turn 
this  mixture  into  the  boiling  stock  and  boil  twenty  minutes.  Rub  through 
a sieve;  add  the  milk  and  cream  and  the  asparagus  heads.  If  water  is 
used  in  place  of  stock,  use  all  cream. 


SOUI^S. 


GEEEN  PEA  SOUP. 

Wash  a small  quarter  of  lamb  in  cold  water,  and  put  it  into  a 
soup-pot  with  six  quarts  of  cold  water;  add  to  it  two  tablespoonfuls 
of  salt,  and  set  it  over  a moderate  fire — let  it  boil  gently  for  two 
hours,  then  skim  it  clear;  add  a quart  of  shelled  peas,  and  a teaspoon- 
ful of  pepper;  cover  it,  and  let  it  boil  for, half  an  hour;  then  having 
scraped  the  skins  from  a quart  of  small  young  potatoes,  add  them 
to  the  soup;  cover  the  pot  and  let  it  boil  for  half  an  hour  longer; 
work  quarter  of  a pound  of  butter  and  a dessert-spoonful  of  flour  to- 
gether, and  add  them  to  the  soup  ten  or  twelve  minutes  before  taking 
it  off  the  fire. 

Serve  the  meat  on  a disn  with  parsley  sauce  over  it,  and  the  soup  in 
a tureen. 

DRIED  BEAN  SOUR 

Put  two  quarts  of  dried  white  beans  to  soak  the  night  before  you 
make  the  soup,  which  should  be  put  on  as  early  in  the  day  as  possible. 

Take  two  pounds  of  the  lean  of  fresh  beef — the  course  pieces  will 
do.  Cut  them  up  and  put  them  into  your  soup-pot  with  the  bones 
belonging  to  them  (which  should  be  broken  in  pieces),  and  a pound 
of  lean  bacon,  cut  very  small.  If  you  have  the  remains  of  a piece  of  beef 
that  has  been  roasted  the  day  before,  and  so  much  under-done  that  the 
juices  remain  in  it,  you  may  put  it  into  the  pot  and  its  bones  along 
with  it.  Season  the  meat  with  pepper  only,  and  pour  on  it  six  quarts 
of  water.  As  soon  as  it  boils,  take  off  the  scum,  and  put  in  the  beans 
(having  first  drained  them)  and  a head  of  celery  cut  small,  or  a table- 
spoonful of  pounded  celery  seed.  Boil  it  slowly  till  the  meat  is  done  to 
shreds,  and  the  beans  all  dissolved.  Then  strain  it  through  a colander 
into  the  tureen,  and  put  into  it  small  squares  of  toasted  bread  with  the 
crust  cut  off. 

TURTLE  SOUP  FROM  BEANS. 

Soak  over  night  one  quart  of  black  beans;  next  day  boil  them  in 
the  proper  quantity  of  water,  say  a gallon,  then  dip  the  beans  out  of 
the  pot  and  strain  them  through  a colander.  Then  return  the  flour  of 
the  beans,  thus  pressed,  into  the  pot  in  which  they  were  boiled.  Tie  up 
in  a thin  cloth  some  thyme,  a teaspoonful  of  summer  savory  and  pars- 
ley, and  let  it  boil  in  the  mixture.  Add  a tablespoonful  of  cold  butter, 
salt  and  pepper.  Have  ready  four  hard-boiled  yolks  of  eggs  quartered, 


SOUPS. 


8*3 


and  a few  force  meat  balls;  add  this  to  the  soup  with  a sliced  lemon, 
and  half  a glass  of  wine  just  before  serving  the  soup. 

This  approaches  so  near  in  flavor  to  the  real  turtle  soup  that  few 
are  able  to  distinguish  the  difference. 

PHILADELPHIA  PEPPER  POT. 

Put  two  pounds  of  tripe  and  four  calves’  feet  into  the  soup-pot  and 
cover  them  with  cold  water ; add  a red  pepper,  and  boil  closely  until  the 
calves’  feet  are  boiled  very  tender;  take  out  the  meat,  skim  the  liquid, 
stir  it,  cut  the  tripe  into  small  pieces,  and  put  it  back  into  the  liquid; 
if  there  is  not  enough  liquid,  add  boiling  water;  add  half  a teaspoonful 
of  sweet  marjoram,  sweet  basil,  and  thyme,  two  sliced  onions,  sliced 
potatoes,  salt.  When  the  vegetables  have  boiled  until  almost  tender, 
add  a piece  of  butter  rolled  in  flour,  drop  in  some  egg  balls,  and  boil 
fifteen  minutes  more.  Take  up  and  serve  hot. 

saUIRREL  SOUP. 

Wash  and  quarter  three  or  four  good  sized  squirrels;  put  them  on, 
with  a small  tablespoonful  of  salt,  directly  after  breakfast,  in  a gallon 
of  cold  water.  Cover  the  pot  close,  and  set  it  on  the  back  part  of  the  stove 
to  simmer  gently,  not  boil.  Add  vegetables  just  the  same  as  you  do  in  case 
of  other  meat  soups  in  the  summer  season,  but  especially  good  will  you 
find  corn,  Irish  potatoes,  tomatoes  and  Lima  beans.  Strain  the  soup 
through  a coarse  colander  when  the  meat  has  boiled  to  shreds,  so  as  to  get 
rid  of  the  squirrels’  troublesome  little  bones.  Then  return  to  the  pot,  and 
after  boiling  a while  longer,  thicken  with  a piece  of  butter  rubbed  in  flour. 
Celery  and  parsley  leaves  chopped  up  are  also  considered  an  improvement 
by  many.  Toast  two  slices  of  bread,  cut  them  into  dice  one-half  inch 
square,  fry  them  in  butter,  put  them  into  the  bottom  of  your  tureen,  and 
then  pour  the  soup  boiling  hot  upon  them.  Very  good 

TOMATO  SOUP.  No.  1. 

Place  in  a kettle  four  pounds  of  beef.  Pour  over  it  one  gallon  of  cold 
water.  Let  the  meat  and  water  boil  slowly  for  three  hours,  or  until 
the  liquid  is  reduced  to  about  one-half.  Remove  the  meat  and  put  into 
the  broth  a quart  of  tomatoes,  and  one  chopped  onion ; salt  and  pepper  to 
taste.  A teaspoonful  of  flour  should  be  dissolved  and  stirred  in,  then 


88 


SOUPS. 


allowed  to  boil  half  an  hour  longer.  Strain  and  serve  hot.  Canned  toma- 
toes in  place  of  fresh  ones  may  be  used. 

TOMATO  SOUP.  No.  2. 

f 

Place  over  the  fire  a quart  of  peeled  tomatoes,  stew  them  soft  with  a 
pinch  of  soda.  Strain  it  so  that  no  seeds  remain,  set  it  over  the  fire 
again,  and  add  a quart  of  hot  boiled  milk  ; season  with  salt  and  pepper,  a 
piece  of  butter  the  size  of  an  egg,  add  three  tablespoonfuls  of  rolled  cracker, 
and  serve  hot.  Canned  tomatoes  may  be  used  in  place  of  fresh  ones. 

TOMATO  SOUP.  No.  3. 

Peel  two  quarts  of  tomatoes,  boil  them  in  a saucepan  with  an  onion, 
and  other  soup  vegetables ; strain  and  add  a level  tablespoonful  of  fiour 
dissolved  in  a third  of  a cup  of  melted  butter ; add  pepper  and  salt.  Serve 
very  hot  over  little  squares  of  bread  fried  brown  and  crisp  in  butter. 

An  excellent  addition  to  a cold  meat  lunch, 

MULLAGATAWNY  SOUP.  (As  made  in  India.) 

Cut  four  onions,  one  carrot,  two  turnips,  and  one  head  of  celery  into 
three  quarts  of  liquor,  in  which  one  or  two  fowls  have  been  boiled; 
keep  it  over  a brisk  fire  till  it  boils,  then  place  it  on  a corner  of  the  fire, 
and  let  it  simmer  twenty  minutes ; add  one  tablespoonful  of  currie  pow« 
der,  and  one  tablespoonful  of  flour ; mix  the  whole  well  together,  and  let 
it  boil  three  minutes ; pass  it  through  a colander ; serve  with  pieces  of 
roast  chicken  in  it ; add  boiled  rice  in  a separate  dish.  It  must  be  of  good 
yellow  color,  and  not  too  thick.  If  you  find  it  too  thick,  add  a little  boiP 
ing  water  and  a teaspoonful  of  sugar.  Half  veal  and  half  chicken  answers 
as  well. 

A dish  of  rice,  to  be  served  separately  with  this  soup,  must  be  thus  pre- 
pared: put  three  pints  of  water  in  a saucepan  and  one  tablespoonful  of 
salt;  let  this  boil.  Wash  well,  in  three  waters,  half  a pound  of  rice;  strain 
it,  and  put  it  into  the  boiling  water  in  saucepan.  After  it  has  come  to  the 
boil  — which  it  will  do  in  about  two  minutes — let  it  boil  twenty  minutes; 
strain  it  through  a colander,  and  pour  over  it  two  quarts  of  cold  water. 
This  will  separate  the  grains  of  rice.  Put  it  back  in  the  saucepan,  and 
place  it  near  the  fire  until  hot  enough  to  send  to  the  table.  This  is  also 
the  proper  way  to  boil  rice  for  curries.  If  these  directions  are  strictly  car- 
ried out  every  grain  of  the  rice  will  separate,  and  be  thoroughly  cooked. 


THE  WHITE  HOUSE  KITCHE*S» 


SOUP  8. 


BQ 


MOCK  TURTLE  SOUP,  OF  CALFS  HEAD. 

Scald  a well-cleansed  calf^s  head,  remove  the  brain,  tie  it  up  in  a cloth, 
and  boil  an  hour,  or  until  the  meat  will  easily  slip  from  the  bone;  take 
out,  save  the  broth;  cut  it  in  small  square  pieces,  and  throw  them  into 
cold  water;  when  cool,  put  it  in  a stewpan,  and  cover  with  some  of  the 
broth;  let  it  boil  until  quite  tender,  and  set  aside. 

In  another  stewpan  melt  some  butter,  and  in  it  put  a quarter  of  a 
pound  of  lean  ham,  cut  small,  with  fine  herbs  to  taste;  also  parsley  and  one 
onion;  add  about  a pint  of  the  broth;  let  it  simmer  for  two  hours,  and  then 
dredge  in  a small  quantity  of  flour;  now  add  the  remainder  of  the  broth, 
and  a quarter  bottle  of  Madeira  or  sherry;  let  all  stew  quietly  for  ten 
minutes  and  rub  it  through  a medium  sieve;  add  the  calfs  head,  season 
with  a very  little  cayenne  pepper,  a little  salt,  the  juice  of  one  lemon, 
and,  if  desired,  a quarter  teaspoonful  pounded  mace  and  a dessert-spoon 
sugar. 

Having  previously  prepared  force  meat  balls,  add  them  to  the  soup,  and 
five  minutes  after  serve  hot. 


GREEN  TURTLE  SOUP. 

One  turtle,  two  onions,  a bunch  of  sweet  herbs,  juice  of  one  lemon,  five 
quarts  of  water,  a glass  of  Madeira. 

After  removing  the  entrails,  cut  up  the  coarser  parts  of  the  turtle  meat 
and  bones.  Add  four  quarts  of  water,  and  stew  four  hours  with  the  herbs, 
onions,  pepper  and  salt.  Stew  very  slowly,  do  not  let  it  cease  boiling 
during  this  time.  At  the  end  of  four  hours  strain  the  soup,  and  add  the 
finer  parts  of  the  turtle  and  the  green  fat,  which  has  been  simmered 
one  hour  in  two  quarts  of  water.  Thicken  with  brown  flour;  return  to  the 
soup-pot,  and  simmer  gently  for  an  hour  longer.  If  there  are  eggs  in  the 
turtle,  boil  them  in  a separate  vessel  for  four  hours,  and  throw  into  the 
soup  before  taking  up.  If  not,  put  in  force  meat  balls;  then  the  juice  of 
the  lemon,  and  the  wine;  beat  up  at  once  and  pour  out. 

Some  cooks  add  the  finer  meat  before  straining,  boiling  all  together 
five  hours;  then  strain,  thicken  and  put  in  the  green  fat,  cut  into  lumps 
an  inch  long.  This  makes  a handsomer  soup  than  if  the  meat  is  left  in. 

Green  turtle  can  now  be  purchased  preserved  in  air-tight  cans. 

Force  Meat  Balls  for  the  Above, — Six  tablespoonfuls  of  turtle  meat 
chopped  very  fine.  Rub  to  a paste,  with  the  yolk  of  two  hard-boiled 
eggs,  a tablespoonful  of  butter,  and,  if  convenient,  a little  oyster  liquor^ 


40 


sours. 


Season  with  cayenne,  mace,  half  a teaspoonful  of  white  sugar  and  a 
pinch  of  salt.  Bind  all  with  a well-beaten  egg;  shape  into  small  balls;  dip 
in  egg,  then  powdered  cracker;  fry  in  butter,  and  drop  into  the  soup  when 
it  is  served. 

MACARONI  SOUP. 

To  a rich  beef  or  other  soup,  in  which  there  is  no  seasoning  other  than 
pepper  or  salt,  take  half  a pound  of  small  pipe  macaroni,  boil  it  in  clear 
water  until  it  is  tender,  then  drain  it  and  cut  it  in  pieces  of  an  inch  length; 
boil  it  for  fifteen  minutes  in  the  soup  and  serve. 

TURKEY  SOUP. 

Take  the  turkey  bones  and  boil  three-quarters  of  an  hour  in  water 
enough  to  cover  them;  add  a little  summer  savory  and  celery  chopped 
fine.  J ust  before  serving,  thicken  with  a little  flour  (browned),  and  sea- 
son with  pepper,  salt  and  a small  piece  of  butter.  This  is  a cheap  but 
good  soup,  using  the  remains  of  cold  turkey  which  might  otherwise  be 
thrown  away. 

GUMBO  OR'  OKRA  SOUP. 

Fry  out  the  fat  of  a slice  of  bacon  or  fat  ham,  drain  it  off,  and  in  it  fry 
the  slices  of  a large  onion  brown;  scald,  peel  and  cut  up  two  quarts  fresh 
tomatoes,  when  in  season  (use  canned  tomatoes  otherwise),  and  cut  thin 
one  quart  okra;  put  them,  together  with  a little  chopped  parsley,  in  a 
stew-kettle  with  about  three  quarts  of  hot  broth  of  any  kind;  cook  slowly 
for  three  hours, season  with  salt  and  pepper.  Serve  hot. 

In  chicken  broth  the  same  quantity  of  okra  pods,  used  for  thickening 
instead  of  tomatoes,  forms  a chicken  gumbo  soup. 

TAPIOCA  CREAM  SOUP. 

One  quart  of  white  stock;  one  pint  of  cream  or  milk;  one  onion;  two 
stalks  celery;  one-third  of  a cupful  of  tapioca;  two  cupfuls  of  cold  water; 
one  tablespoonful  of  butter;  a small  piece  of  mace;  salt,  pepper.  Wash  the 
tapioca  and  soak  over  night  in  cold  water.  Cook  it  and  the  stock  together 
very  gently  for  one  hour.  Cut  the  onion  and  celery  into  small  pieces,  and 
put  on  to  cook  for  twenty  minutes  with  the  milk  and  mace.  Strain  on  the 
tapioca  and  stock.  Season  with  salt  and  pepper,  add  butter  and  serve. 


SOUPS  WITHOUT  MEAT. 


41 


SOUPS  WITHOUT  MEAT. 

ONION  SOUP. 

One  quart  of  milk,  six  large  onions,  yolks  of  four  eggs,  three  tablespooil- 
fuls  of  butter,  a large  one  of  flour,  one  cupful  of  cream,  salt,  pepper.  Put 
the  butter  in  a frying  pan.  Cut  the  onions  into  thin  slices  and  drop  in  the 
butter.  Stir  until  they  begin  to  cook;  then  cover  tight  and  set  back  where 
they  will  simmer,  but  not  burn,  for  half  an  hour.  Now  put  the  milk  on  to 
boil,  and  then  add  the  dry  flour  to  the  onions  and  stir  constantly  for  three 
minutes  over  the  fire;  then  turn  the  mixture  into  the  milk  and  cook  fifteen 
minutes.  Rub  the  soup  through  a strainer,  return  to  the  fire,  season  with 
salt  and  pepper.  Beat  the  yolks  of  the  eggs  well,  add  the  cream  to  them 
and  stir  into  the  soup.  Cook  three  minutes,  stirring  constantly.  If  you 
have  no  cream,  use  milk,  in  which  case  add  a tablespoonful  of  butter  at 
the  same  time.  Pour  over  fried  croutons  in  a soup  tureem 

This  is  a refreshing  dish  when  one  is  fatigued. 

WINTER  VEGETABLE  SOUP, 

Scrape  and  slice  three  turnips  and  three  carrots  and  peel  three  onions, 
and  fry  all  with  a little  butter  until  a light  yellow;  add  a bunch  of  celery 
and  three  or  four  leeks  cut  in  pieces;  stir  and  fry  all  the  ingredients  for  six 
minutes;  when  fried,  add  one  clove  of  garlic,  two  stalks  of  parsley,  two 
cloves,  salt,  pepper  and  a little  grated  nutmeg;  cover  with  three  quarts  of 
water  and  simmer  for  three  hours,  taking  off  the  scum  carefully.  Strain 
and  use.  Croutons,  vermicelli,  Italian  pastes,  or  rice  may  be  added, 

VERMICELLI  SOUP, 

Swell  quarter  of  a pound  of  vermicelli  in  a quart  of  warm  water,  then 
add  it  to  a good  beef,  veal,  lamb,  or  chicken  soup  or  broth,  with  quarter  of 
a pound  of  sweet  butter ; let  the  soup  boil  for  fifteen  minutes  after  it  is 
added. 

SWISS  WHITE  SOUP, 

A SUFFICIENT  quantity  of  broth  for  six  people ; boil  it ; beat  up  three 
eggs  well,  two  spoonfuls  of  fiour,  one  cup  milk ; pour  these  gradually 
through  a sieve  into  the  boiling  soup ; salt  and  pepper^ 


43 


SOUPS  WITHOUT  MEAT 


SPRING  VEGETABLE  SOUR 

Half  pint  green  peas,  two  shredded  lettuces,  one  onion,  a small  buncn 
of  parsley,  two  ounces  butter,  the  yolks  of  three  eggs,  one  pint  of  water, 
one  and  a half  quarts  of  soup  stock.  Put  in  a stewpan  the  lettuce,  onion, 
parsley  and  butter,  with  one  pint  of  water,  and  let  them  simmer  till  ten- 
der. Season  with  salt  and  pepper.  When  done  strain  off  the  vegetables, 
and  put  two-thirds  of  the  liquor  with  the  stock.  Beat  up  the  yolks  of  the 
eggs  with  the  other  third,  toss  it  over  the  fire,  and  at  the  moment  of  serv» 
mg  add  this  with  the  vegetables  to  the  strained-off  soup 

CELERY  SOUP 

Celery  soup  may  be  made  with  white  stock  Cut  down  the  white  of 
half  a dozen  heads  of  celery  into  little  pieces  and  boil  it  in  four  pints  of 
white  stock,  with  a quarter  of  a pound  of  lean  ham  and  two  ounces  of  but* 
ter.  Simmer  gently  for  a full  hour,  then  strain  through  a sieve,  return 
the  liquor  to  the  pan,  and  stir  in  a few  spoonfuls  of  cream  with  great  care. 
Serve  with  toasted  bread,  and,  if  liked,  thicken  with  a little  flour.  Season 
to  taste. 

IRISH  POTATO  SOUR 

Peel  and  boil  eight  medium-sized  potatoes  with  a large  onion  sliced, 
some  herbs,  salt  and  pepper ; press  all  through  a colander ; then  thin  it 
with  rich  milk  and  add  a lump  of  butter,  more  seasoning,  if  necessary ; let 
it  heat  well  and  serve  hot. 

PEA  SOUP 

Put  a quart  of  dried  peas  into  five  quarts  of  water;  boil  for  four  hours; 
then  add  three  or  four  large  onions,  two  heads  of  celery,  a carrot,  two  tur- 
nips, all  cut  up  rather  fine,  Season  with  pepper  and  salt.  Boil  two  hours 
longer,  and  if  the  soup  becomes  too  thick  add  more  water.  Strain 
through  a colander  and  stir  in  a tablespoonful  of  cold  butter.  Serve  hot, 
with  small  pieces  of  toasted  bread  placed  in  the  bottom  of  the  tureen. 

NOODLES  FOR  SOUP 

Beat  up  one  egg  light,  add  a pinch  of  salt,  and  flour  enough  to  make  a 
verij  stiff  diOVigh]  roll  out  very  thin,  like  thin  pie  crust,  dredge  with  flour  to 
keep  from  sticking.  Let  it  remain  on  the  bread  board  to  dry  for  an  hour 
or  more;  then  roll  it  up  into  a tight  scroll,  like  a sheet  of  music.  Begin  at 
the  end  and  slice  it  into  slips  as  thin  as  straws.  After  all  are  cut,  mix 
them  lightly  together,  and  to  prevent  them  sticking,  keep  them  floured  a 


SOUPS  WITHOUT  MEAT 


a 


little  until  you  are  ready  to  drop  them  into  your  soup,  which  should  be 
done  shortly  before  dinner,  for  if  boiled  too  long  they  will  go  to  pieces. 

FORCE  MEAT  BALLS  FOR  SOTJR 

One  cupful  of  cooked  veal  or  fowl  meat,  minced;  mix  with  this  a hand^ 
ful  of  fine  bread  crumbs,  the  yolks  of  four  hard-boiled  eggs  rubbed  smooth 
together  with  a tablespoon  of  milk;  season  with  pepper  and  salt;  add  a 
half  teaspoon  of  flour,  and  bind  all  together  with  two  beaten  eggs;  the 
hands  to  be  well  floured,  and  the  mixture  to  be  made  into  little  balls  the 
size  of  a nutmeg;  drop  into  the  soup  about  twenty  minutes  before  serving. 

EGG  BALLS  FOR  SOUP. 

Take  the  yolks  of  six  hard-boiled  eggs  and  half  a tablespoonful  of 
wheat  flour,  rub  them  smooth  with  the  yolks  of  two  raw  eggs  and  a tea= 
spoonful  of  salt;  mix  all  well  together;  make  it  in  balls,  and  drop  them 
into  the  boiling  soup  a few  minutes  before  taking  it  up. 

Used  in  green  turtle  soup. 

EGG  DUMPLINGS  FOR  SOUP. 

To  HALF  a pint  of  milk  put  two  well-beaten  eggs,  and  as  much  wheat 
flour  as  will  make  a smooth,  rather  thich  batter  free  from  lumps;  drop  thw 
batter,  a tablespoonful  at  a time,  into  boiling  soup. 

Another  Mode. — One  cupful  of  sour  cream  and  one  cupful  of  sour  milk; 
three  eggs,  well  beaten,  whites  and  yolks  separately;  one  teaspoonful  of 
salt,  one  level  teaspoonful  of  soda,  dissolved  in  a spoonful  of  water,  and 
enough  flour  added  to  make  a verg  stiff  batter.  To  be  dropped  by  spoon 
f uls  into  the  broth  and  boiled  twenty  minutes,  or  until  no  raw  dougib 
shows  on  the  outside. 

SUET  DUMPLINGS  FOR  SOUP. 

Three  cups  of  sifted  flour  in  which  three  teaspoonfuls  of  baking  powde? 
have  been  sifted;  one  cup  of  finely  chopped  suet,  well  rubbed  into  the 
flour,  with  a teaspoonful  of  salt.  Wet  all  with  sweet  milk  to  make  a 
dough  as  stiff  as  biscuit.  Make  into  small  balls  as  large  as  peaches,  welf. 
floured.  Drop  into  the  soup  three-quarters  of  an  hour  before  being  served. 
This  requires  steady  boiling,  being  closely  covered,  and  the  cover  not  to  b© 
removed  until  taken  up  to  serve.  A very  good  form  of  pot-pie. 


44 


SOUPS  WITHOUT  MEAT. 


SOYER’S  RECIPE  FOR  FORCE  MEATS. 

Take  If  lbs.  of  lean  veal  from  the  fillet,  and  cut  it  in  long  thin  slices; 
scrape  with  a knife  till  nothing  but  the  fibre  remains;  put  it  in  a mortar, 
pound  it  10  minutes  or  until  in  a pur^e;  pass  it  through  a wire  sieve  (use 
the  remainder  in  stock);  then  take  1 lb.  of  good  fresh  beef  suet,  which  skin, 
shred  and  chop  very  fine;  put  it  in  a mortar  and  pound  it,  then  add  6 oz. 
of  panada  (that  is,  bread  soaked  in  milk,  and  boiled  till  nearly  dry)  with 
the  suet;  pound  them  well  together,  and  add  the  veal,  season  with  1 tea- 
spoonful of  salt,  f teaspoonful  of  pepper,  f that  of  nutmeg;  work  all  well 
together;  then  add  four  eggs  by  degrees,  continually  pounding  the  contents 
of  the  mortar.  When  well  mixed,  take  a small  piece  in  a spoon,  and  poach 
it  in  some  boiling  water,  and  if  it  is  delicate,  firm,  and  of  a good  flavor,  it 
is  ready  for  use. 


CROUTONS  FOR  SOUP. 

In  a frying  pan  have  the  depth  of  an  inch  of  boiling  fat,  also  have  pre- 
pared slices  of  stale  bread  cut  up  into  little  half-inch  squares:  drop  into 
the  frying  pan  enough  of  these  bits  of  bread  to  cover  the  surface  of  the 
fat.  When  browned,  remove  with  a skimmer  and  drain;  add  to  the  hot 
soup  and  serve. 

Some  prefer  them  prepared  in  this  manner: 

Take  very  thin  slices  of  bread,  butter  them  well;  cut  them  up  into  little 
squares  three-fourths  of  an  inch  thick,  place  them  in  a baking  pan  but- 
tered side  up,  and  brown  in  a quick  oven. 

FISH  STOCK. 

Place  a saucepan  over  the  fire  with  a good-sized  piece  of  sweet  butter 
and  a sliced  onion;  put  into  that  some  sliced  tomatoes,  then  add  as  many 
different  kinds  of  small  fish  as  you  can  get — oysters,  clams,  smelts,  pawns, 
crabs,  shrimps  and  all  kinds  of  pan-fish;  cook  all  together  until  the 
onions  are  well  browned;  then  add  a bunch  of  sweet  herbs,  salt  and  pep- 
per, and  sufficient  water  to  make  the  required  amount  of  stock.  After 
this  has  cooked  for  half  an  hour  pound  it  with  a wooden  pestle,  then 
strain  and  cook  again  until  it  jellies. 

FISH  SOUP. 

Select  a large,  fine  fish,  clean  it  thoroughly,  put  it  over  the  fire  with  a 
sufficient  quantity  of  water,  allowing  for  each  pound  of  fish  one  quart  of 
water;  add  an  onion  cut  fine  and  a bunch  sweet  herbs.  When  the  fish 


B0UP8  WITHOUT  MEAT. 


4^ 


i&  cooked,  and  is  qnite  tasteless,  strain  all  through  a colander,  return  to 
the  fire,  add  some  butter,  salt  and  pepper  to  taste.  A small  tablespoonfu) 
of  Worcestershire  sauce  may  be  added  if  liked.  Served  with  small  squares 
of  fried  bread  and  thin  slices  of  lemon. 

lOBSTEE  SOUP,  OR  BISaUE. 

Have  ready  a good  broth  made  of  three  pounds  of  veal  boiled  slowly  in 
as  much  water  as  will  cover  it,  till  the  nieat  is  reduced  to  shreds.  It  must 
then  be  well  strained. 

Having  boiled  one  fine  middle-sized  lobster,  extract  all  the  meat  from 
the  body  and  claws.  Bruise  part  of  the  coral  in  a mortar,  and  also  an 
equal  quantity  of  the  meat.  Mix  them  well  together.  Add  mace,  cay- 
enne, salt  and  pepper,  and  make  them  up  into  force  meat  balls,  binding  the 
mixture  with  the  yolk  of  an  egg  slightly  beaten. 

Take  three  quarts  of  the  veal  broth  and  put  into  it  the  meat  of  the 
lobster  cut  into  mouthfuls.  Boil  it  together  about  twenty  minutes.  Then 
thicken  it  with  the  remaining  coral  (which  you  must  first  rub  through  a 
sieve);  and  add  the  force  meat  balls  and  a little  butter  rolled  in  flour. 
Simmer  it  gently  for  ten  minutes,  but  do  not  let  it  come  to  a boil,  as  that 
will  injure  the  color.  Serve  with  small  dice  of  bread  fried  brown  in  butter. 

OYSTER  SOUP.  No.  1. 

Two  QUARTS  of  oysters,  one  quart  of  milk,  two  tablespoonfuls  of  butter, 
one  teacupful  of  hot  water ; pepper,  salt. 

Strain  all  the  liquor  from  the  oysters;  add  the  waterj  and  heat.  When 
near  the  boil,  add  the  seasoning,  then  the  oysters.  Cook  about  five  min- 
utes from  the  time  they  begin  to  simmer,  until  they  ‘‘  ruffle.”  Stir  in  the 
butter,  cook  one  minute,  and  pour  into  the  tureen.  Stir  in  the  boiling 
milk  and  send  to  table.  Some  prefer  all  water  in  place  of  milk. 

OYSTER  SOUP.  No.  2. 

SoALD  one  gallon  of  oysters  in  their  own  liquor.  Add  one  quart  of  rich 
milk  to  the  liquor,  and  when  it  comes  to  a boil,  skim  out  the  oysters  and 
set  aside.  Add  the  yolks  of  four  eggs,  two  good  tablespoonfuls  of  butter, 
and  one  of  fiour,  all  mixed  well  together,  but  in  this  order — first,  the  milk, 
then,  after  beating  the  eggs,  add  a little  of  the  hot  liquor  to  them  grad- 
ually, and  stir  them  rapidly  into  the  soup.  Lastly,  add  the  butter  and 
whatever  seasoning  you  fancy  besides  plain  pepper  and  salt,  which  must 


46 


80UP8  WITHOUT  MEAT 


both  be  put  in  to  taste  with  caution.  Celery  salt  most  persons  like  ex- 
tremely; others  would  prefer  a little  marjoram  and  thyme;  others  again^ 
mace  and  a bit  of  onion.  Use  your  own  discretion  in  this  regard. 

CLAM  SOUP.  (Prench  Style.) 

Minob  two  dozen  hard  shell  clams  very  fine.  Fry  half  a minced  onion 
in  an  ounce  of  butter ; add  to  it  a pint  of  hot  water,  a pinch  of  maco,  four 
cloves,  one  allspice  and  six  whole  pepper  corns.  Boil  fifteen  minutes  and 
strain  into  a saucepan;  add  the  chopped  clams  and  a pint  of  clam-juice  or 
hot  water;  simmer  slowly  two  hours;  strain  and  rub  the  pulp  through  a 
sieve  into  the  liquid.  Eeturn  it  to  the  saucepan  and  keep  it  lukewarm. 
Boil  three  half-pints  of  milk  in  a saucepan  (previously  wet  with  cold 
water,  which  prevents  burning)  and  whisk  it  into  the  soup.  Dissolve  a 
teaspoonful  of  flour  in  cold  milk,  add  it  to  the  soup,  taste  for  seasoning; 
heat  it  gently  to  near  the  boiling  point;  pour  it  into  a tureen  previously 
heated  with  hot  water,  and  serve  with  or  without  pieces  of  fried  bread — 
called  croutons  in  kitchen  French. 

CLAM  SOUP 

Twenty-five  clams  chopped  fine.  Put  over  the  tire  the  liquor  that  was 
drained  from  them,  and  a cup  of  water;  add  the  chopped  clams  and  boil 
half  an  hour;  then  season  to  taste  with  pepper  and  salt  and  a piece  of  but- 
ter as  large  as  an  egg;  boil  up  again  and  add  one  quart  of  milk  boiling 
hot,  stir  in  a tablespoon  of  flour  made  to  a cream  with  a little  cold  milk, 
or  two  crackers  rolled  fine.  Some  like  a little  mace  and  lemon  juice  in 
the  seasoning. 


MODES  OF  FRYING. 


THis  asual  custJom  among  professional  cooks  is  to  entirely  im 
merse  the  article  to  be  cooked  in  boiling  fat,  but  from  in- 
convenience most  households  use  the  half-frying  method  of 
frying  in  a small  amount  of  fat  in  a frying  pan.  For  the 
irst  method  a shallow  iron  frying  kettle,  large  at  the  top  and  small 
at  the  bottom,  is  best  to  use.  The  fat  should  half  fill  the  kettle,  or 
an  amount  sufficient  to  float  whatever  is  to  be  fried;  the  heat  of  the 
fat  should  get  to  such  a degree  that,  when  a piece  of  bread  or  a tea- 
gpoonfui  of  the  batter  is  dropped  in  it,  it  will  become  brown  almost 
instantly,  but  should  not  be  so  hot  as  to  burn  the  fat.  Some  cooks 
s^ay  that  the  fat  should  be  smoking,  but  my  experience  is,  that  is  a 
laaistake,  as  that  soon  ruins  the  fat.  As  soon  as  it  begins  to  smoke  it 
should  be  removed  a little  to  one  side,  and  still  be  kept  at  the  boiling 
point.  If  fritters,  crullers,  croquettes,  etc.,  are  dropped  into  fat  that 
ig  too  hot,  it  crusts  over  the  outside  before  the  inside  has  fully  risen, 
making  a heavy,  hard  article,  and  also  ruining  the  fat,  giving  it  a burnt 
iavor 

Many  French  cooks  prefer  beef  fat  or  suet  to  lard  for  frying  purposes, 
considering  it  more  wholesome  and  digestible,  does  not  impart  as  much 
Savor,  or  adhere  or  soak  into  the  article  cooked  as  pork  fat. 

In  families  of  any  size,  where  there  is  much  cooking  required,  there 
are  enough  drippings  and  fat  remnants  from  roasts  of  beef,  skimmings 
from  the  soup-kettle,  with  the  addition  of  occasionally  a pound  of  suet 
from  the  market,  to  amply  supply  the  need.  All  such  remnants  and 
gkimmings  should  be  clarified  about  twice  a week,  by  be  lling  them  all 
together  in  water.  .When  tho  fat  is  all  melted,  it  should  be  strained 
with  the  water  and  set  aside  to  cooL  After  the  fat  ca  fhe  top  has 
harden^,  lift  tte  caks  from  the  water  on  which  it  lies,  scrape  off  aP 

4 * ■ ' 


48 


msjBf 


the  dark  particles  from  the  bottom,  then  melt  over  again  the  fat;  while 
hot  strain  into  a small  clean  stone  jar  or  bright  tin  pail,  and  then  it  is 
ready  for  use.  Always  after  frying  anything,  the  fat  should  stand  until  it 
settles  and  has  cooled  somewhat ; then  turn  off  carefully  so  as  to  leave  it 
clear  from  the  sediment  that  settles  at  the  bottom. 

Refined  cotton-seed  oil  is  now  being  adopted  by  most  professional 
cooks  in  hotels,  restaurants  and  many  private  households  for  culinary  pur- 
poses, and  will  doubtless  in  future  supersede  animal  fats,  especially  for 
frying,  it  being  quite  as  delicate  a medium  as  frying  with  olive  oil.  It  is 
now  sold  by  leading  grocers,  put  up  in  packages  of  two  and  four  quarts. 

The  second  mode  of  frying,  using  a frying  pan  with  a small  quantity  of 
fat  or  grease,  to  be  done  properly,  should,  in  the  first  place,  have  the  frying 
pan  hot  over  the  fire,  and  the  fat  in  it  actually  boiling  before  the  article  to 
be  cooked  is  placed  in  it,  the  intense  heat  quickly  searing  up  the  pores  of 
the  article  and  forming  a brown  crust  on  the  lower  side,  then  turning  over 
and  browning  the  other  the  same  way. 

Still,  there  is  another  mode  of  frying  ; the  process  is  somewhat  similat 
to  broiling,  the  hot  frying  pan  or  spider  replacing  the  hot  fire.  To  do  this 
correctly,  a thick  bottomed  frying  pan  should  be  used.  Place  it  over  the 
fire,  and  when  it  is  so  hot  that  it  will  siss,  oil  over  the  bottom  of  the  pan 
with  a piece  of  suet,  that  is  if  the  meat  is  all  lean  ; if  not,  it  is  not  neces- 
sary to  grease  the  bottom  of  the  pan.  Lay  in  the  meat  quite  flat,  and 
brown  it  quickly,  first  on  one  side,  then  on  the  other ; when  sufficiently 
cooked,  dish  on  a hot  platter  and  season  the  same  as  broiled  meats. 


nsH. 

In  selecting  fish,  choose  those  only  in  which  the  eye  is  full  and  promi- 
nent, the  flesh  thick  and  firm,  the  scales  bright  and  fins  stiff.  They  should 
be  thoroughly  cleaned  before  cooking. 

The  usual  modes  of  cooking  fish  are  boiled,  baked,  broiled,  fried  and 
occasionally  stewed.  Steaming  fish  is  mubh  superior  to  boiling,  but  the 
ordinary  conveniences  in  private  houses  do  not  admit  of  the  possibility  of 
enjoying  this  delicate  way  of  cooking  it.  Large  fish  are  generally  boiled, 
medium-sized  ones  baked  or  boiled,  the  smaller  kinds  fried  or  broiled. 
Very  large  fish,  such  as  cod,  halibut,  etc.,  are  cut  in  steaks  or  slices  foi 
frying  or  broiling.  The  heads  of  some  fish,  as  the  cod,  halibut,  etc.,  are 
considered  tidbits  by  many.  Small  fish,  or  pan-fish,  as  they  are  usually 


called,  are  served  without  the  heads,  with  the  exception  of  brook^ttout 
and  smelts ; these  are  usually  cooked  whole,  with  the  heads  on.  Bake  fish 
slowly,  basting  often  with'^butter  and  water.  Salmon  is  considered  the 
most  nutritious  of  all  fish.  When  boiling  fish,  by  adding  a little  vinegar 
and  salt  to  the  water,  it  seasons  and  prevents  the  nutriment  from  being 
drawn  out ; the  vinegar  acting  on  the  water  hardens  the  water. 

Fill  the  fish  with  a nicely  prepared  stufiBng  of  rolled  cracker  or  stale 
bread  crumbs,  seasoned  with  butter,  pepper,  salt,  sage  and  any  other 
aromatic  iierbs  fancied;  sew  up;  wrap  in  a well-fioured  cloth,  tied  closely 
with  twine,  and  boil  or  steam.  The  garnishes  for  boiled  fish  are:  for  tur- 
bot, fried  smelts;  for  other  boiled  fish,  parsley,  sliced  beets,  lemon  or 
sliced  boiled  egg.  Do  not  use  the  knives,  spoons,  etc.,  that  are  used  in 
cooking  fish,  for  other  food,  or  they  will  be  apt  to  impart  a fishy  flavor. 

Fish  to  be  boiled  should  be  put  into  cold  water  and  set  on  the  fire  tc 
cook  very  gently,  or  the  outside  will  break  before  the  inner  part  is  donOo 
Unless  the  fish  are  small,  they  should  never  be  put  into  warm  water;  nor 
should  water,  either  hot  or  cold,  be  poured  on  to  the  fish,  as  it  is  liable  to 
break  the  skin;  if  it  should  be  necessary  to  add  a little  water  while 
the  fish  is  cooking,  it  ought  to  be  poured  in  gently  at  the  side  of  the 
vessel. 

Fish  to  be  broiled  should  lie,  after  they  are  dressed,  for  two  or  three 
hours,  with  their  inside  well  sprinkled  with  salt  and  pepper. 

Salt  fish  should  be  soaked  in  water  before  boiling,  according  to  the 
time  it  has  been  in  salt.  When  it  is  hard  and  dry,  it  will  require  thirty 
six  hours  soaking  before  it  is  dressed,  and  the  water  must  be  changed 
three  or  four  times.  When  fish  is  not  very  salt,  twenty-four  hours,  or 
even  one  night,  will  suffice. 

When  frying  fish  the  fire  must  be  hot  enough  to  bring  the  fat  to  such  a 
degree  of  heat  as  to  sear  the  surface  and  make  it  impervious  to  the  fat, 
and  at  the  same  time  seal  up  the  rich  juices.  As  soon  as  the  fish  is 
browned  by  this  sudden  application  of  heat,  the  pan  may  be  moved  to  a 
cooler  place  on  the  stove,  that  the  process  may  be  finished  more  slowly. 

Fat  in  which  fish  has  been  fried  is  just  as  good  to  use  again  for  the 
same  purpose,  but  it  should  be  kept  by  itself  and  not  be  put  to  any  other 
use. 

TO  FEY  FISH 

Most  of  the  smaller  fish  (generally  termed  pan-fish)  are  usually  fned. 
Clean  well,  cut  off  the  head,  and,  if  quite  large,  cut  out  the  backbone,  and 


50 


FtSM'o 


slice  the  body  crosswise  into  five  or  six  pieces;  season  with  salt  and  pepper. 
Dip  in  Indian  meal  or  wheat  flour,  or  in  beaten  egg,  and  roll  in  bread  or 
fine  cracker  crumbs— trout  and  perch  should  not  be  dipped  in  meal;  put 
into  a thick  bottomed  iron  frying  pan,  the  flesh  side  down,  with  hot  lard 
or  drippings;  fry  slowly,  turning  when  lightly  browned.  The  following 
method  may  be  deemed  preferable:  Dredge  the  pieces  with  flour;  brush 
them  over  with  beaten  egg;  roll  in  bread  crumbs,  and  fry  in  hot  lard  or 
drippings  sufficient  to  cover,  the  same  as  frying  crullers.  If  the  fat  is  very 
hot,  the  flsh  will  fry  without  absorbing  it,  and  it  will  be  palatably  cooked. 
When  browned  on  one  side,  turn  it  over  in  the  fat  and  brown  the  other^ 
draining  when  done.  This  is  a particularly  good  way  to  fry  slices  of  large 
fish.  Serve  with  tomato  sauce;  garnish  with  slices  of  lemon. 

PAN-FISE 

Place  them  in  a thick  bottomed  frying  pan  with  heads  all  one  wayo  Fill 
the  spaces  with  smaller  fish.  When  they  are  fried  quite  brown  and  ready 
to  turn,  put  a dinner  plate  over  them,  drain  off  the  fat;  then  invert  the 
pan,  and  they  will  be  left  unbroken  on  the  plate.  Put  the  lard  back  into 
the  pan,  and  when  hot  slip  back  the  fish.  When  the  other  side  is  brown, 
drain,  turn  on  a plate  as  before,  and  slip  them  on  a warm  platter,  to  be 
sent  to  the  table.  Leaving  the  heads  on  and  the  fish  a crispy-brown,  in 
perfect  shape,  improves  the  appearance  if  not  the  flavor.  Garnish  with 
slices  of  lemon. 

£[otel  Lafayette^  Philadetphiac 

nAKEJ>  PIGEEEEL 

Carefully  clean  and  wipe  the  fish,  and  lay  in  a dripping-pan  with 
enough  hot  water  to  prevent  scorching,  A perforated  sheet  of  tin,  fitting 
loosely,  or  several  muffin  rings  may  be  used  to  keep  it  off  the  bottom.  Lay 
it  in  a circle  on  its  belly,  head  and  tail  touching,  and  tied,  or  as  directed  in 
note  on  fish;  bake  slowly;  basting  often  with  butter  and  water.  When 
done,  have  ready  a cup  of  sweet  cream  or  rich  milk  to  which  a few  spoons 
of  hot  water  has  been  added;  stir  in  two  large  spoons  of  melted  butter  and 
a little  chopped  parsley;  heat  all  by  setting  the  cup  in  boiling  water;  add 
the  gravy  from  the  dripping-pan,  and  let  it  boil  up  once;  place  the  fish  in 
a hot  dish  and  pour  over  it  the  sauce.  Or  an  egg  sauce  may  be  made  with 
iirawn  butter;  stir  in  the  yolk  of  an  egg  quickly,  and  then  a teaspoon  of 
1 hopped  parsley.  It  can  be  stuffed  or  lost  as  you  please. 


rZSH, 


51 


BOILED  SALMON. 

The  middle  slice  of  salmon  is  the  best.  Sew  up  neatly  in  a mosquito- 
net  bag,  and  boil  a quarter  of  an  hour  to  the  pound  in  hot  salted  water. 
When  done,  unwrap  with  care,  and  lay  upon  a hot  dish,  taking  care  not  to 
break  it.  Have  ready  a large  cupful  of  drawn  butter,  very  rich,  in  which 
has  been  stirred  a tablespoonful  of  minced  parsley  and  the  juice  of  a 
lemon.  Pour  half  upon  the  salmon  and  serve  the  rest  in  a boat.  Garnish 
with  parsley  and  sliced  eggs. 

BROILED  SALMON. 

Cut  slices  from  an  inch  to  an  inch  and  a half  thick,  dry  them  in  a 
cloth,  season  with  salt  and  pepper,  dredge  them  in  sifted  flour,  and  broil 
on  a gridiron  rubbed  with  suet. 

Another  Mode. — Cut  the  slices  one  inch  thick,  and  season  them  with 
pepper  and  salt ; butter  a sheet  of  white  paper,  lay  each  slice  on  a sepa^ 
rate  piece,  envelop  them  in  it  with  their  ends  twisted ; broil  gently 
over  a clear  Are,  and  serve  with  anchovy  or  caper  sauce.  When  higher 
seasoning  is  required,  add  a few  chopped  herbs  and  a little  spice. 

FRESH  SALMON  FRIED. 

Cut  the  slices  three-quarters  of  an  inch  thick,  dredge  them  with  flour, 
or  dip  them  in  egg  and  crumbs ; fry  a light  brown.  This  mode  answers 
for  all  fish  cut  into  steaks.  Season  well  with  salt  and  pepper. 

SALMON  AND  CAPER  SAUCE. 

Two  SLICES  of  salmon,  one-quarter  pound  butter,  one-half  teaspoonful 
of  chopped  parsley,  one  shalot ; salt  and  pepper  to  taste. 

Lay  the  salmon  in  a baking  dish,  place  pieces  of  butter  over  it,  and  add 
the  other  ingredients,  rubbing  a little  of  the  seasoning  into  the  fish  ; place 
it  in  the  oven  and  baste  it  frequently ; when  done,  take  it  out  and 
drain  for  a minute  or  two ; lay  it  in  a dish,  pour  caper  sauce  over  it  and 

serve.  Salmon  dressed  in  this  way,  with  tomato  sauce,  is  very  delicious. 

€ 

BROILED  SALT  SALMON  OR  OTHER  SALT  FISH. 

Soak  salmon  in  tepid  or  cold  water  twenty-four  hours,  changing  water 
several'  times,  or  let  stand  under  faucet  of  running  water.  If  in  a hurry, 
or  desiring  a very  salt  relish,  it  may  do  to  soak  a short  time,  having  water 
warm,  and  changing,  parboiling  slightly.  At  the  hour  wanted,  broil 


52 


FISH. 


sharply.  Season  to  suit  taste,  covering  with  butter.  This  recipe  will 
answer  for  all  kinds  of  salt  fish. 

PICKLEB  SALMON. 

Take  a fine,  fresh  salmon',  and,  having  cleaned  it,  cut  it  into  large 
pieces,  and  boil  it  in  salted  water  as  if  for  eating.  Then  drain  it,  wrap  it 
in  a dry  cloth,  and  set  it  in  a cold  place  till  next  day.  Then  make  the 
pickle,  which  must  be  in  proportion  to  the  quantity  of  fish.  To  one  quart 
of  the  water  in  which  the  salmon  was  boiled,  allow  two  quarts  of  the  best 
vinegar,  one  ounce  of  whole  black  pepper,  one  nutmeg  grated  and  a dozen 
blades  of  mace.  Boil  all  these  together  in  a kettle  closely  covered  to  pre- 
vent the  flavor  from  evaporating,  When  the  vinegar  thus  prepared  is 
quite  cold,  pour  it  over  the  salmon,  and  put  on  the  top  a tablespoonful  of 
sweet  oil,  which  will  make  it  keep  the  longer. 

Cover  it  closely,  put  it  in  a dry,  cool  place,  and  it  will  be  good  for  many 
months.  This  is  the  nicest  way  of  preserving  salmon,  and  is  approved  by 
all  who  have  tried  it. 

SMOKED  SALMON. 

Smoked  salmon  to  be  broiled  should  be  put  upon  the  gridiron  first,  with 
the  flesh  side  to  the  fire. 

Smoked  salmon  is  very  nice  when  shaved  like  smoked  beef,  and  served 
with  coffee  or  tea. 

FRICASSEE  SALMON. 

This  way  of  cooking  fresh  salmon  is  a pleasant  change  from  the  ordi- 
nary modes  of  cooking  it.  Cut  one  and  one-half  pounds  of  salmon  into 
pieces  one  inch  square;  put  the  pieces  in  a stewpan  with  half  a cupful  of 
water,  a little  salt,  a little  white  pepper,  one  clove,  one  blade  of  mace, 
three  pieces  of  sugar,  one  shalot  and  a heaping  teaspoonful  of  mustard 
mixed  smoothly  with  half  a teacupful  of  vinegar.  Let  this  boil  up  once 
and  add  six  tomatoes  peeled  and  cut  into  tiny  pieces,  a few  sprigs  of  pars- 
ley finely  minced,  and  one  wineglassful  of  sherry.  Let  all  simmer  gently 
for  three-quarters  of  an  hour.  Serve  very  hot,  and  garnish  with  dry  toast 
cut  in  triangular  pieces.  This  dish  is  good,  very  cold,  for  luncheon  or 
breakfast. 

SALMON  PATTIES. 

Cut  cold,  cooked  salmon  into  dice.  Heat  about  a pint  of  the  dice  in 
half  a pint  or  cream.  Season  to  taste  with  cayenne  pepper  and  salt.  Fill 


FISH. 


53 


the  shells  and  serve.  Cold,  cooked  fish  of  any  kind  may  be  made  into  pat- 
ties in  this  way.  Use  any  fish  sauce  you  choose — all  are  equally  good. 

FISH  AND  OYSTER  PIE. 

Any  remains  of  cold  fish,  such  as  cod  or  haddock,  2 dozen  oysters,  pep- 
per and  salt  to  taste,  bread  crumbs,  suflScient  for  the  quantity  of  fish;  | 
teaspoonful  of  grated  nutmeg,  1 teaspoonful  of  finely  chopped  parsley. 

Clear  the  fish  from  the  bones,  and  put  a layer  of  it  in  a pie-dish,  which 
sprinkle  with  pepper  and  salt;  then  a layer  of  bread  crumbs,  oysters,  nut- 
meg and  chopped  parsley.  Repeat  this  till  the  dish  is  quite  full.  You 
may  form  a covering  either  of  bread  crumbs,  which  should  be  browned,  or 
puff-paste,  which  should  be  cut  off  into  long  strips,  and  laid  in  cross-bars 
over  the  fish,  with  a line  of  the  paste  first  laid  round  the  edge.  Before 
putting  on  the  top,  pour  in  some  made  melted  butter,  or  a little  thin  white 
sauce,  and  the  oyster-liquor,  and  bake. 

Time. — If  of  cooked  fish,  J hour;  if  made  of  fresh  fish  and  puff-paste,  f 
hourc 

STEAMED  FISH. 

Secure  the  tail  of  the  fish  in  its  mouth,  the  body  in  a circle;  pour  over 
it  half  a pint  or  vinegar,  seasoned  with  pepper  and  salt;  let  it  stand  an 
hour  in  a cool  place;  pour  off  the  vinegar,  and  put  it  in  a steamer  over 
boiling  water,  and  steam  twenty  minutes,  or  longer  for  large  fish.  When 
the  meat  easily  separates  from  the  bone  it  is  done.  Drain  well  and  serve 
on  a very  clean  white  napkin,  neatly  folded  and  placed  on  the  platter; 
decorate  the  napkin  around  the  fish  with  sprigs  of  curled  parsley,  or  with 
fanciful  beet  cuttings,  or  alternately  with  both. 

TO  BROIL  A SHAD. 

Split  and  wash  the  shad  and  afterwards  dry  it  in  a cloth.  Season  it 
with  salt  and  pepper.  Have  ready  a bed  of  clear,  bright  coals.  Grease 
your  gridiron  well,  and  as  soon  as  it  is  hot,  lay  the  shad  upon  it,  the  flesh 
side  down;  cover  with  a dripping-pan  and  broil  it  for  about  a quarter  of 
an  hour,  or  more,  according  to  the  thickness.  Butter  it  well  and  send  it 
to  the  table.  Covering  it  while  broiling  gives  it  a more  delicious  flavor. 

BAKED  SHAD. 

Many  people  are  of  the  opinion  that  the  very  best  method  of  cooking  a 
shad  is  to  bake  it.  Stuff  it  with  bread  crumbs,  salt,  pepper,  butter  and 


54 


Fism 


parsley,  and  mix  this  up  with  the  beaten  yolk  of  egg;  fill  the  fish  with  it, 
and  sew  it  up  or  fasten  a string  around  it.  Pour  over  it  a little  water  and 
some  butter,  and  bake  as  you  would  a fowl.  A shad  will  require  from  an 
hour  to  an  hour  and  a quarter  to  bake.  Garnish  with  slices  of  lemon, 
water  cress,  etc. 

Dressing  for  Baked  Shad, — Boil  up  the  gravy  in  which  the  shad  was 
baked,  put  in  a large  tablespoonful  of  catsup,  a tablespoonful  of  brown 
fiour  which  has  been  wet  with  cold  water,  the  juice  of  a lemon,  and  a 
glass  of  sherry  or  Madeira  wine.  Serve  in  a sauce  boat. 

TO  COOK  A SHAD  ROE. 

. Drop  into  boiling  water  and  cook  gently  for  twenty  minutes;  then  take 
from  the  fire  and  drain.  Butter  a tin  plate  and  lay  the  drained  roe  upon 
it.  Dredge  well  with  salt  and  pepper  and  spread  soft  butter  over  it;  then 
dredge  thickly  with  fiour.  Cook  in  the  oven  for  half  an  hour,  basting  fre- 
quently with  salt,  pepper,  fiour,  butter  and  water. 

TO  CQOK  SHAD  ROE.  (Another  Way.) 

First  partly  boil  them  in  a small  covered  pan,  take  out  and  season 
them  with  salt,  a littie  pepper,  dredge  with  flour  and  fry  as  any  fish. 

BOILED  BASS.  ' 

After  thoroughly  cleaning  it  place  in  a saucepan  with  enough  water  to 
cover  it;  add  two  tablespoonfuls  of  salt;  set  the  saucepan  over  the  fire,  and 
when  it  has  boiled  about  five  minutes  try  to  puli  out  one  of  the  fins;  if  it 
loosens  easily  from  the  body  carefully  take  the  fish  out  of  the  water,  lay  it 
on  a platter,  surround  it  with  half  a dozen  hard-boiled  eggs,  and  serve  it 
with  a sauce. 

BOILED  BLUEFISH. 

Boiled  the  same  as  Bass. 

BAKED  BLUEFISH. 

Baked  the  same  as  Baked  Shad— see  page  53, 

FRIED  EELS. 

After  cleaning  the  eels  well,  cut  them  in  pieces  two  inches  long;  wash 
them  and  wipe  them  dry;  roll  them  in  wheat  flour  or  rolled  cracker,  and 
fry,  as  directed  for  other  fish,  in  hot  lard  or  beef  dripping,  salted.  They 
should  be  browned  all  over  and  thoroughly  done. 


FISW. 


55 


Eels  are  sometimes  dipped  in  batter  and  then  fried,  or  into  egg  and 
bread  crumbs.  Serve  with  crisped  parsley. 

SHEEPSHEAD  WITH  DRAWN  BUTTER. 

Select  a medium-sized  fish,  clean  it  thoroughly,  and  rub  a little  salt 
over  it;  wrap  it  in  a cloth  and  put  it  in  a steamer;  place  this  over  a pot  of 
fast-boiling  water  and  steam  one  hour;  then  lay  it  whole  upon  a hot  side^ 
dish,  garnish  with  tufts  of  parsley  and  slices  of  lemon,  and  serve  with 
drawn  butter,  prepared  as  follows:  Take  two  ounces  of  butter  and  roll  it 
into  small  balls,  dredge  these  with  flour;  put  one-fourth  of  them  in  a sauce^ 
pan,  and  as  they  begin  to  melt,  whisk  them;  add  the  remainder,  one  at  a 
time,  until  thoroughly  smooth;  while  stirring,  add  a tablespoonful  of  lemon 
juice,  half  a tablespoonful  of  chopped  parsley;  pour  into  a hot  sauce  boat 
and  serve. 

BAKED  WHITE  FISH. 

Thoroughly  clean  the  fish  ; cut  off  the  head  or  not,  as  preferred  ; cut 
out  the  backbone  from  the  head  to  within  two  inches  of  the  tail,  and  stuff 
with  the  following : Soak  stale  bread  in  water,  squeeze  dry ; cut  in  pieces 
a large  onion,  fry  in  butter,  chop  fine ; add  the  bread,  two  ounces  of  but- 
ter, salt,  pepper  and  a little  parsley  or  sage ; heat  through,  and  when 
taken  off  the  fire,  add  the  yolks  of  two  well-beaten  eggs ; stuff  the  fish 
rather  full,  sew  up  with  fine  twine,  and  wrap  with  several  coils  of  white 
tape.  Rub  the  fish  over  slightly  with  butter ; just  cover  the  bottom  of  a 
baking  pan  with  hot  water,  and  place  the  fish  in  it,  standing  back  upward, 
and  bent  in  the  form  of  an  S.  Serve  with  the  following  dressing : Re- 
duce the  yolks  of  two  hard-boiled  eggs  to  a smooth  paste  with  two  table- 
spoonfuls good  salad  oil ; stir  in  half  a teaspoon  English  mustard,  and 
add  pepper  and  vinegar  to  taste. 

HALIBUT  BOILED. 

The  cut  next  to  the  tail  piece  is  the  best  to  boil.  Rub  a little  salt  over 
it,  soak  it  for  fifteen  minutes  in  vinegar  and  cold  water,  then  wash  it  and 
scrape  it  until  quite  clean ; tie  it  in  a cloth  and  boil  slowly  over  a moder- 
ate fire,  allowing  seven  minutes’  boiling  to  each  pound  of  fish  ; when  it  is 
half-cooked,  turn  it  over  in  the  pot ; serve  with  drawn  butter  or  egg  sauce. 

Boiled  halibut  minced  with  boiled  potatoes  and  a little  butter  and  milk 
makes  an  excellent  breakfast  dish. 


FISH. 


STEAMED  HALIBUT. 

Select  a three-pound  piece  of  white  halibut,  cover  it  with  a cloth  and 
place  it  in  a steamer  ; set  the  steamer  over  a pot  of  fast-boiling  water  and 
steam  two  hours  ; place  it  on  a hot  dish  surrounded  with  a border  of  pars- 
ley and  serve  with  egg  sauce. 

FRIED  HALIBUT.  No.  1. 

Select  choice,  firm  slices  from  this  large  and  delicate  looking  fish,  and, 
after  carefully  washing  and  drying  with  a soft  towel,  with  a sharp  knife 
take  off  the  skin.  Beat  up  two  eggs  and  roll  out  some  brittle  crackers 
upon  the  kneading  board  until  they  are  as  fine  as  dust.  Dip  each  slice 
into  the  beaten  egg,  then  into  the  cracker  crumbs  (after  you  have  salted 
ind  peppered  the  fish),  and  place  them  in  a hot  frying  pan  half  full  of 
'.^oiling  lard,  in  which  a little  butter  has  been  added  to  make  the  fish 
Drown  nicely ; turn  and  brown  both  sides,  remove  from  the  frying  pan 
and  drain.  Serve  hot. 

FRIED  HALIBUT.  No.  2. 

First  fry  a few  thin  slices  of  salt  pork  until  brown  in  an  iron  frying 
pan  ; then  take  it  up  on  a hot  platter  and  keep  it  warm  until  the  halibut 
is  fried.  Alter  washing  and  drying  two  pounds  of  sliced  halibut,  sprinkle 
it  with  salt  and  pepper,  dredge  it  well  with  fiour,  put  it  into  the  hot  pork- 
drippings  and  fry  brown  on  both  sides  ; then  serve  the  pork  with  the  fish. 

Halibut  broiled  in  slices  is  a very  good  way  of  cooking  it,  broiled  the 
same  as  Spanish  mackerel. 

BAKED  HALIBUT. 

Take  a nice  piece  of  halibut  weighing  five  or  six  pounds  and  lay  it  in 
salt  water  for  two  hours.  Wipe  it  dry  and  score  the  outer  skin.  Set  it  in 
a dripping-pan  in  a moderately  hot  oven  and  bake  an  hour,  basting  often 
with  butter  and  water  heated  together  in  a saucepan  or  tin  cup.  When  a 
fork  will  penetrate  it  easily,  it  is  done.  It  should  be  a fine,  brown  color. 
Take  the  gravy  in  the  dripping-pan,  add  a little  boiling  water,  should 
there  not  be  enough,  stir  in  a tablespoonful  of  walnut  catsup,  a teaspoon- 
ful of  Worcestershire  sauce,  the  juice  of  a lemon,  and  thicken  with  brown 
flour,  previously  wet  with  cold  water.  Boil  up  once  and  put  in  a sauce 
boat. 


Fism 


m 


HALIBUT  BEOHEB. 

Broil  the  same  as  other  fish,  upon  a buttered  gridiron,  over  a clear  fire, 
first  seasoning  with  salt  and  pepper,  placed  on  a hot  dish  when  done,  but- 
tered well  and  covered  closely. 

FRIED  BROOK  TROUT, 

, These  delicate  fish  are  usually  fried,  and  form  a delightful  breakfast 
or  supper  dish.  Clean,  wash  and  dry  the  fish,  split  them  to  the  tail,  salt 
and  pepper  them,  and  flour  them  nicely.  If  you  use  lard  instead  of  the  fat 
of  fried  salt  pork,  put  in  a piece  of  butter  to  prevent  their  sticking,  and 
which  causes  them  to  brown  nicely.  Let  the  fat  be  hot ; fry  quickly  to  a 
delicate  brown.  They  should  be  sufficiently  browned  on  one  side  before 
turning  on  the  other.  They  are  nice  served  with  slices  of  fried  pork,  fried 
crisp.  Lay  them  side  by  side  on  a heated  platter,  garnish  and  send  hot  to 
the  table.  They  are  often  cooked  and  served  with  their  heads  on. 

FRIED  SMELTS. 

Fried  with  their  heads  on  the  same  as  brook  trout.  Many  think  that 
they  make  a much  better  appearance  as  a dish  when  cooked  whole  with 
the  heads  on,  and  nicely  garnished  for  the  table. 

BOILED  WHITE  FISH. 

Taken  from  Mrs.  A.  W.  Ferry* s Cook  Booky  Mackinac^  1824. 

The  most  delicate  mode  of  cooking  white  fish.  Prepare  the  fish  as  for 
broiling,  laying  it  open;  put  it  into  a dripping-pan  with  the  back  down; 
nearly  cover  with  water;  to  one  fish  two  tablespoonfuls  of  salt;  cover 
tightly  and  simmer  (not  boil)  one-half  hour.  Dress  with  gravy,  a little 
butter  and  pepper,  and  garnish  with  hard-boiled  eggSc 

BAKED  WHITE  FISH.  (Bordeaux  Sauce.) 

Clean  and  stuff  the  fish.  Put  it  in  a baking-pan  and  add  a liberal 
quantity  of  butter,  previously  rolled  in  flour,  to  the  fish.  Put  in  the  pan 
half  a pint  of  claret,  and  bake  for  an  hour  and  a quarter.  Remove  the  fish 
and  strain  the  gravy;  add  to  the  latter  a gill  more  of  claret,  a teaspoonful 
of  brown  flour  and  a pinch  of  cayenne,  and  serve  with  the  fish. 

PkinUngion  Miksaukee, 


58 


FISH. 


BAKED  SALMON  TROUT. 

This  deliciously  flavored  game-fish  is  baked  precisely  as  shad  or  white 
fish,  but  should  be  accompanied  with  cream  gravy  to  make  it  perfect.  It 
should  be  baked  slowly,  basting  often  with  butter  and  water.  When  done 
have  ready  in  a saucepan  a cup  of  cream,  diluted  with  a few  spoonfuls  of 
hot  water,  for  fear  it  might  clot  in  heating,  in  which  have  been  stirred 
cautiously  two  tablespoonfuls  of  melted  butter,  a scant  tablespoonful  of 
flour,  and  a little  chopped  parsley.  Heat  this  in  a vessel  set  within 
another  of  boiling  water,  add  the  gravy  from  the  dripping-pan,  boil  up 
once  to  thicken,  and  when  the  trout  is  laid  on  a suitable  hot  dish,  pour  this 
sauce  around  it.  Garnish  with  sprigs  of  parsley. 

This  same  fish  boiled,  served  with  the  same  cream  gravy  (with  the 
exception  of  the  fish  gravy),  is  the  proper  way  to  cook  ik 

TO  BAKE  SMELTS. 

Wash  and  dry  them  thoroughly  in  a cloth,  and  arrange  them  nicely  in 
a flat  baking-dish;  the  pan  should  be  buttered,  also  the  fish;  season  with 
salt  and  pepper,  and  cover  with  bread  or  cracker  crumbs.  Place  a piece 
of  butter  over  each.  Bake  for  fifteen  or  twenty  minutes.  Garnish  with 
fried  parsley  and  cut  lemon. 

BROILED  SPANISH  MACKEREL. 

Split  the  fish  down  the  back,  take  out  the  backbone,  wash  it  in  cold 
water,  dry  it  with  a clean,  dry  cloth,  sprinkle  it  lightly  with  salt  and  lay  it 
on  a buttered  gridiron,  over  a clear  fire,  with  the  flesh  side  downward, 
until  it  begins  to  brown;  then  turn  the  other  side.  Have  ready  a mixture 
of  two  tablespoonfuls  of  butter  melted,  a tablespoonful  of  lemon  juice,  a 
teaspoonful  of  salt,  some  pepper.  Dish  up  the  fish  hot  from  the  gridiron 
on  a hot  dish,  turn  over  the  mixture  and  serve  it  while  hot. 

Broiled  Spanish  mackerel  is  excellent  with  other  fish  sauces.  Boiled 
Spanish  mackerel  is  also  very  fine  with  most  of  the  fish  sauces,  more 
especially  Matre  d’Hotel  Sauce.’’ 

BOILED  SALT  MACKEREL. 

Wash  and  clean  off  all  the  brine  and  salt;  put  it  to  soak  with  the  meat 
side  down,  in  cold  water  over  night;  in  the  morning  rinse  it  in  one  or  two 
waters.  Wrap  each  up  in  a cloth  and  put  it  into  a kettle  with  consider- 
able water,  which  should  be  cold;  cook  about  thirty  minutes.  Take  it  care- 
fully from  the  cloth,  take  out  the  backbones  and  pour  over  a little  melted 


FI8M. 


80 


buttsi*  and  cream;  add  a light  sprinkle  of  pepper.  Or  make  a cream  sance 
like  the  following: 

Heat  a small  cup  of  milk  to  scalding.  Stir  into  it  a teaspoonful  of 
cornstarch  wet  up  with  a little  water.  When  this  thickens,  add  two 
tablespoonfuls  of  butter,  pepper,  salt  and  chopped  parsley,  to  taste.  Beat 
an  egg  light,  pour  the  sauce  gradually  over  it,  put  the  mixture  again  over 
the  fire,  and  stir  one  minute,  not  more.  Pour  upon  the  fish,  and  serve  it 
with  some  slices  of  lemon,  or  a few  sprigs  of  parsley  or  water-cress,  on  the 
dish  as  a garnish. 

BAKED  SALT  MACKEREL. 

When  the  mackerel  have  soaked  over  night,  put  them  in  a pan  and 
pour  on  boiling  water  enough  to  cover.  Let  them  stand  a couple  of  min= 
utes,  then  drain  them  off,  and  put  them  in  the  pan  with  a few  lumps  of 
butter;  pour  on  a half  teacupful  of  sweet  cream,  or  rich  milk,  and  a little 
pepper;  set  in  the  oven  and  let  it  bake  a little  until  brown. 

EBIED  SALT  MACKEREL. 

Select  as  many  salt  mackerel  as  required;  wash  and  cleanse  them 
well,  then  put  them  to  soak  all  day  in  cold  water,  changing  them  every 
two  hours;  then  put  them  into  fresh  water  just  before  retiring.  In  the 
morning  drain  off  the  water,  wipe  them  dry,  roll  them  in  flour,  and  fry  in 
a little  butter  on  a hot,  thick-bottomed  frying  pan.  Serve  with  a little 
melted  butter  poured  over,  and  garnish  with  a little  parsley. 

BOILED  FRESH  MACKEREL. 

Fresh  mackerel  are  cooked  in  water  salted,  and  a little  vinegar  added ^ 
with  this  exception  they  can  be  served  in  the  same  way  as  the  salt  mack- 
erel. Broiled  ones  are  very  nice  with  the  same  cream  sauce,  or  you  can 
substitute  egg  sauce. 

POTTED  FRESH  FISH. 

After  the  fish  has  laid  in  salt  water  six  hours,  take  it  out,  and  to 
every  six  pounds  of  fish  take  one-quarter  cupful  each  of  salt,  black  pepper 
and  cinnamon,  one  eighth  cupful  of  allspice,  and  one  teaspoonful  of  cloves. 

Cut  the  fish  in  pieces  and  put  into  a half  gallon  stone  baking- jar,  first  a 
layer  of  fish,  then  the  spices,  flour,  and  then  spread  a thin  layer  of  butter 
on,  and  continue  so  until  the  dish  is  full.  Fill  the  jar  with  equal  parts  of 
vinegar  and  water,  cover  with  tightly  fitting  lid,  so  that  the  steam  cannot 
escape;  bake  five  hours,  remove  from  the  oven,  and  when  it  is  cold,  it  is  to 
be  cut  in  slices  and  served.  This  is  a tea  or  lunch  dish. 


m 


MBJSt. 


SOALIOPEB  CEABS. 

Put  the  crabs  into  a kettle  of  boiling  water,  and  throw  in  a handful  of 
salt.  Boil  from  twenty  minutes  to  half  an  hour.  Take  them  from  the 
water  when  done  and  pick  out  all  the  meat;  be  careful  not  to  break  the 
shell.  To  a pint  of  meat  put  a little  salt  and  pepper;  taste,  and  if  not 
enough  add  more,  a little  at  a time,  till  suited.  Grate  in  a very  little  nut- 
meg and  add  one  spoonful  of  cracker  or  bread  crumbs,  two  eggs  welJ 
beaten,  and  two  tablespoonfuls  of  butter  (even  full);  stir  all  well  together; 
wash  the  shells  clean,  and  fill  each  shell  full  of  the  mixture;  sprinkle 
crumbs  over  the  top  and  moisten  with  the  liquor;  set  in  the  oven  till  of  a 
nice  brown;  a few  minutes  will  do  it.  Send  to  the  table  hot,  arranged  on 
large  dishes.  They  are  eaten  at  breakfast  or  suppero 

FISH  IN  WHITE  SAUCE. 

Flake  up  cold  boiled  halibut  and  set  the  plate  into  the  steamer,  that 
the  fish  may  heat  without  drying.  Boil  the  bones  and  skin  of  the  fish 
with  a slice  of  onion  and  a verif  small  piece  of  red  pepper ; a bit  of  this 
the  size  of  a kernel  of  coffee  will  make  the  sauce  quite  as  hot  as  most  per- 
sons like  it.  Boil  this  stock  down  to  half  a pint ; thicken  with  one  tea- 
spoonful of  butter  and  one  teaspoonful  of  flour,  mixed  together.  Add  one 
drop  of  extract  of  almond.  Pour  this  sauce  over  your  halibut  and  stick 
bits  of  parsley  over  it^ 

FRESH  STURGEON  STEAK  MARINADE, 

Take  one  slice  of  sturgeon  two  inches  thick  ; let  it  stand  in  hot  water 
five  minutes  ; drain,  put  it  in  a bowl  and  add  a gill  of  vinegar,  two  table- 
spoonfuls of  melted  butter,  half  a teaspoonful  of  salt,  a saltspoonful  of 
black  pepper  and  the  juice  of  half  a lemon  ; let  it  stand  six  hours,  turning 
It  occasionally  ; drain  and  dry  on  a napkin ; dip  it  in  egg ; roll  in  bread 
crumbs  and  fry,  or  rather  boil,  in  very  hot  fat.  Beat  up  the  yolks  of  two 
raw  eggs,  add  a teaspoonful  of  French  mustard,  and,  by  degrees,  half  of 
the  marinade,  to  make  a smooth  sauce,  which  serve  with  the  fish. 

POTTED  FISH. 

Take  out  the  backbone  of  the  fish ; for  one  weighing  two  pounds  take 
a tablespoonful  of  allspice  and  cloves  mixed ; these  spices  should  be  put 
into  little  bags  of  not  too  thick  muslin ; put  sufficient  salt  directly  upon 
each  fish ; then  roll  in  a cloth,  over  which  sprinkle  a little  cayenne  pep- 
per ; put  alternate  layers  of  fish,  spice  and  sage  ih  an  earthen  jar ; covei" 


PiBii. 


fit 

with  the  best  cider  vinegar ; cover  the  jar  closely  with  a plate,  and  ovei 
this  put  a covering  of  dough,  rolled  out  to  twice  the  thickness  of  pie  crust. 
Make  the  edges  of  paste*  to  adhere  closely  to  the  sides  of  the  jar,  so  as  to 
make  it  air  tight.  Put  the  jar  into  a pot  of  cold  watet  and  let  it  boil  from 
three  to  five  hours,  according  to  quantity.  Ready  when  cold. 

MAYONNAISE  FISH. 

Take  a pound  or  so  of  cold  boiled  fish  (halibut,  rock,  or  cod),  not  chop, 
but  cut,  into  pieces  an  inch  in  length.  Mix  in  a bowl  a dressing  as  follows » 
The  yolks  of  four  boiled  eggs  rubbed  to  a smooth  paste  with  salad  oil  or 
butter;  add  to  these  salt,  pepper,  mustard,  two  teaspoonfuls  of  white  sugar, 
and,  lastly,  six  *tablespoonfuls  of  vinegar.  Beat  the  mixture  until  light, 
and  just  before  pouring  it  over  the  fish,  stir  in  lightly  the  frothed  white  of 
a raw  egg.  Serve  the  fish  in  a glass  dish,  with  half  the  dressing  stirred  in 
with  it.  Spread  the  remainder  over  the  top,  and  lay  lettuce  leaves  (from 
the  core  of  the  head  of  lettuce)  around  the  edges,  to  be  eaten  with  ik 

FISH  CHOWDER.  (Rhode  Island.) 

Fey  five  or  six  slices  of  fat  pork  crisp  in  the  bottom  of  the  pot  you  are 
to  make  your  chowder  in;  take  them  out  and  chop  them  into  small  pieces, 
put  them  back  into  the  bottom  of  the  pot  with  their  own  gravy.  (This  m 
much  better  than  having  the  slices  whole.) 

Cut  four  pounds  of  fresh  cod  or  sea-bass  into  pieces  two  inches 
square,  and  lay  enough  of  these  on  the  pork  to  cover  it.  Follow  with  a 
layer  of  chopped  onions,  a little  parsley,  summer  savory  and  pepper,  either 
black  or  cayeniie.  Then  a layer  of  split  Boston,  or  butter,  or  whole  cream 
crackers,  which  have  been  soaked  in  warm  water  until  moistened  through, 
but  not  ready  to  break.  Above  this  put  a layer  of  pork  and  repeat  the 
order  given  above — onions,  seasoning  (not  too  much),  crackers  and  pork, 
until  your  materials  are  exhausted.  Let  the  topmost  layer  be  buttered 
crackers  well  soaked.  Pour  in  enough  cold  water  to  barely  cover  all. 
Cover  the  pot,  stew  gently  for  an  hour,  watching  that  the  water  does  not 
sink  too  low.  Should  it  leave  the  upper  layer  exposed,  replenish  cam 
tiously  from  the  boiling  tea-kettle.  When  the  chowder  is  thoroughly 
done,  take  out  with  a perforated  skimmer  and  put  into  a tureen.  Thicken 
the  gravy  with  a tablespoonful  of  flour  an  d about  the  same  quantity  of 
butter;  boil  up  and  pour  over  the  chowder.  Serve  sliced  lemon,  pickles 
and  stewed  tomatoes  with  it,  that  the  guests  may  add  if  they  like^ 


62 


PlSff, 


CODFISH  BALLS. 

Take  a pint  bowl  of  codiBsh  picked  very  fine,  two  pint  bowls  of  whole 
raw  peeled  potatoes,  sliced  thickly;  put  them  together  in  plenty  of  cold 
w^ater  and  boil  until  the  potatoes  are  thoroughly  cooked;  remove  from  the 
fire  and  drain  off  all  the  water.  Mash  them  with  the  potato  masher,  add  a 
piece  of  butter  the  size  of  an  egg,  one  well-beaten  egg,  and  three  spoon- 
fuls of  cream  or  rich  milk.  Flour  your  hands  and  make  into  balls  or 
cakes.  Put  an  ounce  each  of  butter  and  lard  into  a frying  pan;  when  hot, 
put  in  the  balls  and  fry  a nice  brown.  Do  not  freshen  the  fish  before  boil- 
ing with  the  potatoes.  Many  cooks  fry  them  in  a quanity  of  lard  similar 
to  boiled  doughnuts. 

STEWED  CODFISH.  (Salt.) 

Take  a thick,  white  piece  of  salt  codfish,  lay  it  in  cold  water  for  a few 
minutes  to  soften  it  a little,  enough  to  render  it  more  easily  to  be  picked 
up.  Shred  it  in  very  small  bits,  put  it  over  the  fire  in  a stewpan  with  cold 
water;  let  it  come  to  a boil,  turn  off  this  water  carefully,  and  add  a pint 
of  milk  to  the  fish,  or  more  according  to  quantity.  Set  it  over  the  fire 
again  and  let  it  boil  slowly  about  three  minutes,  now  add  a good-sized 
piece  of  butter,  a shake  of  pepper  and  a thickening  of  a tablespoonful  of 
flour  in  enough  cold  milk  to  make  a cream.  Stew  five  minutes  longer,  and 
just  before  serving  stir  in  two  well-beaten  eggs.  The  eggs  are  an  addition 
that  could  be  dispensed  with,  however,  as  it  is  very  good  without  them. 
An  excellent  breakfast  dish. 

CODFISH  A LA  MODE. 

Pick  up  a teacupful  of  salt  codfish  very  fine  and  freshen  — the  desiccated 
is  nice  to  use;  two  cups  mashed  potatoes,  one  pint  cream  or  milk,  two  well- 
beaten  eggs,  half  a cup  butter,  salt  and  pepper;  mix,  bake  in  an  earthen 
baking  dish  from  twenty  to  twenty-five  minutes;  serve  in  the  same  dish, 
placed  on  a small  platter,  covered  with  a fine  napkin. 

BOILED  FRESH  COD. 

Sew  up  the  piece  of  fish  in  thin  cloth,  fitted  to  shape;  boil  in  salted 
water  (boiling  from  the  first),  allowing  about  fifteen  minutes  to  the  pound. 
Carefully  unwrap  and  pour  over  it  warm  oyster  sauce.  A whole  one 
boiled  the  same.  Hotel  Brighton. 

SCALLOPED  FISH. 

Pick  any  cold  fresh  fish  or  salt  codfish,  left  from  the  dinner,  into  fine 
bits,  carefully  removing  all  the  bones. 


Fism 


m 


Take  a pint  ot  milk  in  a suitable  dish  and  place  it  in  a saucepan  of 
boiling  water  “ put  into  it  a few  slices  of  onion  cut  very  fine,  a sprig  of 
parsley  minced  fine,  add  a piece  of  butter  as  large  as  an  egg,  a pinch  of 
salt,  a sprinkle  of  white  pepper,  then  stir  in  two  tablespoonfuls  of  corn-* 
starch,  or  flour,  rubbed  in  a little  cold  milk ; let  all  boil  up  and  remove 
from  the  fire.  Take  a dish  you  wish  to  serve  it  in,  butter  the  sides  and 
bottom.  Put  first  a layer  of  the  minced  fish,  then  a layer  of  the  cream, 
then  sprinkle  over  that  some  cracker  or  bread  crumbs,  then  a layer  of  fish 
again,  and  so  on  until  the  dish  is  full ; spread  cracker  or  bread  crumbs  last 
on  the  top  to  prevent  the  milk  from  scorching. 

This  is  a very  good  way  to  use  up  cold  fish,  making  a nice  breakfast 
dish,  or  a side  dish  for  dinner. 

FISH  FRITTERS 

Take  a piece  of  salt  codfish,  pick  it  up  very  fine,  put  it  into  a sauce- 
pan, .with  plenty  of  cold  water;  bring  it  to  a boil,  turn  off  the  water,  and 
add  another  of  cold  water;  let  this  boil  with  the  fish  about  fifteen  minutes, 
very  slowly;  strain  off  this  water,  making  the  fish  quite  dry,  and  set 
aside  to  cool  In  the  meantime,  stir  up  a batter  of  a pint  of  milk,  four 
eggs,  a pinch  of  salt,  one  large  teaspoonful  of  baking  powder  in  flour, 
enough  to  make  thicker  than  batter  cakeSo  Stir  in  the  fish  and  fry  like 
any  fritters.  Very  fine  accompaniment  to  a good  breakfasto 

BOHEB  SALT  CODFISH.  (New  England  Style.) 

Cut  the  fish  into  square  pieces,  cover  with  cold  water,  set  on  the  back 
part  of  the  stove;  when  hot,  pour  off  w£\.ter  and  cover  again  with  cold 
water;  let  it  stand  about  four  hours  and  simmer,  not  boil;  put  the  fish  on 
a platter,  then  cover  with  a drawn-butter  gravy  and  serve.  Many  cooks 
prefer  soaking  the  fish  over  night. 

BOILED  CODFISH  AND  OYSTER  SADCE. 

Lay  the  fish  in  cold,  salted  water  half  an  hour  before  it  is  time  to  cook 
It,  then  roll  it  in  a clean  cloth  dredged  with  flour;  sew  up  the  edges  in  such 
a manner  as  to  envelop  the  fish  entirely,  yet  have  but  one  thickness  of 
cloth  over  any  part.  Put  the  fish  into  boiling  water  slightly  salted;  add 
a few  whole  cloves  and  peppers  and  a bit  of  lemon  peel;  pull  gently  on  the 
fins,  and  when  they  come  out  easily  the  fish  is  done.  Arrange  neatly  on  a 
folded  napkin,  garnish  and  serve  with  oyster  sauce.  Take  six  oysters  to 
pound  of  fish  and  scald  (blanch)  them  in  a half-pint  of  not  oyster 


m 


SHELL-FISBl. 


liquor;  take  out  the  oysters  and  add  to  the  liquor,  salt,  pepper,  a bit  ot 
mace  and  an  ounce  of  butter;  whip  into  it  a gill  of  milk  containing  half 
of  a teaspoonful  of  flour.  Simmer  a moment;  add  the  oysters,  and  send 
to  table  in  a sauce  boat.  Egg  sauce  is  good  with  this  fish, 

BAKED  CODFISH. 

If  salt  fish,  soak,  boil  and  pick  the  fish,  the  same  as  for  fish-balls.  Add 
an  equal  quantity  of  mashed  potatoes,  or  cold,  boiled,  chopped  potatoes,  a 
large  piece  of  butter,  and  warm  milk  enough  to  make  it  quite  soft.  Put  it 
into  a buttered  dish,  rub  butter  over  the  top,  shake  over  a little  sifted 
flour,  and  bake  about  thirty  minutes,  and  until  a rich  brown.  Make  a 
sauce  of  drawn  butter,  with  two  hard-boiled  eggs  sliced,  served  in  a gravy 
boat. 

CODFISH  STEAK.  (New  England  Style.) 

Select  a medium-sized  fresh  codfish,  cut  it  in  steaks  cross-wise  of  the 
fish,  about  an  inch  and  a half  thick;  sprinkle  a little  salt  over  them,  and 
let  them  stand  two  hours.  Cut  into  dice  a pound  of  salt  fat  pork,  fry  out 
all  the  fat  from  them  and  remove  the  crisp  bits  of  pork;  put  the  codfish 
steaks  in  a pan  of  corn  meal,  dredge  them  with  it,  and  when  the  pork  fat 
is  smoking  hot,  fry  the  steaks  in  it  to  a dark  brown  color  on  both  sides. 
Squeeze  over  them  a little  lemon  juice,  add  a dash  of  freshly  ground  pep- 
per, and  serve  with  hot,  old-fashioned,  well-buttered  Johnny  Cake. 

SALMON  CROaUETTES. 

One  pound  of  cooked  salmon  (about  one  and  a half  pints  when  chopped), 
one  cup  of  cream,  two  tablespoonfuls  of  butter,  one  tablespoonful  of  flour, 
three  eggs,  one  pint  of  crumbs,  pepper  and  salt;  chop  the  salmon  fine,  mix 
the  flour  and  butter  together,  let  the  cream  come  to  a boil,  and  stir  in  the 
flour  and  butter,  salmon  and  seasoning;  boil  one  minute;  stir  in  one  well- 
beaten  egg,  and  remove  from  the  fire;  when  cold  make  into  croquettes;  dip 
in  beaten  egg,  roll  in  crumbs  and  fry.  Canned  salmon  can  be  used. 


SHELL-FISH. 

STEWED  WATER  TURTLES,  OR  TERRAPINS. 

Select  the  largest,  thickest  and  fattest,  the  females  being  the  best; 
they  should  be  alive  when  brought  from  market.  Wash  and  put  them 
alive  into  boiling  water,  add  a little  salt,  and  boil  them  until  thoroughly 


SHELL^FISH. 


done,  or  from  ten  to  fifteen  minutes,  after  which  take  off  the  shell,  extract 
the  meat,  and  remove  carefully  the  sand-bag  and  gall;  also  all  the  entrails; 
they  are  unfit  to  eat,  and  are  no  longer  used  in  cooking  terrapins  for  the 
best  tables.  Cut  the  meat  into  pieces,  and  put  it  into  a stewpan  with  its 
eggs,  and  sufficient  fresh  butter  to  stew  it  well.  Let  it  stew  till  quite 
hot  throughout,  keeping  the  pan  carefully  covered,  that  none  of  the  flavor 
may  escape,. but  shake  it  over  the  fire  while  stewing.  In  another  pan 
make  a sauce  of  beaten  yolk  of  egg,  highly  flavored  with  Madeira  or 
sherry,  and  powdered  nutmeg  and  mace,  a gill  of  currant  jelly,  a pinch  of 
cayenne  pepper,  and  salt  to  taste,  enriched  with  a large  lump  of  fresh 
butter.  Stir  this  sauce  well  over  the  fire,  and  when  it  has  almost  come  to 
a boil,  take  it  off.  Send  the  terrapins  to  the  table  hot  in  a covered  dish, 
and  the  sauce  separately  in  a sauce  tureen,  to  be  used  by  those  who  like  it, 
and  omitted  by  those  who  prefer  the  genuine  flavor  of  the  terrapins  when 
simply  stewed  with  butter.  This  is  now  the  usual  mode  of  dressing  terra- 
pins  in  Maryland,  Virginia,  and  many  other  parts  of  the  South,  and  will  be 
found  superior  to  any  other.  If  there  are  no  eggs  in  the  terrapin,  egg 
balls’^  may  be  substituted.  (See  recipe.) 

STEWED  TERRAPIN,  WITH  CREAM. 

Place  in  a saucepan,  two  heaping  tablespoonfuls  of  butter  and  one  of 
dry  flour;  stir  it  over  the  fire  until  it  bubbles;  then  gradually  stir  in  a pint 
of  cream,  a teaspoonful  of  salt,  a quarter  of  a teaspoonful  of  white  pepper, 
the  same  of  grated  nutmeg,  and  a very  small  pinch  of  cayenne.  Next,  put 
in  a pint  of  terrapin  meat  and  stir  all  until  it  is  scalding  hot.  Move  the 
saucepan  to  the  back  part  of  the  stove  or  range,  where  the  contents  will 
keep  hot  but  not  boil;  then  stir  in  four  well-beaten  yolks  of  eggs;  do  not 
allow  the  terrapin  to  boil  after  adding  the  eggs,  but  pour  it  immediately 
into  a tureen  containing  a gill  of  good  Madeira  and  a tablespoonful  of 
lemon  juice.  Serve  hot. 

STEWED  TERRAPIN. 

Plunge  the  terrapins  alive  into  boiling  water,  and  let  them  reinain 
until  the  sides  and  lower  shell  begin  to  crack — this  will  take  less  than  an 
hour;  then  remove  them  and  let  them  get  cold;  take  off  the  shell  and 
outer  skin,  being  careful  to  save  all  the  blood  possible  in  opening  them. 
If  there  are  eggs  in  them  put  them  aside  in  a dish;  take  all  the  inside  out, 
and  be  very  careful  not  to  break  the  gall,  which  must  be  immediately  re- 
moved or  it  will  make  the  rest  bitter.  It  lies  within  the  liver.  Then 


m 


SHELL^FISm 


up  the  liver  and  all  the  rest  of  the  terrapin  into  small  pieces,  adding 
the  blood  and  juice  that  have  flowed  out  in  cutting  up;  add  half  a pint  of 
water;  sprinkle  a little  flour  over  them  as  you  place  them  in  the  stewpan; 
let  them' stew  slowly  ten  minutes,  adding  salt,  black  and  cayenne  pepper, 
and  a very  small  blade  of  mace;  then  add  a gill  of  the  best  brandy  and 
half  a pint  of  the  very  best  sherry  wine;  let  it  simmer  over  a slow  Are  very 
gently.  About  ten  minutes  or  so,  before  you  are  ready  to  dish  them,  add 
half  a pint  of  rich  cream,  and  half  a pound  of  sweet  butter,  with  flour,  to 
prevent  boiling;  two  or  three  minutes  before  taking  them  ofl  the  fire,  peel 
the  eggs  carefully  and  throw  them  in  whole.  If  there  should  be  no  eggs 
use  the  yolks  of  hens’  eggs,  hard  boiled.  This  recipe  is  for  four  terrapins. 

Rennert’s  HoteU  Baltimore. 

BOILED  LOBSTEE, 

Put  a handful  of  salt  into  a large  kettle  or  pot  of  boiling  water.  When 
the  water  boils  very  hard  put  in  the  lobster,  having  first  brushed  it  and 
tied  the  claws  together  with  a bit  of  twine.  Keep  it  boiling  from  twenty 
minutes  to  half  an  hour,  in  proportion  to  its  size.  If  boiled  too  long  the 
meat  will  be  hard  and  stringy.  When  it  is  done  take  it  out,  lay  it  on  its 
claws  to  drain,  and  then  wipe  it  dry. 

It  is  scarcely  necessary  to  mention  that  the  head  of  a lobster  and  what 
are  called  the  lady  fingers  are  not  to  be  eaten. 

Very  large  lobsters  are  not  the  best,  the  meat  being  coarse  and  tough. 
The  male  is  best  for  boiling ; the  flesh  is  firmer  and  the  shell  a brighter 
red.  It  may  readily  be  distinguished  from  the  female ; the  tail  is  nar- 
rower, and  the  two  uppermost  fins  within  the  tail  are  stiff  and  hard. 
Those  of  the  hen  lobster  are  not  so,  and  the  tail  is  broader. 

Hen  lobsters  are  preferred  for  sauce  or  salad,  on  account  of  their  coral. 
The  head  and  small  claws  are  never  used. 

They  should  be  alive  and  freshly  caught  when  put  into  the  boiling 
kettle.  After  being  cooked  and  cooled,  split  open  the  body  and  tail  and 
crack  the  claws,  to  extract  the  meat.  The  sand  pouch  found  near  the 
throat  should  be  removed.  Care  should  be  exercised  that  none  of  the 
feathery,  tough,  gill-like  particles  found  under  the  body  shell  get  mixed 
with  the  meat,  as  they  are  indigestible  and  have  caused  much  trouble. 
They  are  supposed  to  be  the  cause  of  so-called  poisoning  from  eating 
lobster. 

Serve  on  a platter.  Lettuce  and  other  concomitants  of  a salad  should 
also  be  placed  on  the  table  or  platter. 


SMELL^FISm 


m 


SCALLOPED  LOBSTEB. 

Butter  a deep  dish  and  cover  the  bottom  with  fine  bread  crumbs  ; puK 
on  this  a layer  of  chopped  lobster,  with  pepper  and  salt ; so  on,  alternately; 
until  the  dish  is  filled,  having  crumbs  on  top.  Put  on  bits  of  butter, 
moisten  with  milk  and  bake  about  twenty  minutes. 

DEVILED  LOBSTER, 

Take  out  all  the  meat  from  a boiled  lobster,  reserving  the  coral : 
season  highly  with  mustard,  cayenne,  salt  and  some  kind  of  table  sauce ; 
stew  until  well  mixed  and  put  it  in  a covered  saucepan,  with  just  enough 
hot  water  to  keep  from  burning ; rub  the  coral  smooth,  moistening  with 
vinegar  until  it  is  thin  enough  to  pour  easily,  then  stir  it  into  the  sauce- 
pan. The  dressing  should  be  prepared  before  the  meat  is  put  on  the  fire, 
and  which  ought  to  boil  but  once  before  the  coral  is  put  in ; stir  in  a 
heaping  teaspoonful  of  butter,  and  when  it  boils  again  it  is  done  and 
should  be  taken  up  at  once,  as  too  much  cooking  toughens  the  meat 

LOBSTER  CROailETTES. 

Take  any  of  the  lobster  remaining  from  table  and  pound  it  until  the 
dark,  light  meat  and  coral  are  well  mixed;  put  with  it  not  quite  as  much 
fine  bread  crumbs;  season  with  pepper,  salt  and  a very  little  cayenne 
pepper;  add  a little  melted  butter,  about  two  tablespoonfuls  if  the  bread  is 
rather  dry;  form  into  egg-shaped  or  round  balls;  roll  them  in  egg,  then  in 
fine  crumbs,  and  fry  in  boiling  lardo 

LOBSTER  PATTIES. 

Cut  some  boiled  lobster  in  small  pieces;  then  take  the  small  claws  and 
the  spawn,  put  them  in  a suitable  dish,  and  jam  them  to  a paste  with  a 
potato  masher.  Now  add  to  them  a ladleful  of  gravy  or  both,  with  a few 
bread  crumbs;  set  it  over  the  fire  and  boil;  strain  it  through  a strainer,  or 
sieve,  to  the  thickness  of  a cream,  and  put  half  of  it  to  your  lobsters,  and 
save  the  other  half  to  sauce  them  with  after  they  are  baked.  Put  to  the 
lobster  the  bigness  of  an  egg  of  butter,  a little  pepper  and  salt;  squeeze  in 
a lemon,  and  warm  these  over  the  fire  enough  to  melt  the  butter,  set  it  to 
cool,  and  sheet  your  patty  pan  or  a plate  or  dish  with  good  pufi  paste,  then 
put  in  your  lobster,  and  cover  it  with  a paste;  bake  it  within  three-quar- 
ters of  an  hour  before  you  want  it;  when  it  is  baked,  cut  up  your  cover^ 
and  warm  up  the  other  half  of  your  sauce  above  mentioned,  with  a little 
butter,  to  the  thickness  of  cream,  and  pour  it  over  your  patty,  with  a Uttfe 


68 


SHELL  FISH, 


sque%»«ed  lemon;  cut  your  cover  in  two,  and  lay  it  on  the  top,  two  inches 
distant,  so  that  what  is  under  may  be  seen.  You  may  bake  crawfish, 
shrimps  or  prawns  the  same  way;  and  they  are  all  proper  for  plates  or  little 
dishes  for  a second  course. 

LOBSTER  A LA  NEWBURG. 

Take  one  whole  lobster,  cut  up  in  pieces  about  as  large  as  a hickory 
nut.  Put  in  the  same  pan  with  a piece  of  butter  size  of  a walnut,  season 
with  salt  and  pepper  to  taste,  and  thicken  with  heavy  cream  sauce;  add 
the  yolk  of  one  egg  and  two  oz.  of  sherry  wine. 

Cream  sauce  for  above  is  made  as  follows:  1 oz.  butter,  melted  in 
saucepan;  2 oz.  flour,  mixed  with  butter;  thin  down  to  proper  consistency 
with  boiling  cream. 

Rector^s  Oyster  House,  Chicago, 

BAKED  CRABS. 

Mix  with  the  contents  of  a can  of  crabs,  bread  crumbs  or  pounded 
crackers.  Pepper  and  salt  the  whole  to  taste;  mince  some  cold  ham;  have 
the  baking  pan  well  buttered,  place  therein  first  a layer  of  the  crab  meat, 
prepared  as  above,  then  a layer  of  the  minced  ham,  and  so  on,  alternating 
until  the  pan  is  filled.  Cover  the  top  with  bread  crumbs  and  bits  of  but* 
ter,  and  bake, 

DEVILED  CRABS. 

Half  a dozen  fresh  crabs,  boiled  and  minced,  two  ounces  of  butter,  one 
small  teaspoonful  of  mustard  powder;  cayenne  pepper  and  salt  to  taste. 
Put  the  meat  into  a bowl  and  mix  carefully  with  it  an  equal  quantity  of 
fine  bread  crumbs.  Work  the  butter  to  a light  cream,  mix  the  mustard 
well  with  it,  then  stir  in  very  carefully,  a handful  at  a time,  the  mixed 
crabs,  a tablespoonful  of  cream,  and  crumbs.  Season  to  taste  with  cayenne 
pepper  and  salt;  fill  the  crab  shells  with  the  mixture,  sprinkle  bread 
crumbs  over  the  tops,  put  three  small  pieces  of  butter  upon  the  top  of 
each,  and  brown  them  quickly  in  a hot  oven.  They  will  puff  in  baking 
and  will  be  found  very  nice.  Half  the  quantity  can  be  made.  A crab 
shell  will  hold  the  meat  of  two  crabs. 

CRAB  CROaUETTES. 

Pick  the  meat  of  boiled  crabs  and  chop  it  fine.  Season  to  taste  with 
pepper,  salt  and  melted  butter.  Moisten  it  well  with  rich  milk  or  cream, 
then  stiffen  it  slightly  with  bread  or  cracker  crumbs.  Add  two  or  three 
welbbeaten  eggs  to  bind  the  mixture.  Form  the  croquettes,  egg  and 


SHELLFISH. 


69 


bread  crumb  them  and  fry  them  delicately  in  boiling  lard.  It  is  better  to 
use  a wire  frying  basket  for  croquettes  of  all  kinds. 

. TO  MAKE  A CRAB  PIE.  ' 

• 

Procure  the  crabs  alive,  and  put  them  in  boiling  water,  along  with 
some  salt.  Boil  them  for  a quarter  of  an  hour  or  twenty  minutes,  accord- 
ing to  the  size.  When  cold  pick  the  meat  from  the  claws  and  body.  Chop 
all  together,  and  mix  it  with  crumbs  of  bread,  pepper  and  salt,  and  a little 
butter.  Put  all  this  into  the  shell  and  brown  in  a hot  oven.  A crab  shell 
will  hold  the  meat  of  two  crabs. 

CRABS.  (Soft  Shell) 

Crabs  may  be  boiled  as  lobsters.  They  make  a fine  dish  when  stewed. 
Take  out  the  meat  from  the  shell,  put  it  into  a saucepan  with  butter,  pep- 
per, salt,  a pinch  of  mace  and  a very  little  water ; dredge  with  flour  and 
let  simmer  five  minutes  over  a slow  fire.  Serve  hot ; garnish  the  dish 
with  the  fclaws  laid  around  it. 

The  usual  way  of  cooking  them  is  frying  them  in  plenty  of  butter  and 
lard  mixed prepare  them  the  same  as  frying  fish.  The  spongy  substance 
from  the  sides  should  be  taken  off,  also  the  sand  bag.  Fry  a nice  brown 
and  garnish  with  parsley. 

OYSTERS. 

Oysters  must  be  fresh  and  fat  to  be  good.  They  are  in  season  from 
September  to  May. 

The  small  ones,  such  as  are  sold  by  the  quart,  are  good  for  pies,  fritters, 
or  stews  ; the  largest  of  this  sort  are  nice  for  frying  or  pickling  for  family 
use. 

FRIED  OYSTERS. 

Take  large  oysters  from  their  own  liquor  into  a thickly  folded  napkin 
to  dry  them  ; then  make  hot  an  ounce  each  of  butter  and  lard  in  a thick- 
bottomed  frying  pan.  Season  the  oysters  with  pepper  and  salt,  then  dip 
each  one  into  egg  and  cracker  crumbs  rolled  fine,  until  it  will  take  up  no 
more.  Place  them  in  the  hot  grease  and  fry  them  a delicate  brown,  turn- 
ing them  on  both  sides  by  sliding  a broad-bladed  knife  under  them.  Serve 
them  crisp  and  hot. 

Boston  Oyster  House. 

Some  prefer  to  roll  oysters  in  corn  meal  and  others  use  flour,  but  they 
are  much  more  crisp  with  egg  and  cracker  crumbs^ 


70 


SRELL-FISm 

OYSTERS  FRIED  IN  BATTER. 

♦ 

Ingredients. — One-half  pint  of  oysters,  two  eggs,  one-half  pint  of  milk, 
sufficient  flour  to  make  the  batter  ; pepper  and  salt  to  taste  ; when  liked, 
a little  nutmeg  ; hot  lard. 

Scald  the  oysters  in  their  own  liquor,  beard  them,  and  lay  them  on  a 
cloth  to  drain  thoroughly.  Break  the  eggs  into  a basin,  mix  the  flour  with 
them,  add  the  milk  gradually,  with  nutmeg  and  seasoning,  and  put  the 
oysters  in  a batter.  Make  some  lard  hot  in  a deep  frying  pan  ; put  in  the 
oysters  one  at  a time ; when  done,  take  them  up  with  a sharp  pointed 
skewer  and  dish  them  on  a napkin.  Fried  oysters  are  frequently  used  for 
garnishing  boiled  flsh,  and  then  a few  bread  crumbs  should  be  added  to 
the  flour. 

STEWED  OYSTERS.  (In  Milk  or  Cream.) 

Drain  the  liquor  from  two  quarts  of  oysters  ; mix  with  it  a small  tea- 
cupful of  hot  water,  add  a little  salt  and  pepper  and  set  it  over  the  fire  in 
a saucepan.  Let  it  boil  up  once,  put  in  the  oysters,  let  them  come  to  a 
boil,  and  when  they  ‘‘ruffle’’  add  two  tablespoonfuls  of  butter.  The 
instant  it  is  melted  and  well  stirred  in,  put  in  a pint  of  boiling  milk  and 
take  the  saucepan  from  tho'  fire.  Serve  with  oyster  or  cream  crackers. 
Serve  while  hot. 

If  thickening  is  preferred,  stir  in  a little  flour  or  two  tablespoonfuls  of 
cracker  crumbs. 

PLAIN  OYSTER  STEW. 

Same  as  milk  or  cream  stew,  using  only  oyster  liquor  and  water  instead 
of  milk  or  cream,  adding  more  butter  after  taking  up. 

OYSTER  SOUP. 

For  oyster  soup,  see  Soupa 

DRY  OYSTER  STEW. 

Take  six  to  twelve  large  oysters  and  cook  them  in  half  a pint  of  their 
own  liquor  ; season  with  butter  and  white  pepper  ; cook  for  five  minutes, 
stirring  constantly.  Serve  in  hot  soup  plates  or  bowls. 

Fulton  Market,  New  York. 

BOSTON  FRY. 

Prepare  the  oysters  in  egg  batter  and  fine  cracker  meal ; fry  in  butter 
over  a slow  fire  for  about  ten  minutes  ; cover  the  hollow  of  a hot  platter 
with  tomato  sauce ; place  the  oysters  in  it,  but  not  covering ; garnished 
with  chopped  parsley  sprinkled  over  the  oysterSo  Boston  Oyster  Bouse 


SHELL-FISH. 


BROILED  OYSTERS. 

Dry  a quart  of  oysters  in  a cloth,  dip  each  in  melted  butter  well  pep- 
pered ; then  in  beaten  egg,  or  not,  then  in  bread  or  cracker  crumbs,  also 
peppered.  Broil  on  a wire  broiler  over  live  coals  three  to  five  minutes^ 
Dip  over  each  a little  melted  butter.  Serve  hot. 


ROAST  OYSTERS  IN  THE  SHELL.  - No.  1. 

Select  the  large  ones,  those  usually  termed  ''  Saddle  Rocks,”  formerly 
known  as  a distinct  variety,  but  which  are  now  but  the  large  oysters 
selected  from  any  beds  ; wash  and  wipe  them,  and  place  with  the  upper  or 
deep  shell  down,  to  catch  the  juice,  over  or  on  live  coals.  When  they 
open  their  shells  remove  the  shallow  one,  being  careful  to  save  all  the 
juice  in  the  other ; place  them,  shells  and  all,  on  a hot  platter,  and  send  to 
table  hot,  to  be  seasoned  by  each  person  with  butter  and  pepper  to  taste. 
If  the  oysters  are  fine,  and  they  are  just  cooked  enough  and  served  all  hot, 
this  is,  j^ar  excellence , the  style. 

OYSTER  ROAST.  No.  2. 

Put  one  quart  of  oysters  in  a basin  with  their  own  liquor  and  let  them 
boil  three  or  four  minutes;  season  with  a little  salt,  pepper  and  a heaping 
spoonful  of  butter.  Serve  on  buttered  toast. 

STEAMED  OYSTERS. 

Wash  and  drain  a quart  of  counts  or  select  oysters;  put  them  in  a 
shallow  pan  and  place  in  a steamer  over  boiling  water;  cover  and  steam 
till  they  are  plump,  with  the  edges  ruffled,  but  no  longer.  Place  in  a 
heated  dish,  with  butter,  pepper  and  salt,  and  serve. 

Baltimore  Style. 

STEAMED  OYSTERS  IN  THE  SHELL. 

Wash  and  place  them  in  an  air-tight  vessel,  laying  them  the  upper  shell 
downward,  so  that  the  liquor  will  not  run  out  when  they  open.  Place  this 
dish  or  vessel  over  a pot  of  boiling  water  where  they  will  get  the  steam. 
Boil  them  rapidly  until  the  shells  open,  about  fifteen  to  twenty  minutes. 
Serve  at  once  while  hot,  seasoned  with  butter,  salt  and  pepper. 

PAN  OYSTERS.  No.  1. 

Cut  some  stale  bread  in  thin  slices,  taking  off  all  the  crust;  round  the 
slices  to  fit  patty-pans;  toast,  butter,  place  them  in  the  pans  and  moisten 
with  three  or  four  teaspoonfuls  of  oyster  liquor;  place  on  the  toast  a 


8HELL-FI8H. 


12  - 

layer  of  oysters,  sprinkle  with  pepper,  and  put  a small  piece  of  butter  on 
top  of  each  pan;  place  all  the  pans  in  a baking-pan,  and  place  in  the  oven, 
covering  tightly.  They  will  cook  in  seven  or  eight  minutes  if  the  oven  is 
hot;  or,  cook  till  the  beards  are  ruffled;  remove  the  cover,  sprinkle 
lightly  with  salt,  replace,  and  cook  one  minute  longer.  Serve  in  patty- 
pans. They  are  delicious. 

New  York  Style. 

PAN  OYSTERS.  No.  2. 

Lay  in  a thin  pie  tin  or  dripping-pan  half  a pint  of  large  oysters,  or 
more  if  required;  have  the  pan  large  enough  so  that  each  oyster  will  lie 
flat  on  the  bottom;  put  in  over  them  a little  oyster  liquor,  but  not  enough 
to  float;  place  them  carefully  in  a hot  oven  and  just  heat  them  through 
thoroughly— do  not  bake  them— which  will  be  in  three  to  flve  minutes, 
according  to  fire;  take  them  up  and  place  on  toast;  first  moistened  with 
the  hot  juice  from  the  pan.  Are  a very  good  substitute  for  oysters  roasted 
in  the  shell,  the  slow  cooking  bringing  out  the  flavor. 

French  Restauranty  New  OrleanSy  La. 

OYSTER  FRITTERS. 

Select  plump,  good-sized  oysters;  drain  ofl^  the  juice,  and  to  a cup  of 
this  j uice  add  a cup  of  milk,  a little  salt,  four  well-beaten  eggs,  and  flour 
enough  to  make  batter  like  griddle-cakes. 

Envelop  an  oyster  in  a spoonful  of  this  batter  (some  cut  them  in  halves 
or  chop  them  fine),  then  fry  in  butter  and  lard,  mixed  in  a frying  pan  the 
same  as  we  fry  eggs,  turning  to  fry  brown  on  both  sides.  Send  to  the  table 

very  hot.  Delmonico. 

Most  cooks  fry  oyster  fritters  the  same  as  crullers,  in  a quantity  of  hot 
lard,  but  this  is  not  always  convenient;  either  way  they  are  excellent. 

OYSTER  PATTIES. 

Line  patty-pans  with  thin  pastry,  pressing  it  well  to  the  tin.  Put  a 
piece  of  bread  or  a ball  of  paper  in  each.  Cover  them  with  paste  and 
brush  them  over  with  the  white  of  an  egg.  Cut  an  inch  square  of  thin 
pastry,  place  on  the  centre  of  each,  glaze  this  also  with  egg,  and  bake  in  a 
quick  oven  fifteen  to  twenty  minutes.  Remove  the  bread  or  paper  when 
half  cold. 

Scald  as  many  oysters  as  you  require  (allowing  two  for  each  patty, 
three  if  small)  in  their  own  liquor.  Cut  each  in  four  and  strain  the  liquor. 
Put  two  tablespoonfuls  of  butter  and  two  of  flour  into  a thick  saucepan; 


SHELL-FISH, 


73 

stir  them  together  over  the  are  till  the  flour  smells  cooked,  and  then  pour 
half  a pint  of  oyster  liquoi  and  half  a pint  of  milk  into  the  flour  and  but- 
ter. (If  you  have  cream,  use  it  instead  of  milk.)  Stir  till  it  is  a thick, 
smooth  sauce.  Put  the  oysters  into  it  and  let  them  boil  once.  Beat  the 
yolks  of  two  eggs.  Remove  the  oysters  for  one  minute  from  the  fire,  then 
stir  the  eggs  into  them  till  the  sauce  looks  like  thick  custard. 

Fill  the  patties  with  this  oyster  fricassee,  taking  care  to  make  it  hot  by 
standing  in  boiling  water  before  dinner  on  the  day  required,  and  to  make 
the  patty  cases  hot  before  you  fill  them. 

FULTON  MAEKET  ROAST. 

It  is  still  known  in  New  York  from  the  place  at  which  it  was  and  is 
still  served.  Take  nine  large  oysters  in  the  shell;  wash,  dry  and  roast  over 
a charcoal  fire,  on  a broiler.  Two  minutes  after  the  shells  open  they  will 
be  done.  Take  them  up  quickly,  saving  the  juice  in  a small,  shallow,  tin 
pan;  keep  hot  until  all  are  done;  butter  them  and  sprinkle  with  pepper. 

This  is  served  for  one  person  when  calling  for  a roast  of  this  kind.  It 
is  often  poured  over  a slice  of  toast. 

SCALLOPED  OYSTERS. 

Have  ready  about  a pint  bowl  of  fine  cracker  crumos.  Butter  a deep 
earthen  dish;  put  a layer  of  the  cracker  crumbs  on  the  bottom;  wet  this 
with  some  of  the  oyster  liquor;  next  have  a layer  of  oysters;  sprinkle  with 
salt  and  pepper,  and  lay  small  bits  of  butter  upon  them;  then  another  layer 
of  cracker  crumbs  and  oyster  juice;  then  oysters,  pepper,  salt  and  butter, 
and  so  on,  until  the  dish  is  full;  the  top  layer  to  be  cracker  crumbs.  Beat 
up  an  egg  in  a cup  of  milk  and  turn  over  all.  Cover  the  dish  and  set  it  in 
the  oven  for  thirty  or  forty-five  minutes.  When  baked  through,  uncover 
the  top,  set  on  the  upper  grate  and  brown. 

OYSTER  POT-PIE. 

Scald  a quart  can  of  oysters  in  their  own  liquor;  when  it  boils,  skim 
out  the  oysters  and  set  aside  in  a warm  place.  To  the  liquor  add  a pint  of 
hot  water;  season  well  with  salt  and  pepper,  a generous  piece  of  butter, 
thicken  with  flour  and  cold  milk.  Have  ready  nice  light  biscuit  dough, 
rolled  twice  as  thick  as  pie  crust;  cut  out  into  inch  squares,  drop  them 
into  the  boiling  stew,  cover  closely,  and  cook  forty  minutes.  When  taken 
up,  stir  the  oysters  into  the  juice  and  serve  all  together  in  one  dish.  A 
nice  side  entree,  Prince’s  Bay,  s.  L 


74 


SHELL^FISff. 


BOSTON  OYSTER  PIE. 

Having  buttered  the  inside  of  a deep  pie  plate,  line  it  with  puff  paste,  oi 
common  pie  crust,  and  prepare  another  sheet  of  paste  for  the  lid;  put  a 
clean  towel  into  the  dish  (folded  so  as  to  support  the  lid),  set  it  into  the 
oven  and  bake  the  paste  well;  when  done,  remove  the  lid  and  take  out  the 
towel.  While  the  paste  is  baking  prepare  the  oysters.  Having  picked  off 
carefully  every  bit  of  shell  that  may  be  found  about  them,  drain  off  the 
liquor  into  a pan  and  put  the  oysters  into  a stewpan  with  barely  enough 
of  the  liquor  to  keep  them  from  burning;  season  them  with  pepper,  salt 
and  butter;  add  a little  sweet  cream  or  milk,  and  one  or  two  crackers  rolled 
fine;  let  the  oysters  simmer,  but  not  boil,  as  that  will  shrivel  them.  Ee- 
move  the  upper  crust  of  pastry  and  fill  the  dish  with  the  oysters  and 
gravy;  replace  the  cover  and  serve  hot. 

Some  prefer  baking  the  upper  crust  on  a pie  plate,  the  same  size  as  the 
pie,  then  slipping  it  off  on  top  of  the  pie  after  the  same  is  filled  with  the 
oysterso 

MOCK  OYSTERS. 

Grate  the  corn,  while  green  and  tender,  with  a coarse  grater,  into  a 
deep  dish.  To  two  ears  of  corn,  allow  one  egg;  beat  the  whites  and  yolks 
separately,  and  add  them  to  the  corn,  with  one  tablespoonful  of  wheat 
flour  and  one  of  butter,  a teaspoonful  of  salt  amd  pepper  to  taste.  Drop 
spoonfuls  of  this  batter  into  a frying  pan  with  hot  butter  and  lard  mixed, 
and  fry  a light  brown  on  both  sides. 

In  taste,  they  have  a singular  resemblance  to  fried  oysters.  The  corn 
must  be  young. 

FRICASSEED  OYSTERS. 

Take  a slice  of  raw  ham,  which  has  been  pickled,  but  not  smoked,  and 
soak  in  boiling  water  for  half  an  hour;  cut  it  in  quite  small  pieces,  and  put 
in  a saucepan  with  two-thirds  of  a pint  of  veal  or  chicken  broth,  well 
strained;  the  liquor  from  a quart  of  oysters,  one  small  onion,  minced  fine, 
and  a little  chopped  parsley,  sweet  marjoram,  and  pepper;  let  them  sim^ 
mer  for  twenty  minutes,  and  then  boil  rapidly  for  two  or  three  minutes; 
skim  well  and  add  one  scant  tablespoonful  of  corn -starch,  mixed  smoothly 
in  one-third  cup  of  milk;  stir  constantly,  and  when  it  boils  add  the  oysters 
and  one  ounce  of  butter;  after  which,  just  let  it  come  to  a boil,  and  remove 
the  oysters  to  a deep  dish;  beat  one  egg,  and  add  to  it  gradually  some  of 
the  hot  broth,  and,  when  cooked,  stir  it  into  the  pan;  season  with  salt,  and 


mBLL-FISm 


w 

pour  the  whole  over  the  oysters.  When  placed  upon  the  table,  squeeze  the 
juice  of  a lemon  over  it. 


SMALL  OYSTER  PIES. 

For  each  pie  take  a tin  plate  half  the  size  of  an  ordinary  dinner  plate; 
butter  it,  and  cover  the  bottom  with  a puff  paste,  as  for  pies;  lay  on  it  five 
or  six  select  oysters,  or  enough  to  cover  the  bottom;  butter  them  afnd 
season  with  a little  salt  and  plenty  of  pepper;  spread  over  this  on  egg  bat- 
ter, and  cover  with  a crust  of  the  paste,  making  small  openings  in  it  with 
a fork.  Bake  in  a hot  oven  fifteen  to  twenty  minutes,  or  until  the  top  is 
nicely  browned. 

STEWED  CLAMS 


Boston  Oyster  HousCc 


Wash  clean  as  many  round  clams  as  required ; pile  them  in  a large 
iron  pot,  with  half  a cupful  of  hot  water  in  the  bottom,  and  put  over  the 
fire ; as  soon  as  the  shells  open  take  out  the  clams,  cut  off  the  hard,  uneat- 
able ‘"fringe”  from  each  with  strong,  clean  scissors,  put  them  into  a stew- 
pan  with  the  broth  from  the  pot,  and  boil  slowly  till  they  are  quite  tender ; 
pepper  well  and  thicken  the  gravy  with  fiour  stirred  into  melted  butter. 

Or,  you  may  get  two  dozen  freshly  opened  very  small  clams.  Boil  a 
pint  of  milk,  a dash  of  white  pepper  and  a small  pat  of  butter.  Now  add 
the  clams.  Let  them  come  to  a boil  and  serve.  Longer  boiling  will  make 
the  clams  almost  indigestiblOo 


ROAST  CLAMS  IN  THE  SHELL. 


Roast  in  a pan  over  a hot  fire,  or  in  a hot  oven,  or,  at  a “ Clam  Bake,” 
on  hot  stones ; when  they  open,  empty  the  juice  into  a saucepan  ; add  the 
clams,  with  butter,  pepper  and  a very  little  salt. 

Bye  Beach, 


CLAM  PRITTERSc 


Take  fifty  small  or  twenty-five  large  sand  clams  from  their  shells ; if 
large,  cut  each  in  two,  lay  them  on  a thickly-folded  napkin ; put  a pint 
bowl  of  wheat  fiour  into  a basin,  add  to  it  three  well-beaten  eggs,  half  a 
pint  of  sweet  milk  and  nearly  as  much  of  their  own  liquor ; beat  the  bat- 
ter until  it  is  smooth  and  perfectly  free  from  lumps,  then  stir  in  the  clams. 
Put  plenty  of  lard  or  beef  fat  into  a thick-bottomed  frying  pan,  let  it  be- 
come boiling  hot ; put  in  the  batter  by  the  spoonful ; let  them,  fry  gently ; 
whea  one  side  is  a delicate  brown  turn  the  other. 


76 


SBELL-Fism 


CLAM  CHOWDER. 

The  materials  needed  are  fifty  round  clams  (quahogs),  a large  bowl  of 
salt  pork  cut  up  fine,  the  same  of  onions  finely  chopped,  and  the  same  (or 
more,  if  you  desire)  of  potatoes  cut  into  eighths  or  sixteenths  of  original 
size  ; wash  the  clams  very  thoroughly  and  put  them  in  a pot  with  half  a 
pint  of  water ; when  the  shells  are  open  they  are  done ; then  take  them 
from  the  shells  and  chop  fine,  saving  all  the  clam  water  for  the  chowder ; 
fry  out  the  pork  very  gently,  and  when  the  scraps  are  a good  brown  take 
them  out  and  put  in  the  chopped  onions  to  fry  ; they  should  be  fried  in  a 
frying  pan,  and  the  chowder  kettle  be  made  very  clean  before  they  are  put 
In  it,  or  the  chowder  will  burn.  (The  chief  secret  in  chowder-making  is  to 
fry  the  onions  so  delicately  that  they  will  be  missing  in  the  chowd^.)  .. 

Add  a quart  of  hot  water  to  the  onions;  put  in  the  clams,  clam-water 
and  pork  scraps.  After  it  boils,  add  the  potatoes,  and  when  they  are 
cooked,  the  chowder  is  finished.  J ust  before  it  is  taken  up,  thicken  it  with 
a cup  of  powdered  crackers,  and  add  a quart  of  fresh  milk.  If  too  rich, 
.:^dd  more  water.  No  seasoning  is  needed  but  good  black  pepper. 

With  the  addition  of  six  sliced  tomatoes,  or  half  a can  of  the  canned 
ones,  this  is  the  best  recipe  of  this  kind,  and  is  served  in  many  of  our  best 

restaurants.  New  Bedford  Becipe, 

SCALLOPED  CLAMS. 

Purchase  a dozen  large  soft  clams  in  the  shell  and  three  dozen  opened 
dams.  Ask  the  dealer  to  open  the  first  dozen,  care  being  used  not  to 
injure  the  shells,  which  are  to  be  used  in  cooking  the  clams.  Clean  the 
shells  well,  and  put  two  soft  clams  on  each  half  shell;  add  to  each  a dash 
of  white  pepper,  and  half  a teaspoonful  of  minced  celery.  Cut  a slice  of 
fat  bacon  into  the  smallest  dice,  add  four  of  these  to  each  shell,  strew  over 
the  top  a thin  layer  of  cracker  dust;  place  a piece  of  table  butter  on  top, 
and  bake  in  the  oven  until  brown.  They  are  delightful  when  properly 
prepared. 

SCALLOPS. 

If  bought  in  the  shell  boil  them  and  take  out  the  hearts,  which  is  the 
only  part  used.  Dip  them  in  beaten  egg  and  fry  in  the  same  manner'  as 
oysters. 

Some  prefer  them  stewed  the  same  as  oysters. 

FROGS  FRIED. 

Frogs  are  usually  fried,  and  are  considered  a great  delicacy.  Only  the 
hind-legs  and  quarters  are  used.  Clean  them  well,  season,  and  fry  in  egg 


8HELL-Fism. 


77 


batter,  or  dipped  in  beaten  egg  and  fine  cracker  crumbs,  the  same  as 
oysters. 

FROGS  STEWED. 

Wash  and  skin  the  quarters,  parboil  them  about  three  minutes,  drain 
them.  Now  put  into  a stewpan  two  ounces  of  butter.  When  it  is  melted, 
lay  in  the  frogs,  and  fry  about  two  minutes,  stirring  them  to  prevent  burn- 
ing; shake  over  them  a tablespoonful  of  sifted  flour  and  stir  it  into  them; 
add  a sprig  of  parsley, ""a  pinch  of  powdered  summer  savory,  a bay  leaf, 
three  slices  of  onion,  salt  and  pepper,  a cup  of  hot  water  and  one  of  cream. 
Boil  gently  until  done;  remove  the  legs,  strain  and  mix  into  the  gravy  the 
yolks  of  two  eggs,  well  beaten  to  a cream;  put  the  legs  in  a suitable  dish, 
pour  over  the  gravy  and  servGo 


f. 


POULTRY  AND  GAME 

★ 'it  * 

IN  CHOOSING  poultry,  select  tliose  that  are  fresh  and  fat,  and  the  surest 
way  to  determine  whether  they  are  young  is  to  try  the  skin  under  the 
leg  or  wing.  If  it  is  easily  broken,  it  is  young ; or,  turn  the  wing 
backwards,  if  the  joint  yields  readily,  it  is  tender.  When  poultry  is 
young  the  skin  is  thin  and  tender,  the  legs  smooth,  the  feet  moist  and 
limber,  and  the  eyes  full  and  bright.  The  body  should  be  thick  and  the 
breast  fat.  Old  turkeys  have  long  hairs,  and  the  flesh  is  purplish  where  it 
shows  under  the  skin  on  the  legs  and  back.  About  March  they  deteriorate 
in  quality. 

Young  ducks  and  geese  are  plump,  with  light,  semi-transparent  fat, 
soft  breast  bone,  tender  flesh,  leg- joints  which  will  break  by  the  weight  of 
the  bird,  fresh-colored  and  brittle  beaks,  and  windpipes  that  break  when 
pressed  between  the  thumb  and  forefinger.  They  are  best  in  fall  and 
winter. 

Young  pigeons  have  light  red  flesh  upon  the  breast,  and  full,  fresh- 
colored  legs ; when  the  legs  are  thin  and  the  breast  very  dark  the  birds 
are  old. 

Fine  game  birds  are  always  heavy  for  their  size;  the  flesh  of  the 
breast  is  firm  and  plump  and  the  skin  clear;  and  if  a few  feathers  be 
plucked  from  the  inside  of  the  leg  and  around  the  vent,  the  flesh  of 
freshly-killed  birds  will  be  fat  and  fresh-colored ; if  it  is  dark  and  dis- 
colored, the  game  has  been  hung  a long  time.  The  wings  of  good  ducks, 
geese,  pheasants  and  woodcock  are  tender  to  the  touch ; the  tips  of  the 
long  wing  feathers  of  partridges  are  pointed  in  young  birds  and  round  in 
old  ones.  Quail,  snipe  and  small  birds  should  have  full,  tender  breasts. 
Poultry  should  never  be  cooked  until  six  or  eight  hours  after  it  has  been 
killed,  but  it  should  be  picked  and  drawn  as  soon  as  possible.  Plunge  it 
in  a pot  of  scalding  hot  water ; then  pluck  off  the  feathers,  taking  care  not 
to  tear  the  skin ; when  it  is  picked  clean,  roll  up  a piece  of  white  paper, 
set  fire  to  it  and  singe  off  all  the  hairs.  The  head,  neck  and  feet  should  be 
cut  off,  and  the  ends  of  the  legs  skewered  to  the  body,  and  a string  tied 


BASTING  THE  TURKEY. 


POULTRY  AKD  GAME, 


79 


tightly  around  the  body.  When  roasting  a chicken  or  small  fowl  there  is 
danger  of  the  legs  browning  or  becoming  too  hard  to  be  eaten.  To  avoid 
this  take  strips  of  cloth,  dip  them  into  a little  melted  lard,  or  even  just 
rub  them  over  with  lard,  and  wind  them  around  the  legs.  Remove  them 
in  time  to  allow  the  legs  to  brown  delicately. 

Fowls  and  also  various  kinds  of  game,  when  bought  at  our  city  mar- 
kets require  a more  thorough  cleansing  than  those  sold  in  country  places, 
where  as  a general  thing  the  meat  is  wholly  dressed.  In  large  cities  they 
lay  for  some  length  of  time  with  the  intestines  undrawn,  until  the  flavor' 
of  them  difluses  itself  all  through  the  meat,  rendering  it  distasteful.  In 
this  case  it  is  safe,  after  taking  out  the  intestines,  to  rinse  out  in  several 
waters,  and  in  next  to  the  last  water,  add  a teaspoonful  of  baking  soda, 
say  to  a quart  of  water.  This  process  neutralizes  all  sourness,  and  helps 
to  destroy  all  unpleasant  taste  in  the  meat. 

Poultry  may  be  baked  so  that  its  wings  and  legs  are  soft  and  tender,  by 
being  placed  in  a deep  roasting  pan  with  close  cover,  thereby  retaining  the 
aroma  and  essences  by  absorption  while  confined.  These  pans  are  a recent 
innovation,  and  are  made  double  i^h  a small  opening  in  the  top  for 
giving  vent  to  the  accumulation  of  steam  and  gases  when  required. 
Roast  meats  of  any  kind  can  also  be  cooked  in  the  same  manner,  and  it  is 
a great  improvement  on  the  old  plan. 

/ 


ROAST  TURKEY. 

Select  a young  turkey;  remove  all  the  feathers  carefully,  singe  it  over 
a burning  newspaper  on  the  top  of  the  stove;  then  ‘"draw”  it  nicely,  being 
very  careful  not  to  break  any  of  the  internal  organs;  remove  the  crop  care- 
fully: cut  ofl  the  head,  and  tie  the  neck  close  to  the  body  by  drawing  the 
skin  over  it.  Now  rinse  the  inside  of  the  turkey  out  with  several 
waters,  and.  in  the  next  to  the  last,  mix  a teaspoonful  of  baking  soda; 
oftentimes  the  inside  of  a foul  is  very  sour,  especially  if  it  is  not  freshly 
killed.  Soda,  being  cleansing,  acts  as  a corrective,  and  destroys  that  un^ 
pleasant  taste  which  we  frequently  experience  in  the  dressing  when  fowls 
have  been  killed  for  some  time.  Now,  after  washing,  wipe  the  turkey  dry, 
inside  and  out,  with  a clean  cloth,  rub  the  inside  with  some  salt,  then  stuff 
the  breast  and  body  with  “Dressing  for  Fowls.’’  Then  sew  up  the 
turkey  with  a strong  thread,  tie  the  legs  and  wings  to  the  body,  rub  it 
over  with  a little  soft  butter,  sprinkle  over  some  salt  and  pepper,  dredge 
with  a little  flour;  place  it  in  a dripping-pan,  pour  in  a cup  of  boiling 
6 


80 


POULTRY  A2YD  GAMm 


water,  and  set  in  the  oven.  Baste  the  turkey  often,  turning  it  around 
occasionally  so  that  every  part  will  be  uniformly  baked.  When  pierced 
with  a fork  and  the  liquid  runs  out  perfectly  clear,  the  bird  is  done.  If 
any  part  is  likely  to  scorch,  pin  over  it  a piece  of  buttered  white  paper.  A 
fifteen  pound  turkey  requires  between  three  and  four  hours  to  bake. 
Serve  with  cranberry  sauce. 

Gravy  for  Turkey —ISfhQii  you  put  the  turkey  in  to  roast,  put  the  neck, 
heart,  liver  and  gizzard  into  a stewpan  with  a pint  of  water ; boil  until 
they  become  quite  tender ; take  them  out  of  the  water,  chop  the  heart  and 
gizzard,  mash  the  liver  and  throw  away  the  neck;  return  the  chopped 
heart,  gizzard  and  liver  to  the  liquor  in  which  they  were  stewed  ; set  it  to 
one  side,  and  when  the  turkey  is  done  it  should  be  added  to  the  gravy  that 
dripped  from  the  turkey,  having  first  skimmed  off  the  fat  from  the  surface 
of  the  dripping-pan  ; set  it  all  over  the  fire,  boil  three  minutes  and  thicken 
with  flour.  It  will  not  need  brown  flour  to  color  the  gravy.  The  gar- 
nishes for  turkey  or  chicken  are  fried  oysters,  thin  slices  of  ham,  slices  of 
lemon,  fried  sausages,  or  force  meat  balls,  also  parsley. 

DRESSING  OR  STUFFING  FOR  FOWLS. 

For  an  eight  or  ten  pound  turkey,  cut  the  brown  crust  from  slices  or 
pieces  of  stale  bread  until  you  have  as  much  as  the  inside  of  a pound  loaf ; 
put  it  into  a suitable  dish  and  pour  tepid  water  (not  warm,  for  that  makes 
it  heavy)  over  it ; let  it  stand  one  minute,  as  it  soaks  very  quickly.  Now 
take  up  a handful  at  a time  and  squeeze  it  hard  and  dry  with  both  hands, 
placing  it,  as  3/ou  go  along,  in  another  dish ; this  process  makes  it  very 
light.  When  all  is  pressed  dry,  toss  it  all  up  lightly  through  your  fingers ; 
now  add  pepper,  salt, — about  a teaspoonful, — also  a teaspoonful  of  pow- 
dered summer  savory,  the  same  amount  of  sage,  or  the  green  herb  minced 
fine ; add  half  a cup  of  melted  butter,  and  a beaten  egg,  or  not.  Work 
thoroughly  all  together,  and  it  is  ready  for  dressing  either  fowls,  fish  or 
meats.  A little  chopped  sausage  in  turkey  dressing  is  considered  by  some 
an  improvement,  when  well  incorporated  with  the  other  ingredients.  For 
geese  and  ducks  the  stuffing  may  be  made  the  same  as  for  turkey,  with  the 
addition  of  a few  slices  of  onion  chopped  fine. 

OYSTER  DRESSING  OR  STUFFING. 

This  is  made  with  the  same  ingredients  as  the  above,  with  the  excep- 
tion of  half  a can  of  oysters  drained  and  slightly  chopned  and  added  ta 


FOULTMY  AND  GAMJb 


Bl 

the  rest.  This  is  used  mostly  with  boiled  turkey  and  chicken,  and  the 
remainder  of  the  can  of  oysters  used  to  make  an  oyster  sauce  to  be  poured 
over  the  turkey  when  served ; served  generally  in  a separate  dish,  to  be 
dipped  out  as  a person  desires.  ^ 

These  recipes  were  obtained  from  an  old  colored  cook,  who  was  famous 
for  his  fine  dressings  for  fowls,  fish  and  meats,  and  his  advice  was,  always 
soak  stale  bread  in  cold  liquid,  either  milk  or  water,  when  used  for  stuffing 
or  for  puddings,  as  they  were  much  lighter.  Hot  liquid  makes  them  heavyo 

BOILED  TUBKEY. 

Prepare  as  you  would  for  baking  or  roasting;  fill  with  an  oyster  stuf* 
fing,  made  as  the  above.  Tie  the  legs  and  wings  close  to  the  body,  place 
in  salted  boiling  water  with  the  breast  downward;  skim  it  often  and  boil 
about  two  hours,  but  not  till  the  skin  breaks.  Serve  with  oyster  or  celery 
sauce.  Boil  a nicely  pickled  piece  of  salt  pork,  and  serve  at  table  a thin 
slice  to  each  plate.  Some  prefer  bacon  or  ham  instead  of  porko 

Some  roll  the  turkey  in  a cloth  dipped  in  flour.  If  the  liquor  is  to  be 
used  afterwards  for  soup,  the  cloth  imparts  an  unpleasant  flavor.  The 
liquor  can  be  saved  and  made  into  a nice  soup  for  the  next  day^s  dinner^ 
by  adding  the  same  seasonings  as  for  chicken  soup. 

TURKEY  SCALLOP. 

Pick  the  meat  from  the  bones  of  cold  turkey  and  chop  it  fine.  Put  a 
layer  of  bread  crumbs  on  the  bottom  of  a buttered  dish,  moisten  them  with 
a little  milk,  then  put  in  a layer  of  turkey  with  some  of  the  filling,  and  cut 
small  pieces  of  butter  over  the  top;  sprinkle  with  pepper  and  salt;  then 
another  layer  of  bread  crumbs,  and  so  on  until  the  dish  is  nearly  full;  add 
a little  hot  water  to  the  gravy  left  from  the  turkey  and  pour  over  it;  then 
take  two  eggs,  tv/o  tablespoonfuls  of  milk,  one  of  melted  butter,  a little 
salt  and  cracker  crumbs  as  much  as  will  make  it  thick  enough  to  spread 
on  with  a knife;  put  bits  of  butter  over  it,  and  cover  with  a plate.  Bake 
three-quarters  of  an  hour^  Ten  minutes  before  serving,  remove  the  plate 
and  let  it  brown. 

TURKEY  HASHED. 

Cut  the  remnants  of  turkey  from, a previous  dinner  into  pieces  of  equal 
size.  Boil  the  bones  in  a quart  of  water,  until  the  quart  is  reduced  to  a 
pint;  then  take  out  the  bones,  and  to  the  liquor  in  which  they  were  boiled 
add  turkey  gravy,  if  you  have  any,  or  white  stock,  or  a small  piece  of  but- 
ter with  salt  and  pepper;  let  the  liquor  thus  prepared  boil  up  once;  theB 


82 


POULTRY  AKD  GAME. 


put  in  the  pieces  of  turkey,  dredge  in  a little  flour,  give  it  one  boil-up,  and 
serve  in  a hot  dish. 

TURKEY  WARMED  OVER. 

Pieces  of  cold  turkey  or  chicken  may  be  warmed  up  with  a little  butter 
Sn  a frying  pan;  place  it  on  a warm  platter,  surround  it  with  pieces  of 
small  thick  slices  of  bread  or  biscuit  halved,  first  dipping  them  in  hot 
salted  water;  then  place  the  platter  in  a warm  oven  with  the  door  open. 
Have  already  made  the  following  gravy  to  pour  over  all:  — 

Into  the  frying  pan  put  a large  spoonful  of  butter,  one  or  two  cupfuls 
of  milk,  and  any  gravy  that  may  be  left  over.  Bring  it  to  a boil;  then  add 
sufficient  flour,  wet  in  a little  cold  milk  or  water,  to  make  it  the  consist- 
ency of  creamo  Season  with  salt,  pepper  and  add  a little  of  the  dark  meat 
chopped  vevy  fine.  Let  the  sauce  cook  a few  moments,  then  pour  over  the 
biscuit  and  fowl  This  will  be  found  a really  nice  dish. 

BONED  TURKEY. 

Clean  the  fowl  as  usual.  With  a sharp  and  pointed  knife,  begin  at  the 
extremity  of  the  wing,  and  pass  the  knife  down  close  to  the  bone,  cutting 
all  the  flesh  from  the  bone,  and  preserving  the  skin  whole;  run  the  knife 
down  each  side  of  the  breast  bone  and  up  the  legs,  keeping  close  to  the 
bone;  then  split  the  back  half  way  up,  and  draw  out  the  bones;  fill  the 
* places  whence  the  bones  were  taken  with  a stuffing,  restoring  the  fowl  to 
its  natural  form,  and  sew  up  all  the  incisions  made  in  the  skin.  Lard  with 
two  or  three  rows  of  slips  of  fat  bacon  on  the  top,  basting  often  with  salt 
and  water,  and  a little  butter.  Some  like  a glass  of  port  wine  in  the 
gravy. 

This  is  a difficult  dish  to  attempt  by  any  but  skillful  hands.  Carve 
across  in  slices,  and  serve  with  tomato  sauce. 

ROAST  GOOSE. 

The  goose  should  not  be  more  than  eight  months  old,  and  the  fatter 
ijie  more  tender  and  juicy  the  meat.  Stuff  with  the  following  mixture: 
Three  pints  of  bread  crumbs,  six  ounces  of  butter,  or  part  butter  and  part 
salt  pork,  one  teaspoonful  each  of  sage,  black  pepper  and  ^alt,  one  chopped 
onion.  Do  not  stuff  very  full,  and  stitch  openings  firmly  together  to  keep 
flavor  in  and  fat  out.  Place  in  a baking  pan  with  a little  water,  and  baste 
frequently  with  salt  and  water  (some  add  vinegar);  turn  often  so  that  the 
sides  and  back  may  be  nicely  browned.  Bake  two  hours  or  more;  when 
done  take  from  the  pan,  pour  off  the  fat,  and  to  the  brown  gra^y  left  add 


POULTRY  AND  GAME. 


83 


the  chopped  giblets  which  have  previously  been  stewed  until  tender, 
together  with  the  water  they  were  boiled  in;  thicken  with  a little  flour 
and  butter  rubbed  together,  bring  to  a boil  and  serve.  English  style. 

ROAST  CHICKEN. 

Pick  and  draw  them,  wash  out  well  in  two  or  three  waters,  adding  a 
little  soda  to  the  last  but  one  to  sweeten  it,  if  there  is  doubt  as  to  its  being 
fresh.  Dry  it  well  with  a clean  cloth,  and  All  the  crop  and  body  with  a 
stuffing  the  same  as  ‘'Dressing  for  Fowls.”  Lay  it  in  a dripping-pan;  put 
a pint  of  hot  water  and  a piece  of  butter  in  the  dripping-pan,  add  to  it  a 
small  tablespoonful  of  salt,  and  a small  teaspoonful  of  pepper;  baste  fre- 
quently, and  let  it  roast  quickly,  without  scorching;  when  nearly  done, 
put  a piece  of  butter  the  size  of  a large  egg  to  the  water  in  the  pan;  when 
it  melts,  baste  with  it,  dredge  a little  flour  over,  baste  again,  and  let  it 
finish;  half  an  hour  will  roast  a full-grown  chicken,  if  the  fire  is  right 
When  done,  take  it  up. 

Having  stewed  the  necks,  gizzards,  livers  and  hearts  in  a very  little 
water,  strain  it  and  mix  it  hot  with  the  gravy  that  has  dripped  from  the 
fowls,  and  which  must  be  first  skimmed.  Thicken  it  with  a little  browned 
flour,  add  to  it  the  livers,  hearts  and  gizzards  chopped  small.  Or,  put  the 
giblets  in  the  pan  with  the  chicken  and  let  them  roast.  Send  the  fowls  to 
the  table  with  the  gravy  in  a boat.  Cranberry  sauce  should  accompany 
them,  or  any  tart  sauce. 

BOILED  CHICKEN. 

Clean,  wash  and  stuff,  as  for  roasting.  Baste  a floured  cloth  around 
each  and  put  into  a pot  with  enough  boiling  water  to  cover  them  well. 
The  hot  water  cooks  the  skin  at  once  and  prevents  the  escape  of  the  juice. 
The  broth  will  not  be  so  rich  as  if  the  fowls  are  put  on  in  cold  water,  but 
this  is  a proof  that  the  meat  will  be  more  nutritious  and  better  flavored. 
Stew  very  slowly,  for  the  first  half  hour  especially.  Boil  an  hour  or  more, 
guiding  yourself  by  size  and  toughness.  Serve  with  egg,  bread  or  oyster 
sauce.  (See  Sauces.) 

STEAMED  CHICKEN. 

Rub  the  chicken  on  the  inside  with  pepper  and  half  a teaspoonful  of 
salt ; place  in  a steamer  in  a kettle  that  will  keep  it  as  near  the  water  as 
possible,  cover  and  steam  an  hour  and  a half  ; when  done,  keep  hot  while 
dressing  is  prepared,  then  cut  up,  arrange  on  the  platter,  and  serve  with 
the  dressing  over  ito 


84 


POULTRY  AND  GAME. 


The  dressing  is  made  as  follows : Boil  one  pint  of  gravy  from  the 
kettle  without  the  fat,  add  cayenne  pepper  and  half  a teaspoonful  of  salt ; 
stir  a tablespoonful  of  flour  into  a quarter  of  a pint  of  cream  until  smooth 
and  add  to  the  gravy.  Cornstarch  may  be  used  instead  of  the  flour,  and 
some  cooks  add  nutmeg  or  celery  salt.  ^ 

FRICASSEE  CHICKEN. 

Cut  up  two  young  chickens,  put  them  in  a stewpan  with  just  enough 
cold  water  to  cover  them.  Cover  closely  and  let  them  heat  very  slowly  ; 
then  stew  them  over  an  hour,  or  until  tender.  If  they  are  old  chickens 
they  will  require  long,  slow  boiling,  often  from  three  to  four  hours.  When 
tender,  season  with  salt  and  pepper,  a piece  of  butter  as  large  as  an  egg, 
and  a little  celery,  if  liked.  Stir  up  two  tablespoonfuls  of  flour  in  a little 
water  or  milk  and  add  to  the  stew,  also  two  well-beaten  yolks  of  eggs  ; let 
all  boil  up  one  minute  ; arrange  the  chicken  on  a warm  platter,  pour  some 
of  the  gravy  over  it  and  send  the  rest  to  the  table  in  a boat.  The  egg 
should  be  added  to  a little  of  the  cooled  gravy  before  putting  with  the 
hot  gravy. 

STEWED  WHOLE  SPRING  CHICKEN. 

Dress  a full-grown  spring  chicken  the  same  as  for  roasting,  seasoning 
it  with  salt  and  pepper  inside  and  out;  then  All  the  body  with  oysters; 
place  it  in  a tin  pail  with  a close-fltting  cover.  Set  the  pail  in  a pot  of 
fast-boiling  water  and  cook  until  the  chicken  is  tender.  Dish  up  the 
chicken  on  a warm  dish,  then  pour  the  gravy  into  a saucepan,  put  into  it  a 
tablespoonful  of  butter,  half  of  a cupful  of  cream  or  rich  milk,  three  hard- 
boiled  eggs  chopped  flne,  some  minced  herbs  and  a tablespoonful  of  flour. 
Let  all  boil  up  and  then  pour  it  over  the  chicken.  Serve  hot. 

PICKLED  CHICKEN. 

Boil  four  chickens  till  tender  enough  for  meat  to  fall  from  bones;  put 
meat  in  a stone  jar  and  pour  over  it  three  pints  of  cold,  good  cider  vinegar 
and  a pint  and  a half  of  the  water  in  which  the  chickens  were  boiled;  add 
spices  if  preferred,  and  it  will  be  ready  for  use  in  two  days.  This  is  a pop- 
ular Sunday  evening  dish;  it  is  good  for  luncheon  at  any  time. 

RISSOLES  OF  CHICKEN. 

Mince  up  finely  the  remains  of  a cold  chicken  together  with  half  the 
quantity  of  lean,  cold  ham.  Mix  them  well,  adding  enough  white  sauce  to 


PO  UL  TR  F AKB  GAME, 


85 


moisten  them.  Now  have  light  paste  rolled  out  until  about  a quarter  of 
an  inch  or  a little  more  in  thickness.  Cut  the  paste  into  pieces,  one  inch 
by  two  in  size,  and ' lay  a little  of  the  mixture  upon  the  centres  of  half  of 
the  pieces  and  cover  them  with  the  other  halves,  pressing  the  edges  neatly 
together  and  forming  them  into  little  rolls.  Have  your  frying  pan  ready 
with  plenty  of  boiling  hot  lard,  or  other  frying  medium,  and  fry  until  they 
become  a golden-brown  colon  A minute  or  two  will  be  suflQcient  for  this. 
Then  drain  them  well  and  serve  immediately  on  a napkin. 

CHICKEN  PATTIES. 

Mince  up  fine  cold  chicken,  either  roasted  or  boiled.  Season  it  with 
pepper  and  salt,  and  a little  minced  parsely  and  onion.  Moisten  it  with 
chicken  gravy  or  cream  sauce,  fill  scalloped  shells  that  are  lined  with 
pastry  with  the  mixture,  and  sprinkle  bread  crumbs  over  the  tops.  Put 
two  or  three  tiny  pieces  of  butter  over  each,  and  bake  brown  in  a hot 
oven. 

TO  BROIL  CHICKEN. 

After  dressing  and  washing  the  chickens  as  previously  directed,  split 
them  open  through  the  back-bone;  frog  them  by  cutting  the  cords  under 
the  wings  and  laying  the  wings  out  flat;  cut  the  sinews  under  the  second 
joint  of  the  leg  and  turn  the  leg  down;  press  down  the  breast-bone  without 
breaking  it. 

Season  the  chicken  with  salt  and  pepper,  lay  it  upon  the  gridiron  with 
the  inside  first  to  the  fire;  put  the  gridiron  over  a slow  fire,  and  place  a tin 
sheet  and  weight  upon  the  chicken,  to  keep  it  flat;  let  it  broil  ten  minutes^ 
then  turn  and  proceed  in  the  same  manner  with  the  other  side. 

The  chicken  should  be  perfectly  cooked,  but  not  scorched.  A broiled 
chicken  brought  to  the  table  with  its  wings  and  legs  burnt,  and  its  breast 
half  cooked,  is  very  disagreeable.  To  avoid  this,  the  chicken  must  be 
closely  watched  while  broiling,  and  the  fire  must  be  arranged  so  that  the 
heat  shall  be  equally  dispensed.  When  the  fire  is  too  hot  under  any  one 
part  of  the  chicken,  put  a little  ashes  on  the  fire  under  that  part,  that  the 
heat  may  be  reduced. 

Dish  a broiled  chicken  on  a hot  plate,  putting  a large  lump  of  butter 
and  a tablespoonful  of  hot  water  upon  the  plate,  and  turning  the 
chicken  two  or  three  times  that  it  may  absorb  as  much  of  the  butter  as 
possible.  Garnish  with  parsley.  Serve  with  poached  eggs  on  a separate 
dish.  It  takes  from  thirty  to  forty  minutes  to  broil  a chicken  weli 


86 


POULTRY  AND  GAME 


CHICKEN  PIE. 

Prepare  the  chicken  as  for  fricassee.  When  the  chicken  is  stewed 
tender,  seasoned,  and  the  gravy  thickened,  take  it  from  the  fire;  take  out 
the  largest  bones,  scrape  the  meat  from  the  neck  and  back-bone,  throw 
the  bones  away:  line  the  sides  of  a four  or  six  quart  pudding-dish  with  a ' 
rich  baking  powder  or  soda  biscuit  dough,  a quarter  of  an  inch  thick;  put 
in  part  of  the  chicken,  a few  lumps  of  butter,  pepper  and  salt,  if  needed, 
some  cold  boiled  eggs  cut  in  slices.  Add  the  rest  of  the  chicken  and 
season  as  before;  a few  new  potatoes  in  their  season  might  be  added.  Pour 
over  the  gravy,  being  sure  to  have  enough  to  fill  the  dish,  and  cover  with 
a crust  a quarter  of  an  inch  thick,  made  with  a hole  in  the  centre  the  size 
of  a teacup. 

Brush  over  the  top  with  beaten  white  of  egg  and  bake  for  half  to  three- 
quarters  of  an  hour.  Garnish  the  top  with  small  bright  celery  leaves, 
neatly  arranged  in  a circle. 

FHIED  CHICKEN. 

Wash  and  cut  up  a young  chicken,  wipe  it  dry,  season  with  salt  and 
pepper,  dredge  it  with  fiour,  or  dip  each  piece  in  beaten  egg  and  then  in 
cracker  crumbs.  Have  in  a frying  pan  one  ounce  each  of  butter  and  sweet 
lard  made  boiling  hot.  Lay  in  the  chicken  and  fry  brown  on  both  sides. 
Take  up,  drain  it  and  set  aside  in  a covered  dish.  Stir  into  the  gravy 
left,  if  not  too  much,  a large  tablespoonful  of  flour,  make  it  smooth,  add  a 
cup  of  cream  or  milk,  season  with  salt  and  pepper,  boil  up  and  pour  over 
the  chickenc  Some  like  chopped  parsley  added  to  the  gravyo  Serve  hot. 

If  the  chicken  is  old,  put  into  a stewpan  with  a little  water  and  simmer 
gently  till  tender ; season  with  salt  and  pepper,  dip  in  flour  or  cracker 
crumb  and  egg,  and  fry  as  above.  Use  the  broth  the  chicken  was  cooked 
in  to  make  the  gravy,  instead  of  the  cream  or  milk,  or  use  an  equal  quan- 
tity of  botho  , 

FRIED  CHICKEN  A EA  ITALIENNEo 

Make  common  batter ; mix  into  it  a cupful  of  chopped  tomatoes,  one 
onion  chopped,  some  minced  parsley,  salt  and  pepper.  Cut  up  young, 
tender  chickens,  dry  them  well  and  dip  each  piece  in  the  batter ; then  fry 
brown  in  plenty  of  butter  in  a thick-bottomed  frying  pan.  Serve  with 
tomato  sauce 

CHICKEN  CROaDETTES.  No.  1. 

Put  a cup  of  cream  or  milk  in  a saucepan,  set  it  over  the  Are,  and  when 
it  boils  add  a lump  of  butter  as  large  as  an  egg,  in  which  has  been  mixed 


JPOULTRY  AND  GAME. 


87 


a tablespoonful  of  flour.  Let  it  boil  up  thick  ; remove  from  the  fire,  and 
when  cool  mix  into  it  a teaspoonful  of  salt,  half  a teaspoonful  of  pepper,  a 
bit  of  minced  onion  or  parsley,  one  cup  of  fine  bread  crumbs,  and  a pint  of 
finely-chopped  cooked  chicken,  either  roasted  or  boiled.  Lastly,  beat  up 
two  eggs  aijd  work  in  with  the  whole.  Flour  your  hands  and  make  into 
small,  round,  fiat  cakes ; dip  in  egg  and  bread  crumbs  and  fry  like  fish 
cakes  in  butter  and  good  sweet  lard  mixed,  or  like  fried  cakes  in  plenty  of 
hot  lard.  Take  them  up  with  a skimmer  and  lay  them  on  brown  paper  to 
free  them  from  the  grease.  Serve  hot. 

CHICKEN  CROaiTETTES.  No.  2. 

Take  any  kind  of  fresh  meat  or  fowl,  chop  very  fine,  add  an  equal  quan- 
tity of  smoothly  mashed  potatoes,  mix,  and  season  with  butter,  salt,  black 
pepper,  a little  prepared  mustard,  and  a little  cayenne  pepper;  make  into 
cakes,  dip  in  egg  and  bread  crumbs  and  fry  a light  brown.  A nice  relish 
for  tea. 

TO  FRY  CROaiTETTES. 

Beat  up  two  eggs  in  a deep  bowl;  roll  enough  crackers  until  you  have  a 
cupful  of  crumbs,  or  the  same  of  fine  stale  bread  crumbs;  spread  the 
crumbs  on  a large  plate  or  pie-tin.  Have  over  the  fire  a kettle  containing 
two  or  three  inches  of  boiling  lard.  As  fast  as  the  croquettes  are  formed, 
roll  them  in  the  crumbs,  then  dip  them  in  the  beaten  egg,  then  again  roll 
them  in  crumbs;  drop  them  in  the  smoking  hot  fat  and  fry  them  a light 
golden  brown. 

PRESSED  CHICKEN. 

Clean  and  cut  up  your  chickens.  Stew  in  just  enough  water  to  cover 
them.  When  nearly  cooked,  season  them  well  with  salt  and  pepper.  Let 
them  stew  down  until  the  water  is  nearly  all  boiled  out,  and  the  meat 
drops  easily  from  the  bones.  Remove  the  bones  and  gristle;  chop  the 
meat  rather  coarsely,  then  turn  it  back  into  the  stew-kettle,  where  the 
broth  was  left  (after  skimming  off  all  fat),  and  let  it  heat  through  again. 
Turn  it  into  a square  bread  pan,  placing  a platter  on  the  top,  and  a heavy 
weight  on  the  platter.  This,  if  properly  prepared,  will  turn  out  like  a 
mold  of  jelly  and  may  be  sliced  in  smooth,  even  slices.  The  success  of 
this  depends  upon  not  having  too  much  water;  it  will  not  jelly  if  too 
weak,  or  if  the  water  is  allowed  to  boil  away  entirely  while  cooking.  A 
good  way  to  cook  old  fowls. 


88  FOUzmy- Aisrif 

CHICKEIJ  LUNCH  FOR  TRAVELING. 

Cut  a young  chicken  down  the  back;  wash  and  wipe  dry;  season  with 
salt  and  pepper;  put  in  a dripping-pan  and  bake  in  a moderate  oven  three- 
quarters  of  an  hour.  This  is  much  better  for  trayeling  lunch  than  when 
seasoned  with  butter. 

All  kinds  of  poultry  and  meat  can  be  cooked  quicker  by  adding  to  the 
water  in  which  they  are  boiled  a little  vinegar  or  a piece  of  lemon.  By 
the  use  of  a little  acid  there  will  be  a considerable  saving  of  fuel,  as  well 
as  shortening  of  time.  Its  action  is  beneficial  on  old  tough  meats,  render- 
ing them  quite  tender  and  easy  of  digestion.  Tainted  meats  and  fowls 
will  lose  their  bad  taste  and  odor  if  cooked  in  this  way,  and  if  not  used  too 
freely  no  taste  of  it  will  be  acquired. 

POTTED  CHICKEN. 

Strip  the  meat  from  the  bones  of  a cold  roast  fowl ; to  every  pound  of 
meat  allow  a quarter  of  a pound  of  butter,  salt  and  cayenne  pepper  to 
taste ; one  teaspoonful  of  pounded  mace,  half  a small  nutmeg.  Cut  the 
meat  into  small  pieces,  pound  it  well  with  the  butter,  sprinkle  in  the 
spices  gradually  and  keep  pounding  until  reduced  to  a perfectly 
smooth  paste.  Pack  it  into  small  jars  and  cover  with  clarified  butter, 
about  a quarter  of  an  inch  in  thickness.  Two  or  three  slices  of  ham 
minced  and  pounded  with  the  above  will  be  an  improvement.  Keep  in  a 
dry  place.  A luncheon  or  breakfast  dish. 

Old  fowls  can  be  made  very  tender  by  putting  into  them,  while  boiling, 
a piece  of  soda  as  large  as  a bean. 

SCALLOPED  CHICKEN. 

Divide  a fowl  into  joints  and  boil  till  the  meat  leaves  the  bone  readily. 
Take  out  the  bones  and  chop  the  meat  as  small  as  dice.  Thicken  the 
water  in  which  the  fowl  was  boiled  with  fiour  and  season  to  taste  with 
butter  and  salt.  Fill  a deep  dish  with  alternate  layers  of  bread  crumbs 
and  chicken  and  slices  of  cooked  potatoes,  having  crumbs  on  top.  Pour 
the  gravy  over  the  top  and  add  a few  bits  of  butter  and  bake  till  nicely 
browned.  There  should  be  gravy  enough  to  moisten  the  dish.  Serve 
with  a garnish  of  parsley.  Tiny  new  potatoes  are  nice  in  place  of  sliced 
ones  when  in  season. 

BREADED  CHICKEN. 

Prepare  young  chickens  as  for  fricassee  by  cutting  them  into  pieces. 
Din  each  piece  in  beaten  egg,  then  in  grated  bread  crumbs  or  rolled 


POULTRY  AND  GAME. 


sracker ; season  them  with  pepper  and  salt  and  a little  minced  parsleyo 
Place  them  in  a baking  pan  and  put  on  the  top  of  each  piece  a lump  of 
butter,  add  half  of  a cupful  of  hot  water;  bake  slowly,  basting  often. 
When  sufficiently  cooked  take  up  on  a warm  platter.  Into  the  pan  pour  a 
cup  of  cream  or  rich  milk,  a cupful  of  bread  crumbs.  Stir  it  well  until 
cooked,  then  pour  it  over  the  chickem  Serve  while  hot, 

BROILED  CHICKEN  OK  TOAST, 

Broil  the  usual  way  and  when  thoroughly  done  take  it  up  in  a square 
tin  or  dripping-pan,  butter  it  well,  season  with  pepper  and  salt  and  set  it 
in  the  oven  for  a few  minutes.  Lay  slices  of  moistened  buttered  toast  on 
a platter  ; take  the  chicken  up  over  it,  add  to  the  gravy  in  the  pan  part  of 
a cupful  of  cream,  if  you  have  it ; if  not,  use  milko  Thicken  with  a little 
flour  and  pour  over  the  chicken. 

This  is  considered  most  excellentc 

CXTRRY  CHICKEN, 

Cut  up  a chicken  weighing  xrom  a pound  and  a half  to  two  pounds,  a§ 
for  fricassee,  wash  it  well,  and  put  it  into  a stewpan  with  sufficient  water 
to  cover  it;  boil  it.  closely  covered,  until  tender;  add  a large  teaspoonful  of 
salt,  and  cook  a few  minutes  longer;  then  remove  from  the  fire,  take  out 
the  chicken,  pour  the  liquor  into  a bowl,  and  set  it  one  side.  Now  cut  up 
into  the  stewpan  two  small  onions,  and  fry  them  with  a piece  of  butter  as 
large  as  an  egg;  as  soon  as  the  onions  are  brown,  skim  them  out  and  put  in 
the  chicken;  fry  for  three  or  four  minutes;  next  sprinkle  over  two  tea- 
spoonfuls of  Curry  Powder.  Now  pour  over  the  liquor  in  which  the 
chicken  was  stewed,  stir  all  well  together,  and  stew  for  five  minutes 
longer,  then  stir  into  this  a tablespoonful  of  sifted  flour  made  thin  with  a 
little  water;  lastly,  stir  in  a beaten  yolk  of  egg,  and  it  is  done. 

Serve  with  hot  boiled  rice  laid  around  on  the  edge  of  a {atter,  and  the 
chicken  curry  in  the  centre. 

This  makes  a handsome  side  dish,  and  a fine  relish  accompanying  a full 
dinner  of  roast  beef  or  any  roast. 

All  first-class  grocers  and  druggists  keep  this  “India  Curry  Powder,^' 
put  up  in  bottles.  Beef,  veal,  mutton,  duck,  pigeons,  partridges,  rabbits  oi 
fresh  fish  may  be  substituted  for  the  chicken,  if  preferred,  and  sent  to  th6 
table  with  or  without  a dish  of  rice. 

To  Boil  Bice  or  Curry. — Pick  over  the  rice,  a cupful.  Wash  it  thor« 
oughly  in  two  or  three  cold  waters;  then  leave  it  about  twenty  minu^-es  iig 


90 


POULTRY  AJSTD  GAME. 


cold  water.  Put  into  a stewpan  two  quarts  of  water  with  a teaspoonful  of 
salt  in  it ; and  when  it  boils  sprinkle  in  the  rice.  Boil  it  briskly  for 
twenty  minutes,  keeping  the  pan  covered.  Take  it  from  the  fire,  and  drain 
off  the  water.  Afterwards  set  the  saucepan  on  the  back  of  the  stove,  with 
the  lid  off,  to  allow  the  rice  to  dry  and  the  grains  to  separate. 

Eice,  if  properly  boiled,  should  be  soft  and  white  and  every  grain  stand 
alone.  Serve  it  hot  in  a separate  dish  or  served  as  above,  laid  around  the 
chicken  curry. 


CHICKEN  POT-PIE  No.  1. 

1 

Cut  and  joint  a large  chicken,  cover  with  cold  water,  and  let  it  boil 
gently  until  tender.  Season  with  salt  and  pepper  and  thicken  the  gravy 
with  two  teaspoonfuls  of  flour,  mixed  smooth  with  a piece  of  butter  the 
size  of  an  egg.  Have  ready  nice  light  bread  dough,  cut  with  the  top  of  a 
wine  glass  about  a half  an  inch  thick,  let  them  stand  half  an  hour  and  rise, 
then  drop  these  into  the  boiling  gravy.  Put  the  cover  on  the  pot  closely, 
wrap  a cloth  around  it,  in  order  that  no  steam  shall  escape  and  by  no 
means  allow  the  pot  to  cease  boiling.  Boil  three-quarters  of  an  hour. 

CHICKEN  POT-PIE  No.  2. 

This  style  of  pot  pie  was  made  more  in  our  grandmother’s  day  than 
now,  as  most  cooks  consider  that  cooking  crust  so  long  destroys  its  spongy 
lightness,  and  renders  it  too  hard  and  dry. 

Take  a pair  of  fine  fowls,  cut  them  up,  wash  the  pieces,  and  season  with 
pepper  only.  Make  a light  biscuit  dough  and  plenty  of  it,  as  it  is  ahvays 
much  liked  by  the  eaters  of  pot  pie.  Roll  out  the  dough  not  very  thin, 
and  cut  most  of  it  into  long  squares.  Butter  the  sides  of  a pot,  and  line 
them  with  dough  nearly  to  the  top.  Lay  slices  of  cold  ham  at  the  bottom 
of  the  pot,  and  then  the  pieces  of  fowl,  interspersad  all  through  with 
squares  of  dough  and  potatoes,  pared  and  quartered.  Pour  in  a quart  of 
water.  Cover  the  whole  with  a lid  of  dough  having  a slit  in  the  centre, 
through  which  the  gravy  will  bubble  up.  Boil  it  steadily  for  two  hours. 
Half  an  hour  before  you  take  it  up,  put  in  through  the  hole  in  the  centre 
of  the  crust  some  bits  of  butter  rolled  in  flour,  to  thicken  the  gravy. 
When  done,  put  the  pie  on  a large  dish,  and  pour  the  gravy  over  it. 

You  may  intersperse  it  all  through  with  cold  ham. 

A pot-pie  may  be  made  of  ducks,  rabbits,  squirrels  or  venison.  Also  of 
beefsteak.  A beefsteak,  or  some  porksteaks  (the  lean  only),  greatly  im- 
prove a chicken  pot-pie.  If  you  use  no  ham,  season  with  salt. 


POULTRY  AND  GAME. 


91 


CHICKEN  STEWED  WITH  BISCUIT. 

Take  chickens,  and  make  a fricassee;  just  before  you  are  ready  to  dish 
it  up,  have  ready  two  baking-tins  of  rich  soda  or  baking-powder  biscuits; 
take  them  from  the  over  hot,  split  them  apart  by  breaking  them  with 
your  hands,  lay  them  on  a large  meat  platter,  covering  it,  then  pour  the 
hot  chicken  stew  over  all.  Send  to  the  table  hot.  This  is  a much  better 
way  than  boiling  this  kind  of  biscuit  in  the  stew,  as  you  are  more  sure  of 
its  being  always  light. 

CHICKEN  DRESSED  AS  TERRAPIN. 

Select  young  chickens,  clean  and  cut  them  into  pieces;  put  them  into  a 
stewpan  with  just  enough  water  to  cook  them.  When  tender  stir  into  it 
half  of  a cup  of  butter  and  one  beaten  egg.  Season  it  with  salt  and  pep- 
per, a teaspoonful  of  powdered  thyme;  add  two  hard-boiled  eggs  coarsely 
minced  and  a small  glass  of  wine.  Boil  up  once  and  serve  with  jelly. 

CHICKEN  ROLY-POLY. 

One  quart  of  flour,  two  teaspoonfuls  of  cream  tartar  mixed  with  the 
flour,  one  teaspoonful  of  soda  dissolved  in  a teacupful  of  milk  ; a teaspoon- 
ful of  salt ; do  not  use  shortening  of  any  kind,  but  roll  out  the  mixture 
half  an  inch  thick,  and  on  it  lay  minced  chicken,  veal  or  mutton.  The 
meat  must  be  seasoned  with  pepper  and  salt  and  be  free  from  gristle. 
Koll  the  crust  over  and  over,  and  put  it  on  a buttered  plate  and  place  in  a 
steamer  for  half  an  hour.  Serve  for  breakfast  or  lunch,  giving  a slice  to 
each  person  with  gravy  served  with  it. 

CHICKEN  TURNOVERS.  , 

Chop  cold  roast  chicken  very  flne.  Put  it  into  a saucepan,  place  it  over 
the  Are,  moisten  it  with  a little  water  and  gravy,  or  a piece  of  butter. 
Season  with  salt  and  pepper ; add  a small  tablespoonful  of  sifted  flour  dis- 
solved in  a little  water ; heat  all  through  and  remove  from  the  fire  to  be- 
come cool.  When  cooled  roll  out  some  plain  pie-crust  quite  thin,  cut  out 
in  rounds  as  large  as  a saucer ; wet  the  edge  with  cold  water  and  put  a 
large  spoonful  of  the  minced  meat  on  one-half  of  the  round ; fold  the 
other  half  over  and  pinch  the  edges  well  together,  then  fry  them  in  hot 
drippings  or  fat  a nice  brown.  They  may  also  be  cooked  in  a moderate 
oven. 


POULTRY  ALn>  GAME. 


CHICKEN  PUDDING. 

Cut  up  two  young  chickens  into  good-sized  pieces  ; put  them  in  a 
saucepan  with  just  enough  water  to  cover  them  well.  When  boiled  quite 
tender,  season  with  salt  and  pepper ; let  them  simmer  ten  or  fifteen  min- 
utes longer ; then  take  the  chicken  from  the  broth  and  remove  all  the 
large  bones.  Place  the  meat  in  a well-buttered  pudding  dish,  season  again, 
if  necessary,  adding  a few  bits  of  butter.  Pour  over  this  the  following 
batter : — 

Eight  eggs  beaten  light  and  mixed  with  one  quart  of  milk,  three  table- 
spoonfuls of  melted  butter,  a teaspoonful  of  salt  and  two  large  teaspoon- 
fuls of  baking  powder,  added  to  enough  sifted  flour  to  make  a batter  like 
griddle-cakes. 

Bake  one  hour  in  a moderate  oven. 

Make  a gravy  of  the  broth  that  remained  from  the  cooking  of  the 
chicken,  adding  a tablespoonful  of  flour  stirred  into  a third  of  a cup  of 
melted  butter  ; let  it  boil  up,  putting  in  mor,e  water  if  necessary.  Serve 
ho^-  in  a gravy  boat  with  the  pudding. 

CHICKEN  AND  MACAEONI 

Boil  a chicken  until  very  tender,  take  out  all  the  bones,  and  pick  up 
the  meat  quite  fine.  Boil  half  a pound  of  macaroni  until  tender,  first 
breaking  it  up  to  pieces  an  inch  long.  Butter  a deep  pudding  dish,  put  on 
the  bottom  a layer  of  the  cooked  macaroni,  then  a layer  of  the  minced 
chicken,  bits  of  butter,  pepper  and  salt,  then  some  of  the  chicken  liquor, 
over  this  put  another  layer  of  macaroni,  and  so  on,  until  the  dish  is  filled. 
Pour  a cup  of  cream  over  the  whole,  and  bake  half  an  hour.  Serve  on 
platter. 

ROAST  DUCK.  (Tame.) 

Pick,  draw,  clean  thoroughly,  and  wipe  dry.  Cut  the  neck  close  to  the 
back,  beat  the  breast-bone  flat  with  a rolling  pin,  tie  the  wings  and  legs 
securely,  and  stuff  with  the  following:  — 

Three  pints  bread  crumbs,  six  ounces  butter,  or  part  butter  and 
salt  pork,  two  chopped  onions  and  one  teaspoonful  each  of  sage,  black 
pepper  and  salt.  Do  not  stuff  very  full,  and  sew  up  the  openings  firmly  to 
keep  the  flavor  in  and  the  fat  out.  If  not  fat  enough,  it  should  be  larded 
with  salt  pork,  or  tie  a slice  upon  the  breast.  Place  in  a baking  pan,  with 
a little  water,  and  baste  frequently  with  salt  and  wafer — some  add  onion, 
and  some  vinegar;  turn  o^ten,  so  that  the  ®ides  and  back  may  all  be  nicely 


POULTRY  AKP  GAME. 


9S 


browned.  When  nearly  done,  baste  with  butter  and  a little  flour.  These 
directions  will  apply  to  tame  geese  as  well  as  ducks.  Young  ducks  should 
roast  from  twenty-five  to  thirty  minutes,  and  full-grown  ones  for  an  hour 
or  more,  with  frequent  basting.  Some  prefer  tiaem  underdone  and  served 
very  hot;  but,  as  a rule,  thorough  cooking  will  prove  more  palatable. 
Make  a gravy  out  of  the  necks  and  gizzards  by  putting  them  in  a quart  of 
cold  water,  that  must  be  reduced  to  a pint  by  boiling.  The  giblets,  when 
done,  may  be  chopped  fine  and  added  to  the  juice.  The  preferred  season^ 
ings  are  one  tablespoonful  of  Madeira  or  sherry,  a blade  of  mace,  one 
small  onion,  and  a little  cayenne  pepper;  strain  through  a hair  sieve;  pour 
a little  over  the  ducks  and  serve  the  remainder  in  a boat.  Served  with 
jellies  or  any  tart  sauce. 


BRAISED  DUCK. 


Prepare  a pair  of  fine  young  ducks,  the  same  as  for  roasting,  place 
them  in  a stewpan  together  with  two  or  three  slices  of  bacon,  a carrot,  an 
onion  stuck  with  two  cloves,  and  a little  thyme  and  parsley.  Season  with 
pepper,  and  cover  the  whole  with  a broth,  adding  to  the  broth  a gill  of 
white  wine.  Place  the  pan  over  a gentle  fire  and  allow  the  ducks  to  sim- 
mer until  done,  basting  them  frequently.  When  done  remove  them  from, 
the  pari,  and  place  them  where  they  will  keep  hot.  A turnip  should  then 
be^cut  up  and  fried  in  some  butter.  When  nicely  browned,  drain  the 
pieces  and  cook  them  until  tender  in  the  liquor  in  which  the  ducks  were 
braised.  Now  strain  and  thicken  the  gravy,  and  after  dishing  up  the 
ducks,  pour  it  over  them,  garnishing  with  the  pieces  of  turnip. 

Palmer  House,  Chicago, 

STEWED  DUCK. 


Prepare  them  by  cutting  them  up  the  same  as  chicken  for  fricassee. 
Lay  two  or  three  very  thin  slices  of  salt  pork  upon  the  bottom  of  a stew- 
pan;  lay  the  pieces  of  duck  upon  the  pork.  Let  them  stew  slowly  for  an 
hour,  closely  covered.  Then  season  with  salt  and  pepper,  half  a teaspoon- 
ful of  powdered  sage,  or  some  green  sage  minced  fine;  one  chopped  onion. 
Stew  another  half  hour  until  the  duck  is  tender.  Stir  up  a large  table- 
spoonful  of  brown  flour  in  a little  water  and  add  it  to  the  stew.  Let  it 
boil  up,  and  serve  all  together  in  one  dish,  accompanied  with  green  peas. 


DUCK  PIE. 


Palmer  House,  Chicago. 


Cut  all  the  meat  from  cold  roast  ducks;  put  the  bones  and  stuffing  into 
cold  water;  cover  them  and  let  boil;  put  the  meat  into  a deep  dish;  pour 


94 


POULTRY  AND  GAME. 


on  enough  of  the  stock  made  from  the  bones  to  moisten ; cover  with  pastry 
slit  in  the  centre  with  a knife,  and  bake  a light  brown. 

WAEMED  UP  DUCK. 

A NICE  dish  for  breakfast,  and  very  relishing,  can  be  made  from  the 
remains  of  a roast  of  duck.  Cut  the  meat  from  the  bones,  pick  out  all  the 
little  tidbits  in  the  recesses,  lay  them  in  a frying  pan,  and  cover  with 
water  and  the  cold  gravy  left  from  the  roast;  add  a piece  of  butter;  let  all 
boil  up  once  and  if  not  quite  thick  enough,  stir  in  a little  dissolved  flour. 
Serve  hot. 

ROAST  WILD  DUCK. 

Wild  duck  should  not  be  dressed  too  soon  after  being  killed.  If  tht 
weather  is  cold  it  will  be  better  for  being  kept  several  days.  Bake  in  a 
hot  oven,  letting  it  remain  for  five  or  ten  minutes  without  basting  to  keep 
in  the  gravy,  then  baste  frequently  with  butter  and  water.  If  over-done 
it  loses  flavor,  thirty  to  forty  minutes  in  the  right  kind  of  an  oven  being 
sufficient.  Serve  on  a very  hot  dish,  and  send  to  table  as  hot  as  possible 
with  a cut  lemon  and  the  following  sauce  : — 

Put  in  a tiny  saucepan  a tablespoonful  each  of  Worcestershire  sauce 
and  mushroom  catsup,  a little  salt  and  cayenne  pepper  and  the^  juice  of 
half  a lemon.  Mix  well,  make  it  hot,  remove  from  the  fire  and  stir  in  a 
teaspoonful  of  made  mustard.  Pour  into  a hot  gravy  boat. 

California  Style y Lick  House. 

WILD  DUCKS. 

Most  wild  ducks  are  apt  to  have  the  flavor  of  fish,  and  when  in  the 
hands  of  inexperienced  cooks  are  sometimes  unpalatable  on  this  account. 
Before  roasting  them,  parboil  them  with  a small  peeled  carrot  put  within 
each  duck.  This  absorbs  the  unpleasant  taste.  An  onion  will  have  the 
same  effect,  but  unless  you  use  onions  in  the  stuffing  the  carrot  is  prefer- 
able. Roast  the  same  as  tame  duck.  Or  put  into  the  duck  a whole  onion 
peeled,  plenty  of  salt  and  pepper  and  a glass  of  claret,  bake  in  a hot  oven 
twenty  minutes.  Serve  hot  with  the  gravy  it  yields  in  cooking  and  a dish 
of  currant  jelly. 

CANVAS-BACK  DUCK. 

The  epicurean  taste  declares  that  this  special  kind  of  bird  requires  no 
spices  or  flavors  to  make  it  perfect,  as  the  meat  partakes  of  the  flavor  of 
the  food  that  the  bird  feeds  upon,  being  mostly  wild  celery ; and  the  de- 
licious flavor  is  best  preserved  when  roasted  quickly  with  a hot  firOo  After 


POULTRY  AND  GAME, 


95 


dressing  the  duck  in  the  usual  way  by  plucking,  singeing,  drawing,  wipe  it 
with  a wet  towel,  truss  the  head  under  the  wing ; place  it  in  a dripping- 
pan,  put  it  in  the  oven,  basting  often,  and  roast  it  half  an  hour.  It  is  gen- 
erally preferred  a little  underdonOc  Place  it  when  done  on  a hot  dish, 
season  well  with  salt  and  pepper,  pour  over  it  the  gravy  it  has  yielded  in 
baking  and  serve  it  immediately  while  hoto 

Delmonico. 


ROAST  PIGEONS, 

Pigeons  lose  their  flavor  by  being  kept  more  than  a day  after  they  are 
killed.  They  may  be  prepared  and  roasted  or  broiled  the  same  as  chickens; 
they  will  require  from  twenty  to  thirty  minutes'  cooking.  Make  a gravy 
of  the  giblets  or  not,  season  it  with  pepper  and  salt,  and  add  a little  flour 
and  butter. 

STEWED  PIGEONS. 

Clean  and  stuff  with  onion  dressing,  thyme,  etc.,  — do  not  sew  up;  take 
five  or  more  slices  of  corned  pork,  let  it  fry  a while  in  a pot  so  that  the  fat 
comes  out  and  it  begins  to  brown  a little;  then  lay  the  pigeons  all  around 
in  the  fat,  leaving  the  pork  still  in;  add  hot  water  enough  to  partially 
cover  them;  cover  tightly  and  boil  an  hour  or  so  until  tender;  then  turn 
off  some  of  the  liquid,  and  keep  turning  them  so  they  will  brown  nicely; 
then  heat  and  add  the  liquor  poured  off;  add  extra  thyme,  pepper,  and 
keep  turning  until  the  pigeons  and  gravy  are  nicely  browned.  Thicken 
with  a little  flour,  and  serve  with  the  gravy  poured  over  them;  garnish 
with  parsley. 

PIGEON  PIE. 


Take  half  a dozen  pigeons;  stuff*  each  one  with  a dressing  the  same  as 
for  turkey;  loosen  the  joints  with  a knife,  but  do  not  separate  them.  Put 
them  in  a stewpan  with  water  enough  to  cover  them,  let  them  cook  until 
nearly  tender,  then  season  them  with  salt  and  pepper  and  butte;*.  Thicken 
the  gravy  with-  flour,  remove  and  cook  Butter  a pudding  dish,  line  the 
sides  with  a rich  crust.  Have  ready  somq  hard-boiled  eggs  cut  in  slices. 
Put  in  a layer  of  egg  and  birds  and  gravy  until  the  dish  is  full.  Cover 
with  a crust  and  bake.  * 

BROILED  PIGEONS  OR  SaXTABS. 

Split  them  down  the  back  and  broil  the  same  as  chicken;  seasoning 
well  with  salt,  pepper  and  plenty  of  butter.  Broil  slices  of  salt  pork,  very 
thin;  place  a slice  over  each  bird  and  serve. 

7' 


POULTRY  AKB  GAME. 


W 

SaUAB  POT-PIE. 

Cut  into  dice  three  ounces  of  salt  pork;  divide  six  wild  squabs  into 
pieces  at  the  joints;  remove  the  skin.  Cut  up  four  potatoes  into  small 
squares,  and  prepare  a dozen  small  dough  balls. 

Put  into  a yellow,  deep  baking  dish  the  pork,  potatoes  and  squabs,  and 
then  the  balls  of  dough,  season  with  salt,  white  pepper,  a dash  of  mace  or 
nutmeg;  add  hot  water  enough  to  cover  the  ingredients,  cover  with  a 
short’'  pie-crust  and  bake  in  a moderate  oven  three-quarters  of  an  hour. 

Palmer  House^  Chicago. 

WOODCOCK,  BOASTED, 

Skin  the  head  and  neck  of  the  bird,  pluck  the  feathers,  and  truss  it  by 
bringing  the  beak  of  the  bird  under  the  wing,  and  fastening  the  pinion  to 
the  thigh;  twist  the  legs  at  the  knuckles  and  press  the  feet  upon  the  thigh. 
Put  a piece  of  bread  under  each  bird  to  catch  the  drippings,  baste  with 
butter,  dredge  with  flour,  and  roast  fifteen  or  twenty  minutes  with  a sharp 
fire.  When  done,  cut  the  bread  in  diamond  shape,  each  piece  large  enough 
to  stand  one  bird  upon,  place  them  aslant  on  your  dish,  and  serve  with 
gravy  enough  to  moisten  the  bread;  serve  some  in  the  dish  and  some  in 
the  tureen;  garnish  with  slices  of  lemon.  Roast  from  twenty  to  twenty- 
five  minuteSc 

SNIPE- 

Snipe  are  similar  to  woodcock,  and  may  be  served  in  the  same  manner; 
they  will  require  less  time  to  roast 

BEED  BIBDS. 

Pick  and  draw  them  very  carefully,  salt  and  dredge  with  flour,  and 
r 'jast  with  a quick  fire  ten  or  fifteen  minutes.  Serve  on  toast  with  butter 
>and  pepper.  You  can  put  in  each  one  an  oyster  dipped  in  butter  and  then 
hi  bread  crumbs  before  roasting.  They  are  also  very  nice  broiled. 

BOAST  QUAIL 

Rinse  well  and  steam  over  boiling  water  until  tender,  then  dredge  with 
flour,  and  smother  in  butter;  season  with  salt  and  pepper  and  roast  inside 
the  stove;  thicken  the  gravy;  serve  with  green  grape  jelly,  and  garnish 
with  parsley. 

TO  BOAST.  PABTBIDGES,  PHEASANTS,  QUAIL  OB  GBOUSE. 

Carefully  cut  out  all  the  shot,  wash  thoroughly  but  quickly,  using 
^da  in  the  water;  rinse  again,  and  dry  with  a clean  cloth.  StuflE  thefift 


POULTRY  AND  GAME, 


97 


and  sew  them  up.  Skewer  the  legs  and  wings  to  the  body,  larder  the 
breast  with  very  thin  slices  of  fat  salt  pork,  place  them  in  the  oven,  and 
baste  with  butter  and  water  before  taking  up,  having  seasoned  them  with 
salt  and  pepper;  or  you  can  leave  out  the  pork  and  use  only  butter,  or  cook 
fchem  without  stuffing.  Make  a gravy  of  the  drippings  thickened  with 
browned  flour.  Boil  up  and  serve  in  a boat. 

These  are  all  very  fine  broiled,  first  splitting  down  the  back,  placing  on 
the  gridiron  the  inside  down,  cover  with  a baking  tin,  and  broil  slowly  at 
first.  Serve  with  cream  gravy. 


GAME  FIE 


Clean  well,  inside  and  out,  a dozen  small  birdSj  quail,  snipe,  woodcock^ 
etc.,  and  split  them  in  half;  put  them  in  a saucepan  with  about  two  quarts 
of  water;  when  it  boils,  skim  off  all  scum  that  rises;  then  add  salt  and 
pepper,  a bunch  of  minced  parsley,  one  onion  chopped  fine,  and  three 
whole  cloves.  Cut  up  half  a pound  of  salt  pork  into  dice,  and  let  all  boil 
until  tender,  using  care  that  there  be  enough  water  to  cover  the  birdSo 
Thicken  this  with  two  tablespoonfuls  of  browned  flour  and  let  it  boil  up. 
Stir  in  a piece  of  butter  as  large  as  an  egg;  remove  from  the  fire  and  let  it 
cool.  Have  ready  a pint  of  potatoes  cut  as  small  as  dice,  and  a rich  crust 
made.  Line  the  sides  of  a buttered  pudding  dish  with  the  crust;  lay  in 
the  birds,  then  some  of  the  potatoes,  then  birds  and  so  on,  until  the  dish 
is  full.  Pour  over  the  gravy,  put  on  the  top  crust,  with  a slit  cut 
m the  centre,  and  bake.  The  top  can  be  ornamented  with  pastry  leaver 
in  a wreath  about  the  edge,  with  any  fancy  design  placed  in  the  centre 
across  the  slit. 


SNOW  BIRDS 


Rochaway  Beach. 


One  dozen  thoroughly  cleaned  birds;  stuff  each  with  an  oyster,  put 
them  into  a yellow  dish,  and  add  two  ounces  of  boiled  salt  pork  and  three 
raw  potatoes  cut  into  slices;  add  a pint  of  oyster  liquor,  an  ounce  of  but- 
ter; salt  and  pepper;  cover  the  dish  with  a crust  and  bake  in  moderate 
oven. 


SQiTJIRREIi, 


They  are  cooked  similar  to  rabbits,  are  excellent  when  broiled  or  made 
into  a stew,  and,  in  fact,  are  very  good  in  all  the  different  styles  of  cooking 
similar  to  rabbit. 

There  are  many  species  common  to  this  country;  among  them  the 


98 


m^I^OULTBY  AND  GAME. 

black,  red,  gray  and  foXo  Gophers  and  chipmunks  may  also  be  classed  as 
another  but  smaller  variety. 

ROAST  HARE  OR  RABBIT. 

A VERY  close  relationship  exists  between  the  hare  and  the  rabbit,  the 
chief  difference  being  in  the  smaller  size  and  shorter  legs  and  ears  of  the 
latter.  The  manner  of  dressing  and  preparing  each  for  the  table  is,  there- 
fore, pretty  nearly  the  same.  ^To  prepare  them  for  roasting,  first  skin, 
wash  well  in  cold  water  and  rinse  thoroughly  in  lukewarm  water.  If  a 
little  musty  from  being  emptied  before  they  were  hung  up,  and  afterward 
neglected,  rub  the  insides  with  vinegar  and  afterward  remove  all  taint  of 
the  acid  by  a thorough  washing  in  lukewarm  water^  After  being  well 
wiped  with  a soft  cloth  put  in  a dressing  as  usual,  sew  the  animal  up,  truss 
it,  and  roast  for  half  or  three-quarters  of  an  hour,  until  well  browned, 
basting  it  constantly  with  butter  and  dredging  with  flour,  just  before 
taking  up. 

To  make  a gravy,  after  the  rabbits  are  roasted,  pour  nearly  all  the  fat 
out  of  the  pan,  but  do  not  pour  the  bottom  or  brown  part  of  the  drippings; 
put  the  pan  over  the  fire,  stir  into  it  a heaping  tablespoonful  of  flour,  and 
stir  until  the  flour  browns.  Then  stir  in  a pint  of  boiling  water.  Season 
the  gravy  with  salt  and  pepper;  let  it  boil  for  a moment.  Send  hot  to  the 
table  in  a tureen  with  the  hot  rabbits.  Serve  with  currant  jelly. 

FRICASSEE  RABBIT. 

Clean  two  young  rabbits,  cut  into  joints,  and  soak  in  salt  and  water 
half  an  hour.  Put  into  a saucepan  with  a pint  of  cold  water,  a bunch 
of  sweet  herbs,  an  onion  finely  minced,  a pinch  of  mace,  half  a nutmeg,  a 
pinch  of  pepper  and  half  a pound  of  salt  pork  cut  in  small  thin  slices. 
Cover  and  stew  until  tender.  Take  out  the  rabbits  and  set  in  a dish  where 
they  will  keep  warm.  Add  to  the  gravy  a cup  of  cream  (or  milk),  two 
well-beaten  eggs,  stirred  in  a little  at  a time,  a tablespoonful  of  butter,  and 
a thickening  made  of  a tablespoonful  of  flour  and  a little  milk.  Boil  up 
once;  remove  the  saucepan  from  the  fire,  squeeze  in  the  juice  of  a lemon, 
stirring  all  the  while,  and  pour  over  the  rabbits.  Do  not  cook  the  head  or 
neck. 

FRIED  RABBIT. 

After  the  rabbit  has  been  thoroughly  cleaned  and  washed,  put  it  into 
boiling  water,  and  let  it  boil  ten  minutes;  drain  it,  and  when  cold,  cut  it 


POULTRY  AND  GAME. 


99 


into  joints,  dip  into  beaten  egg,  and  then  in  fine  bread  crumbs;  season 
with  salt  and  pepper.  When  all  are  ready,  fry  them  in  butter  and  sweet 
lard,  mix  over  a moderate  fire  until  brown  on  both  sides.  Take  them  out, 
thicken  the  gravy  with  a spoonful  of  fiour,  turn  in  a cup  of  milk  or  cream; 
let  all  boil  up,  and  turn  over  the  rabbits.  Serve  hot  with  omon  sauce. 
(See  Sauces.)  Garnish  with  sliced  lemon. 

RABBIT  FIE. 

This  pie  can  be  made  the  same  as  '‘Game  Pie’^  excepting  you  scatter 
through  it  four  hard-boiled  eggs  cut  in  slices.  Cover  with  puff  paste,  cut 
a slit  in  the  middle,  and  bake  one  hour,  laying  paper  over  the  top  should 
it  brown  too  fast. 

BROILED  RABBITS. 

After  skinning  and  cleaning  the  rabbits,  wipe  them  dry,  split  them 
down  the  back  lengthwise,  pound  them  fiat,  then  wrap  them  in  letter 
paper  well  buttered,  place  them  on  a buttered  gridiron,  and  broil  over  a 
clear,  brisk  fire,  turning  them  often.  When  sufficiently  cooked,  remove 
the  papers,  lay  them  on  a very  hot  platter,  season  with  salt,  pepper  and 
plenty  of  butter,  turning  them  over  and  over  to  soak  up  the  butter.  Cover 
and  keep  hot  in  a warming  oven  until  served, 

SALMI  OF  GAME, 

This  is  a nice  mode  of  serving  the  remains  of  roasted  game,  but  when  a 
superlative  salmi  is  desired,  the  birds  must  be  scarcely  more  than  half 
roasted  for  it.  In  either  case,  carve  them  very  neatly,  and  strip  every 
particle  of  skin  and  fat  from  the  legs,  wings  and  breasts;  bruise  the  bodies 
well,  and  put  them  with  the  skin  and  other  trimmings  into  a very  clean 
stewpan.  If  for  a simple  and  inexpensive  dinner,  merely  add  to  them  two 
sliced  onions,  a bay-leaf,  a small  blade  of  mace  and  a few  peppercorns; 
then  pour  in  a pint  or  more  of  good  veal  gravy,  or  strong  broth,  and  boil  it 
briskly  until  reduced  nearly  half;  strain  the  gravy,  pressing  the  bones  well 
to  obtain  all  the  fiavor;  skim  off  the  fat,  add  a little  cayenne  and  lemon 
juice,  heat  the  game  very  gradually  in  it,  but  do  not  on  any  account 
allow  it  to  boil;  place  pieces  of  fried  bread  around  a dish,  arrange  the 
birds  in  good  form  in  the  centre,  give  the  sauce  a boil,  and  pour  it  on 
them. 


lOO 


POULTRY  AND  GAME. 


ROAST  HAUNCH  OF  VENISON. 

To  PREPARE  a haunch  of  venison  for  roasting,  wash  it  slightly  in  tepid 
water  and  dry  it  thoroughly  by  rubbing  it  with  a clean,  soft  cloth.  Lay 
over  the  fat  side  a large  sheet  of  thickly-buttered  paper,  and  next  a paste 
of  flour  and  water  about  three-quarters  of  an  inch  thick ; cover  this  again 
with  two  or  three  sheets  of  stout  paper,  secure  the  whole  well  with  twine, 
and  put  down  to  roast,  with  a little  water,  in  the  dripping-pan.  Let  the 
fire  be  clear  and  strong ; baste  the  paper  immediately  with  butter  or  clari- 
fied drippings,  and  roast  the  joint  from  three  to  four  hours,  according  to 
its  weight  and  quality.  Doe  venison  will  require  half  an  hour  less  time 
than  buck  venison.  About  twenty  minutes  before  the  joint  is  done  remove 
the  paste  and  paper,  baste  the  meat  in  every  part  with  butter,  and  dredge 
it  very  lightly  with  flour ; let  it  take  a pale  brown  ‘color,  and  serve  hot 
with  unflavored  gravy  made  with  a thickening  in  a tureen  and  good  cur- 
rant  jelly.  Venis  n is  much  better  when  the  deer  has  been  killed  in  the 
autumn,  when  wild  berries  are  plentiful,  and  it  has  had  abundant  oppor» 
tunities  to  fatten  upon  this  and  other  fresh  food^ 

'Windsor  Hoiely  Montreat 


BROILED  VENISON  STEAK 

Venison  steaks  should  be  broiled  over  a clear  fire,  turning  often.  It 
requires  more  cooking  than  beef.  When  sufficiently  done,  season  with 
salt  and  pepper,  pour  over,  two  tablespoonfuls  of  currant  jelly  melted  with 
a piece  of  butter.  Serve  hot  on  hot  plates. 

Delicious  steaks,  corresponding  to  the  shape  of  mutton  chops,  are  cut 
from  the  loin. 

BAKED  SADDLE  OF  VENISON. 

Wash  the  saddle  carefully ; see  that  no  hairs  are  left  dried  on  to  the 
outside.  Use  a saddle  of  venison  of  about  ten  pounds.  Cut  some  salt  pork 
in  strips  about  two  inches  long  and  an  eighth  of  an  inch  thick,  with  which 
lard  the  saddle  with  two  rows  on  each  side.  In  a large  dripping-pan  cut 
two  carrots,  one  onion  and  some  salt  pork  in  thin  slices ; add  two  bay* 
leaves,  two  cloves,  four  kernels  of  allspice,  half  a lemon  sliced,  and  season 
with  salt  and  pepper ; place  the  saddle  of  venison  in  the  pan,  with  a quart 
of  good  stock  boiling  hot  and  a small  * piece  of  butter,  and  let  it  boil  about 
fifteen  minutes  on  top  of  the  stove ; then  put  it  in  a hot  oven  and  bake, 
basting  well  every  five  minutes,  until  it  is  medium  rare,  so  that  the  blood 


POULTRY  AND  GAME, 


101 


runs  when  cut ; serve  with  jelly  or  a wine  sauce.  If  the  venison  is  desired 
well  done,  cook  much  longer,  and  use  a cream  sauce  with  it,  or  stir  cream 
into  the  venison  gravy.  (For  cream  sauce  see  Sauces.) 

Venison  should  never  be  roasted  unless  very  fat.  The  shoulder  is  a 
roasting  piece  and  may  be  done  without  the  paper  or  paste. 

In  ordering  the  saddle  request  the  butcher  to  cut  the  ribs  off  pretty 
close,  as  the  only  part  that  is  of  much  account  is  the  tenderloin  and  thick 
meat  that  lies  along  the  backbone  up  to  the  neck.  The  ribs  which  extend 
from  this  have  very  little  meat  on  them,  but  are  always  sold  with  the  sad- 
dle. When  neatly  cut  off  they  leave  the  saddle  in  a better  shape,  and  the 
ribs  can  be  put  into  your  stock-pot  to  boil  for  soup. 

Windsor  Hotel,  Montreal, 

VENISON  PIE  OR  PASTRY. 

The  neck,  breast  and  shoulder  are  the  parts  used  for  a venison  pie  oi 
pastry.  Cut  the  meat  into  pieces  (fat  and  lean  together)  and  put  the  bones 
and  trimmings  into  the  stewpan  with  peppei  and  salt,  and  water  or  veal 
broth  enough  to  cover  it.  Simmer  it  till  you  have  drawn  out  a good 
gravy.  ''  Then  strain  it. 

In  the  meantime  make  a good  rich  paste,  and  roll  it  rather  thick. 
Cover  the  bottom  and  sides  of  a deep  dish  with  one  sheet  of  it,  and  put  in 
your  meat,  having  seasoned  it  with  pepper,  salt,  nutmeg  and  mace.  Pour 
in  the  gravy  which  you  have  prepared  from  the  trimmings,  and  a glass  of 
port  wine.  Lay  on  the  top  some  bits  of  butter  rolled  in  flour.  Cover  the 
pie  with  a thick  lid  of  paste  and  ornament  it  handsomely  with  leaves  and 
flowers  formed  with  a tin  cutter.  Bake  two  or  more  hours  according  to 
the  size.  J ust  before  it  is  done,  pull  it  forward  in  the  oven,  and  brush  it 
over  with  beaten  egg;  push  it  back  and  let  it  slightly  brown. 

Windsor  Hotel,  Montreal. 

VENISON  HASHED 

Cut  the  meat  in  nice  small  slices,  and  put  the  trimmings  and  bones 
into  a saucepan  with  barely  water  enough  to  cover  them.  Let  them  stew 
for  an  hour.  Then  strain  the  liquid  into  a stewpan;  add  to  it  some  bits  of 
butter,  rolled  in  flour,  and  whatever  gravy  was  left  of  the  venison  the  day 
before.  Stir  in  some  currant  jelly,  and  give  it  a boil  up.  Then  put  in  the 
meat,  and  keep  it  over  the  fire  just  long  enough  to  warm  it  through;  but 
do  not  allow  it  to  boil,  as  it  has  been  once  cooked  already. 


102 


POULTRY  AND  GAME. 


FRIED  VENISON  STEAK. 

Cut  a breast  of  venison  into  steaks;  make  a quarter  of  a pound  of  but- 
ter hot  in  a pan;  rub  the  steaks  over  with  a mixture  of  a little  salt  and 
pepper;  dip  them  in  wheat  flour,  or  rolled  crackers,  and  fry  a rich  brown; 
when  both  sides  are  done,  take  them  up  on  a dish,  and  put  a tin  cover 
over;  dredge  a heaping  teaspoon ful  of  flour  into  the  butter  in  the  pan,  stir 
it  with  a spoon  until  it  is  brown,  without  burning;  put  to  it  a small  tea- 
cupful of  boiling  water,  with  a tablespoonful  of  currant  jelly  dissolved 
into  it;  stir  it  for  a few  minutes,  then  strain  it  over  the  meat  and  serve. 
A glass  of  wine,  with  a tablespoonful  of  white  sugar  dissolved  in  it,  may 
be  used  for  the  gravy,  instead  of  the  jelly  and  water.  Venison  may  be 
boiled,  and  served  with  boiled  vegetables,  pickled  beets,  etc.,  and  sauce. 


MEATS 


fir  >"4:  ife 

IN  THB  selection  of  meat  it  is  most  essential  that  we  understand 
how  to  choose  it ; in  beef  it  should  be  a smooth,  fine  grain,  of 
a clear  bright  red  color,  the  fat  white,  and  will  feel  tender  when 
pinched  with  the  fingers.  Will  also  have  abundant  kidney  fat 
or  suet.  The  most  choice  pieces  for  roast  are  the  sirloin,  fore  and 
middle  ribs. 

Veal,  to  be  good,  should  have  the  flesh  firm  and  dry,  fine  grained  and  of 
a delicate  pinkish  color,  and  plenty ^of  kidney  fat ; the  joints  stiff. 

Mutton  is  good  when  the  flesh  is  a bright  red,  firm  and  juicy  and  a 
close  grain,  the  fat  firm  and  white. 

Pork,  if  young,  the  lean  will  break  on  being  pinched  smooth  when 
nipped  with  the  fingers,  also  the  skin  will  break  and  dent;  if  the  rind 
is  rough  and  hard  it  is  old. 

In  roasting  meat,  allow  from  fifteen  to  twenty  minutes  to  the 
pound,  which  will  vary  according  to  the  thickness  of  the  roast.  A 
great  deal  of  the  success  in  roasting  depends  on  the  heat  and  good- 
ness of  the  fire ; if  put  into  a cool  oven  it  loses  its  juices,  and  the 
result  is  a tough,  tasteless  roast ; whereas,  if  the  oven  is  of  the  proper 
heat,  it  immediately  sears  up  the  pores  of  the  meat  and  the  juices  are 
retained. 

The  oven  should  be  the  hottest  when  the  meat  is  put  into  it,  in  order  to 
quickly  crisp  the  surface  and  close  the  pores  of  the  meat,  thereby  confin- 
ing its  natural  juices.  If  the  oven  is  too  hot  to  hold  the  hand  in  for  only 
a moment,  then  it  is  right  to,  receive  the  meat.  The  roast  should 
first  be  washed  in  pure  water,  then  wiped  dry  with  a clean  dry  cloth, 
placsed  in  a baking  pan  without  any  seasoning ; some  pieces  of  suet  or  cold 
drippings  laid  under  it,  but  no  water  should  be  put  into  the  pan,  for  this 
would  have  a tendency  to  soften  the  outside  of  the  meat.  The  water  can 

(1033 


i04 


MEATS. 


never  get  so  hot  as  the  hot  fat  upon  the  surface  of  the  meat,  and  the  gen- 
erating of  the  steam  prevents  its  crispness,  so  desirable  in  a roast. 

It  should  be  frequently  basted  with  its  own  drippings,  which  flow  from 
the  meat  when  partly  cooked,  and  well  seasoned.  Lamb,  veal  and  pork 
should  be  cooked  rather  slower  than  beef,  with  a more  moderate  fire,  cover- 
ing the  fat  with  a piece  of  paper,  and  thoroughly  cooked  till  the  flesh  parts 
from  the  bone,  and  nicely  browned,  without  being  burned.  An  onion 
sliced  and  put  on  top  of  a roast  while  cooking,  especially  roast  of  pork, 
gives  a nice  flavor.  Remove  the  onion  before  serving. 

Larding  meats  is  drawing  ribbons  of  fat  pork  through  the  upper  sur- 
face of  the  meat,  leaving  both  ends  protruding.  This  is  accomplished  by 
the  use  of  a larding  needle,  which  may  be  procured  at  house-furnishing 
stores. 

Boiling  or  stewing  meat,  if  fresh,  should  be  put  into  boiling  water, 
closely  covered  and  boiled  slowly ^ allowing  tw^enty  minutes  to  each  pound, 
and,  when  partly  cooked,  or  when  it  begins  to  get  tender,  salted,  adding 
spices  and  vegetables. 

Salt  meats  should  be  covered  with  cold  water,  and  require  thirty  min- 
utes very  slow  boiling,  from  the  time  the  water  boils,  for  each  pound  ; if  it 
is  very  salt,  pour  off  the  first  water  and  put  it  in  another  of  boiling  water, 
or  it  may  be  soaked  one  night  in  cold  water.  After  meat  commences  to 
boil  the  pot  should  never  stop  simmering  and  always  be  replenished  from 
the  boiling  teakettle. 

Frying  may  be  done  in  two  ways.  One  method,  which  is  most  gener- 
ally used,  is  by  putting  one  ounce  or  more  (as  the  case  requires)  of  beef 
drippings,  lard  or  butter  into  a frying  pan,  and  when  at  the  boiling  point 
lay  in  the  meat,  cooking  both  sides  a nice  brown.  The  other  method 
is  to  completely  immerse  the  article  to  be  cooked  in  sufficient  hot  lard  to 
cover  it,  similar  to  frying  doughnuts. 

Broiled  meats  should  be  placed  over  clear,  red  coals  free  from  smoke, 
giving  out  a good  heat,  but  not  too  brisk,  or  the  meat  will  be  hardened 
and  scorched  ; but  if  the  fire  is  dead,  the  gravy  will  escape  and  drop  upon 
the  coals,  creating  a blaze,  which  will  blacken  and  smoke  the  meat. 
Steaks  and  chops  should  be  turned  often,  in  order  that  every  part  should 
be  evenly  done  — never  sticking  a fork  into  the  lean  part,  as  that  lets  the 
juices  escape  ; it  should  be  put  into  the  outer  skin  or  fat.  When  the  meat 
is  sufficiently  broiled  it  should  be  laid  on  a hot  dish  and  seasoned.  The 
best  pieces  for  steak  are  the  porterhouse,  sirloin  and  rump. 


MEATS. 


m 


THAWING  FEOZEN  MEAT,  ETC. 


xf  MEAT,  poultry,  fish,  vegetables,  or  any  other  article  of  food,  when 
found  frozen,  is  tha^wed  by  putting  it  into  war77i  water  or  placing  it  before 
the  fire,  it  will  most  certainly  spoil  by  that  process,  and  be  rendered  unfit 
to  eat.  The  only  way  to  thaw  these  things  is  by  immersing  them  in  cold 
water.  This  should  be  done  as  soon  as  they  are  brought  in  from  market, 
that  they  may  have  time  to  be  well  thawed  before  they  are  cooked.  If 
meat  that  has  been  frozen  is  to  be  boiled,  put  it  on  in  cold  water.  If  to  be 
roasted,  begin  by  setting  it  at  a distance  from  the  fire;  for  if  it  should  not 
chance  to  be  thoroughly  thawed  all  through  to  the  centre,  placing  it  at 
first  too  near  the  fire  will  cause  it  to  spoil.  If  it  is  expedient  to  thaw  the 
meat  or  poultry  the  night  before  cooking,  lay  it  in  cold  water  early  in  the 
evening,  and  change  the  water  at  bed-time.  If  found  crusted  with  ice  in 
the  morning,  remove  the  ice,  and  put  the  meat  in  fresh  cold  water,  letting 
it  lie  in  it  till  wanted  for  cooking. 

Potatoes  are  injured  by  being  frozen.  Other  vegetables  are  not  the 
worse  for  it,  provided  they  are  always  thawed  in  cold  water. 

TO  KEEP  MEAT  PROM  ELIES. 


Put  in  sacks,  with  enough  straw  around  it  so  the  flies  cannot  reach 
through.  Three-fourths  of  a yard  of  yard-wide  muslin  is  the  right  size  for 
the  sack.  Put  a little  straw  in  the  bottom,  then  put  in  the  ham  and  lay 
straw  in  all  around  it;  tie  it  tightly  and  hang  it  in  a cool,  dry  place.  Be  sure 
the  straw  is  all  around  the  meat,  so  the  flies  cannot  reach  through  to 
deposit  the  eggs.  (The  sacking  must  be  done  early  in  the  season  before 
the  fly  appears.)  Muslin  lets  the  air  in  and  is  tnuch  better  than  paper. 
Thin  muslin  is  as  good  as  thick,  and  will  last  for  years  if  washed  when  laid 
away  when  emptied. 

ROAST  BEEF. 


National  Stockman,, 


One  very  essential  point  in  roasting  beef  is  to  have  the  oven  well  heated 
when  the  beef  is  first  put  in;  this  causes  the  pores  to  close  up  quickly,  and 
prevents  the  escape  of  the  juices. 

Take  a rib  piece  or  loin  roast  of  seven  or  eight  pounds.  Wipe  it  thor- 
oughly all  over  with  a clean  wet  towel.  Lay  it  in  a dripping-pan,  and 
baste  it  well  with  butter  or  suet  fat.  Set  it  in  the  oven.  Baste  it  fre- 
quently with  its  own  drippings,  which  will  make  it  brown  and  tender. 
When  partly  done  season  with  salt  and  pepper,  as  it  hardens  any  meat  to 
salt  it  when  raw,  and  draws  out  its  juices,  then  dredge  with  sifted  flour  to 


106 


MEATS. 


give  it  a frothy  appearance.  It  will  take  a roast  of  this  size  about  two 
hours’  time  to  be  properly  done,  leaving  the  inside  a little  rare  or  red — 
half  an  hour  less  would  make  the  inside  quite  rare.  Eemove  the  beef  to  a 
heated  dish,  set  where  it  will  keep  hot;  then  skim  the  drippings  from  all 
fat,  add  a tablespoonful  of  sifted  flour,  a little  pepper  and  a teacupful  of 
boiling  water.  Boil  up  once  and  serve  hot  in  a gravy  boat. 

Some  prefer  the  clear  gravy  without  the  thickening.  Serve  with  mus* 
tard  or  grated  horse-radish  and  vinegar. 

YORKSHIKE  PUDDING. 

This  is  a very  nice  accompaniment  to  a roast  of  beef;  the  ingredients 
are,  one  pint  of  milk,  four  eggs,  whites  and  yolks  beaten  separately,  one 
teaspoonful  of  salt,  and  two  teaspoonfuls  of  baking  powder  sifted  through 
two  cups  of  flour.  It  should  be  mixed  very  smooth,  about  the  consistency 
of  cream.  Eegulate  your  time  when  you  put  in  your  roast,  so  that  it  will 
be  done  half  an  hour  or  forty  minutes  before  dishing  up.  Take  it  from  the 
oven,  set  it  where  it  will  keep  hot.  In  the  meantime  have  this  pudding 
prepared.  Take  two  common  biscuit  tins,  dip  some  of  the  drippings  from 
the  dripping-pan  into  these  tins,  pour  half  of  the  pudding  into  each,  set 
them  into  the  hot  oven,  and  keep  them  in  until  the  dinner  is  dished  up; 
take  these  puddings  out  at  the  last  moment  and  send  to  the  table  hot. 
This  I consider  much  better  than  the  old  way  of  baking  the  pudding  under 
the  meat. 

BEEFSTEAK.  No.  1. 

The  first  consideration  in  broiling  is  to  have  a clear,  glowing  bed  of 
coals.  The  steak  should  be  about  three-quarters  of  an  inch  in  thickness, 
and  should  be  pounded  only  in  extreme  cases,  i.  e.,  when  it  is  cut  too  thick 
and  is  “stringy.”  Lay  it  on  a buttered  gridiron,  turning  it  often,  as  it 
begins  to  drip,  attempting  nothing  else  while  cooking  it.  Have  everything 
else  ready  for  the  table;  the  potatoes  and  vegetables  dished  and  in  the 
warming  closet.  Do  not  season  it  until  it  is  done,  which  will  be  in  about 
ten  to  twelve  minutes.  Eemove  it  to  a warm  platter,  pepper  and  salt  it  on 
both  sides  and  spread  a liberal  lump  of  butter  over  it.  Serve  at  once  while  \ 
hot.  No  definite  rule  can  be  given  as  to  the  time  of  cooking  steak,  individ-  \ 
ual  tastes  differ  so  widely  in  regard  to  it,  some,  only  liking  it  when  well 
done,  others  so  rare  that  the  blood  runs  out  of  it.  The  best  pieces  for 
broiling  are  the  porterhouse  and  sirloin. 


107 


BEEFSTEAK.  Ko.  2. 

Take  a smooth,  thick-bottomed  frying  pan,  scald  it  out  with  hot 
water,  and  wipe  it  dry;  set  it  on  the  stove  or  range,  and  when  very  hot,  rub 
it  over  the  bottom  with  a rag  dipped  in  butter;  then  place  your  steak  or 
chops  in  it,  turn  often  until  cooked  through,  take  up  on  a warm  platter, 
and  season  both  sides  with  salt,  pepper  and  butter.  Serve  hot. 

Many  prefer  this  manner  of  cooking  steak  rather  than  broiling  or  fry- 
ing in  a quantity  of  grease 

BEEFSTEAK  AND  ONIONS. 

Peeparb  the  steak  in  the  usual  way.  Have  ready  in  a frying  pan  a 
dozen  onions  cut  in  slices  and  fried  brown  in  a little  beef  drippings  or  but- 
ter. Dish  your  steak,  and  lay  the  onions  thickly  over  the  top.  Cover  and 
let  stand  five  minutes,  then  send  to  the  table  hot. 

BEEFSTEAK  AND  OYSTERS. 

Broil  the  steak  the  usual  way.  Put  one  quart  of  oysters  with  very 
little  of  the  liquor  into  a stewpan  upon  the  fire;  when  it  comes  to  a boil, 
take  off  the  skum  that  may  rise,  stir  in  three  ounces  of  butter  mixed  with 
a tablespoonful  of  sifted  flour,  let  it  boil  one  minute  until  it  thickens,  pour 
it  over  the  steak.  Serve  hot.  n 

Palace  Hotel,  San  FranciscOo 

TO  FRY  BEEFSTEAKS. 

Beefsteak  for  frying  should  be  cut  much  thinner  than  for  broilingo 
Take  from  the  ribs  or  sirloin  and  remove  the  bone.  Put  some  butter  or 
nice  beef  dripping  into  a frying  pan  and  set  it  over  the  fire,  and  when  it 
has  boiled  and  become  hot  lay  in  the  steaks  ; when  cooked  quite  enough, 
season  with  salt  and  pepper,  turn  and  brown  on  both  sides.  Steaks  when 
fried  should  be  thoroughly  done.  Have  ready  a hot  dish,  and  when  they 
are  done  take  out  the  steaks  and  lay  them  on  it,  with  another  dish  cover 
the  top  to  keep  them  hot.  The  gravy  in  the  pan  can  be  turned  over  the 
steaks,  first  adding  a few  drops  of  boiling  water,  or  a gravy  to  be  served  in 
a separate  dish  made  by  putting  a large  tablespoonful  of  fiour  into  the  hot 
gravy  left  in  the  pan,  after  taking  up  the  steaks.  Stir  it  smooth,  then 
pour  in  a pint  of  cream  or  sweet  rich  milk,  salt  and  pepper,  let  it  boil  up 
once  until  it  thickens,  pour  hot  into  a gravy  dish  and  send  to  the  table 
with  the  steaks. 


m 


MJEATSo 


POT  ROAST.  (Old  Style.) 

This  is  an  old-fashioned  dish,  often  cooked  in  our  grandmothers’  time. 
Take  a piece  of  fresh  beef  weighing  about  five  or  six  pounds.  It  must  not 
be  too  fat  Wash  it  and  put  it  into  a pot  with  barely  sufficient  water  to 
cover  it.  Set  it  over  a slow  fire,  and  after  it  has  stewed  an  hour  salt  and 
pepper  it.  Then  stew  it  slowly  until  tender,  adding  a little  onion  if  liked. 
Do  not  replenish  the  water  at  the  last,  but  let  all  nearly  boil  away.  When 
tender  all  through  take  the  meat  from  the  pot  and  pour  the  gravy  in  a 
bowl.  Put  a large  lump  of  butter  in  the  bottom  of  the  pot,  then  dredge 
the  piece  of  meat  with  flour  and  return  it  to  the  pot  to  brown,  turning  it 
often  to  prevent  its  burning.  Take  the  gravy  that  you  have  poured  from 
the  meat  into  the  bowl  and  skim  off  all  the  fat ; pour  this  gravy  in  with 
the  meat  and  stir  in  a large  spoonful  of  flour  ; wet  with  a little  water ; let 
it  boil  up  ten  or  fifteen  minutes  and  pour  into  a gravy  dish.  Serve  both 
hot,  the  meat  on  a platter.  Some  are  very  fond  of  this  way  of  cooking  a 
^iece  of  beef  which  has  been  previously  placed  in  spiced  pickle  for  two  or 
three  days. 

SPICED  BEEF.  (Excellent.) 

For  a round  of  beef  weighing  twenty  or  twenty-four  pounds,  take  one- 
quarter  of  a pound  of  saltpetre,  one-quarter  of  a pound  of  coarse  brown 
sugar,  two  pounds  of  salt,  one  ounce  of  cloves,  one  ounce  of  allspice  and 
half  an  ounce  of  mace;  pulverize  these  materials,  mix  them  well  together, 
and  with  them  rub  the  beef  thoroughly  on  every  part;  let  the  beef  lie  for 
eight  or  ten  days  in  the  pickle  thus  made,  turning  and  rubbing  it  every- 
day; then  tie  it  around  with  a broad  tape,  to  keep  it  in  shape;  make  a 
coarse  paste  of  flour  and  water,  lay  a little  suet  finely  chopped  over  and 
under  the  beef,  inclose  the  beef  entirely  in  the  paste,  and  bake  it  six  hours. 
When  you  take  the  beef  from  the  oven,  remove  the  paste,  but  do  not 
remove  the  tape  until  you  are  ready  to  send  it  to  the  table.  If  you  wish 
to  eat  the  beef  cold,  keep  it  well  covered  that  it  may  retain  its  moisture. 

BEEF  A LA  MODE. 

Mix  together  three  teaspoonfuls  of  salt,  one  of  pepper,  one  of  ginger, 
one  of  mace,  one  of  cinnamon,  and  two  of  cloves.  Rub  this  mixture  into 
ten  pounds  of  the  upper  part  of  a round  of  beef.  Let  this  beef  stand  in 
this  state  over  night.  In  the  morning,  make  a dressing  or  stuffing  of  a 
pint  of  fine  bread  crumbs,  half  a pound  of  fat  salt  pork  cut  in  dice,  a tea- 
spoonful of  ground  thyme  or  summer  savory,  two  teaspoonfuls  sage,  half  a 


MEATS. 


109 


teaspoonful  of  pepper,  one  of  nutmeg,  a little  cloves,  an  onion  minced  fine, 
moisten  with  a little  milk  or  water.  Stuff  this  mixture  into  the  place 
from  whence  you  took  out  the  bone.  With  a long  skewer  fasten  the  two 
ends  of  the  beef  together,  so  that  its  form  will  be  circular,  and  bind  it 
around  with  tape  to  prevent  the  skewers  giving  way.  Make  incisions  in 
the  beef  with  a sharp  knife;  fill  these  incisions  very  closely  with  the  stul- 
ling,  and  dredge  the  whole  with  flour. 

Put  it  into  a dripping-pan  and  pour  over  it  a pint  of  hot  water;  turn  a 
large  pan  over  it  to  keep  in  the  steam,  and  roast  slowly  from  three  to  four 
hours,  allowing  a quarter  of  an  hour  to  each  pound  of  meat.  If  the  meat 
should  be  tough,  it  may  be  stewed  first  in  a pot,  with  water  enough  to 
cover  it,  until  tender,  and  then  put  into  a dripping-pan  and  browned  in 
the  oven. 

If  the  meat  is  to  be  eaten  hot,  skim  off  the  fat  from  the  gravy,  into 
which,  after  it  is  taken  off  the  fire,  stir  in  the  beaten  yolks  of  two  eggs.  If 
onions  are  disliked  you  may  omit  them  and  substitute  minced  oysters. 

TENDERLOIN  OF  BEEF. 

To  SERVE  tenderloin  as  directed  below,  the  whole  piece  must  be  ex- 
tracted before  the  hind-quarter  of  the  animal  is  cut  out.  This  must  be 
particularly ‘noted,  because  not  commonly  practiced,  the  tenderloin  being 
usually  left  attached  to  the  roasting  pieces,  in  order  to  furnish  a tidbit  for 
a few.  To  dress  it  whole,  proceed  as  follows:  Washing  the  piece  well, 
put  it  in  an  oven;  add  about  a pint  of  water,  and  chop  up  a good  handful 
of  each  of  the  following  vegetables  as  an  ingredient  of  the  dish,  viz.j  Irish 
potatoes,  carrots,  turnips  and  a large  bunch  of  celery.  They  must  be 
washed,  peeled  and  chopped  up  raw,  then  added  to  the  meat;  blended  with 
the  juice,  they  form  and  flavor  the  gravy.  Let  the  whole  slowly  simmer, 
and  when  nearly  done,  add  a teaspoonful  of  pounded  allspice.  To  give  a 
richness  to  the  gravy,  put  in  a tablespoonful  of  butter.  If  the  gravy  should 
look  too  greasy,  skim  off  some  of  the  melted  suet.  Boil  also  a lean  piece 
of  beef,  which,  when  perfectly  done,  chop  fine,  flavoring  with  a very  small 
quantity  of  onion,  besides  pepper  and  salt  to  the  taste.  Make  into  small 
balls,  wet  them  on  the  outside  with  eggs,  roll  in  grated  cracker  or  fine 
bread  crumbs.  Fry  these  force  meat  balls  a light  brown.  When  serving 
the  dish,  put  these  around  the  tenderloin,  and  pour  over  the  whole  the  rich 
gravy.  This  dish  is  a very  handsome  one,  and,  altogether,  fit  for  an  epicu° 
rean  palate.  A sumptuous  dish. 


MEATS. 


ilo 

STEWED  STEAK  WITH  OYSTERS, 

Two  POUNDS  of  rump  steak,  one  pint  of  oysters,  one  tablespoonful  of 
lemon  juice,  three  of  butter,  one  of  flour,  salt,  pepper,  one  cupful  of  water. 
Wash  the  oysters  in  the  water  and  drain  into  a stewpan.  Put  this  liquor 
on  to  heat.  As  soon  as  it  comes  to  a boil,  skim  and  set  back.  Put  the 
butter  in  a frying  pan,  and  when  hot,  put  in  a steak.  Cook  ten  minutes. 
Take  up  the  steak,  and  stir  the  flour  into  the  butter  remaining  in  the  pan. 
Stir  until  a dark  brown.  Add  the  oyster  liquor  and  boil  one  minute. 
Season  with  salt  and  pepper.  Put  back  the  steak,  cover  the  pan,  and  sim- 
mer half  an  hour  or  until  the  steak  seems  tender,  then  add  the  oysters  and 
lemon  juice.  Boil  one  minute.  Serve  on  a hot  dish  with  points  of  toast 
for  a garnish. 

SMOTHERED  BEEFSTEAK. 

Take  thin  slices  of  steak  from  the  upper  part  of  the  round  or  one  large 
thin  steak.  Lay  the  meat  out  smoothly  and  wipe  it  dry.  Prepare  a dress- 
ing, using  a cupful  of  flne  bread  crumbs,  half  a teaspoonful  of  salt,  some 
pepper,  a tablespoonful  of  butter,  half  a teaspoonful  of  sage,  the  same  of 
powdered  summer  savory,  and  enough  milk  to  moisten  it  all  into  a stiff 
mixture.  Spread  it  over  the  meat,  roll  it  up  carefully,  and  tie  with  a string, 
securing  the  ends  well.  Now  fry  a few  thin  slices  of  salt  pork  in  the  bot- 
tom of  a kettle  or  saucepan,  and  into  the  fat  that  has  fried  out  of  this  pork, 
place  this  roll  or  rolls  of  beef,  and  brown  it  on  all  sides,  turning  it  until  a 
rich  color  all  over,  then  add  half  a pint  of  water,  and  stew  until  tender.  If 
the  flavor  of  onion  is  liked,  a slice  may  be  chopped  fine  and  added  to  the 
dressing.  When  cooked  sufficiently,  take  out  the  meat,  thicken  the  gravy, 
and  turn  over  it.  To  be  carved  cutting  crosswise,  in  slices,  through  beef 
and  stuffing. 

BEEFSTEAK  ROLLS. 

This  mode  is  similar  to  the  above  recipe,  but  many  might  prefer  it. 

Prepare  a good  dressing,  such  as  you  like  for  turkey  or  duck ; take  a 
round  steak,  pound  it,  but  not  very  hard,  spread  the  dressing  over  it,  sprinkle 
in  a little  salt,  pepper,  and  a few  bits  of  butter,  lap  over  the  ends,  roll  the 
steak  up  tightly  and  tie  closely;  spread  two  great  spoonfuls  of  butter  over 
the  steak  after  rolling  it  up,  then  wash  with  a well-beaten  egg,  put  water 
in  the  bake-pan,  lay  in  the  steak  so  as  not  to  touch  the  water,  and  bake  as 
you  would  a duck,  basting  often.  A half-hour  in  a brisk  oven  will  bake. 
Make  a brown  gravy  and  send  to  the  table  hot. 


MEATS. 


Ill 


TO  COLLAR  A FLANK  OF  BEEF. 

Procure  a well-corned  flank  of  beef — say  six  pounds.  Wash  it,  and 
remove  the  inner  and  outer  skin  with  the  gristle.  Prepare  a seasoning  of 
one  teaspoonful  each  of  sage,  parsley,  thyme,  pepper  and  cloves.  Lay  your 
meat  upon  a board  and  spread  this  mixture  over  the  inside.  Roll  the  beef 
up  tight,  fasten  it  with  small  skewers,  put  a cloth  over  it,  bandage  the 
cloth  with  tape,  put  the  beef  into  the  stewpot,  cover  it  with  water  to 
the  depth  of  an  inch,  boil  gently  six  hours,  take  it  out  of  the  water,  place 
it  on  a board  without  undoing  it,  lay  a board  on  top  of  the  beef,  put  a fifty 
pound  weight  upon  this  board,  and  let  it  remain  twenty-four  hours.  Take 
off  the  bandage,  garnish  with  green  pickles  and  curled  parsley  and  serve. 

DRIED  BEEF. 

Buy  the  best  of  beef,  or  that  part  which  will  be  the  most  lean  and 
tender.  The  tender  part  of  the  round  is  a very  good  piece.  For  every 
twenty  pounds  of  beef  use  one  pint  of  salt,  one  teaspoonful  of  saltpetre 
and  a quarter  of  a pound  of  brown  sugar.  Mix  them  well  together,  and 
rub  the  beef  well  with  one-third  of  the  mixture  for  three  successive  days. 
Let  it  be  in  the  liquor  it  makes  for  six  days,  then  hang  up  to  dry. 

A large  crock  or  jar  is  a good  vessel  to  prepare  the  meat  in  before 
drying  it. 

BEEF  CORNED  OR  SALTED  (Red). 

Cut  up  a quarter  of  beef.  For  each  hundred  weight  take  half  a peck  of 
coarse  salt,  a quarter  of  a pound  of  saltpetre,  the  same  weight  of  saleratus 
and  a quart  of  molasses,  or  two ' pounds  of  coarse  brown  sugar.  Mace, 
cloves  and  allspice  may  be  added  for  spiced  beef. 

Strew  some  of  the  salt  in  the  bottom  of  a pickle-tub  or  barrel,  then  put 
in  a layer  of  meat,  strew  this  with  salt,  then  add  another  layer  of  meat, 
and  salt  and  meat  alternally  until  all  is  used.  Let  it  remain  one  night. 
Dissolve  the  saleratus  and  saltpetre  in  a little  warm  water  and  put  it  to 
the  molasses  or  sugar,  then  put  it  over  the  meat,  add  water  enough  to 
cover  the  meat,  lay  a board  over  it  to  keep  it  under  the  brine.  The  meat 
is  fit  for  use  after  ten  days.  This  recipe  is  for'winter  beef.  Rather  more 
salt  may  be  used  in  warm  weather. 

Towards  spring  take  the  brine  from  the  meat,  make  it  boiling  hot,  skim 
it  clear,  and  when  it  is  cooled,  return  it  to  the  meat. 

Beef  tongues  and  smoking  pieces  are  fine  pickled  up  in  this  brine.  Beef 
liver  put  in  this  brine  for  ten  days,  and  then  wiped  dry  and  smoked,  is 
8 


m 


MEATS. 


very  fine-  Cut  it  in  slices,  and  fry  or  broil  it.  Tbe  bnsket  of  beef,  anwir 
^emg  corned,  may  be  smoked,  and  is  very  good  for  boiling, 

Jjean  pieces  of  beef,  cut  properly  from  the  hind -quarter,  are  tne  proper 
pieces  for  being  smoked,  There  may  be  some  fine  pieces  cut  i^’orn  the 
fore-quarter. 

After  the  beef  has  been  in  brine  ten  days  or  more,  wipe  it  dry,  and  hang 
it  in  a chimney  where  wood  is  burned,  or  make  a smothered  fire  cf  saw- 
dust or  chips,  and  keep  it  smoking  for  ten  days;  then  rub  fine  black  pepper 
vover  every  part  to  keep  the  flies  from  It,  and  hang  it  in  a diy,  dark^  cool 
place.  After  a week  it  is  fit  for  use.  A strong,  coarse  brown  paper,  folded 
around  the  beef,  and  fastened  with  paste,  keeps  it  nicely 

Tongues  are  smoked  in  the  same  manner,  Hang  them  by  a string  put 
through  the  root  end.  Spiced  brine  for  smoked  beef  oi  tongues  will  be 
generally  liked 

BOAST  BEEF  FIE  WITH  POTATO  CBBST 

Whe»  you  have  a cold  roast  of  beef,  cut  off  as  much  as  will  half  fill  a 
making-dish  suited  to  the  size  of  your  family;  put  this  sliced  beef  into  a 
stewpan  with  any  gravy  that  you  may  have  also  saved,  a lump  of  butter,  a 
bit  of  sliced  onion  and  a seasoning  of  pepper  and  salt,  with  enough  water 
to  make  plenty  of  gravy;  thicken  it,  too,  by  dredging  in  a tablespoonful  of 
hour;  cover  it  up  on  the  fire,  where  it  may  stew  gently,  but  not  be  in 
danger  of  burning.  Meanwhile  there  must  be  boiled  a sufficient  quantity 
of  potatoes  to  fill  up  your  baking-dish,  after  the  stewed  meat  has  been 
transferred  to  it.  The  potatoes  must  be  boiled  done,  mashed  smooth,  and 
oeaten  up  with  milk  and  butter,  as  if  they  were  to  be  served  alone,  and 
placed  in  a thick  layer  on  top  of  the  meat.  Brush  it  over  wtih  egg,  place 
the  dish  in  an  oven,  and  let  it  remain  there  long  enough  to  be  browUo 
There  should  be  a goodly  quantity  of  gravy  left  with  the  beef,  that  the 
lisb  be  not  dry  and  tasteless,  Serve  with  it  tomato  sauce,  Worcestershire 
^auce  or  any  other  kind  that  you  prefer.  A good,  plain  dish 

BOAST  BEEF  PIE 

Cut  up  roast  beef,  or  beefsteak  left  from  a previous  meal,  into  rhii) 
^‘tices,  lay  some  of  the  slices  into  a deep  dish  which  you  have  lined  on  the 
ndes  with  rich  biscuit  dough,  rolled  very  thin  (say  a quarter  of  an  inch 
’ hick):  now  sprinkle  over  this  layer  a little  pepper  and  salt;  put  in  a smalil 
Dit  of  butter,  a few  slices  of  cold  potatoes,  a little  of  the  cold  gravy,  if  you 
any  left  from  the  roast.  Make  another  layer  of  beetj  another  Jayer  of 


MJSATS. 


118 


seasoning,  and  so  on,  until  the  dish  is  filled;  cover  the  whole  with  paste 
leaving  a slit  in  the  centre,  and  bake  half  an  hour. 

BEEFSTEAK  PIE. 

Cut  up  rump  or  flank  steak  into  strips  two  inches  long  and  about  an 
inch  wide.  Stew  them  with  the  bone,  in  just  enough  water  to  cover  them^ 
until  partly  cooked;  have  half  a dozen  of  cold  boiled  potatoes  sliced.  Line 
a baking-dish  with  pie  paste,  put  in  a layer  of  the  meat  with  salt,  pepper, 
and  a little  of  thinly-sliced  onion,  then  one  of  the  sliced  potatoes,  with  bits 
of  butter  dotted  over  them.  Then  the  steak,  alternated  with  layers  of 
potato,  until  the  dish  is  full.  Add  the  gravy  or  broth,  having  first  thick* 
ened  it  with  brown  flour.  Cover  with  a top  crust,  making  a slit  in  the 
middle;  brush  a little  beaten  egg  over  it,  and  bake  until  quite  brown. 

FKIZZLED  BEEF. 

Shave  off  very  thin  slices  of  smoked  or  dried  beef,  put  them  in  a fry^ 
lug  pan,  cover  with  cold  water,  set  it  on  the  back  of  the  range  or  stove,  and 
let  it  come  to  a very  slow  heat,  allowing  it  time  to  swell  out  to  its  natural 
size,  but  not  to  boil.  Stir  it  up,  then  drain  off  the  water.  Melt  one  ounce 
of  sweet  butter  in  the  frying  pan  and  add  the  wafers  of  beef.  When  they 
begin  to  frizzle  or  turn  up,  break  over  them  three  eggs;  stir  until  the  eggs 
are  cooked;  add  a little  white  pepper,  and  serve  on  slices  of  buttered  toasts 

FLAl^K  STEAK, 

This  is  cut  from  the  boneless  part  of  the  flank  a,nd  is  secreted  between 
an  outside  and  inside  layer  of  creamy  fat.  There  are  two  ways  for  broiling 
it.  One  is  to  slice  it  diagonally  across  the  grain;  the  other  is  to  broil  il 
whole.  In  either  case  brush  butter  over  it  and  proceed  as  in  broiling 
other  steaks.  It  is  considered  by  butchers  the  finest  steak,  which  they 
frequently  reserve  for  themselves, 

TO  BOIL  COENED  BEEF. 

The  aitch-bone  and  the  brisket  are  considered  the  best  pieces  for  boil- 
ing. If  you  buy  them  in  the  market  already  corned,  they  will  be  fit  to  put 
over  the  fire  without  a previous  soaking  in  water.  If  you  corn  them  in 
the  brine  in  which  you  keep  your  beef  through  the  winter,  they  must  be 
soaked  in  cold  water  over  night.  Put  the  beef  into  a pot,  cover  with  suffi- 
cient  cold  water,  place  over  a brisk  fire,  let  it  come  to  a boil  in  half  an 
hour;  just  before  boiling  remove  all  the  scum  from  the  pot,  place  the  pot 
on  the  back  of  the  fire,  let  it  boil  very  slowly  until  quite  tender. 


114 


MEATS. 


A piece  weighing  eight  pounds  requires  two  and  a half  hours^  boiling. 
If  you  do  not  wish  to  eat  it  hot,  let  it  remain  in  the  pot  after  you  take 
it  from  the  fire  until  nearly  cold,  then  lay  it  in  a colander  to  drain,  lay  a 
cloth  over  it  to  retain  its  fresh  appearance;  serve  with  horse-radish  and 
pickles. 

If  vegetables  are  to  accompany  this,  making  it  the  old-fashioned  boiled 
dinner,  ’’  about  three-quarters  of  an  hour  before  dishing  up  skim  the  liquor 
free  from  fat  and  turn  part  of  it  out  into  another  kettle,  into  which  put  a cab- 
bage carefully  prepared,  cutting  it  into  four  quarters;  also  half  a dozen 
peeled  medium-sized  white  turnips,  cut  into  halves;  scrape  four  carrots  and 
four  parsnips  each  cut  into  four  pieces.  Into  the  kettle  with  the  meat, 
about  half  an  hour  before  serving,  pour  on  more  water  from  the  boiling 
teakettle,  and  into  this  put  peeled  medium-sized  potatoes.  This  dinner 
should  also  be  accompanied  by  boiled  beets,  sliced  hot,  cooked  separate 
from  the  rest,  with  vinegar  over  them.  Cooking  the  cabbage  separately 
from  the  meat  prevents  the  meat  from  having  the  flavor  of  cabbage 
when  cold.  The  carrots,  parsnips  and  turnips  will  boil  in  about  an 
hour.  A piece  of  salt  pork  was  usually  boiled  with  a '‘New  England  boiled 
dinner.  ” 

SPICED  BEEF  EELISH. 

Take  two  pounds  of  raw,  tender  beefsteak,  chop  it  very  fine,  put  into  it 
salt,  pepper  and  a little  sage,  two  tablespoonfuls  of  melted  butter;  add  two 
rolled  crackers  made  very  flne,  also  two  well-beaten  eggs.  Make  it  up  into 
the  shape  of  a roll  and  bake  it;  baste  with  butter  and  water  before  baking. 
Cut  in  slices  when  cold. 

FRIED  BEEF  LIVER. 

Cut  it  in  rather  thin  slices,  say  a quarter  of  an  inch  thick;  pour  over  it 
loiling  water,  which  closes  the  pores  of  the  meat,  makes  it  impervious  to 
the  fat,  and  at  the  same  time  seals  up  the  rich  juice  of  the  meat.  It  may 
be  rolled  in  flour  or  bread  crumbs,  seasoned  with  salt  and  pepper,  dipped 
in  egg  and  fried  in  hot  fat  mixed  with  one-third  butter. 

PRESSED  BEEF. 

First  have  your  beef  nicely  pickled;  let  it  stay  in  pickle  a week;  then 
take  the  thin,  flanky  pieces,  such  as  will  not  make  a handsome  dish  of 
themselves,  put  on  a large  potful,  and  let  them  boil  until  perfectly  done; 
then  pull  to  pieces,  and  season  just  as  you  do  souse,  with  pepper,  salt  and 


m:bat8. 


115 


allspice;  only  put  it  in  a coarse  cloth  and  press  down  upon  it  some  very 
heavy  weight. 

The  advantage  of  this  recipe  is  that  it  makes  a most  acceptable,  pre- 
sentable dish  out  of  a part  of  the  beef  that  otherwise  might  be  wasted, 

FRENCH  STEW. 

Grease  the  bottom  of  an  iron  pot,  and  place  in  it  three  or  four  pounds 
of  beef;  be  very  careful  that  it  does  not  burn,  and  turn  it  until  it  is  nicely 
browned.  Set  a muflSn  ring  under  the  beef  to  prevent  its  sticking.  Add  a 
few  sliced  carrots,  one  or  two  sliced  onions,  and  a cupful  of  hot  water; 
keep  covered  and  stew  slowly  until  the  vegetables  are  done.  Add  pepper 
and  salt.  If  you  wish  more  gravy,  add  hot  water,  and  thicken  with  flour. 
Serve  on  a dish  with  the  vegetables. 

TO  POT  BEEF. 

The  round  is  the  best  piece  for  potting,  and  you  may  use  both  the  upper 
and  under  part.  Take  ten  pounds  of  beef,  remove  all  the  fat,  cut  the  lean 
into  square  pieces,  two  inches  thick.  Mix  together  three  teaspoonfuls  of 
salt,  one  of  pepper,  one  of  cloves,  one  of  mace,  one  of  cinnamon,  one  of  all- 
spice, one  of  thyme,  and  one  of  sweet  basil.  Put  a layer  of  the  pieces  of 
beef  into  an  earthen  pot,  sprinkle  some  of  this  spice  mixture  over  this 
layer,  add  a piece  of  fat  salt  pork  cut  as  thin  as  possible,  sprinkle  a little 
of  the  spice  mixture  over  the  pork,  make  another  layer  of  the  beef  with 
spices  and  pork,  and  so  on,  until  the  pot  is  filed.  Pour  over  the  whole 
three  tablespoonfuls  of  Tarragon  vinegar,  or,  if  you  prefer  it,  half  a pint  of 
Madeira  wine;  cover  the  pot  with  a paste  made  of  flour  and  water,  so  that 
no  steam  can  escape.  Put  the  pot  into  an  oven,  moderately  heated,  and 
let  it  stand  there  eight  hours;  then  set  it  away  to  use  when  wanted. 

Beef  cooked  in  this  manner  will  keep  good  a fortnight  in  moderate 
weather. 

It  is  an  excellent  relish  for  breat:fast,  and  may  be  eaten  either  warm  or 
cold.  When  eaten  warm,  serve  with  slices  of  lemon. 

STEWED  BRISKET  OF  BEEF. 

Put  the  part  that  has  the  hard  fat  into  a stewpot  with  a small  quaiifity 
of  water  ; let  it  boil  up  and  skim  it  thoroughly ; then  add  carrots,  turnips, 
onions,  celery  and  a few  pepper-corns.  Stew  till  extremely  tender ; then 
take  out  all  the  flat  bones  and  remove  all  the  fat  from  the  soup.  Either 
serve  that  and  the  meat  in  a tureen,  or  the  soup  alone,  and  the  meat  on 


MEATB. 


11® 

a dish  garnished  with  some  vegetables.  The  following  sauce  is  much 
admired  served  with  the  beef : Take  half  a pint  of  the  soup  and  mix  it 
with  a spoonful  of  catsup,  a teaspoonful  of  made  mustard,  a little  flour, 
a bit  of  butter  and  salt ; boil  all  together  a few  minutes,  then  pour  it 
round  the  meat. 

DRIED  BEEF  WITH  CREAM. 

Shave  your  beef  very  flne.  Put  it  into  a suitable  dish  on  the  back  of 
the  stove ; cover  with  cold  water  and  give  it  time  to  soak  out  to  its 
original  size  before  being  dried.  When  it  is  quite  soft  and  the  water  has 
become  hot  (it  must  not  boil)  take  it  off,  turn  off  the  water,  pour  on  a cup 
of  cream ; if  you  do  not  have  it  use  milk  and  butter,  a pinch  of  pepper ; let 
it  come  to  a boil,  thicken  with  a tablespoonful  of  flour  wet  up  in  a little 
milk.  Serve  on  dipped  toa^t  or  not,  just  as  one  fancies.  A nice  break- 
fast dish. 

BEflMpOTETTES.  , No.  1. 

Chop  fine  one  cup  of  com^ooked,  lean  beef,  half  a cup  of  fat,  half  a 
cup  of  cold  boiled  or  fried  I^SpI  cold  pork  will  do  if  you  have  not  the  ham. 
Also  mincb  up  a slice  of  oniM.  Season  all  with  a teaspoonful  of  salt,  half 
a teaspoonful  of  pepper,  and  a teaspoonful  of  powdered  sage  or  parsley  if 
liked.  Heat  together  with  half  a cup  of  stock  or  milk  ; when  cool  add  a 
beaten  egg.  Form  the  mixture  into  balls,  slightly  flattened,  roll  in  egg 
and  bread  crumbs,  or  flour  and  egg.  Fry  in  hot  lard  or  beef  drippings. 
Serve  on  a platter  and  garnish  with  sprigs  of  parsley.  Almost  any  cold 
meats  can  be  used  instead  of  beef. 


BEEF  CROaUETTES.  No.  2. 


Take  cold  roast  or  corned  beef.  Put  it  into  a wooden  bowl  and  chop  it 
fine.  Mix  with  it  about  twice  the  quantity  of  hot  mashed  potatoes  well 
seasoned  with  butter  and  salt.  Beat  up  an  egg  and  work  it  into  the  potato 
meat,  then  form  the  mixture  into  little  cakes  the  size  of  fish-balls. 
Flatten  them  a little,  roll  in  flour  or  egg  and  cracker  crumbs,  fry  in  butter 
and  lard  mixed,  browning  on  both  sides.  Serve  piping  hot. 

MEAT  AND  POTATO  CROOUETTES. 


Put  in  a stewpan  an  ounce  of  butter  and  a slice  of  onion  minced  fine : 
when  this  simmers  add  a level  tablespoonful  of  sifted  flour ; stir  the  mix- 
ture until  it  becomes  smooth  and  frothy;  then  add  half  of  a cupful  of  xnilk, 
some  seasoning  of  salt  and  pepper ; let  all  boil,  stirring  it  all  the  while^ 


MEATS. 


IW 

Now  add  a cupful  of  cold  meat  chopped  fine,  and  a cupful  of  cold  or  hot 
mashed  potato.  Mix  all  thoroughly  and  spread  on  a plate  to  cool.  When 
it  is  cool  enough,  shape  it  with  your  hands  into  balls  or  rolls.  Dip  them 
in  beaten  egg  and  roll  in  cracker  or  bread  crumbs.  Drop  them  into  hot 
lard  and  fry  about  two  minutes  a delicate  brown  ; take  them  out  with  a 
skimmer  and  drain  them  on  a piece  of  brown  paper.  Serve  immediately 
while  hot.  These  are  very  nice. 

Cold  rice  or  hominy  may  be  used  in  place  of  the  potato  ; or  a cupful  of 
cold  fish  minced  fine  in  place  of  the  meat. 

COLD  ROAST,  WARMED.  No.  1, 

Cut  from  the  remains  of  a cold  roast  the  lean  meat  from  the  bones  into 
small,  thin  slices.  Put  over  the  fire  a frying  pan  containing  a spoonful  of 
butter  or  drippings.  Cut  up  a quarter  of  an  onion  and  fry  it  brown,  then 
remove  the  onion,  add  the  meat  gravy  left  from  the  day  before,  and  if  not 
thick  enough  add  a little  flour ; salt  and  pepper.  Turn  the  pieces  of  meat 
into  this  and  let  them  simmer  a few  minutes.  Serve  hotc 

COLD  ROAST,  WARMED.  No.  2. 

Cold  rare  roast  beef  may  be  made  as  good  as  when  freshly  cooked  by 
slicing,  seasoning  with  salt,  pepper  and  bits  of  butter ; put  it  in  a plate  or 
pan  with  a spoonful  or  two  of  water,  covering  closely,  and  set  in  the  oven 
until  hot,  but  no  longer.  Cold  steak  may  be  shaved  very  fine  with  a knife 
and  used  the  same  way. 

Or,  if  the  meat  is  in  small  pieces,  cover  them  with  buttered  letter  paper, 
twist  each  end  tightly,  and  boil  them  on  the  gridiron,  sprinkling  them  with 
finely  chopped  herbs. 

Still  another  nice  way  of  using  cold  meats  is  to  mince  the  lean  portions 
very  fine  and  add  to  a batter  made  of  one  pint  of  milk,  one  cup  of  flour 
and  three  eggs.  Fry  like  fritters  and  serve  with  drawn  butter  or  sauce. 

COLD  MEAT  AND  POTATO,  BAKED. 

Put  in  a frying  pan  a round  tablespoonful  of  cold  butter;  when  it  be*= 
comes  hot,  stir  into  it  a teaspoonful  of  chopped  onion  and  a tablespoonful 
of  flour,  stirring  it  constantly  until  it  is  smooth  and  frothy;  then  add  two- 
thirds  of  a cupful  of  cold  milk  or  water.  Season  this  with  salt  and  pepper 
and  allow  it  to  come  to  a boil;  then  add  a cupful  of  cold  meat  finely 
chopped  and'  cleared  from  bone  and  skin;  let  this  all  heat  thoroughly;  then 
turn  it  into  a shallow  dish  well  buttered.  Spread  hot  or  cold  mashed  pota- 


118 


MEATS. 


toes  over  the  top,  and  cook  for  fifteen  or  twenty  minutes  in  a moderate 
hot  oven. 

Cold  hominy,  or  rice  may  be  used  in  place  of  mashed  potatoes,  and  is 
equally  as  good. 

BEEF  HASH.  No.  1. 

Chop  rather  finely  cold  roast  beef  or  pieces  of  beefsteak,  also  chop  twice 
as  much  cold  boiled  potatoes.  Put  over  the  fire  a stewpan  or  frying  pan, 
in  which  put  a piece  of  butter  as  large  as  required  to  season  it  well,  add 
pepper  and  salt,  moisten  with  beef  gravy  if  you  have  it,  if  not,  with  hot 
water;  cover  and  let  it  steam  and  heat  through  thoroughly,  stirring  occa- 
sionally,  so  that  the  ingredients  be  evenly  distributed,  and  to  keep  the 
hash  from  sticking  to  the  bottom  of  the  pan.  When  done  it  should  not 
be  at  all  watery,  nor  yet  dry,  but  have  sufficient  adhesiveness  to  stand  well 
on  a dish  or  buttered  toast.  Many  like  the  flavor  of  onion;  if  so,  fry  two 
or  three  slices  in  the  butter  before  adding  the  hash.  Corned  beef  makes 
excellent  hash. 

BEEF  HASH.  No.  2, 

Chop  cold  roast  beef,  or  pieces  of  beefsteak;  fry  half  an  onion  in  a piece 
of  butter;  when  the  onion  is  brown,  add  the  chopped  beef;  season  with  a 
little  salt  and  pepper;  moisten  with  the  beef  gravy,  if  you  have  any,  if  not, 
with  a sufficient  water  and  a little  butter;  cook  long  enough  to  be  hot,  but 
no  longer,  as  much  cooking  toughens  the  meat.  An  excellent  breakfast 
dish. 

Pro/.  Blot. 

Some  prefer  to  let  a crust  form  on  the  bottom  and  turn  the  hash  brown 
side  uppermost.  Served  with  poached  eggs  on  top. 

HAMBURGER  STEAK. 

Take  a pound  of  raw  flank  or  round  steak,  without  any  fat,  bone  or 
stringy  pieces.  Chop  it  until  a perfect  mince  ; it  cannot  be  chopped  too 
fine.  Also  chop  a small  onion  quite  fine  and  mix  well  with  the  meat. 
Season  with  salt  and  pepper ; make  into  cakes  as  large  as  a biscuit,  but 
quite  flat,  or  into  one  large  flat  cake  a little  less  than  half  an  inch  thick. 
Have  ready  a frying  pan  with  butter  and  lard  mixed ; when  boiling  hot 
put  in  the  steak  and  fry  brown.  Garnish  with  celery  top  around  the  edge 
of  the  platter  and  two  or  three  slices  of  lemon  on  the  top  of  the  meat. 

A brown  gravy  made  from  the  grease  the  steak  was  fried  in  and  poured 
over  the  meat  enriches  it 


MEATB. 


119 


TO  ROAST  BEEF  HEART, 

Wash  it  carefully  and  open  it  sufficiently  to  remove  the  ventricles,  then 
soak  it  in  cold  water  until  the  blood  is  discharged ; wipe  it  dry  and  stuff  it 
nicely  with  dressing,  as  for  turkey;  roast  it  about  an  hour  and  a half.  Serve 
it  with  the  gravy,  which  should  be  thickened  with  some  of  the  stuffing  and 
a glass  of  wine.  It  is  very  nice  hashed.  Served  with  currant  jelly. 

Palmer  House^  Chicagoc 

STEWED  BEEF  KIDNEY. 

Cut  the  kidney  into  slices,  season  highly  with  pepper  and  salt,  fry  it  a 
light  brown,  take  out  the  slices,  then  pour  a little  warm  water  into  the  pan, 
dredge  in  some  flour,  put  in  slices  of  kidney  again ; let  them  stew  very 
gently;  add  some  parsley  if  liked.  Sheep's  kidneys  may  be  split  open, 
broiled  over  a clear  Are  and  served  with  a piece  of  butter  placed  on  each 
halt 

BEEFS  HEART  STEWED. 

After  washing  the  heart  thoroughly  cut  it  up  into  squares  half  an  inch 
long ; put  them  into  a saucepan  with  water  enough  to  cover  them.  If  any 
scum  rises  skim  it  off.  Now  take  out  the  meat,  strain  the  liquor  and  put 
back  the  meat,  also  add  a sliced  onion,  some  parsley,  a head  of  celery 
chopped  flne,  pepper  and  salt  and  a piece  of  butter.  Stew  until  the  meat 
is  very  tender.  Stir  up  a tablespoonful  of  brown  flour  with  a small  quan- 
tity of  water  and  thicken  the  whole.  Boil  up  and  serve. 

BOILED  BEEF  TONGUE. 

Wash  a fresh  tongue  and  just  cover  it  with  water  in  the  pot;  put  in  a 
pint  of  salt  and  a small  red  pepper;  add  more  water  as  it  evaporates,  so  as 
to  keep  the  tongue  nearly  covered  until  done — when  it  can  be  easily 
pierced  with  a fork;  take  it  out,  and  if  wanted  soon,  take  off  the  skin  and 
set  it  away  to  cool.  If  wanted  for  future  use,  do  not  peel  until  it  is  re- 
quired. A cupful  of  salt  will  do  for  three  tongues,  if  you  have  that  number 
to  boil;  but  do  not  fail  to  keep  water  enough  in  the  pot  to  keep  them  cov- 
ered while  boiling.  If  salt  tongues  are  used,  soak  them  over  night,  of 
course  omitting  the  salt  when  boiling.  Or,  after  peeling  a tongue,  place  it 
in  a saucepan  with  one  cup  of  water,  half  a cup  vinegar,  four  tablespoon- 
fuls sugar,  and  cook  until  the  liquor  is  evaporated. 

SPICED  BEEF  TONGUE. 

Rub  into  each  tongue  a mixture  made  of  half  a pound  of  brown  sugar, 
a piece  of  saltpetre  the  size  of  a pea  and  a tablespoonful  of  ground  cloves. 


MEATS. 


put  it  ii  a brine  made  of  three-quarters  of  a pound  of  salt  to  two  quarts  of 
water  and  keep  covered.  Pickle  two  weeks,  then  wash  well  and  dry  with 
a cloth;  roll  out  a thin  paste  made  of  flour  and  water,  smear  it  all  over  the 
tongue  and  place  in  a pan  to  bake  slowly;  baste  well  with  lard  and  hot 
water;  when  done  scrape  off  the  paste  and  skin. 

TO  BOIL  TRIPE. 

Wash  it  well  in  warm  water,  and  trim  it  nicely,  taking  off  all  the  fat. 
Cut  into  small  pieces,  and  put  it  on  to  boil  five  hours  before  dinner  in 
water  enough  to  cover  it  very  well.  After  it  has  boiled  four  hours,  pour 
off  the  water,  season  the  tripe  with  pepper  and  salt,  and  put  it  into  a pot 
with  milk  and  water  mixed  in  equal  quantities.  Boil  it  an  hour  in  the 
milk  and  water. 

Boil  in  a saucepan  ten  or  a dozen  onions.  When  they  are  quite  soft, 
drain  them  in  a colander  and  mash  them.  Wipe  out  your  saucepan  and 
put  them  on  again,  with  a bit  of  butter  rolled  in  flour  and  a wineglass  of 
cream  or  milk.  Let  them  boil  up,  and  add  them  to  the  tripe  just  before 
you  send  it  to  table.  Eat  it  with  pepper,  vinegar  and  mustard. 

It  is  best  to  give  tripe  its  first  and  longest  boiling  the  day  before  it  is 
wanted. 

TO  PRY  TRIPE. 

Boil  the  tripe  the  day  before  till  it  is  quite  tender,  which  it  will  not  be 
in  less  than  four  or  five  hours.  Then  cover  it  and  set  it  away.  Next  day 
cut  it  into  long  slips,  and  dip  each  piece  into  beaten  yolk  of  egg,  and 
afterwards  roll  them  in  grated  bread  crumbs.  Have  ready  in  a frying  pan 
over  the  fire  some  good  beef  drippings.  When  it  is  boiling  hot  put  in  the 
tripe,  and  fry  it  about  ten  minutes,  till  of  a light  brown. 

y oil  may  serve  it  with  onion  sauce. 

Boiled  tripe  that  has  been  left  from  the  dinner  of  the  preceding  day 
may  be  fried  in  this  manner. 

FRICASSEED  TRIPE. 

Cut  a pound  of  tripe'  in  narrow  strips,  put  a small  cup  of  water  or  milk 
to  it,  add  a bit  of  butter  the  size  of  an  egg,  dredge  in  a large  teaspoonful 
of  flour,  or  work  it  with  the  butter;  season  with  pepper  and  salt,  let  it 
simmer  gently  for  half  an  hour,  serve  hot.  A bunch  of  parsley  cut  small 
and  put  with  it  is  an  improvement. 

Some  put  in  oysters  five  minutes  before  dishing  up. 


MMAT8. 


m 


miPE  LYONNAISE. 

Cut  up  half  a pound  of  cold  boiled  tripe  into  neat  squares.  Put  two 
ounces  of  butter  and  a tablespoonful  of  chopped  onion  in  a frying  pan  and 
fry  to  a delicate  brown;  add  to  the  tripe  a teaspoonful  of  chopped  parsley 
and  a little  dtrong  vinegar,  salt  and  cayenne;  stir  the  pan  to  prevent  burn- 
ingc  Cover  the  bottom  of  a platter  with  tomato  sauce,  add  the  contents  of 
^he  pan  and  serv6o 

TO  CLAEIFY  BEEF  DRIPPINGS 

Drippings  accumulated  from  different  cooked  meats  of  beef  or  veal  can 
be  clarified  by  putting  it  into  a basin  and  slicing  into  it  a raw  potato, 
allowing  it  to  boil  long  enough  for  the  potato  to  brown,  which  causes  all 
impurities  to  disappear „ Remove  from  the  fire,  and  when  cool  drain  it  off 
from  the  sediment  that  settles  at  the  bottomo  Turn  it  into  basins  or  small 
jars  and  set  it  in  a cool  place  for  future  use.  When  mixed  wnth  an  equal 
amount  of  butter  it  answers  the  same  purpose  as  clear  butter  for  frying 
and  basting  any  meats  except  game  and  ponltryc 

Mutton  drippings  impart  an  unpleasant  flavor  to  anything  cooked  out- 
side of  its  kind 

ROAST  IiOIN  OF  VEAL 

Prepare  it  the  same  as  any  roast,  leaving  in  the  kidney,  around  which 
put  considerable  salt.  Make  a dressing  the  same  as  for  fowls;  unroll  the 
loin,  put  the  stuffing  well  around  the  kidney,  fold  and  secure  with  several 
coils  of  white  cotton  twine  wound  around  in  all  directions;  place  in  a drip- 
ping-pan with  the  thick  side  down,  and  put  in  a rather  hot  oven,  graduated 
after  it  commences  to  roast  to  moderate;  in  half  an  hour  add  a little  hot 
water  to  the  pan,  and  baste  often;  in  another  half  hour  turn  over  the  roasts 
and  when  about  done  dredge  lightly  with  flour  and  baste  with  melted  but- 
ter.  Before  serving,  carefully  remove  the  twine.  A roast  of  four  to  five 
pounds  will  bake  in  about  two  hours.  For  a gravy,  skim  off  some  of  the 
fat  if  there  is  too  much  in  the  drippings;  dredge  in  some  flour,  stir  until 
brown,  add  some  hot  water  if  necessary;  boil  a few  minutes,  stir  in  such 
sweet  herbs  as  fancied,  and  put  in  a gravy  boat.  Serve  with  green  peas 
and  lemon  jellyo  Is  very  nice  sliced  cold  for  lunch,  and  Worcestershire 
or  Chili  sauce  forms  a fine  relish. 

ROAST  FILLET  OP  VEAL. 

Select  a nice  fillet,  take  out  the  bone,  fill  up  the  space  with  stuffing, 
and  also  put  a good  layer  under  the  fat.  Truss  it  of  a good  shape  by 


122 


^EATB. 


drawing  the  fat  round  and  tie  it  up  with  tape.  Cook  it  rather  moderately 
at  first,  and  baste  with  butter.  It  should  have  careful  attention  and  fre- 
quent basting,  that  the  fat  may  not  burn.  Roast  from  three  to  four  hours, 
according  to  the  sizeo  After  it  is  dished  pour  melted  butter  over  it ; serve 
with  ham  or  bacon,  and  fresh  cucumbers,  if  in  season.  Veal,  like  all  other 
meat,  should  be  well  washed  in  cold  water  before  cooking  and  wiped  thor- 
oughly dry  with  a clean  clotho  Cold  fillet  of  veal  is  very  good  stewed  with 
tomatoes  and  an  onion  or  two. 

In  roasting  veal,  care  must  be  taken  that  it  is  not  at  first  placed  in  too 
hot  an  oven  ; the  fat  of  a loin,  one  of  the  m,ost  delicate  joints  of  veal, 
should  be  covered  with  greased  paper ; a fillet,  also,  should  have  on  the 
caul  until  nearly  done  enough. 

BOILED  FILLET  OF  VEAL. 

Choose  a small,  delicate  fillet ; prepare  as  for  roasting,  or  stuff  it  with 
an  oyster  force  meat ; after  having  washed  it  thoroughly,  cover  it  with 
water  and  let  it  boil  very  gently  three  and  a half  or  four  hours,  keeping  it 
well  skimmedo  Send  it  to  the  table  with  a rich  white  sauce,  or,  if 
stuffed  with  oysters,  a tureen  of  oyster  sauce.  Garnish  with  stewed  celery 
and  slices  of  bacon^  A boiled  tongue  should  be  served  with  ik 

VEAL  PUDDING. 

Cut  about  two  pounds  of  lean  veal  into  small  collops  a quarter  of  an 
inch  in  thickness;  put  a piece  of  butter  the  size  of  an  egg  into  a very  clean 
frying  pan  to  melt ; then  lay  in  the  veal  and  a few  slices  of  bacon,  a small 
sprig  of  thyme  and  a seasoning  of  pepper  and  salt ; place  the  pan  over  a 
slow  fire  for  about  ten  minutes,  then  add  two  or  three  spoonfuls  of  warm 
watere  Just  boil  it  up  and  then  let  it  stand  to  cool.  Line  a pudding-disk 
with  a good  suet  crust,  lay  in  the  veal  and  bacon,  pour  the  gravy  over  it ; 
roll  out  a piece  of  paste  to  form  a lid,  place  it  over,  press  it  close  with  the 
thumb,  tie  the  basin  in  a pudding  cloth  and  put  it  into  a saucepan  of 
boiling  water,  keeping  continually  boiling  until  done,  or  about  one  hour. 

FRIED  VEAL  CUTLETS. 

Put  into  a frying  pan  two  or  three  tablespoonfuls  of  lard  or  beef  drip- 
pings. When  boiling  hot  lay  in  the  cutlets,  well  seasoned  with  salt  and 
pepper  and  dredged  with  flour.  Brown  nicely  on  both  sides,  then  remove 
the  meat,  and  if  you  have  more  grease  than  is  necessary  for  the  gravy  put 
ri  aside  for  further  use.  Reserve  a tablespoonful  or  more  and  rub  into  it  a 


MJilATa. 


12)8 


cablespoonful  of  flour,  with  the  back  of  the  spoon,  until  it  is  a smooth, 
rich  brown  color ; then  add  gradually  a cup  of  cold  water  and  season  with 
pepper  and  salt.  When  the  gravy  is  boiled  up  well  return  the  meat  to  the 
pan  and  gravy.  Cover  it  closely  and  allow  it  to  stew  gently  on  the  back 
of  the  range  for  fifteen  minutes.  This  softens  the  meat,  and  with  this 
gravy  it  makes  a nice  breakfast  dish. 

Another  mode  is  to  simply  fry  the  cutlets,  and  afterwards  turning  off 
some  of  the  grease  they  were  fried  in  and  then  adding  to  that  left  in  the 
pan  a few  drops  of  hot  water,  turning  the  whole  over  the  fried  chops. 

FEIED  VEAL/ CHOPS.  (Plain.) 

Sprinkle  over  them  salt  and  pepper,  then  dip  them  in  beaten  egg  and 
cracker  crumbs,  and  fry  in  drippings,  or  hot  lard  and  butter  mixed.  If  you 
wish  a gravy  with  them,  add  a tablespoonful  of  fiour  to  the  gravy  they 
were  fried  in  and  turn  in  cream  or  milk;  season  to  taste  with  salt  and  pep- 
per.  Boil  up  and  serve  hot  with  the  gravy  in  a separate  dish.  This  dish  is 
very  fine  accompanied  with  a few  sound  fresh  tomatoes,  sliced  and  fried  in 
the  same  grease  the  cutlets  were,  and  all  dished  on  the  same  platter. 

VEAL  COLLOPS 

Cut  veal  from  the  leg  or  other  lean  part  into  pieces  the  size  of  an 
oyster.  Season  with  pepper,  salt  and  a little  mace;  rub  some  over  each 
piece;  dip  in  egg,  then  into  cracker  crumbs  and  fry„  They  both  look  and 
taste  like  oysters. 

VEAL  OLIVES 

Cut  up  a slice  of  a fillet  of  veal,  about  half  an  inch  thick,  mto  squares 
of  three  inches.  Mix  up  a little  salt  pork,  chopped  with  bread  crumbs,  one 
onion,  a little  pepper,  salt,  sweet  marjoram,  and  one  egg  well  beaten ; put 
this  mixture  upon  the  pieces  of  veal,  fastening  the  four  corners  together 
with  little  bird  skewers ; lay  them  in  a pan  with  sufficient  veal  gravy  or 
light  stock  to  cover  the  bottom  of  the  pan,  dredge  with  flour  and  set  In  a 
hot  oven.  When  browned  on  top,  put  a small  bit  of  butter  on  each,  and 
let  them  remain  until  quite  tender,  which  will  take  twenty  minutes. 
Serve  with  horse-radish. 

VEAL  CHEESE, 

Prepare  equal  quantities  of  boiled  sliced  veal  and  smoked  tongue. 
Pound  the  slices  separately  in  a mortar,  moistening  with  butter  as  you 
proceed;  then  pack  it  in  a jar  or  pail,  mixing  it  in  alternate  layers;  first, 


m 


MMATS. 


the  tongue  and  then  the  veal,  so  that  when  cut  it  will  look  variegated. 
Press  it  down  hard  and  pour  melted  butter  over  the  top.  Keep  it  well 
covered  and  in  a dry  place.  Nice  for  sandwiches,  or  sliced  cold  for  lunch. 

V2AL  CEOaUETTESo 

Mikcb  a coffee  cup  of  cold  veal  in  a chopping  bowl,  adding  a little  cold 
ham  and  two  or  three  slices  of  onion,  a pinch  of  mace,  powdered  parsley 
and  pepper,  some  salt  Let  a pint  of  milk  or  cream  come  to  the  boiling 
point,  then  add  a tablesp  onful  o?  cold  butter,  than  the  above  mixture. 
Beat  up  two  eggs  and  mix  wi  h teaspoonful  of  corn-starch  or  flour,  and 
add  to  the  rest;  cook  it  all  about  ten  minutes,  stirring  with  care.  Eemov^e 
from  the  fire,  and  spread  it  on  a platter,,  roll  it  into  balls,  when  cooled 
flatten  each;  dip  them  in  egg  and  bread  crumbs,  and  fry  in  a wire  basket, 
dipped  in  hot  lardo 

BEOILED  VEAL  CUTLETS,  (Fine.) 

Two  or  three  pounds  of  veal  cutlets,  egg  and  bread  crumbs,  two  table* 
spoonfuls  of  minced  savory  herbs,  salt  and  pepper  to  taste,  a little  grated 
uutmeg. 

Cut  the  cutlets  about  three-quarters  of  an  inch  in  thickness;  flatten 
them,  and  brush  them  over  with  the  yolk  of  an  egg;  dip  them  into  bread 
crumbs  and  minced  herbs,  season  with  pepper  and  salt,  and  fold  each  cut- 
let in  a piece  of  white  letter  paper  well  buttered;  twist  the  ends,  and 
broil  over  a clear  Are;  when  done  remove  the  paper*  Cooked  this  way, 
they  retain  all  the  flavor* 

VEAL  POT-PIE, 

Procure  a nice  breast  or  brisket  of  veal,  well  jointed,  put  the  pieces  into 
the  pot  with  one  quart  of  water  to  every  five  pounds  of  meat;  put  the  pot 
over  a slow  fire;  just  before  it  comes  to  a boil,  skim  it  well  and  pour  in  a 
teacupful  of  cold  water;  then  turn  over  the  meat  in  order  that  all  the 
scum  may  rise;  remove  all  the  scum,  boil  quite  hard,  season  with  pepper 
and  salt  to  your  taste,  always  remembering  that  the  crust  will  take  up 
pai-t  of  the  seasoning;  when  this  is  done  cut  off  your  crust  in  pieces  of 
equal  size,  but  do  not  roll  or  mould  them;  lay  them  on  top  of  the  meat,  so 
as  to  cover  it;  put  the  lid  on  the  pot  closely,  let  the  whole  boil  slowly 
one  hour  If  the  lid  does  not  fit  the  pot  closely,  wrap  a cloth  around  it,  in 
order  that  no  steam  shall  escape;  and  by  no  means  allow  the  pot  to  sto^ 
boiling. 


MEATS 


125 


Itie  crust  for  pot-pie  should  be  raised  with  yeast.  To  three  pints  of 
flour  add  two  ounces  of  butter,  a little  salt,  and  wet  with  milk  sufiicient  to 
make  a soft  dough;  knead  it  well  and  set  it  away  to  rise;  when  quite  light, 
mould  and  knead  it  again,  and  let  it  stand,  in  winter,  one  hour,  in  summer, 
one-half  hour,  when  it  will  be  ready  to  cut. 

In  summer  you  had  better  add  one-half  a teaspoonful  of  soda  when  you 
knead  it  the  second  time,  or  you  may  wet  it  with  water  and  add  another 
bit  of  butterc 

VJEAL  PIE. 

Cut  the  veal  into  rather  small  pieces  or  slices,  put  it  in  a stewpan  with 
hot  water  to  cover  it ; add  to  it  a tablespoonful  of  salt  and  set  it  over  the 
fire ; take  off  the  scum  as  it  rises  ; when  the  meat  is  tender  turn  it  into  a 
dish  to  cool ; take  out  all  the  small  bones,  butter  a tin  or  earthen  basin  or 
pudding-pan,  line  it  with  pie  paste,  lay  some  of  the  parboiled  meat  in  to 
half  fill  it;  put  bits  of  butter  in  the  size  of  a hickory  nut  all  over  the  meat; 
shake  pepper  over,  dredge  wdieat  flour  over  until  it  looks  white,  then  fill  it 
nearly  to  the  top  with  some  of  the  water  in  which  the  meat  was  boiled ; 
roll  a cover  for  the  top  of  the  crust,  puff-paste  it,  giving  it  two  or  three 
turns,  and  roll  it  to  nearly  half  an  inch  thickness  ; cut  a slit  in  the  centre 
and  make  several  small  incisions  on  either  side  of  it,  put  the  crust  on,  trim 
the  edges  neatly  with  a knife  ; bake  one  hour  in  a quick  oveUc  A breast 
of  veal  will  make  two  two-quart  basin  pies  ; half  a pound  of  nice  corned 
pork,  cut  in  thin  slices  and  parboiled  with  the  meat,  will  make  it  very  nice, 
and  very  little,  if  any,  butter  will  be  required  for  the  pie ; when  pork  is 
used  no  other  salt  will  be  necessary^  Many  are  fond  of  thin  slices  of 
sweet  ham  cooked  with  the  veal  for  pie. 

VEAL  STEW. 

Cut  up  two  or  three  pounds  of  veal  into  pieces  three  inches  long  and 
one  thick.  Wash  it,  put  It  into  your  stewpan  with  two  quarts  of  water, 
let  it  boil,  skim  it  well,  and  when  all  the  scum  is  removed,  add  pepper  and 
salt  to  your  taste,  and  a small  piece  of  butter;  pare  and  cut  in  halves 
twelve  small  Irish  potatoes,  put  them  into  the  stewpan ; when  it  boils, 
have  ready  a batter  made  with  two  eggs,  two  spoonfuls  of  cream  or  milk, 
a little  salt,  and  flour  enough  to  make  it  a little  thicker  than  for  pancakes; 
drop  this  into  the  stew,  a spoonful  at  a time,  while  it  is  boiling  ; when  all 
is  in,  cover  the  pan  closely  so  that  no  steam  can  escape  ; let  it  boil  twenty 
minutes  and  serve  in  a deep  disho 


MMATM. 


VEAL  LOAE 

Three  pounds  of  raw  veal  chopped  very  fine,  butter  the  size  of  an  egg, 
three  eggs,  three  tablespoonfuls  of  cream  or  milk;  if  milk  use  a small 
piece  of  butter ; mix  the  eggs  and  cream  together ; mix  with  the  veal  four 
pounded  crackers,  one  teaspoonful  of  black  pepper,  one  large  tablespoonful 
salt,  one  large  tablespoonful  of  sage ; mix  well  together  and  form  into  a 
loaf.  Bake  two  and  one-half  hours,  basting  with  butter  and  water  while 
bakings  Serve  cut  in  thin  sliceSo 

VEAL  FOE  LTOCH 

Butter  a gocd-sized  bowl,  and  line  it  with  thin  slices  of  hard-boiled 
eggs;  have  veal  and  ham  both  in  very  thin  slices;  place  in  the  bowl  a layer 
of  veal,  with  pepper  and  salt,  then  a layer  of  ham,  omitting  the  salt,  then 
a layer  of  veal,  and  so  on,  alternating  with  veal  and  ham,  until  the  bowl  is 
filled;  make  a paste  of  fiour  and  water  as  stiff  as  it  can  be  rolled  out;  cover 
the  contents  of  the  bowl  with  the  paste,  and  over  this  tie  a double  cotton 
cloth;  put  the  bowl  into  a saucepan,  or  other  vessel,  with  water  just  up  to 
the  rim  of  the  bowl,  and  boil  three  hours;  then  take  it  from  the  fire, 
remove  the  cloth  and  paste,  and  let  it  stand  until  the  next  day,  when  it 
may  be  turned  out  and  served  in  very  thin  slices.  An  excellent  lunch  in 
traveling. 

VEAL  PATTIES. 

Cut  portions  of  the  neck  or  breast  of  veal  into  small  pieces,  and,  with  a 
kittle  salt  pork  cut  fine,  stew  gently  for  ten  or  fifteen  minutes;  season  with 
pepper  and  salt,  and  a small  piece  of  celery  chopped  coarsely,  also  of  the 
yellow  top,  picked  (not  chopped)  up;  stir  in  a paste  made  of  a tablespoon- 
ful of  fiour,  the  yolk  of  one  egg,  and  milk  to  form  a thin  batter;  let  all  come 
to  a boil,  and  it  is  ready  for  the  patties.  Make  the  patties  of  a light,  flaky 
crust,  as  for  tarts,  cut  round,  the  size  of  a small  sauceplate;  the  centre  of 
each,  for  about  three  inches,  cut  half  way  through,  to  be  raised  and  serve 
as  a cover.  Put  a spoonful  of  the  stew  in  each  crust,'  lay  on  the  top  and 
serve.  Stewed  oysters  or  lamb  may  be  used  in  place  of  veal  \ 

BEAISEB  VEAL 

Take  a piece  of  the  shoulder  weighing  about  five  pounds.  Have  the 
bone  removed  and  tie  up  the  meat  to  make  it  firm.  Put  a piece  of  butter 
the  size  of  half  an  egg,  together  with  a few  shavings  of  onion,  into  a kettle 
or  stone  crock  and  let  it  get  hot.  Salt  and  pepper  the  veal  and  put  it  into 


MEATB^ 


127 


the  kettle,  cover  it  tightly  and  put  at  over  a medium  fire  until  the  meat  is 
brown  on  both  sides,  turning  it  occasionally.  Then  set  the  kettle  back  on 
the  stove,  where  it  will  simmer  slowly  for  about  two  hours  and  a half. 
Before  setting  the  meat  back  on  the  stove,  see  if  the  juice  of  the  meat 
together  with  the  butter  do  not  make  gravy  enough,  and  if  not,  put  in 
about  two  tablespoonfuls  of  hot  water.  When  the  gravy  is  cold  it  will  be 
like  jelly.  It  can  be  served  hot  with  the  hot  meat,  or  cold  with  the  cold 
meat. 

BAKED  CALF’S  HEAD. 

Boil  a calf^s  head  (after  having  cleaned  it)  until  tender,  then  split  it  in 
two,  and  keep  the  best  half  (bone  it  if  you  like);  cut  the  meat  from  the 
other  in  uniform  pieces,  the  size  of  an  oyster;  put  bits  of  butter,  the  size  of 
a nutmeg,  all  over  the  best  half  of  the  head;  sprinkle  pepper  over  it,  and 
dredge  on  flour  until  it  looks  white,  then  set  it  on  a trivet  or  muffin  rings 
in  a dripping-pan;  put  a cup  of  water  into  the  pan,  and  set  it  in  a hot  oven; 
turn  it  that  it  may  brown  evenly;  baste  once  or  twice.  Whilst  this  is 
doing,  dip  the  prepared  pieces  of  the  head  in  wheat  flour  or  batter,  and 
fry  in  hot  lard  or  beef  dripping  a delicate  brown;  season  with  pepper  and 
salt  and  slices  of  lemon,  if  liked.  When  the  roast  is  done  put  it  on  a hot 
dish,  lay  the  fried  pieces  around  it,  and  cover  it  with  a tin  cover ; put  the 
gravy  from  the  dipping-pan  into  the  pan  in  which  the  pieces  were  fried, 
with  the  slices  of  lemon,  and  a tablespoonful  of  browned  flour,  and,  if 
necessary,  a little  hot  water.  Let  it  boil  up  once,  and  strain  it  into  a 
gravy  boat,  and  serve  with  the  meat. 

I CALF’S  HEAD  CHEESE. 

Boil  a calfs  head  in  water  enough  to  cover  it,  until  the  meat  leaves 
the  bones;  then  take  it  with  a skimmer  into  .a  wooden  bowl  or  tray;  take 
from  it  every  particle  of  bone;  chop  it  small;  season  with  pepper  and  salt, 
a heaping  tablespoonful  of  salt  and  a teaspoonful  of  pepper  will  be  suffi- 
cient; if  liked,  add  a tablespoonful  of  finely  chopped  sweet  herbs;  lay  in  a 
cloth  in  a colander,  put  the  minced  meat  into  it,  then  fold  the  cloth  closely 
over  it,  lay  a plate  over,  and  on  it  a gentle  weight.  When  cold  it  may 
be  sliced  thin  for  supper  or  sandwiches.  Spread  each  slice  with  made 
mustard. 

BRAIN  CUTLETS. 

Well  wash  the  brains  and  soak  them  in  cold  water  until  white.  Par- 
boil fsbem  until  tender  in  a small  saucepan  for  about  a quarter  of  an  hour ; 

9 


128 


MEATS. 


then  thoroughly  drain  them  &nd  place  them  on  a board.  Divide  them 
into  small  pieces  with  a knife.  Dip  each  piece  into  flour,  and  then  roll 
them  in  egg  and  bread  crumbs,  and  fry  them  in  butter  or  well-clarified 
dripping.  Serve  very  hot  with  gravy.  Another  way  of  doing  brains  is  to 
prepare  them  as  above,  and  then  stew  them  gently  in  rich  stock,  like 
stewed  sweetbreads.  They  are  also  nice  plainly  boiled  and  served  with 
parsley  and  butter  sauce. 

CALFS  HEAD  BOHED, 

Put  the  head  into  boiling  water  and  let  it  remain  about  five  minutes  ; 
take  it  out,  hold  it  by  the  ear,  and  with  the  back  of  the  knife  scrape  off 
the  hair  (should  it  not  come  off  easily  dip  the  head  again  in  boiling  water). 
When 'perfectly  clean  take  out  the  eyes,  cut  off  the  ears  and  remove  tho 
brain,  which  soak  for  an  hour  in  warm  water.  Put  the  head  to  soak  in 
hot  water  a few  minutes  to  make  it  look  white,  and  then  have  ready  a 
stewpan,  into  which  lay  the  head cover  it  with  cold  water  and  bring  it 
gradually  to  boil.  Eemove  the  scum  and  add  a little  salt,  which  increases 
it  and  causes  it  to  rise  to  the  top.  Simmer  it  very  gently  from  two  and  a 
half  to  three  hours,  or  until  the  bones  will  slip  out  easily,  and  when  nearly 
done,  boil  the  brains  fifteen  or  twenty  minutes  ; skin  and  chop  them  (not 
too  finely),  and  add  a tablespoonful  of  minced  parsley  which  has  been  pre- 
viously scalded;  also  a pinch  of  pepper,  salt;  then  stir  into  this  four  table- 
spoonfuls of  melted  butter,  set  it  on  the  back  of  the  range  to  keep  it  hot. 
When  the  head  is  done,  take  it  up  and  drain  very  Score  the  top  and 
rub  it  over  with  melted  butter ; dredge  it  with  flour  and  set  it  in  the  oven 
to  brown. 

When  you  serve  the  head,  have  it  accompanied  with  a gravy  boat  of 
melted  butter  and  minced  parsley. 

CALFS  LIVER  AND  BACON. 

Slice  the  liver  a quarter  of  an  inch  thick  ; pour  hot  water  over  it  and 
let  it  remain  for  a few  minutes  to  clear  it  from  blood ; then  dry  it  in  a 
cloth.  Take  a pound  of  bacon,  or  as  much  as  you  require,  and  cut  the 
same  number  of  thin  slices  as  you  have  of  liver ; fry  the  bacon  to  a nice 
crisp ; take  it  out  and  keep  it  hot ; then  fry  the  liver  in  the  same  pan, 
having  first  seasoned  it  with  pepper  and  salt  and  dredged  in  a little  flour ; 
lay  it  in  the  hot  bacon  fat  and  fry  it  a nice  brown.  Serve  it  with  a slice 
of  bacon  on  the  top  of  each  slice  of  liver. 


MSATB. 


129 


If  you  wish  a gravy  with  it,  pour  off  most  of  the  fat  from  the  frying 
pan,  put  in  about  two  ounces  of  butter,  a tablespoonful  of  flour  well 
rubbed  in,  add  a cup  of  water,  salt  and  pepper,  give  it  one  boil  and  serve 
in  a gravy  boat. 

Another  Way. — Cut  the  liver  in  nice  thin  slices,  pour  boiling  water  ovei 
it  and  let  it  stand  about  five  minutes ; then  drain  and  put  in  a dripping 
pan  with  three  or  four  thin  slices  of  salt  pork  or  bacon  ; pepper  and  salt 
and  put  in  the  oven,  letting  it  cook  until  thoroughly  done,  then  serve  with 
a cream  or  milk  gravy  poured  over  it. 

Calf s liver  and  bacon  are  v^ry  good  broiled  after  cutting  each  in  thin 
slices.  Season  with  butter,  pepper  and  salt 

CROaUETTES  OF  SWEETBREADSo 

i^AKE  four  veal  sweetbreads,  soak  them  for  an  hour  in  cold  salted  water 
first  removing  the  pipes  and  membranes;  then  put  them  into  boiling  salted 
water  with  a tablespoonful  of  vinegar,  and  cook  them  twenty  minutes, 
then  drop  them  again  into  cold  water  to  harden^  Now  remove  them,  chop 
them  very  fine,  almost  to  a paste.  Season  with  salt,  pepper  and  a tea- 
spoonful  of  grated  onion;  add  the  beaten  yolks  of  three  raw  eggs,  one 
tablespoonful  of  butter,  half  a cupful  of  cream,  and  sufficient  fine  cracker 
crumbs  to  make  stiff  enough  to  roll  out  into  little  balls  or  cork-shaped  cro- 
quettes. Have  ready  a frying  kettle  half  full  of  fat  over  the  fire,  a dish 
containing  three  smoothly  beaten  eggs,  a large  platter  of  cracker  dust;  wet 
the  hands  with  cold  water  and  make  the  mixture  in  shape;  afterwards 
rolling  them  in  the  cracker  dust,  then  into  the  beaten  egg,  and  again  m 
the  cracker  dust;  smooth  them  on  the  outside  and  drop  them  carefully  in 
the  hot  fat.  When  the  croquettes  are  fried  a nice  golden  brown,  put  them 
on  a brown  paper  a moment  to  free  them  from  grease.  Serve  hot  with 
sliced  lemon  or  parsley. 

SWEETBREADSo 

There  are  two  in  a calf,  which  are  considered  delicacies.  Select  the 
largest.  The  color  should  be  clear  and  a shade  darker  than  the  fat.  Before 
cooking  in  any  manner  let  them  lie  for  half  ah  hour  in  tepid  water;  then 
throw  into  hot  water  to  whiten  and  harden,  after  which  draw  off  the  outex 
casing,  remove  the  little  pipes,  and  cut  into  thin  slices.  They  should 
always'  be  thoroughly  cooked. 


MEAT&.  - 

JFEIED  SWEETBREADS, 


ISD 


After  preparing  them  as  on  preceding  page  they  are  put  into  hot  fat 
and  butter,  and  fried  the  same  as  lamb  chop,  also  broiled  the  same,  first 
rolling  them  in  egg  and  cracker  crumbs. 

BAKED  SWEETBREADS. 

Three  sweetbreads,  egg  and  bread  crumbs,  oiled  butter,  three  slices  of 
toast,  brown  gravy. 

Choose  large,  white  sweetbreads,  put  them  into  warm  water  to  draw  out 
the  blood,  and  to  improve  f ieir  color;  let  them  remain  for  rather  more 
than  one  hour;  then  put  them  into  boiling  water,  and  allow  them  to  sim- 
mer for  about  ten  minutes,  which  renders  them  firm.  Take  them  up, 
drain  them,  brush  over  the  egg,  sprinkle  with  bread  crumbs;  dip  them  in 
egg  again,  and  then  into  more  bread  crumbs.  Drop  on  them  a little  oiled 
butter,  and  put  the  sweetbreads  into  a moderately  heated  oven,  and  let 
them  bake  for  nearly  three-quarters  of  an  hour.,  Make  three  pieces  of 
toast;  place  the  sweetbj'eads  on  the  toast,  and  pour  round,  but  not  over, 
them  a good  brown  gravyo 

FRICASSEED  SWEETBREADS. 

( Ip  they  are  uncooked,  cut  into  thin  slices,  let  them  simmer  in  a rich 
gravy  for  three-quarters  of  an  hour,  add  a well-beaten  egg,  two  table- 
spoonfuls of  cream  and  a tablespoonful  of  chopped  parsley;  stir  all 
together  for  a few  minutes  and  serve  immediately. 


MUTTON  AND  LAMB. 

ROAST  MUTTON. 

The  pieces  mostly  used  for  roasting  are  the  hind-quarter  of  the  sheepj 
called  the  loin  and  leg,  the  fore-quarter,  the  shoulder,  also  the  chine  or 
saddle,  which  is  the  two  loins  together.  Every  part  should  be  trimmed 
off  that  cannot  be  eaten;  then  wash  well  and  dry  with  a clean  cloth;  lay  it 
in  your  dripping-pan  and  put  in  a little  water  to  baste  it  with  at  first;  then 
afterward  with  its  own  gravy.  Allow,  in  roasting,  about  twelve  minutes 
to  the  pound;  that  is,  if  your  fire  is  strong,  which  it  should  be.  It  should 
not  be  salted  at  first,  as  that  tends  to  harden  it,  and  draws  out  too  much 
of  the  blood  or  juices;  but  salt  soon  after  it  begins  to  roast  welL  If  there 


MEATS. 


181 


is  danger  of  its  browning  too  fast,  cover  it  with  a sheet  of  white  paper. 
Baste  it  often,  and  about  a quarter  of  an  hour  before  you  think  it  will  be 
done  dredge  the  meat  very  lightly  with  flour  and  baste  it  with  butter. 
Skim  the  gravy  well  and  thicken  very  slightly  with  brown  flour.  Serve 
with  currant  jelly  or  other  tart  sauce. 

BONED  LEG  OF  MUTTON  ROASTED, 

Take  the  bone  out  of  a small  leg  of  mutton,  without  spoiling  the  skin 
if  possible,  then  cut  off  most  of  the  fat.  Fill  the  hole  whence  the  bone  was 
taken  with  a stuffing  made  the  same  as  for  fowls,  adding  to  it  part  of 
an  onion  flnely  minced.  Sew  the  leg  up  underneath  to  prevent  the  dress- 
ing or  stuffing  from  falling  out.  Bind  and  tie  it  up  compactly;  put  it  in  a 
roasting  pan,  turn  in  a cup  of  hot  water  and  place  it  in  a moderately  hot 
oven,  basting  it  occasionally.  When  partly  cooked  season  with  salt  and 
pepper.  When  thoroughly  cooked,  remove  and  place  the  leg  on  a warm 
platter;  skim  the  grease  from  the  top  of  the  drippings,  add  a cup  of  water 
and  thicken  with  a spoonful  of  dissolved  flouro  Send  the  gravy  to  the 
table  in  a gravy  dish,  also  a dish  of  currant  jellyo 

BOILED  LEG  OF  MUTTON. 

To  PREPARE  a leg  of  mutton  for  boiling,  wash  it  clean,  cut  a small  piece 
off  the  shank  bone,  and  trim  the  knuckle.  Put  it  into  a pot  with  water 
enough  to  cover  it,  and  boil  gently  from  two  to  three  hours,  skimming  well. 
Then  take  it  from  the  fire,  and  keeping  the  pot  well  covered,  let  it  finish 
by  remaining  in  the  steam  for  ten  or  fifteen  minutes.  Serve  it  up  with  a 
sauce  boat  of  melted  butter,  into  which  a teacupful  of  capers  or  nastur» 
tiums  have  been  stirred.  If  the  broth  is  to  be  used  for  soup,  put  in  a little 
salt  while  boiling;  if  not,  salt  it  well  when  partly  done,  and  boil  the  meat 
in  a clotho 

BRAISED  LEG  OF  MUTTON. 

Tins  recipe  can  be  varied  either  by  preparing  the  leg  with  a stuffing, 
placed  in  the  cavity  after  having  the  bone  removed,  or  cooking  it  without. 
Having  lined  the  bottom  of  a thick  iron  kettle  or  stewpan  with  a few  thin 
slices  of  bacon,  put  over  the  bacon  four  carrots,  three  onions,  a bunch  of 
savory  herbs;  then  over  these  place  the  leg  of  mutton.  Cover  the  whole 
with  a few  more  slices  of  bacon,  then  pour  over  half  of  a pint  of  water. 
Cover  with  a tight  cover  and  stew  very  gently  for  four  hours,  basting  the 
leg  occasionally  with  its  own  liquor,  and  seasoning  it  with  salt  and  pepper 


182 


MEATS. 


as  soon  as  it  begins  to  be  tender.  When  cooked  strain  the  gravy,  thicken 
with  a spoonful  of  flour  (it  should  be  quite  brown),  pour  some  of  it  over 
the  meat  and  send  the  remainder  to  the  table  in  a tureen,  to  be  served 
with  the  mutton  when  carved.  Garnish  the  dish  around  the  leg  with  pota- 
toes cut  in  the  shape  of  olives  and  fried  a light  brown  in  butter. 

LEG  OF  MUTTON  A LA  VENISON. 

Remove  all  the  rough  fat  from  the  mutton  and  lay  it  in  a deep  earthen 
dish;  rub  into  it  thoroughly  the  following:  One  tablespoonful  of  salt,  one 
each  of  celery-salt,  brown  sugar,  black  pepper,  English  mustard,  allspice, 
and  some  sweet  herbs,  all  powdered  and  mixed;  after  which  pour  over  it 
slowly  a teacup  of  good  vinegar,  cover  tightly,  and  set  in  a cool  place  four 
or  five  days,  turning  it  and  basting  often  with  the  liquid  each  day.  To 
cook,  put  in  a kettle  a quart  of  boiling  water,  place  over  it  an  inverted 
shallow  pan,  and  on  it  lay  the  meat  just  as  removed  from  the  pickle;  cover 
the  kettle  tightly  and  stew  four  hours.  Do  not  let  the  water  touch  the 
meat.  Add  a cup  of  hot  water  to  the  pickle  remaining  and  baste  with  it. 
When  done,  thicken  the  liquid  with  flour  and  strain  through  a fine  sieve,  to 
serve  with  the  meat;  also  a relish  of  currant  jelly,  the  same  as  for  venison. 

This  is  a fine  dish  when  the  directions  are  faithfully  followed. 

STEAMED  LEG  OF  MUTTON. 

Wash  and  put  the  leg  in  a steamer  and  cook  it  until  tender,  then  place 
in  a roasting  pan,  salt  and  dredge  well  with  flour  and  set  in  a hot  oven  un- 
til nicely  browned;  the  water  that  remains  in  the  bottom  of  the  steamer 
may  be  used  for  soup.  Serve  with  currant  jelly. 

HASHED  MUTTON. 

Cut  into  small  pieces  the  lean  of  some  cold  mutton  that  has  been  un- 
derdone, and  season  it  with  pepper  and  salt.  Take  the  bones  and  other 
trimmings,  put  them  into  a saucepan  with  as  much  water  as  will  cover 
them,  and  some  sliced  onions,  and  let  them  stew  till  you  have  drawn  from 
them  a good  gravy.  Having  skimmed  it  well,  strain  the  gravy  into  a stew- 
pan,  and  put  the  mutton  into  it.  Have  ready  boiled  some  carrots,  turnips, 
potatoes  and  onions.  Slice  them  and  add  to  the  meat  and  gravy.  Set  the 
pan  on  the  fire  and  let  it  simmer  till  the  meat  is  warmed  through,  but  do 
not  allow  it  to  boil,  as  it  has  been  once  cooked  already.  Cover  the  bottom 
of  a dish  with  slices  of  buttered  toast.  Lay  the  meat  and  vegetables  upou 
it,  and  pour  over  them  the  gravy. 


MEATS. 


18B 


Tomatoes  will  be  found  an  improvement. 

If  green  peas  or  Lima  beans  are  in  season,  you  may  boil  them  and  put 
them  to  the  hashed  mutton,  leaving  out  the  other  vegetables,  or  serving 
them  up  separately. 

BEOILED  MUTTON  CHOPS. 

Loin  of  mutton,  pepper  and  salt,  a small  piece  of  butter.  Cut  the  chops 
from  a tenderloin  of  mutton,  remove  a portion  of  the  fat,  and  trim  them 
into  a nice  shape;  slightly  beat  and  level  them;  place  the  gridiron  over  a 
bright,  clear  fire,  rub  the  bars  with  a little  fat,  and  lay  on  the  chops. 
While  broiling  frequently  turn  them,  and  in  about  eight  minutes  they  will 
be  done.  Season  with  pepper  and  salt,  dish  them  on  a very  hot  dish,  rub 
a small  piece  of  butter  on  each  chop,  and  serve  very  hot  and  expeditiouslyo 
Nice  with  tomato  sauce  poured  over  them. 

PRIED  MUTTON  CHOPS  No  I 

Put  into  a frying  pan  a tablespoonful  of  cold  lard  and  butter  mixed; 
have  some  fine  mutton  chops  without  much  fat;  trim  off  the  skin.  Dip 
each  in  wheat  fiour,  or  rolled  cracker  and  beaten  egg,  then  lay  them  into 
the  hot  grease,  sprinkle  with  salt  and  pepper,  fry  on  both  sides  a fine 
brown.  When  done,  take  them  up  and  place  on  a hot  dish.  If  you  wish  a 
made  gravy,  turn  off  the  superfluous  grease,  if  any,  stir  into  the  hot  gravy 
remaining  a heaping  spoonful  of  flour,  stirring  it  until  smooth  and  free 
from  lumps,  then  turn  into  that  a cup  of  cold  water  or  milk;  season  with 
pepper  and  salt,  let  it  boil  up  thick.  You  can  serve  it  in  a separate  dish 
or  pour  it  over  the  chops.  Tomato  sauce  is  considered  fine,  turned  over  a 
dish  of  hot  fried  or  broiled  chops, 

PRIED  MUTTON  CHOPS,  Na 

Prepare  the  chops  by  trimming  off  all  extra  fat  and  skin,  season  them 
with  salt  and  pepper,  dip  each  chop  in  beaten  egg,  then  in  rolled  cracker 
or  bread  crumbs;  diu  again  in  the  egg  and  crumbs,  and  so  on  until  they  are 
well  coated  with  the  crumbs.  Have  ready  a deep  spider  containing  a 
pound  or  more  of  lard,  hot  enough  to  fry  crullers.  Drop  into  this  hot  lard 
the  chops,  frying  only  a few  at  one  time,  as  too  many  cool  the  fat.  Fry 
them  brown,  and  serve  up  hot  and  dry  on  a warm  platter, 

MUTTON  CUTLETS,  (Baked.) 

Prepare  them  the  same  as  for  frying,  lay  them  in  a dripping-pan  with  a 
very  little  water  at  the  bottom.  Bake  quickly,  and  baste  often  with  butter 


134 


MEATS, 


and  water  Make  a little  brown , gravy  and  turn  over  tnem  when  they  are 
served. 

BAKED  MUTTON  CHOPS  AND  POTATOES. 

Wash  and  peel  some  good  potatoes  and  cut  them  into  slices  the  thick- 
ness of  a penny-piece.  The  quantity  of  potatoes  must,  of  course,  be 
decided  according  to  the  number  of  persons  to  whom  they  have  to  be 
served;  but  it  is  a safe  plan  to  allow  two,  or  even  three,  potatoes  for  each 
person.  After  the  potatoes  are  sliced,  wash  them  in  two  or  three  waters  to 
thoroughly  cleanse  them;  then  arrange  them  neatly  (in  layers)  in  a brown 
stone  dish  proper  for  baking  purposes.  Sprinkle  a little  salt  and  pepper 
between  each  layer,  and  add  a sufficient  quantity  of  cold  water  to  prevent 
their  burning.  Place  the  dish  in  a very  hot  oven — on  the  top  shelf — so 
as  to  brown  the  potatoes  in  a few  minutes.  Have  ready  some  nice  loin 
chops  (say  one  for  each  person);  trim  off  most  of  the  fat;  make  them  into 
a neat  round  shape  by  putting  a small  skewer  through  each.  When  the 
potatoes  are  nicely  browned,  remove  the  dish  from  the  oven,  and  place  the 
chops  on  the  top.  Add  a little  more  salt  and  pepper,  and  water  if  required, 
and  return  the  dish  to  a cooler  part  of  the  oven,  where  it  may  be  allowed 
to  remain  until  sufficiently  cooked,  which  will  be  in  about  three-quarters 
of  an  hour.  When  the  upper  sides  of  the  chops  are  a nice  crisp  brown, 
turn  them  over  so  as  to  brown  the  other  side  also.  If,  in  the  cooking,  the 
potatoes  appear  to  be  getting  too  dry,  a little  more  water  may  be  gently 
poured  in  at  one  corner  of  the  dish,  only  care  must  be  taken  to  see  that 
the  water  is  hot  this  time — not  cold,  as  at  first.  The  dish  in  which  the 
chops  and  potatoes  are  baked  must  be  as  neat  looking  as  possible,  as  it  has 
to  be  sent  to  the  table;  turning  the  potatoes  out  would,  of  course,  spoil 
their  appearance.  Those  who  have  never  tasted  this  dish  have  no  idea 
how  delightful  it  is.  While  the  chops  are  baking  the  gravy  drips  from 
them  among  the  potatoes,  rendering  the  whole  most  delicious. 

MUTTONETTES. 

Cut  from  a leg  of  mutton  slices  about  half  an  inch  thick.  On  each 
slice  lay  a spoonful  of  stuffing  made  with  bread  crumbs,  beaten  egg,  butter 
salt,  pepper,  sage  and  summer  savory.  Roll  up  the  slices,  pinning  with 
little  skewers  or  small  wooden  toothpicks  to  keep  the  dressing  in.  Put  a 
little  butter  and  water  in  a baking-pan  with  the  muttonettes,  and  cook  in 
hot  oven  three-quarters  of  an  tiour,  Baste  often,  and  when  done  thicken 


MJSATS, 


m 

fche  gravy,  pour  over  the  meat,  garnish  with  parsley,  and  serve  on  hot 
platter. 

IRISH  STEW. 

Time  about  two  hours.  Two  and  a half  pounds  of  chops,  eight  potatoes, 
four  turnips,  four  small  onions,  nearly  a quart  of  water.  Take  some 
chops  from  loin  of  mutton,  place  them  in  stewpan  in  alternate  layers  of 
sliced  potatoes  and  chops;  add  turnips  and  onions  cut  into  pieces,  pour  in 
nearly  a quart  of  cold  water;  cover  stewpan  closely,  let  it  stew  gently  till 
vegetables  are  ready  to  mash  and  the  greater  part  of  the  gravy  is  absorbed; 
then  place  in  a dish;  serve  it  up  hok 

I 

MUTTON  PUDDINO, 

Line  a two-quart  pudding  basin  with  some  beef  suet  paste;  fill  the  lin- 
ing with  thick  mutton  cutlets,  slightly  trimmed,  or,  if  preferred,  with 
steaks  cut  from  the  leg;  season  with  pepper  and  salt  some  parsley,  a little 
thyme  and  two  slices  of  onion , chopped  fine,  and  between  each  layer  of 
meat,  put  some  slices  of  potatoes.  When  the  pudding  is  filled,  wet  the 
edges  of  the  paste  around  the  top  of  the  basin,  and  cover  with  a piece  of 
paste  rolled  out  the  size  of  the  basin.  Fasten  dov/n  the  edge  by  bearing 
all  around  with  the  thumb;  and  then  with  the  thumb  and  forefinger  twist 
the  edges  of  the  paste  over  and  over  so  as  to  give  it  a corded  appearanceo 
This  pudding  can  be  set  in  a steamer  and  steamed,  or  boiled.  The  time 
required  for  cooking  is  about  three  hours.  When  done,  turn  it  out  care= 
fully  on  a platter  and  serve  with  a rich  gravy  under  it. 

This  is  a very  good  recipe  for  cooking  small  birds. 

SCRAMBLED  MUTTON. 

Two  CUPS  of  chopped  cold  mutton,  two  tablespoonfuls  of  hot  water,  and 
a piece  of  butter  as  large  as  an  English  walnut.  When  the  meat  is  hot, 
break  in  three  eggs,  and  constantly  stir  until  the  eggs  begin  to  stiffen. 
Season  with  pepper  and  salt. 

SCALLOPED  MUTTON  AND  TOMATOES. 

Over  the  bottom  of  an  earthen  baking-dish  place  a layer  of  bread 
crumbs,  and  over  it  alternate  layers  of  cold  roast  mutton  cut  in  thin  slices, 
and  tomatoes  peeled  and  sliced;  season  each  with  salt,  pepper  and  bits  of 
butter,  as  laid  in.  The  top  layer  should  be  of  tomatoes,  spread  over  with 
bread  crumbs.  Bake  three  -quarters  of  an  hour,  and  serve  immediately. 


MEATS. 


i3d 

IAMB  SWEETBREADS  AND  TOMATO  SAUCE. 

Lamb  sweetbreads  are  not  always  procurable,  but  a stroll  tnrough  the 
markets  occasionally  reveals  a small  lot  of  them,  which  can  invariably  be 
had  at  a low  price,  owing  to  their  excellence  being  recognized  by  but  few 
buyers.  Wash  them  well  in  salted  water  and  parboil  fifteen  minutes; 
when  cool,  trim  neatly  and  put  them  in  a pan  with  just  butter  enough  to 
prevent  their  burning;  toss  them  about  until  a delicate  color;  season  wife 
salt  and  pepper  and  serve,  surrounded  with  tomato  sauce.  (See  SATOEa} 

I 

ROAST  aXTARTER  OF  LAMB. 

Procure  a nice  hind-quarter,  remove  some  of  the  fat  that  is  around  the 
kidney,  skewer  the  lower  joint  up  to  the  fillet,  place  it  in  a moderate  oven, 
let  it  heat  through  slowly,  then  dredge  it  with  salt  and  fiour;  quicken  the 
fire,  put  half  a pint  of  water  into  the  dripping-pan,  with  a teaspoonful  of 
salt.  With  this  liquor  baste  the  meat  occasionally;  serve  with  lettuce, 
green  peas  and  mint  sauce. 

A quarter  of  lamb  weighing  seven  or  eight  pounds  will  require  two 
hours  to  roast. 

A breast  of  lamb  roasted  is  very  sweet,  and  is  considered  by  many  as 
preferable  to  hind-quarter.  It  requires  nearly  as  long  a time  to  roast  as 
the  quarter,  and  should  be  served  in  the  same  manner. 

Make  the  gravy  from  the  drippings,  thickened  with  fiour. 

The  mint  sauce  is  made  as  follows:  Take  fresh,  young  spearmint 
leaves  stripped  from  stems;  wash  and  drain  them  or  dry  on  a cloth,  chop 
\^ery  fine,  put  in  a gravy  tureen,  and  to  three  tablespoonfuls  of  mint  add 
two  of  finely  powdered  cut-loaf  sugar;  mix,  and  let  it  stand  a few  minutes, 
then  pour  over  it  six  tablespoonfuls  good  cider  or  white-wine  vinegar. 
The  sauce  should  be  made  some  time  before  dinner,  so  that  the  fiavor  of 
the  mint  riay  be  well  extracted. 

TO  BROIL  THE  FORE-QUARTER  OF  LAMB. 

Take  off  the  shoulder  and  lay  it  upon  the  gridiron  with  the  breast;  cut 
in  two  parts,  to  facilitate  its  cooking;  put  a tin  sheet  on  top  of  the  meat, 
and  a weight  upon  that;  turn  the  meat  around  frequently  to  prevent  its 
burning;  turn  over  as  soon  as  cooked  on  one  side;  renew  the  coals  occa- 
sionally, that  all  parts  may  cook  alike;  when  done,  season  with  butter, 
pepper  and  salt — exactly  like  beefsteak.  It  takes  some  time  to  broil  it 
v^ell;  but  when  done  it  will  be  found  to  be  equal  to  broiled  chicken,  tfaq 


MEATS. 


im 

j^vov  being  more  delicate  than  when  cooked  otherwise.  Serve  with  cream 
sauce,  made  as  follows:  Heat  a tablespoonful  of  butter  in  a saucepan,  add 
a teaspoonful  of  flour  and  stir  until  perfectly  smooth;  then  add,  slowly  stir- 
ring in,  a cup  of  cold  milk;  let  it  boil  up  once,  and  season  to  taste  with  salt 
and  pepper  and  a teaspoonful  of  flnely  chopped  fresh  parsley.  Serve  in  a 
gravy  boat,  all  hot. 

LAMB  STEW. 

Cut  up  the  lamb  into  small  pieces  (after  removing  aW  the  fat)  say  about 
two  inches  square.  Wash  it  well  and  put  it  over  the  fire,  with  just  enough 
cold  water  to  cover  it  well,  and  let  it  heat  gradually.  It  should  stew  gently 
until  it  is  partly  done;  then  add  a few  thin  slices  of  salt  pork,  one  or  two 
onions  sliced  up  fine,  some  pepper  and  3alt  if  needed,  and  two  or  three  raw 
potatoes  cut  up  into  inch  pieces.  Cover  it  closely  and  stew  until  the  meat 
is  tender.  Drop  in  a few  made  dumplings,  made  like  short  biscuit,  cut  out 
very  small  Cook  fifteen  minutes  longer.  Thicken  the  gravy  with  a little 
flour  moistened  with  milk.  Serve. 

PBESSEB  LAMB 

The  meat,  either  shoulder  or  leg,  should  be  put  to  boil  in  the  morning 
with  water  just  enough  to  cover  it;  when  tender,  season  with  salt  and 
pepper,  then  keep  it  over  the  fire  until  very  tender  and  the  juice  nearly 
boiled  out.  Remove  it  from  the  fire-place  in  a wooden  chopping  bowl, 
season  more  if  necessary,  chop  it  up  like  hash.  Place  it  in  a breadpan, 
press  out  all  the  juice,  and  put  it  in  a cool  place  to  harden.  The  pressing 
is  generally  done  by  placing  a dish  over  the  meat  and  putting  a flat-iron 
upon  that.  Nice  cut  up  cold  into  thin  slices,  and  the  broth  left  from  the 
meat  would  make  a nice  soup  served  with  it,  adding  vegetables  and  spices- 

CROaTTETTES  OF  ODDS  AOT  ENBSo 

These  are  made  of  any  scraps  or  bits  of  good  food  that  happen  to  be 
left  from  one  or  more  meals,  and  in  such  small  quantities  that  they  cannot 
be  warmed  up  separately.  As,  for  example,  a couple  of  spoonfuls  of 
frizzled  beef  and  cream,  the  lean  meat  of  one  mutton  chop,  one  spoonful 
of  minced  beef,  two  cold  hard-boiled  eggs,  a little  cold  chopped  potato,  a 
little  mashed  potato,  a chick’s  leg,  all  the  gristle  and  hard  outside  taken 
from  the  meat.  These  things  well  chopped  and  seasoned,  mixed  with  one 
raw  egg,  a little  flour  and  butter,  and  boiling  water;  then  made  into 


m 


round  cakes,  thick  Hke  tish-bails,  and  browned  well  with  butter  in  a fry- 
ing pan  or  on  a griddlCc 

Scraps  of  hash,  cold  rice,  boiled  oatmeal  left  from  breakfast,  every  kind 
of  fresh  meat,  bits  of  salt  tongue,  bacon,  pork  or  ham,  bits  of  poultry,  and 
crumbs  of  bread  may  be  usedc  They  should  be  put  together  with  care,  so 
as  not  to  have  them  too  dry  to  be  palatable,  or  too  moist  to  cook  in  shape. 
Most  housekeepers  would  be  surprised  at  the  result,  making  an  addition  to 
the  breakfast  or  lunch  tablOo  Serve  on  small  squares  of  buttered  toast, 
and  with  cold  celery  if  in  season 


PORK 

The  best  parts,  and  those  usually  used  for  roasting,  are  the  loin,  the  leg, 
the  shoulder,  the  sparerib  and  chine.  The  hams,  shoulders  and  middlings 
are  usually  salted,  pickled  and  smoked.  Pork  requires  more  thorough 
cooking  than  most  meats;  if  the  least  underdone  it  is  unwholesome. 

To  choose  pork^  If  the  rind  is  thick  and  tough,  and  cannot  be  easily 
impressed  with  the  finger,  it  is  old;  when  fresh,  it  will  look  cool  and 
smooth,  and  only  corn-fed  pork  is  good;  swill  or  still-fed  pork  is  unfit  to 
cure.  Fresh  pork  is  in  season  from  October  to  April.  When  dressing  or 
stuffing  is  used,  there  are  more  or  less  herbs  used  for  seasoning — sage, 
summer  savory,  thyme  and  sweet  marjoram;  these  can  be  found  (in  the 
dried,  pulverized  form,  put  up  in  small,  light  packages)  at  most  of  the 
best  druggists;  still  those  raised  and  gathered  at  home  are  considered  more 
fresh, 

ROAST  PIG. 

pREPAiiisi  your  dressing  as  for  Dressing  for  Fowls,  addii^  laalf  an 
MwO£is  chopped  fine;  set  it  inside.  Take  a young  pig  about  six  weeks  old, 
wash  it  thoroughly  inside  and  outside;  and  in  another  water  put  a tea- 
spoonful of  baking  soda,  and  rinse  out  the  inside  again;  wipe  it  dry  with  a 
fresh  towel,  salt  the  inside  and  stuff  it  with  the  prepared  dressing;  making 
it  full  and  plump,  giving  it  its  original  size  and  shape.  Sew  it  up,  place  it 
in  a kneeling  posture  in  the  dripping-pan,  tying  the  legs  in  proper  posi- 
tion. Pour  a little  hot  salted  water  into  the  dripping-pan,  baste  with  but- 
ter and  water  a few  times  as  the  pig  warms,  afterwards  with  gravy  from 
the  dripping-pan.  When  it  begins  to  smoke  all  over  rub  it  often  with  a 
rag  dipped  in  melted  butter.  This  will  keep  the  skin  from  cracking  and  it 


JSIEATS. 


ISO 


still  will  be  crisp,  it  will  take  from  two  to  three  hours  to  roast.  Make 
the  gravy  by  skimming  off  most  of  the  grease;  stir  into  that  remaining  in 
the  pan  a good  tablespoon  of  flour,  turn  in  water  to  make  it  the  right  con- 
sistency, season  with  pepper  and  let  all  boil  up  once.  Strain,  and  if  you 
like  wine  in  it,  add  half  a glass;  turn  it  into  a gravy  boat.  Place  the  pig 
upon  a large,  hot  platter,  surrounded  with  parsley  or  celery  tops;  place 
a green  wreath  around  the  neck,  and  a sprig  of  celery  in  its  mouth„  In 
carving,  cut  off  its  head  first;  split  down  the  back,  take  off  its  hams  and 
sl;ioulders,  and  separate  the  ribSe 

ROAST  LOIN  OF  PORK. 

Score  the  skin  in  strips  about  a quarter  of  an  inch  apart;  place  it  in  a 
dripping-pan  with  a very  little  water  under  it;  cook  it  moderately  at  first, 
as  a high  heat  hardens  the  rind  before  the  meat  is  heated  through.  If  it 
is  very  lean,  it  should  be  rubbed  with  fresh  lard  or  butter  when  put  into 
the  pan.  A stuffing  might  be  made  of  bread  crumbs,  chopped  sage  and 
onions,  pepper  and  salt,  and  baked  separately  on  a pie  dish;  this  method  is 
better  than  putting  it  in  the  meat,  as  many  persons  have  a great  aversion 
to  its  flavor.  A loin  weighing  about  six  pounds  will  roast  in  two  hours; 
allow  more  time  if  it  should  be  very  fat  Make  a gravy  with  flour  stirred 
into  the  pork  drippings.  Serve  with  apple  sauce  and  pickles. 

ROAST  LEG  OP  PORE 

Choose  a small  leg  of  fine  young  pork;  cut  a slit  in  the  knuckle  with  a 
sharp  knife,  and  fill  the  space  with  sage  and  onion  chopped,  and  a little 
pepper  and  salt  When  half  done,  score  the  skin  in  slices,  but  do  not  cut 
deeper  than  the  outer  rind.  Apple  sauce  and  potatoes  should  be  served 
with  it.  The  gravy  is  to  be  made  the  same  way  as  for  beef  roast,  by  turn= 
ing  off  all  the  superfluous  fat  and  adding  a spoonful  of  flour  stirred  with  a 
little  water;  add  water  to  make  the  right  consistency.  Serve  in  a gravy 
boat. 

BOILED  LEG  OF  PORBL 

For  boiling,  choose  a small,  compact,  well-filled  leg,  and  rub  it  well 
with  salt;  let  it  remain  in  pickle  for  a week  or  ten  days,  turning  and  rub= 
bing  it  everyday.  An  hour  before  dressing  it  put  it  into  cold  water  for  an 
hour,  which  improves  the  color.  If  the  pork  is  purchased  ready  salted, 
ascertain  how  long  the  meat  has  been  in  pickle,  and  soak  it  accordingly. 
Put  it  into  a boiling-pot,  with  sufficient  cold  water  to  cover  it;  let  it 


MMAm 


14^ 

gradually  come  to  a boil,  and  remove  the  scum  as  it  rises.  Simmer  it  very 
gently  until  tender,  and  do  not  allow  it  to  boil  fast,  or  the  knuckle  will  fall 
to  pieces  before  the  middle  of  the  leg  is  done.  Carrots,  turnips  or  parsnips 
may  be  boiled  with  the  pork,  some  of  which  should  be  laid  around  the 
dish  as  a garnish. 

Time.  — A leg  of  pork  weighing  eight  pounds,  three  hours  after  the 
water  boils,  and  to  be  simmered  very  gently. 

IHESH  PORK  POT.PIE. 

Boil  a sparerib,  after  removing  all  the  fat  and  cracking  the  bones, 
until  tender;  remove  the  scum  as  it  rises,  and  when  tender  season  with 
salt  and  pepper;  half  an  hour  before  time  for  serving  the  dinner  thicken 
the  gravy  with  a little  flour.  Have  ready  another  kettle,  into  which  re- 
move all  the  bones  and  most  of  the  gravy,  leaving  only  sufiicient  to  cover 
the  pot  half  an  inch  above  the  rim  that  rests  on  the  stove;  put  in  the 
crust,  cover  tight,  and  boil  steadily  forty-five  minutes.  To  prepare  the 
crust,  work  into  light  dough  a small  bit  of  butter,  roll  it  out  thin,  cut  it  in 
small,  square  cakes,  and  lay  them  on  the  moulding-board  until  very  light. 
No  steam  should  possibly  escape  while  the  crust  is  cooking,  and  by  no 
means  allow  the  pot  to  cease  boiling. 

ROAST  SPARERIB. 

Trim  off  the  rough  ends  neatly,  crack  the  ribs  across  the  middle,  rub 
with  salt  and  sprinkle  with  pepper,  fold  over,  stuff  with  turkey  dressing, 
sew  up  tightly,  place  in  a dripping-pan  with  a pint  of  water,  baste  fre- 
quently, turning  over  once  so  as  to  bake  both  sides  equally  until  a rich 
brown. 

PORK  TENDERLOINa 

The  tenderloins  are  unlike  any  other  part  of  the  pork  in  flavor.  They 
may  be  either  fried  or  broiled;  the  latter  being  drier,  require  to  be  well- 
buttered  before  serving,  which  should  be  done  on  a hot  platter  before  the 
butter  becomes  oily.  Fry  them  in  a little  lard,  turning  them  to  have  them 
cooked  through;  when  done,  remove,  and  keep  hot  while  making  a gravy 
by  dredging  a little  flour  into  the  hot  fat;  if  not  enough  add  a little  butter 
or  lard,  stir  until  browned,  and  add  a little  milk  or  cream,  stir  briskly,  and 
pour  over  the  dish.  A little  Worcestershire  sauce  may  be  added  to  the 
gravy  if  desired. 


MJBAT8, 


141 


PORK  CTTIETJl 

Cut  them  from  the  leg,  and  remove  the  skin;  trim  them  and  beat  them, 
and  sprinkle  on  salt  and  pepper^  Prepare  some  beaten  egg  in  a pan,  and 
on  a flat  dish  a mixture  of  bread  crumbs,  minced  onion  and  sage.  Put 
some  lard  or  drippings  into  a frying  pan  over  the  fire,  and  when  it  boils 
put  in  the  cutlets,  having  dipped  every  one  first  in  the  egg,  and  then  m 
the  seasoning.  Fry  them  twenty  or  thirty  minutes,  turning  them  often. 
After  you  have  taken  them  out  of  the  frying  pan,  skim  the  gravy,  dredge 
in  a little  flour,  give  it  one  boil,  and  then  pour-it  on  the  dish  round  the 
cutlets. 

Have  apple  sauce  to  eat  with  them. 

Pork  cutlets  prepared  in  this  manner  may  be  stewed  instead  of  being 
fried.  Add  to  them  a little  water,  and  stew  them  slowly  till  thoroughly 
done,  keeping  them  closely  covered,  except  when  you  remove  the  lid  to 
skim  them. 

PORK  CHOPS  AHD  FRIED  APPLES 

Season  the  chops  with  salt  and  pepper  and  a little  powdered  sage;  dip 
them  into  bread  crumbs.  Fry  about  twenty  minutes  or  until  they  are 
done.  Put  them  on  a hot  dish;  pour  off  part  of  the  gravy  into  another 
pan  to  make  a gravy  to  serve  with  them,  if  you  choose.  Then  fry  apples 
which  you  have  sliced  about  two-thirds  of  an  inch  thick,  cutting  them 
around  the  apple  so  that  the  core  is  in  the  centre  of  each  piece;  then  cut 
out  the  core.  When  they  are  browned  on  one  side  and  partly  cooked,  turn 
them  carefully  with  a pancake  turner,  and  finish  cooking;  dish  around  the 
chops  or  on  a separate  disk 

FRIEB  PORK  CHOPa 

Fry  them  the  same  as  mutton  chops.  If  a sausage  flavor  is  liked, 
sprinkle  over  them  a little  powdered  sage  or  summer  savory,  pepper  and 
salt,  and  if  a gravy  is  liked,  skim  off  some  of  the  fat  in  the  pan  and  stir  in 
a spoonful  of  flour;  stir  it  until  free  from  lumps,  then  season  with  pepper 
and  salt  and  turn  in  a pint  of  sweet  milk.  Boil  up  and  serve  in  a gravy 
boat. 

PORK  PIE 

Make  a good  plain  paste.  Take  from  two  and  a half  to  three  pounds  of 
the  thick  ends  of  a loin  of  pork,  with  very  little  fat  on  it;  cut  into  very 
thm  slic^  three  inches  long  by  two  inches  wide;  put  a layer  at  the  bottom 


mmats. 


142  ^ 

of  a pie-dish.  Wash  and  chop  finely  a handful  of  parsley,  also  an  onion. 
Sprinkle  a small  portion  of  these  over  the  pork  and  a little  pepper  and 
salt.  Add  another  layer  of  pork,  and  over  that  some  more  of  the  season- 
ing, only  be  sparing  of  the  nutmeg.  Continue  this  till  the  dish  is  full. 
Now  pour  into  the  dish  a cupful  of  stock  or  water,  and  a spoonful  or  two 
of  catsup.  Put  a little  paste  around  the  edge  of  the  dish,  put  on  the  cover 
and  place  the  pie  in  a rather  hot  oven.  When  the  paste  has  risen  and 
begins  to  take  color,  place  the  pie  at  the'  bottom  of  the  oven  wdth  some 
paper  over  it,  as  it  wfill  require  to  be  baked  at  least  two  hours.  Some  pre- 
fer to  cook  the  meat  until  partly  done  before  putting  into  the  crust. 

Palmer  Houses  Chicago. 

PORK  POT-PIE. 

Take  pieces  of  ribs  or  lean  salt  pork,  also  a slice  or  two  of  the  fat  of 
salt  pork,  scald  it  well  with  hot  water  so  as  to  wash  out  the  briny  taste. 
Put  it  into  a kettle  and  cover  it  with  cold  water^  enough  for  the  required 
want.  Cover  it  and  boil  an  hour,  season  with  pepper  then  add  half  a 
dozen  potatoes  cut  into  quarters.  When  it  all  commences  to  boil  again 
drop  in  dumplings  made  from  this  recipe. 

One  pint  of  sour  or  buttermilk,  two  eggs  well  beaten,  a teaspoonful  of 
salt,  a level  teaspoonful  of  soda,  dissolve  in  a spoonful  of  water  as  much 
flour  as  will  make  a very  stiff  batter.  Drop  this  into  the  kettle  of  broth 
by  spoonfuls,  and  cook  forty  minutes  closely  covered. 

PORK  AND  BEANS  (Baked.) 

Take  two  quarts  of  white  beans,  pick  them  over  the  night  before,  put 
to  soak  in  cold  water.  In  the  morning  put  them  in  fresh  water  and  let 
them  scald,  then  turn  off  the  water  and  put  on  more  hot,  put  to  cook  with 
them  a piece  of  salt  pork  gashed,  as  much  as  would  make  five  or  six  slices; 
boil  slowly  till  soft  ( not  mashed ),  then  add  a tablespoonful  of  molasses,  half 
a teaspoonful  of  soda,  stir  in  well,  put  in  a deep  pan  and  bake  one  hour 
and  a half.  If  you  do  not  like  to  use  pork,  salt  the  beans  when  boiling, 
and  add  a lump  of  butter  when  preparing  them  for  the  oven. 

BOSTON  PORK  AND  BEANS. 

Pick  over  carefully  a quart  of  small  white  beans;  let  them  soak  over 
night  in  cold  water;  in  the  morning  wash  and  drain  in  another  water.  Put 
on  to  boil  in  plenty  of  cold  water  with  a piece  of  soda  the  size  of  a bean; 
let  them  come  to  a boil  then  drain  again,  cover  with  water  once  more,  and 


MEATS, 


14a 


boil  them  fifteen  minutes,  or  until  the  skin  of  the  beans  will  crack  when 
taken  out  and  blown  upon.  Drain  the  beans  again,  put  them  into  an 
eaillien  pot,  adding  a tablespoonful  of  salt;  cover  wHh  hot  water,,  place  in 
tlie  centre  ol*  a pound  of  salt  pork,  first  scalding  it  with  hot  water,  and 
scoring  the  rind  across  the  top,  a quarter  of  an  inch  apart  to  indicate  where 
the  slices  are  to  be  cut  Place  the  pot  in  the  oven,  and  bake  six  hours  or 
longer.  Keep  the  oven  a moderate  heat;  add  hot  water  from  the  tea-kettle 
as  needed,  on  account  of  evaporation,  to  keep  the  beans  moist  When  the 
meat  becomes  crisp  and  looks  cooked,  remove  it  as  too  long  baking  the 
pork  destroys  its  solidity^ 

FRIED  SALT  FORR 

Cut  in  thin  slices,  and  freshen  in  cold  water,  roll  in  flour,  and  fry  crisp „ 
If  required  quickly,  pour  boiling  water  over  the  slices,  let  stand  a few  min 
utes,  drain  and  roll  in  flour  as  before;  drain  off  most  of  the  grease  from  the 
frying  pan;  stir  in  while  hot  one  or  two  tablespoonfuls  of  flour,  about  half 
a pint  of  milk,  a little  pepper,  and  salt  if  over  freshened;  let  it  boil,  and 
pour  into  a gravy  dish.  A teaspoonful  of  finely^chopped  parsley  will  add 
pleasantly  to  the  appearance  of  the  gravy. 

GRILLED  SALT  PORR 

Take  quite  thin  slices  of  the  thick  part  of  side  pork,  of  a clear  white, 
and  thinly  streaked  with  lean;  hold  one  on  a toasting  fork  before  a brisk 
fire  to  grill;  have  at  hand  a dish  of  cold  water,  in  which  immerse  it  fre- 
quently while  cooking,  to  remove  the  superfluous  fat  and  render  it  more 
delicate.  Put  each  slice  as  cooked  in  a warm  covered  pan;  when  all  are 
done,  serve  hot. 

FRIED  HAM  AND  EGGS 

Cut  slices  of  ham  quite  thin,  cut  off  the  rind  or  skin,  put  them  into 
hot  frying  pan,  turning  them  often  until  crisp,  taking  care  not  to  burn  the 
slices;  three  minutes  will  cook  them  well.  Dish  them  on  a hot  platter 
then  turn  off  the  top  of  the  grease,  rinse  out  the  pan,  and  put  back  the 
clear  grease  to  fry  the  eggSe  Break  the  eggs  separately  in  a saucer,  that  ir 
case  a bad  one  should  be  among  them  it  may  not  mix  with  the  rest.  Slip 
each  egg  gently  into  the  frying  pan.  Do  not  turn  them  while  they  are  fry 
ing,  but  keep  pouring  some  of  the  hot  lard  over  them  with  a kitchen  spoon  ^ 
this  will  do  them  sufficiently  on  the  upper  side.  They  will  be  done  enough 
in  about  three  minutes;  the  white  must  retain  its  transparency  so  that  th© 
yolk  will  be  seen  through  it  When  done,  take  them  up  with  a tin 
10 


144 


MEATS, 


drain  off  the  lard,  and  if  any  part  of  the  white  is  discolored  or  ragged,  trim 
it  off.  Lay  a fried  egg  upon  each  slice  of  the  ham,  and  send  to  table  hot. 

COLD  BACON  AND  EGGS. 

An  economical  way  of  using  bacon  and  eggs  that  have  been  left  from  a 
previous  meal  is  to  put  them  in  a wooden  bowl  and  chop  them  quite  fine 
adding  a little  mashed  or  cold  chopped  potato,  and  a little  bacon  gravy,  if 
any  was  left.  Mix  and  mould  it  into  little  balls,  roll  in  raw  egg  and  cracker 
crumbs,  and  fry  in  a spider  the  same  as  frying  eggs;  fry  a light  brown  on 
both  sides.  Serve  hot.  Very  appetizing. 

SCRAPPEL. 

ScRAPPEL  is  a most  palatable  dish.  Take  the  head,  heart  and  any  lean 
scraps  of  pork,  and  boil  until  the  flesh  slips  easily  from  the  bones.  Re- 
move the  fat,  gristle  and  bones,  then  chop  fine.  Set  the  liquor  in  which 
the  meat  was  boiled  aside  until  cold,  take  the  cake  of  fat  from  the  surface 
and  return  to  the  fire.  When  it  boils  put  in  the  chopped  meat  and  season 
well  with  pepper  and  salt.  Let  it  boil  again,  then  thicken  with  corn  meal 
as  you  would  in  making  ordinary  corn  meal  mush,  by  letting  it  slip 
through  the  fingers  slowly  to  prevent  lumps.  Cook  an  hour,  stirring  con- 
stantly at  first,  afterwards  putting  back  on  the  range  in  a position  to  boil 
gently.  When  done,  pour  into  a long,  square  pan,  not  too  deep,  and  mould. 
In  cold  weather  this  can  be  kept  several  weeks.  Cut  into  slices  when  cold 
and  fried  brown  as  you  do  mush,  is  a cheap  and  delicious  breakfast  dish. 

TO  BAKE  A HAM.  (Corned.) 

Take  a medium-sized  ham  and  place  it  to  soak  for  ten  or  twelve  hours. 
Then  cut  away  the  rusty  part  from  underneath,  wipe  it  dry,  and  cover  it 
rather  thickly  over  with  a paste  made  of  flour  and  water.  Put  it  into  an 
earthen  dish,  and  set  it  in  a moderately  heated  oven.  When  done,  take  off 
the  crust  carefully,  and  peel  off  the  skin,  put  a frill  of  cut  paper  around 
the  knuckle,  and  raspings  of  bread  over  the  fat  of  the  ham,  or  serve  it 
glazed  and  garnished  with  cut  vegetables.  It  will  take  about  four  or  five 
hours  to  bake  it. 

Cooked  in  this  way  the  flavor  is  much  finer  than  when  boiled. 

PIG’S  FEET  PICKLED.  " 

Take  twelve  pig’s  feet,  scrape  and  wash  them  clean,  put  them  into  a 
saucepan  with  enough  hot  ( not  boiling ) water  to  cover  them.  When 


MBAT», 


14R 

partly  done,  salt  them.  It  requires  four  to  five  hours  to  boil  them  soft 
Pack  them  in  a stone  crock,  and  pour  over  them  spiced  vinegar  made  hot. 
They  v^ill  be  ready  to  use  in  a day  or  two.  If  you  wish  them  for  break- 
fast, split  them,  make  a batter  of  two  eggs,  a cup  of  milk,  salt,  a teaspoon^ 
ful  of  butter,  with  flour  enough  to  make  a thick  batter;  dip  each  piece  in 
this  and  fry  in  hot  lard.  Or,  dip  them  in  beaten  egg  and  flour  and  fry* 
Souse  is  good  eaten  cold  or  warm 

BOILED  HAH 

First  remove  all  dust  and  mold  by  wiping  with  a coarse  cloth;  soak 
it  for  an  hour  in  cold  water,  then  wash  it  thoroughly.  Cut  with  a sharp 
knife  the  hardened  surface  from  the  base  and  butt  of  the  ham.  Place  it 
over  the  fire  in  cold  water,  and  let  it  come  to  a moderate  boil,  keeping  it 
steadily  at  this  point,  allowing  it  to  cook  twenty  minutes  for  every  pound 
of  meat.  A ham  weighing  twelve  pounds  will  require  four  hours  to  cook 
properly,  as  underdone  ham  is  very  unwholesome.  When  the  ham  is  to 
be  served  hot,  remove  the  skin  by  peeling  it  off,  place  it  on  a platter,  the 
fat  side  up,  and  dot  the  surface  with  spots  of  black  pepper.  Stick  in  also 
some  whole  cloves. 

If  the  ham  is  to  be  served  cold,  allow  it  to  remain  in  the  pot  until  the 
water  in  which  it  was  cooked  becomes  cold.  This  makes  it  more  juicy. 
Serve  it  in  the  same  manner  as  when  served  hot. 

BROILED  HAM. 

Cut  your  ham  into  thin  slices,  which  should  be  a little  less  than  one 
quarter  of  an  inch  thick.  Trim  very  closely  the  skin  from  the  upper  side 
of  each  slice,  and  also  trim  off  the  outer  edge  where  the  smoke  has  hard- 
ened the  meat.  If  the  ham  is  very  salt  lay  it  in  cold  water  for  one  hour 
before  cooking,  then  wipe  with  a dry  cloth.  Never  soak  ham  in  tepid  or 
hot  water,  as  it  will  toughen  the  meat. 

Broil  over  a brisk  fire,  turning  the  slices  constantly.  It  will  require 
about  five  minutes,  and  should  be  served  the  last  thing  directly  from  the 
gridiron,  placed  on  a warm  platter,  with  a little  butter  and  a sprinkle  of 
pepper  on  the  top  of  each  slice.  If  ham  or  bacon  is  allowed  to  stand  by 
the  fire  after  it  has  been  broiled  or  fried,  it  will  speedily  toughen,  losing 
all  its  grateful  juices. 

Cold  boiled  ham  is  very  nice  for  broiling,  and  many  prefer  it  to  using 
the  raw  ham. 


MEATS, 


146 

POTTED  HAM, 

To  TWO  pounds  of  lean  ham  allow  one  pound  of  fat,  two  teaspoonfuis  of 
powdered  mace,  half  a nutmeg,  grated,  rather  more  than  half  a teaspoonful 
of  cayenne. 

Mode,—  Mince  the  ham,  fat  and  lean  together,  in  the  above  proportion, 
and  pound  it  well  in  a mortar,  seasoning  it  with  cayenne  pepper,  pounded 
mace  and  nutmeg;  put  the  mixture  into  a deep  baking-dish,  and  bake  for 
half  an  hour;  then  press  it  well  into  a stone  jar,  fill  up  the  jar  with  clarified 
!ard,  cover  it  closely,  and  paste  over  it  a piece  of  thick  papeto  If  well  sea- 
soned, it  will  keep  a long  time  in  winter,  and  will  be  found  very  convenient 
for  sandwiches,  etc. 

BOLOGNA  SAUSAGE.  (Cooked.) 

Two  POUNDS  of  lean  pork,  two  pounds  of  lean  veal,  two  pounds  of  fresh 
loan  beef,  two  pounds  of  fat  salt  pork,  one  pound  beef  suet,  ten  tablespoon" 
fuls  of  powdered  sage,  one  ounce  each  of  parsley,  savory,  marjoram  and 
thyme,  mixed.  Two  teaspoonfuls  of  cayenne  pepper,  the  same  of  blacky 
one  grated  nutmeg,  one  teaspoonfnl  of  cloves,  one  minced  onion,  salt  to 
taste.  Chop  or  grind  the  meat  and  suet;  season,  and  stuff  into  beef  skins ° 
tie  these  up,  prick  each  in  several  places  to  allow  the  escape  of  steam;  put 
into  hot,  not  boiling,  water,  and  heat  gradually  to  the  boiling  point.  Cook 
slowly  for  one  hour;  take  out  the  skins  and  lay  them  to  dry  in  the  sun,  upon 
clean  sweet  straw  or  hay.  Rub  the  outside  of  the  skins  with  oil  or  melted 
butter,  and  place  in  a cool,  dry  cellar.  If  you  wish  to  keep  them  more 
than  a week,  rub  ginger  or  pepper  on  the  outside,  then  wash  it  off  before 
using.  This  is  eaten  without  further  cooking.  Cut  in  round  slices  and 
lay  sliced  lemon  around  the  edge  of  the  dish,  as  many  like  to  squeeze  a few 
drops  upon  the  sausage  before  eating*  These  are  very  nice  smoked  like 
aams. 

COUNTRY  PORK  SAUSAGES 

Six  pounds  lean  fresh  pork,  three  pounds  of  chine  fat,  three  tablespoon- 
fuls of  salt,  two  of  black  pepper,  four  tablespoonfuls  of  pounded  and  sifted 
sage,  two  of  summer  savory.  Chop  the  lean  and  fat  pork  finely,  mix  the 
seasoning  in  with  your  hands,  taste  to  see  that  it  has  the  right  flavor,  then 
put  them  into  cases,  either  the  cleaned  intestines  of  the  hog,  or  make  long, 
narrow  bags  of  stout  muslin,  large  enough  to  contain  each  enough  sausage 
for  a family  dish.  Fill  these  with  the  meat,  dip  in  melted  lard,  and  hang 
them  in  a cool,  dry,  dark  place.  Some  prefer  to  pack  the  meat  in  jars, 
pouring  melted  lard  over  it,  covering  the  top,  to  be  taken  ouf5  as  wanted 


MBATS. 


aud  made  into  small  round  cakes  with  the  hands,  then  fried  brown.  Many 
like  spices  added  to  the  seasoning — cloves,  mace  and  nutmeg.  This  is  a 
matter  of  taste.  Marion  Harland. 

TO  FRY  SAUSAGES. 

Put  a small  piece  of  lard  or  butter  into  the  frying  pan.  Prick  the  sau<= 
sages  with  a fork,  lay  them  in  the  melted  grease,  keep  moving  them  about, 
turning  them  frequently  to  prevent  bursting;  in  ten  or  twelve  minutes 
they  will  be  sufficiently  browned  and  cooked.  Another  sure  way  to  pre- 
vent the  cases  from  bursting  is  to  cover  them  with  cold  water  and  let  it 
come  to  the  boiling  point;  turn  off  the  water  and  fry  them.  Sausages  are 
nicely  cooked  by  putting  them  in  a baking-pan  and  browning  them  in  the 
oven,  turning  them  once  or  twice.  In  this  way  you  avoid  all  smoke  and 
disagreeable  odor.  A pound  will  cook  brown  in  ten  minutes  in  a hot  oven. 

HEAD  CHEESE 

Boil  the  (forehead,  ears  and  feet,  and  nice  scraps  trimmed  from  the 
hams  of  a fresh  pig,  until  the  meet  will  almost  drop  from  the  bones.  Then 
separate  the  meat  from  the  bones,  put  it  in  a large  chopping-bowl,  and 
season  with  pepper,  salt,  sage  and  summer  savory.  Chop  it  rather 
coarsely;  put  it  back  into  the  same  kettle  it  was  boiled  in,  with  just 
enough  of  the  liquor  in  which  it  was  boiled  to  prevent  its  burning;  warm 
it  through  thoroughly,  mixing  it  well  together.  Now  pour  it  into  a strong 
muslin  bag,  press  the  bag  between  two  flat  surfaces,  with  a heavy  weight 
on  top;  when  cold  and  solid  it  can  be  cut  in  slices.  Good  cold,  or  warmed 
up  in  vinegar. 

TO  CURE  HAMS  AND  BACON.  (A  Prize  Recipe.) 

For  each  hundred  pounds  of  hams,  make  a pickle  of  ten  pounds  of  salt, 
two  pounds  of  brown  sugar,  two  ounces  of  saltpetre,  one  ounce  of  red 
pepper,  and  from  four  to  four  and  a half  gallons  of  water,  or  just  enough 
to  cover  the  hams,  after  being  packed  in  a water-tight  vessel,  oi  enough 
salt  to  make  a brine  to  float  a fresh  egg  high  enough,  that  is  to  say,  out  of 
water.  First  rub  the  hams  with  common  salt  and  lay  them  into  a tub. 
Take  the  above  ingredients,  put  them  into  a vessel  over  the  Are,  and  heat 
it  hot,  stirring  it  frequently;  rem'^ve  all  the  scum,  allow  it  to  boil  ten  min- 
utes,  let  it  cool  and  pour  over  the  meat.  After  laying  in  this  brine  flve  o> 
six  weeks,  take  out,  drain  and  wipe,  and  smoke  from  two  to  three  weeks 
Small  pieces  of  bacon  may  remain  in  this  pickle  two  weeks^  which  would 
b©  sufficient. 


148 


MEATS, 


TO  SMOKE  HAMS  AND  FISH  AT  HOME. 

Take  an  old  hogshead,  stop  up  all  the  crevices,  and  fix  a place  to  put  a 
cross-stick  near  the  bottom,  to  hang  the  article  to  be  smoked  on.  Next,  in 
the  side,  cut  a hole  near  the  top,  to  introduce  an  iron  pan  filled  with  hick- 
ory wood  sawdust  and  small  pieces  of  green  wood.  Having  turned  the 
hogshead  upside  down,  hang  the  articles  upon  the  cross-stick,  introduce 
the  iron  pan  in  the  opening,  and  place  a piece  of  red-hot  iron  in  the  pan, 
cover  it  with  sawdust,  and  all  will  be  complete.  Let  a large  ham  remain 
ten  days,  and  keep  up  a good  smoke.  The  best  way  for  keeping  hams  is  to 
sew  them  in  coarse  cloths,  whitewashed  on  the  outside. 

TO  CURE  ENGLISH  BACON. 

This  process  is  called  the  ‘‘dry  cure,”  and  is  considered  far  preferable 
to  the  New  England  or  Yankee  style  of  putting  prepared  brine  or  pickle 
over  the  meat.  First  the  hog  should  not  be  too  large  or  too  fat,  weighing 
not  over  two  hundred  pounds,  then  after  it  is  dressed  and  cooled  cut  it  up 
into  proper  pieces;  allow  to  every  hundred  pounds  a mixture  of  four  quarts 
of  common  salt,  one  quarter  of  a pound  of  saltpetre  and  four  pounds  of 
sugar.  Rub  this  preparation  thoroughly  over  and  into  each  piece,  then 
place  them  into  a tight  tub  or  suitable  cask;  there  will  a brine  form  of 
itself,  from  the  juices  of  the  meat,  enough  at  least  to  baste  it  with,  which 
should  be  done  two  or  three  times  a week,  turning  each  piece  every  time. 

In  smoking  this  bacon,  the  sweetest  flavor  is  derived  from  black  birch 
chips,  but  if  these  are  not  to  be  had,  the  next  best  wood  is  hickory;  the 
smoking  with  corn-cobs  imparts  a rank  flavor  to  this  bacon,  which  is  very 
distasteful  to  English  people  visiting  this  country.  It  requires  three  weeks 
or  a month  to  smoke  this  bacon  properly. 

Berkshire  Recipe. 

TO  TRY  OUT  LARD. 

Skin  ttie  leaf  lard  carefully,  cut  it  into  small  pieces,  and  put  it  into  a 
kettle  or  saucepan,  pour  in  a cupful  of  water  to  prevent  burning;  set  it  over 
the  fire  where  it  will  melt  slowly.  Stir  it  frequently  and  let  it  simmer 
until  nothing  regains  but  brown  scraps.  Remove  the  scraps  with  a per- 
forated shimmer,  throw  in  a little  salt  to  settle  the  fat,  and,  when  clear 
strain  through  a coarse  cloth  into  jars.  Remember  to  watch  it  constantly, 
stirring  it  from  the  bottom  until  the  salt  is  thrown  in  to  settle  it,  then  set 
it  back  on  the  range  until  clear.  If  it  scorches  it  gives  it  a very  bad 
flavor. 


SAUCES  AND  DRESSINGS. 

★ ★ ★ 

DRAWN  BDTTEB. 

Melted  butter  is  the  foundation  of  most  of  the  common  sauces. 
Have  a covered  saucepan  for  this  purpose.  One  lined  with 
porcelain  will  be  best„  Take  a quarter  of  a pound  of  the  best 
fresh  butter,  cut  it  up,  and  mix  with  it  about  one  tablespoonful 
of  flour.  When  it  is  thoroughly  mixed,  put  it  into  the  saucepan,  and  add 
to  it  half  a teacupful  of  hot  water.  Cover  the  saucepan  and  set  it  in  a 
large  tin  pan  of  boiling  water.  Shake  it  round  continually  (always  moving 
it  the  same  way)  till  it  is  entirely  melted  and  begins  to  simmer.  Then  let 
it  rest  till  it  boils  up^  ...  7 

If  you  set  it  on  too  hot  a Are,  it  will  be  oily. 

If  the  butter  and  flour  are  not  well  mixed,  it  will  be  lumpy. 

If  you  put  in  too  much  w^ater,  it  will  be  thin  and  poor.  All  these 
defects  are  to  be  carefully  avoided. 

In  melting  butter  for  sweet  or  pudding  sauce,  you  may  use  milk  instead 
of  water, 

TARTAEE  SAUCE. 

The  raw  yolks  of  two  eggs,  half  a teacupful  of  pure  olive  oil,  three 
tablespoonfuls  of  vinegar,  one  of  made  mustard,  one  teaspoonful  of  sugar, 
a quarter  of  a teaspoonful  of  pepper,  one  teaspoonful  of  salt,  one  of  onion 
juice,  one  tablespoonful  of  chopped  capers,  one  of  chopped  cucumber 
pickle.  Put  together  the  same  as  mayonnaise  dressing,  adding  the 
chopped  ingredients  the  last  thing. 

This  sauce  is  good  for  fried  or  boiled  fish,  boiled  tongue,  fish  saiad,  and 
may  be  used  with  fried  and  broiled  meats. 

EGG  SAUCE,  OR  WHITE  SAUCE. 

Mix  two  tablespoonfuls  of  sifted  flour  with  half  a teacup  of  warm  but* 
ter.  Place  over  the  fire  a saucepan  containing  a pint  of  sweet  milk  and  a 
saltspoon  of  salt,  and  a dash  of  white  pepper ; when  it  reaches  the  boiling 
point,  add  the  butter  and  flour,  stirring  briskly  until  it  thickens  and 
becomes  like  cream.  Have  ready  three  cold  hard-boiled  eggs,  sliced  and 

(14») 


156 


SAUCES  AND  DRESSINGS. 


chopped,  add  them  to  the  sauce;  let  them  heat  through  thoroughly,  and 
serve  in  a boat  If  you  have  plenty  of  cream,  use  it  and  omit  the  buttei 
By  omitting  the  eggs,  you  have  the  same  as  “White  Sauce.” 

OYSTER  SAirCE, 

Take  a pint  of  oysters  and  heat  them  in  their  own  liquor  long  enough 
to  come  to  a boil,  or  until  they  begin  to  rufflee  Skim  out  the  oysters  into 
a warm  dish,  put  into  the  liquor  a teacup  of  milk  or  cream,  two  table^ 
spoonfuls  of  cold  butter,  a pinch  of  cayenne  and  salt;  thicken  with  a table- 
spoonful  of  flour  stirred  to  a paste,  boil  up  and  then  add  the  oysters. 

Oyster  sauce  is  used  for  flsh,  boiled  turkey,  chickens  and  boiled  white 
meats  of  most  kinds. 

LOBSTER  SAXrCE 

Put  the  coral  and  spawn  of  a boiled  lobster  into  a mortar  with  a table^ 
spoonful  of  butter;  pound  it  to  a smooth  mass,  then  rub  it  through  a 
sieve;  melt  nearly  a quarter  of  a pound  of  sweet  butter,  with  a wineglass 
of  water  or  vinegar;  add  a teaspoonful  of  made  mustard,  stir  in  the  coral 
and  spawn,  and  a little  salt  and  pepper;  stir  it  until  it  is  smooth  and 
serve.  Some  of  the  meat  of  the  lobster  may  be  chopped  fine  and  stirred 
into  it. 

SATTCE  FOR  SALMON  AND  OTHER  FISH. 

One  cupful  of  milk  heated  to  a boil  and  thickened  with  a tablespoonful 
of  cornstarch  previously  wet  up  with  cold  water,  the  liquor  from  the  sal- 
mon, one  great  spoonful  of  butter,  one  raw  egg  beaten  light,  the  juice  of 
half  a lemon,  mace  and  cayenne  pepper  to  taste.  Add  the  egg  to  thick- 
ened milk  when  you  have  stirred  in  the  butter  and  liquor;  take  from  the 
fire,  season  and  let  it  stand  in  hot  water  three  minutes,  covered.  Lastly 
put  in  lemon  juice  and  turn  out  immediately c Pour  it  all  over  and  around 
the  salmon. 

BADGE  FOR  BOILED  COD. 

To  ONE  gill  of  boiling  water  add  as  much  milk;  stir  into  this  while  boil- 
ing two  tablespoonfuls  of  butter  gradually,  one  tablespoonful  of  flour  wet 
lip  with  cold  water;  as  it  thickens,  the  chopped  yolk  of  one  boiled  egg,  and 
one  raw  egg  beaten  light,  Tak©  directly  from  the  fire,  season  with  pepper, 
salt,  a little  chopped  parsley  and  the  juice  of  one  lemon,  and  set  covered 
rn  boiling  water  (but  not  over  fire)  five  minutes,  stirring  occasionally. 
Pour  part  of  the  sauce  over  fish  when  dished;  the  rest  in  a boat.  Serve 
mashed  potatoes  with  it. 


SAUCES  AND  DRESSINGS. 


151 


FISH  SAUCE.  NOc  1. 

Make  a pint  of  drawn  butter,  add  one  tablespoonful  of  pepper  sauce  or 
Worcestershire  sauce,  a little  salt  and  six  hard-boiled  eggs  chopped  fine. 
Pour  over  boiled  fish  and  garnish  with  sliced  lemon.  Very  nice. 

FISH  SAUCE.  No.  2. 

* Half  a cupful  of  melted  butter,  half  a cupful  of  vinegar,  two  table- 
spoonfuls of  tomato  catsup,  salt,  and  a tablespoonful  of  made  mustard. 
Boil  ten  minutes. 

CELERY  SAUCE. 

Mix  two  tablespoonfuls  of  fiour  with  half  a teacupful  of  butter;  have 
ready  a pint  of  boiling  milk;  stir  the  flour  and  butter  into  the  milk;  take 
three  heads  of  celery,  cut  into  small  bits,  and  )oil  for  a few  minutes  in 
water,  which  strain  off;  put  the  celery  into  the  melted  butter,  and  keep  it 
stirred  over  the  fire  for  five  or  ten  minutes.  This  is  very  nice  with  boiled 
fowl  or  turkey.  Another  way  to  make  celery  sauce  is:  Boil  a head  of 
celery  until  quite  tender,  then  put  it  through  a sieve;  put  the  yolk  of  an 
egg  in  a basin,  and  beat  it  well  with  the  strained  juice  of  a lemon;  add  the 
celery  and  a couple  of  spoonfuls  of  liquor  in  which  the  turkey  was  boiled; 
salt  and  pepper  to  taste. 

, CAPER  SAUCE. 

Chop  the  capers  a very  little,  unless  quite  small;  make  half  a pint  of 
drawn  butter,  to  which  add  the  capers,  with  a large  spoonful  of  the  juice 
from  the  bottle  in  which  they  are  sold;  let  it  just  simmer,  and  serve  in  a 
tureen.  Nasturtiums  much  resemble  capers  in  taste,  though  larger,  and 
may  be  used,  and,  in  fact,  are  preferred  by  many.  They  are  grown  on  a 
climbing  vine,  and  are  cultivated  for  their  blossom  and  for  pickling. 
When  used  as  capers  they  should  be  chopped  more.  If  neither  capers  nor 
nasturtiums  are  at  hand,  some  pickles  chopped  up  form  a very  good  substi- 
tute in  the  sauce. 

BREAD  SAUCE. 

One  cup  of  stale  bread  crumbs,  one  onion,  two  ounces  of  butter,  pepper 
and  salt,  a little  mace.  Cut  the  onion  fine,  and  boil  it  in  milk  till  quite 
soft;  then  strain  the  milk  on  to  the  stale  bread  brumbs,  and  let  it  stand  an 
hour.  Put  it  in  a saucepan  with  the  boiled  onion,  pepper,  salt  and  mace. 
Give  it  a boil,  and  serve  in  sauce  tureen.  This  sauce  can  also  be  used  for 
grouse,  and  is  very  nice.  Roast  partridges  are  nice  served  with  bread 


SAUCES  AND  DEES  SINGS. 


crumbs,  fried  brown  in  butter,  with  cranberry  or  currant  jelly  laid  beside 
them  in  the  platter* 

TOMATO  SAUCE, 

Take  a quart  can  of  tomatoes,  put  it  over  the  fire  in  a stewpan,  put  in 
one  slice  of  onion  and  two  cloves,  a little  pepper  and  salt;  boil  about  twenty 
minutes;  then  remove  from  the  fire  and  strain  it  through  a sieve*  Now 
melt  in  another  pan  an  ounce  of  butter,  and  as  it  melts,  sprinkle  in  a table* 
spoonful  of  flour;  stir  it  until  it  browns  and  froths  a little*  Mix  the  tomato 
pulp  with  it,  and  it  is  ready  for  the  table* 

Excellent  for  mutton  chops,  roast  beef,  ete* 

ONIOK  SAUCE 

Work  together  until  light  a heaping  tablespoonful  of  flour  and  half  a 
cupful  of  butter,  and  gradually  add  two  cups  of  boiling  milk;  stir  constantly 
until  it  comes  to  a boil;  then  stir  into  that  four  tender  boiled  onions  that 
have  been  chopped  fine*  Salt  and  pepper  to  taste*  Serve  with  boiled  veal, 
poultry  or  mutton* 

CHILI  SAUCE 

Boil  together  two  dozen  ripe  tomatoes,  three  small  green  peppers,  or  a 
half  teaspoonful  of  cayenne  pepper,  one  onion  cut  fine,  half  a cup  of  sugar. 
Boil  until  thick;  then  add  two  cups  of  vinegar;  then  strain  the  whole,  set 
back  on  the  fire  and  add  a tablespoonful  of  salt,  and  a teaspoonful  each  of 
ginger,  allspice,  cloves  and  cinnamon;  boil  a,l]  five  minutes,  remove  and 
seal  in  glass  bottles*  This  is  very  nice. 

MINT  SAUCS^ 

Take  fresh  young  spearmint  leaves  stripped  from  the  stems;  wash  and 
Jrain  them,  or  dry  on  a cloth*  . Chop  very  fine,  put  in  a gravy  boat,  and  to 
three  tablespoonfuls  of  mint  put  two  of  white  sugar;  mix  and  let  it  stand 
a few  minutes,  then  pour  over  it  six  tablespoonfuls  of  good  cider  or  white- 
wine  vinegar.  The  sauce  should  be  made  some  time  before  it  is  to  be  used, 
so  that  the  flavor  of  the  mint  may  be  well  extracted  Fine  with  roasi 
lamb. 

SHARP  BROWN  SAUCE 

Put  in  a saucepan  one  tablespoonful  of  chopped  onion,  three  taole 
spoonfuls  of  good  cider  vinegar,  six  tablespoonfuls  of  water,  three  of  tomato 
catsup,  a little  pepper  and  salt  half  a cup  of  melted  butter^  in  which  gtii 


SAUCES  AND  DRESSINGS. 


m 


a tablespoonful  of  sifted  flour;  put  all  together  and  boil  until  it  thickenSc 
This  is  most  excellent  with  boiled  meats,  fish  and  poultry, 

BECHAMEL  SAUCE, 

Put  three  tablespoonfuls  of  butter  in  a saucepan;  add  three  table^ 
spoonfuls  of  sifted  flour,  quarter  of  a teaspoonful  of  nutmeg,  ten  pepper- 
corns, a teaspoonful  of  salt;  beat  all  well  together;  then  add  to  this  three 
slices  of  onion,  two  slices  of  carrot,  two  sprigs  of  parsley,  two  of  thyme,  a 
bay  leaf  and  half  a dozen  mushrooms  cut  up.  Moisten  the  whole  with  a 
pint  of  stock  or  water  and  a cup  of  sweet  cream.  Set  it  on  the  stove  and 
cook  slowly  for  half  of  an  hour,  watching  closely  that  it  does  not  burn;  then 
strain  through  a sieve.  Most  excellent  with  roast  veal,  meats  and  fish. 

St,  Charles  Hotels  New  Orleans. 

MAITEE  D’HOTEL  SAUCE. 

Make  a teacupful  of  drawn  butter;  add  to  it  the  juice  of  a lemon,  two 
tablespoonfuls  of  minced  onion,  three  tablespoonfuls  of  chopped  parsley,  a 
teaspoonful  of  powdered  thyme  or  summer  savory,  a pinch  of  cayenne  and 
salto  Simmer  over  the  fire  and  stir  welL  Excellent  with  all  kinds  of  fish, 

WINE  SAUCE  POR  GAME, 

Half  a glass  of  currant  jelley,  half  a glass  of  port  wine,  half  a glass  of 
water,  a tablespoonful  of  cold  butter,  a teaspoonful  of  salt,  the  juice  of  half 
a lemon,  a pinch  of  cayenne  pepper  and  three  cloveSo  Simmer  all  together 
a few  minutes,  adding  the  wine  after  it  is  strained,  A few  spoonfuls  of  the 
gravy  from  the  game  may  be  added  to  it.  This  sauce  is  especially  nice 
with  venison, 

Tahor  House f Denven 

EOLIANBAISE  SAUCEL 

Half  a teacupful  of  butter,  the  juice  of  half  a lemon,  the  yolk  of  two 
6ggs,  a speck  of  cayenne  pepper,  half  a cupful  of  boiling  water,  half  a tea-" 
spoonful  of  salt;  beat  the  butter  to  a cream,  add  the  yolks  of  eggs  one  by 
one;  then  the  lemon  juice,  pepper  and  salt,  beating  all  thoroughly;  place 
the  bowl  in  which  is  the  mixture  in  a saucepan  of  boiling  water;  beat 
with  an  egg-beater  until  it  begins  to  thicken  which  will  be  in  about  a min 
ute;  then  add  the  boiling  water,  beating  all  the  time;  stir  until  it  begins  to 
thicken  like  soft  custard;  stir  a few  minutes  after  taking  from  the  fire;  be 
careful  not  to  cook  it  too  long.  This  is  very  nice  with  baked  fish. 

MUs  Parha, 


154 


GAUGES  AND  DRESSINGS- 


CUHEAHT  JELLY  SAUCE. 

Three  tablespoonfuls  of  butter,  one  onion,  one  bay  leaf,  one  sprig  of 
celery,  two  tablespoonfuls  of  vinegar,  half  a cupful  of  currant  jelly,  one 
tablespoonful  of  flour,  one  pint  of  stock,  salt,  pepper.  Cook  the  butter  and 
onion  until  the  latter  begins  to  color.  Add  the  flour  and  herbs.  Stir  until 
brown;  add  the  stock,  and  simmer  twenty  minutes.  Strain  and  skim  ofl 
all  the  fat  Add  the  jelly  and  stir  over  the  Are  until  it  is  melted.  Serve 
with  game 

BEOWN  SAUCE 

Delicious  sauce  for  meats  is  made  in  this  way:  Slice  a large  onion  and 
fry  in  butter  till  it  is  brown;  then  cover  the  onion  with  rich  brown  gravy, 
which  is  left  from  roast  beef;  add  mustard,  salt  and  pepper,  and  if  you 
choose  a tablespoonful  of  Worcestershire  sauce ; let  this  boil  up,  and  if  too 
thick,  thin  it  with  a little  stock  or  gravy,  or  even  a little  hot  water  with 
butter.  Pour  this  when  done  through  a fine  sieve.  Of  course  a larger 
quantity  can  be  prepared  at  once  than  is  mentioned  here. 

MUSHROOM  SAUCEo- 

Wash  a pint  of  small  button  mushrooms,  remove  the  stems  and  outside 
skins,  stew  them  slowly  in  veal  gravy  or  milk  or  cream,  adding  an  onion, 
and  seasoning  with  pepper,  salt  and  a little  butter  rolled  in  flour.  Their 
flavor  will  be  heightened  by  salting  a few  the  night  before,  to  extract  the 
juice.  In  dressing  mushrooms,  only  those  of  a dull  pearl  color  on  the  out- 
side and  the  under  part  tinged  with  pale  pink  should  be  selected.  If  there 
is  a poisonous  one  among  them,  the  onion  in  the  sauce  will  turn  black. 
In  such  a case  throw  the  whole  away.  Used  for  poultry,  beef  or  fish. 

' APPLE  SAUCE. 

When  you  wish  to  serve  apple  sauce  with  meat  prepare  it  in  this  way; 
Cook  the  apples  until  they  are  very  tender,  then  stir  them  thoroughly  so 
there  will  be  no  lumps  at  all;  add  the  sugat  and  a little  gelatine  dissolved 
in  warm  water,  a tablespoonful  in  a pint  of  sauce;  pour  the  sauce  into 
I^owls,  and  when  cold  it  will  be  stiff  like  jelly,  and  can  be  turned  out  on  a 
plate.  Cranberry  sauce  can  be  treated  in  the  same  way.  Many  prefer 
this  to  plain  stewing. 

Apples  cooked  in  the  following  way  look  very  pretty  on  a tea-table, 
and  are  appreciated  by  the  palate.  Select  firm,  round  greenings;  pare 
neatly  and  cut  in  halves;  place  in  a shallow  stewpan  with  sufficient  boiling 


f^AUCJSS  AND  DUE  SIS  IN 


155 


water  to  cover  vhem,  and  a cupful  of  sugar  to  every  six  apples.  Each  half 
should  cook  on  the  bottom  of  the  pan,  and  be  removed  from  the  others  sc 
as  not  to  injure  its  shape.  Stew  slowly  until  the  pieces  are  very  tender  ; 
remove  to  a dish  carefully;  boil  the  syrup  half  an  hour  longer;  pour  it 
over  the  apples  and  eat  cold.  A few  pieces  of  lemon  boiled  in  the  syrup 
adds  to  the  flavor.  These  sauces  are  a fine  accompaniment  to  roast  pork 
or  roast  goose. 

CIDER  APPLE  SADCE 

Boil  four  quarts  of  new  cider  until  it  is  reduced  to  two  quarts;  then  put 
into  it  enough  pared  and  quartered  apples  to  fill  the  kettle;  let  the  whole 
stew  over  a moderate  fire  four  hours;  add  cinnamon  if  liked,  This  sauce 
is  very  fine  with  almost  any  kind  of  meat. 

ULD-PASHIONED  APPLE  SADCR 

Pare  and  chop  a dozen  medium-sized  apples,  put  them  in  a deep  pua- 
ding-dish;  sprinkle  over  them  a heaping  coffee-cupful  of  sugar  and  one  of 
water.  Place  them  in  the  oven  and  bake  slowly  two  hours  or  more,  or 
until  they  are  a deep  red  brown;  quite  as  nice  as  preserves. 

CRANBERRY  SATTCE 

One  quart  of  cranberries,  two  cupfuls  of  sugar  and  a pint  of  water.. 
Wash  the  cranberries,  then  put  them  on  the  fire  with  the  water,  but  in  a 
covered  saucepan.  Let  them  simmer  until  each  cranberry  bursts  open; 
then  remove  the  cover  of  the  saucepan,  add  the  sugar  and  let  them  all  boili 
twenty  minutes  without  the  cover.  The  cranberries  must  never  be  stirred 
from  the  time  they  are  placed  on  the  fire.  This  is  an  unfailing  recipe  foi 
a most  delicious  preparation  of  cranberrieSo  Very  fine  with  turkey  and 
game. 

APPLE  OMELETc 

Apple  omelet,  to  be  served  with  broiled  sparerib  or  roast  pork,  is  very 
delicate.  Take  nine  large,  tart  apples,  four  eggs,  one  cup  of  sugar,  one 
tablespoonful  of  butter;  add  cinnamon  or  other  spices  to  suit  your  taste; 
stew  the  apples  till  they  are  very  soft;  mash  them  so  that  there  will  be  no 
lumps;  add  the  butter  and  sugar  while  they  are  still  warm;  but  let  them 
cool  before  putting  in  the  beaten  eggs;  bake  this  till  it  is  brown;  you  may 
put  it  all  in  a shallow  pudding-dish  or  in  two  tin  plates  to  bake.  Very 
good. 


11^ 


BAUCES  AND  BRESSIKGB, 


FLAVORED  VINEGARS 

Almost  all  the  flavorings  used  for  meats  and  salads  may  be  prepared 
vinegar  with  little  trouble  and  expense,  and  will  be  found  useful  to  impart 
an  acid  to  flavors  when  lemons  are  not  at  hand. 

Tarragon,  sweet  basil,  burnet,  green  mint,  sage,  thyme,  sweet  marjoram, 
etc.,  may  be  prepared  by  putting  three  ounces  of  either  of  these  herbs, 
when  in  blossom,  into  one  gallon  of  sharp  vinegar;  let  stand  ten  days, 
strain  off  clear,  and  bottle  for  usOe 

Celery  and  cayenne  may  be  prepared,  using  three  ounces  of  the  seed  as 
above. 

CUCUMBER  VINEGAR 

Ingredients. — Ten  large  cucumbers,  or  twelve  smaller  ones,  one  quart  of 
\7inegar,  two  onions,  two  shallots,  one  tablespoonful  of  salt,  two  tablespoon^ 
fuls  of  pepper,  a quarter  of  a teaspoonful  of  cayenne. 

Mode, — Pare  and  slice  the  cucumbers,  put  them  in  a stone  jar,  or  wide- 
mouthed bottle,  with  the  vinegar;  slice  the  onions  and  shallots,  and  add 
them,  with  all  the  other  ingredients,  to  the  cucumberSo  Let  it  stand  four 
or  five  days;  boil  it  all  up,  and  when  cold,  strain  the  liquor  through  a piece 
of  muslin,  and  store  it  away  in  small  bottles  well  sealed.  This  vinegar  is 
a very  nice  addition  to  gravies,  hashes,  etc,,  as  well  as  a great  improvement 
to  salads,  or  to  eat  with  cold  meat 

CTRRV  FaWDER 

To  MAKE  curry  powder,  take  one  ounce  of  ginger,  one  ounce  of  mustard^ 
one  ounce  of  pepper,  three  ounces  of  coriander  seed,  three  ounces  of  tur- 
meric, half  an  ounce  of  cardamoms,  one-quarter  ounce  of  cayenne  pepper, 
one-quarter  ounce  of  cinnamon,  and  one-quarter  ounce  of  cumin  seed. 
Pound  all  these  ingredients  very  fine  in  a mortar;  sift  them  and  cork  tight 
in  a bottle. 

This  can  be  had  already  prepared  at  most  druggists,  and  it  is  much  less 
trouble  to  purchase  it  than  to  make  it  at  home, 

UURRY  SAUCR 

One  tablespoonful  of  butter,  one  of  flour,  one  teaspoonful  of  curry  pow- 
der, one  large  slice  of  onion,  one  large  cupful  of  stock,  salt  and  pepper  to 
taste.  Cut  the  onion  fine,  and  fry  brown  in  the  butter.  Add  the  flour  and 
curry  powder.  Stir  for  one  minute,  add  the  stock  and  season  with  the  salt 


BAUCJes  AMD  miE88lMQB. 


m 

and  pepper.  Simmer  five  minutes;  then  strain  and  serve.  This  sauce  can 
he  served  with  a broil  or  sauU  of  meat  or  fish. 

TO  BROWN  BUTTER„ 

Put  a lump  of  butter  into  a hot  frying  pan  and  toss  it  about  until  it 
browns.  Stir  brown  flour  into  it  until  it  is  smooth  and  begins  to  boil.  Use 
it  for  coloring  gravies,  and  sauces  for  meats. 


TO  BROWN  FLOTTR. 


Spread  flour  upon  a tin  pie-plate,  set  it  upon  the  stove  or  in  a very  hot 
oven,  and  stir  continually,  after  it  begins  to  color,  until  it  is  brown  all 
through. 

Keep  it  always  on  hand;  put  away  in  glass  jars  covered  closely.  It  is 
excellent  for  coloring  and  thickening  many  dishes. 

TO  MAKE  MUSTARD. 


Boil  some  vinegar;  take  four  spoonfuls  of  mustard,  half  of  a teaspoon- 
ful of  sugar,  a saltspoonful  of  salt,  a tablespoonful  of  melted  butter;  mix 
well. 

FRENCH  MUSTARDo 


Three  tablespoonfuls  of  mustard,  one  tablespoonful  of  granulated  sugar^ 
well  worked  together,  then  beat  in  an  egg  until  it  is  smooth;  add  one  tea- 
cupful of  vinegar,  a little  at  a time,  working  it  all  smooth;  then  set  on  the 
stove  and  cook  three  or  four  minutes,  stirring  all  the  time;  when  cool,  add 
one  tablespoonful  of  the  best  olive  oil,  taking  care  to  get  it  all  thoroughly 
9vrorked  in  and  smooth.  You  will  find  this  very  nice. 

Mrs.  Do  DiegeL 


KITCHEN  PEPPER 


Mix  one  ounce  of  ground  ginger,  half  an  ounce  each  of  black  pepper, 
ground  cinnamon,  nutmeg  and  allspice,  one  teaspoonful  of  ground  cloves, 
md  six  ounces  of  salt.  Keep  in  a tightly  corked  bottle. 

The  Caierevo 


PREPARED  COCOANUTo  (For  Pies,  Puddings,  etc.) 

To  PREPARE  cocoanut  for  future  use,  first  cut  a hole  through  the  meat 
at  one  of  the  holes  in  the  end,  draw  off  the  milk,  then  loosen  the  meat  by 
pounding  the  nut  well  on  all  sides.  Crack  the  nut  and  take  out  the  meat, 
and  place  the  pieces  of  meat  in  a cool  open  oven  over  night,  or  for  a few 
hours,  to  dry;  then  grate  it.  If  there  is  more  grated  than  is  needed  fos 


m 


^^Atrcj^s  ANP  PnSSSTKGS. 


present  us^,  sprinkle  it  with  sugar,  and  spread  out  in  a cool  dry  place. 
When  dry  enough  put  away  in  dry  cans  or  bottles.  Will  keep  for  weeks. 

SHCES. 

Ginger  is  the  root  of  a shrub  first  known  in  Asia,  and  now  cultivated  in 
the  West  Indies  and  Sierra  Leone.  The  stem  grows  three  or  four  feet 
high  and  dies  every  year.  There  are  two  varieties  of  ginger — the  white 
and  black — caused  by  taking  more  or  less  care  in  selecting  and  preparing 
the  roots,  which  are  always  dug  in  winter,  when  the  stems  are  withered. 
The  white  is  the  best 

Cinnamon  is  the  inner  bark  of  a beautiful  tree,  a native  of  Ceylon,  that 
grows  from  twenty  to  thirty  feet  in  height  and  lives  to  be  centuries  old. 

Cloves, — Native  to  the  Molucca  Islands,  and  so  called  from  resem- 
blance to  a nail  (clavis).  The  East  Indians  call  them  '‘changkek,”  from  the 
Chinese  ‘‘  techengkia  ” (fragrant  nails).  They  grow  on  a straight,  smooth- 
barked  tree,  about  forty  feet  high.  Cloves  are  not  fruits,  but  blossoms, 
gathered  before  they  are  quite  unfolded* 

Allspice — A berry  so  called  because  it  combines  the  flavor  of  several 
spices — grows  abundantly  on  the  allspice  or  bay  berry  tree;  native  of  South 
America  and  the  West  Indies.  A single  tree  has  been  known  to  produce 
one  hundred  and  fifty  pounds  of  berries.  They  are  purple  when  ripe. 

Black  pepper  is  made  by  grinding  the  dried  berry  of  a climbing  vine, 
native  to  the  East  Indies.  White  pepper  is  obtained  from  the  same  ber- 
ries, freed  from  their  husk  or  rind.  Red  or  cayenne  pepper  is  obtained  by 
grinding  the  scarlet  pod  or  seed-vessel  of  a tropical  plant  that  is  now  culti^ 
vated  in  all  parts  of  the  world. 

Nidmecj  is  the  kernel  of  a small,  smooth,  pear-shaped  fruit  that  grows 
on  a tree  in  the  Molucca  Islands,  and  other  parts  of  the  East.  The  trees 
commence  bearing  in  the  seventh  year,  and  continue  fruitful  until  they  are 
seventy  or  eighty  years  old.  Around  the  nutmeg  or  kernel  is  a bright, 
brown  shell.  This  shell  has  a soft,  scarlet  covering,  which,  when  flattened 
out  and  dried,  is  known  as  mace.  The  best  nutmegs  are  soli^,  and  emit 
oil  when  pricked  with  a pin. 

HERBS  FOR  WINTER. 

To  PREPARE  herbs  for  winter  use,  such  as  sage,  summer  savory,  thyme, 
mint  or  any  of  the  sweet  herbs,  they  should  be  gathered  fresh  in  their  sea- 
son, or  procure  them  from  the  markets  Examine  them  well,  throwing  out 


SAUCES  Ajsri)  DRESS  mas. 


m 


ail  poor  sprigs;  then  wash  and  snake  them;  tie  into  small  bundles,  and  tie 
over  the  bundles  a piece  of  netting  or  old  lace  (to  keep  off  the  dust) ; hang 
up  in  a warm,  dry  place,  the  leaves  downward.  In  a few  days  the  herb 
will  be  thoroughly  dry  and  brittle.  Or  you  may  place  them  in  a cool  oven 
and  let  them  remain  in  it  until  perfectly  dry.  Then  pick  off  all  the 
leaves  and  the  tender  tops  of  the  stems ; put  them  in  a clean,  large 
mouthed  bottle  that  is  perfectly  dryo  When  wanted  for  use,  rub  fine,  and 
sift  through  a sievOo  It  is  much  better  to  put  them  in  bottles  as  soon 
as  dried,  as  long  exposure  to  the  air  causes  them  to  lose  strength  and 
fiavorc 

CBATS  AND  THEIR  ACCOMPANIMENTS 

With  roast  beef"  tomato  sauce,  grated  horse-radish,  mustard,  cranberry 
sauce,  pickles 

With  roast  pork:  apple  sauce,  cranberry  sauce 

With  roast  veal:  tomato  sauce,  mushroom  sauce,  onion  sauce  and  cran 
berry  sauceo  Horse-radish  and  lemons  are  good. 

With  roast  mutton:  currant  jelly,  caper  sauce. 

With  boiled  mutton:  onion  sauce,  caper  sauce. 

With  boiled  fowls:  bread  sauce,  onion  sauce,  lemon  sauce,  cranberry 
sauce,  jellies.  Also  cream  sauce. 

With  roast  lamb:  mint  saucCo 

With  roast  turkey:  cranberry  sauce,  currant 

With  boiled  turkey:  oyster  sauce. 

With  venison  or  wild  ducks:  cranberry  sauce,  currant  jelly,  or  currant  jelly 
warmed  with  port  winoo 

With  roast  goose:  apple  sauce,  cranberry  sauce,  grape  or  currant  felly. 
With  boiled  fresh  mackerel:  stewed  goosebe^rriesc 
With  boiled  blue  fish:  white  cream  sauce,  lemon  sauce. 

With  broiled  shad:  mushroom  sauce,  parsley  or  egg  sauce. 

With  fresh  salmon:  green  peas,  cream  sauce. 

Pickles  are  good  with  all  roast  meats,  and  in  fact  are  suitable  accom- 
paniments to  all  kinds  of  meats  in  general. 

Spinach  is  the  proper  accompaniment  to  veal;  green  peas  to  Iamb. 
Lemon  juice  makes  a very  grateful  addition  to  nearly  all  the  insipid 
members  of  the  fish  kingdom.  Slices  of  lemon  cut  into  very  small  dice 
and  stirred  into  drawn  butter  and  allowed  to  come  to  the  boiling  point 
served  with  fowls,  is  a fine  accompanimento 
V 


8AUCE8  AND  DRESSINGB. 


leo 

VEGETABLES  APPKOPBIATE  TO  BIFPERENT  OISHESo 

Potatoes  are  good  with  all  meats.  With  fowls  they  are  nicest  mashedT 
Sweet  potatoes  are  most  appropriate  with  roast  meats,  as  also  are  onions, 
winter  squash,  cucumbers  and  asparagus. 

Carrots,  parsnips,  turnips,  greens  and  cabbage  are  generally  eaten  with 
boiled  meat,  and  corn,  beets,  peas  and  beans  are  appropriate  to  either 
boiled  or  roasted  meat.  Mashed  turnip  is  good  with  roast  pork  and  with 
boiled  meats.  Tomatoes  are  good  with  almost  every  kind  of  meats,  espe- 
cially with  roastSo 

WARM  DISHES  FOR  BREAKFAST. 

The  following  of  hot  breakfast  dishes  may  be  of  assistance  in  knowing 
what  to  provide  for  the  comfortable  meal  called  breakfast. 

Broiled  beefsteak,  broiled  chops,  broiled  chicken,  broiled  fish,  broiled 
quail  on  toast,  fried  pork  tenderloins,  fried  pig’s  feet,  fried  oysters,  fried 
clams,  fried  liver  and  bacon,  fried  chops,  fried  pork,  ham  and  eggs  fried, 
veal  cutlets  breaded,  sausages,  fricasseed  tripe,  fricasseed  kidneys,  turkey  or 
chicken  hash,  corn  beef  hash,  beef  croquettes,  codfish  balls,  creamed  codfish, 
stewed  meats  on  toast,  poached  eggs  on  toast,  omelettes,  eggs  boiled  plain, 
and  eggs  cooked  in  any  of  the  various  styleSo 

VEGETABLES  FOR  BREAKFAST 

Potatoes  in  any  of  the  various  modes  of  cooking,  also  stewed  tomatoes, 
stewed  corn,  raw  radishes,  cucumbers  sliced,  tomatoes  sliced  raw,  water 
cress,  lettuce. 

To  be  included  with  the  breakfast  dishes:  oatmeal  mush,  cracked 
wheat,  hominy  or  corn-meal  mush,  these  with  cream,  milk  and  sugar  or 
syrup, 

Then  numberless  varieties  of  bread  can  be  selected,  in  form  of  rolls, 
fritters,  muffins,  waffles,  corn-cakes,  griddle-cakes,  etc.,  etc. 

For  beverages,  coffee,  chocolate  and  cocoa,  or  tea  if  one  prefers  it;  these 
are  all  suitable  for  the  breakfast  table. 

VV  hen  obtainable  always  have  a vase  of  choice  flowers  on  the  breakfast 
frable:  also  some  fresh  fruit,  if  convenient 


SAUC£:S  AND  DRESSINGS  — SAZADS, 


m 


SALADS. 

Everything  in  the  make-up  of  a salad  should  be  of  the  freshest  mate- 
rial, the  vegetables  crisp  and  fresh,  the  oil  or  butter  the  very  best,  meats, 
fowl  and  fish  well  cooked,  pure  cider  or  white  wine  vinegar — in  fact,  every 
ingredient  first  class,  to  insure  success. 

The  vegetables  used  in  salad  are:  Beet-root,  onions,  potatoes,  cabbage, 
lettuce,  celery,  cucumbers,  lentils,  haricots,  winter  cress,  peas,  French 
beans,  radish,  caulifiower — all  these  may  be  used  judiciously  in  salad,  if 
properly  seasoned,  according  to  the  following  directions. 

Chervil  is  a delicious  salad  herb,  invariably  found  in  all  salads  prepared 
by  a French  gourmet.  No  man  can  be  a true  epicure  who  is  unfamiliar 
with  this  excellent  herb.  It  may  be  procured  from  the  vegetable  stands 
at  Fulton  and  Washington  markets  the  year  round.  Its  leaves  resemble 
parsley,  but  are  more  divided,  and  a few  of  them  added  to  a breakfast  salad 
give  a delightful  fiavor. 

Chervil  Vinegar. — A few  drops  of  this  vinegar  added  to  fish  sauces  or 
salads  is  excellent,  and  well  repays  the  little  trouble  taken  in  its  prepara- 
tion. Half  fill  a bottle  with  fresh  or  dry  chervil  leaves;  fill  the  bottle  with 
good  vinegar  and  heat  it  gently  by  placing  it  in  warm  water,  which  bring 
to  boiling  point;  remove  from  the  fire;  when  cool  cork,  and  in  two  weeks 
it  will  be  ready  for  use. 

MAYONNAISE  DRESSING. 

Put  the  yolks  of  four  fresh  raw  eggs,  with  two  hard-boiled  ones,  into  a 
cold  bowl.  Rub  these  as  smooth  as  possible  before  introducing  the  oil;  a 
good  measure  of  oil  is  a tablespoonful  to  each  yolk  of  raw  egg.  All  the 
art  consists  in  introducing  the  oil  by  degrees,  a few  drops  at  a time.  You 
can  never  make  a good  salad  without  taking  plenty  of  time.  When  the 
oil  is  well  mixed,  and  assumes  the  appearance  of  jelly,  put  in  two  heaping 
teaspoonfuls  of  dry  table  salt,  one  of  pepper  and  one  of  made  mustard. 
Never  put  in  salt  and  pepper  before  this  stage  of  the  process,  because  the 
salt  and  pepper  would  coagulate  the  albumen  of  the  eggs,  and  you  could 
not  get  the  dressing  smooth.  Two  tablespoonfuls  of  vinegar  added  grad- 
ually. 

The  Mayonnaise  should  be  the  thickness  of  thick  cream  when  finished, 
i/ut  if  it  looks  like  curdling  when  mixing  it,  set  in  the  ice-box  or  in  a cold 


1(0 


SAUCES  AND  DRESSINGS  — SAZADS. 


place  for  about  forty  minutes  or  an  hour,  then  mix  it  again.  It  is  a good 
idea  to  place  it  in  a pan  of  cracked  ice  while  mixing. 

For  lobster  salad,  use  the  coral,  mashed  and  pressed  through  a sieve, 
then  add  to  the  above. 

Salad  dressing  should  be  kept  in  a separate  bowl  in  a cold  place,  and 
not  mixed  with  the  salad  until  the  moment  it  is  to  be  served,  or  it  may 
lose  its  crispness  and  freshness. 

DRESSING  FOR  COLD  SLAW.  (Cabbage  Salad.) 

Beat  up  two  eggs  with  two  tablespoonfuls  of  sugar,  add  a piece  of  but- 
ter the  size  of  half  an  egg,  a teaspoonful  of  mustard,  a little  pepper,  and 
lastly  a teacup  of  vinegar.  Put  all  these  ingredients  into  a dish  over  the 
fire  and  cook  like  a soft  custard.  Some  think  it  improved  by  adding  half 
a cupful  of  thick  sweet  cream  to  this  dressing ; in  that  case  use  less  vine- 
gar. Either  way  is  very  fine, 

SALAD  CREAM  DRESSING.  No.  1. 

One  cup  fresh  cream,  one  spoonful  fine  flour,  the  whites  of  two  eggs 
beaten  stiff,  three  spoonfuls  of  vinegar,  two  spoonfuls  of  salad  oil  or  soft 
butter,  two  spoonfuls  of  powdered  sugar,  one  teaspoonful  salt,  one-half  tea- 
spoonful pepper,  one  teaspoonful  of  made  mustard.  Heat  cream  almost  to 
boiling;  stir  in  the  fiour,  previously  wet  with  cold  milk;  boil  two  minutes, 
stirring  all  the  time  ; add  sugar  and  take  from  fire.  When  half  cold,  beat 
in  whipped  whites  of  egg ; set  aside  to  cool.  When  quite  cold,  whip  in 
the  oil  or  butter,  pepper,  mustard  and  salt ; if  the  salad  is  ready,  add  vine^ 
gar  and  pour  at  once  over  it. 

CREAM  DRESSING.  No.  2. 

Two  tablespoonfuls  of  whipped  sweet  cream,  two  of  sugar  and  four  of 
vinegar;  beat  well  and  pour  over  the  cabbage,  previously  cut  very  fine 
and  seasoned  with  salt. 

FRENCH  SALAD  DRESSING. 

Mix  one  saltspoon  of  pepper  with  one  of  salt ; add  three  tablespoonfuls 
of  olive  oil  and  one  even  tablespoonful  of  onion  scraped  fine  ; then  one 
tablespoonful  of  vinegar ; when  well  mixed,  pour  the  mixture  over  your 
salad  and  stir  all  till  well  mingled. 

The  merit  of  a salad  is  that  it  should  be  cool,  fresh  and  crisp.  For 
vegetables  use  only  the  delicate  white  stalks  of  celery,  the  small  heart- 


SAUCUjS  and  dressings  — salads. 


•163 


leaves  of  lettuce,  or  tenderest  stalks  and  leaves  of  the  white  cabbage. 
Keep  the  vegetable  portions  crisp  and  fresh  until  the  time  for  serving, 
when  add  the  meat.  For  chicken  and  fish  salads  use  the  “ Mayonnaise 
dressing,”  For  simple  vegetable  salads  the  French  dressing  is  most  appro- 
priate, using  onion  rather  than  garlic. 

MIXED  SUMMER  SALAD. 

Three  heads  of  lettuce,  two  teaspoonfuls  of  green  mustard  leaves,  a 
handful  of  water  cresses,  five  tender  radishes,  one  cucumber,  three  hard- 
boiled  eggs,  two  teaspoonfuls  of  white  sugar,  one  teaspoonful  of  salt,  one 
teaspoonful  of  pepper,  one  teaspoonful  of  made  mustard,  one  teacupful  of 
vinegar,  half  a teacupful  of  oil. 

Mix  all  well  together,  and  serve  with  a lump  of  ice  in  the  middle. 

“ Common  Sense  in  the  Household.** 

CHICKEN  SALAD. 

Boil  the  fowls  tender  and  remove  all  the  fat,  gristle  and  skin  ; mince 
the  meat  in  small  pieces,  but  do -not  hash  it.  To  one  chicken  put  twice 
and  a half  its  weight  in  celery,  cut  in  pieces  of  about  one-quarter  of  an 
inch  ; mix  thoroughly  and  set  it  in  a cool  place  — the  ice  chest. 

In  the  meantime  prepare  a Mayonnaise  dressing,”  and  when  ready  for 
the  table  pour  this  dressing  over  the  chicken  and  celery,  tossing  and  mix- 
ing it  thoroughly.  Set  it  in  a cool  place  until  ready  to  serve.  Garnish 
with  celery  tips,  or  cold  hard-boiled  eggs,  lettuce  leaves,  from  the  heart, 
cold  boiled  beets  or  capers,  olives. 

Crisp  cabbage  is  a good  substitute  for  celery  ; when  celery  is  not  to  be 
had  use  celery  vinegar  in  the  dressing.  Turkey  makes  a fine  salad. 

LOBSTER  SALAD.  No.  1. 

Prepare  a sauce  with  the  coral  of  a fine,  new  lobster,  boiled  fresh  for 
about  half  an  hour.  Pound  and  rub  it  smooth,  and  mix  very  gradually 
with  a dressing  made  from  the  yolks  of  two  hard-boiled  'eggs,  a tablespoon- 
ful of  made  mustard,  three  of  salad  oil,  two  of  vinegar,  one  of  white  pow- 
dered sugar,  a small  teaspoonful  of  salt,  as  much  black  pepper,  a pinch  of 
cayenne  and  yolks  of  two  fresh  eggs.  Next  fill  your  salad  bowl  with  some 
shred  lettuce,  the  better  part  of  two  leaving  the  small  curled  centre  to 
garnish  your  dish  with.  Mingle  with  this  the  flesh  of  your  lobster,  torn, 
broken  or  cut  into  bits  seasoned  with  salt  and  pepper  and  a small  portion 
of  the  dressing.  Pour  over  the  whole  the  rest  of  the  dressing ; put  your 


164 


SAUCJES  AND  DRESSINGS — SALADS, 


lettuce-hearts  down  the  centre  and  arrange  upon  the  sides  slices  of  hard- 
boiled  eggs. 

LOBSTER  SALAD,  No.  % 

Using  canned  lobsters,  take  a can,  skim  off  all  the  oil  on  the  surface, 
and  chop  the  meat  up  coarsely  on  a flat  dish.  Prepare  the  same  way  six 
heads  of  celery;  mix  a teaspoonful  of  mustard  into  a smooth  paste  with  a 
little  vinegar;  add  yolks  of  two  fresh  eggs;  a tablespoonful  of  butter, 
creamed,  a small  teaspoonful  of  salt,  the  same  of  pepper,  a quarter  of  a 
teaspoonful  of  cayenne  pepper,  a gill  of  vinegar,  and  the  mashed  yolks  of 
two  hard-boiled  eggs.  Mix  a small  portion  of  the  dressing  with  the  celery 
and  meat,  and  turn  the  remainder  over  all.  Garnish  with  the  green  tops 
of  celery  and  a hard-boiled  egg,  cut  into  thin  rings, 

PISH  SALAD, 

Take  a fresh  white  fish  or  trout,  boil  and  chop  it,  but  not  too  fine;  put 
with  the  same  quantity  of  chopped  cabbage,  celery  or  lettuce;  season  the 
same  as  chicken  salad.  Garnish  with  the  tender  leaves  of  the  heart  of  let- 
tuce. 

OYSTER  SALAD, 

Drain  the  liquor  from  a quart  of  fresh  oysters.  Put  them  in  hot  vine* 
gar  enough  to  cover  them  placed  over  the  fire;  let  them  remain  until 
'plump,  but  not  cooked;  then  drop  them  immediately  in  cold  water,  drain 
off,  and  mix  with  them  two  pickled  cucumbers  cut  fine,  also  a quart  of  ceh 
ery  cut  in  dice  pieces,  some  seasoning  of  salt  and  pepper.  Mix  all  well  to- 
gether, tossing  up  with  a silver  fork.  Pour  over  the  whole  a “Mayonnaise 
dressing.”  Garnish  with  celery  tips  and  slices  of  hard-boiled  eggs  arranged 
tastefully. 

DUTCH  SALAD, 

Wash,  split  and  bone  a dozen  anchovies,  and  roll  each  one  up;  wash, 
split  and  bone  one  herring,  and  cut  it  up  into  small  pieces;  cut  up  into  dice 
an  equal  quantity  of  Bologna  or  Lyons  sausage,  or  of  smoked  ham  and  sau- 
sages; also,  an  equal  quantity  of  the  breast  of  cold  roast  fowl,  or  veal;  add 
likewise,  always. in  the  same  quantity,  and  cut  into  dice,  beet-roots,  pickled 
cucumbers,  cold  boiled  potatoes  cut  in  larger  dice,  and  in  quantity  accord- 
ing to  taste,  but  at  least  thrice  as  much  potato  as  anything  else;  add  a 
tablespoonful  of  capers,  the  yolks  and  whites  of  some  hard-boiled  eggs, 
minced  separately,  and  a dozen  stoned  olives;  mix  all  the  ingredients  well 
together,  reserving  the  olives  and  anchovies  to  ornament  the  top  of  tho. 


SAUCIJS  AND  DRESSINGS  — SALADS. 


165 


bowl;  beat  up  together  oil  and  Tarragon  vinegar  with  white  pepper  and 
French  mustard  to  taste;  pour  this  over  the  salad  and  serve. 

HAM  SALAD, 

Take  cold  boiled  ham,  fat  and  lean  together,  chop  it  until  it  is  thor^ 
oughly  mixed  and  the  pieces  are  about  the  size  of  peas  ; then  add  to  this 
an  equal  quantity  of  celery  cut  fine;  if  celery  is  out  of  season,  lettuce  may 
be  substituted.  Line  a dish  thickly  with  lettuce  leaves  and  fill  with  the 
chopped  ham  and  celery.  Make  a dressing  the  same  as  for  cold  slaw  and 
turn  over  the  whole.  Very  fine. 

CRAB  SALAD, 

Boil  three  dozen  hard-shell  crabs  twenty-five  minutes ; drain  and  let 
them  cool  gradually ; remove  the  upper  shell  and  the  tail,  break  the 
remainder  apart  and  pick  out  the  meat  carefully.  The  large  claws  should 
not  be  forgotten,  for  they  contain  a dainty  morsel,  and  the  creamy  fat 
attached  to  the  upper  shell  should  not  be  overlooked.  Line  a salad  bowl 
with  the  small  white  leaves  of  two  heads  of  lettuce,  add  the  crab  meat, 
pour  over  it  a ‘‘Mayonnaise”  garnish  with  crab  claws,  hard-boiled  eggs  and 
little  mounds  of  cress  leaves,  which  may  be  mixed  with  the  salad  when 
served. 

COLD  SLAW. 

Select  the  finest  head  of  bleached  cabbage — that  is  to  say,  one  of  the 
finest  and  most  compact  of  the  more  delicate  varieties;  cut  up  enough 
into  shreds  to  fill  a large  vegetable  dish  or  salad  bowl — that  to  be  regu« 
lated  by  the  size  of  the  cabbage  and  the  quantity  required ; shave  very 
fine  and  after  that  chop  up,  the  more  thoroughly  the  better.  Put  this  into 
a dish  in  which  it  is  to  be  served,  after  seasoning  it  well  with  salt  and 
pepper.  Turn  over  it  a dressing  made  as  for  cold  slaw ; mix  it  well  and 
garnish  with  slices  of  hard-boiled  eggs. 

PLAIN  COLD  SLAW, 

Slice  cabbage  very  fine ; season  with  salt,  pepper  and  a little  sugar ; 
pour  over  vinegar  and  mix  thoroughly.  It  is  nice  served  in  the  centre  of  a 
platter  with  fried  oysters  around  it. 

HOT  SLAW, 

Cut  the  cabbage  as  for  cold  slaw ; put  it  into  a stewpan  and  set  it  on 
i^he  top  of  the  stove  for  half  an  hour^  or  till  hot  all  through  ; do  not  let  it 


166 


SAUCES  AND  DRESSINGS  — SALADS 


boil.  Then  make  a dressing  the  same  as  for  cold  slaw,  and,  while  Eot, 
pour  it  over  the  hot  cabbage.  Stir  it  until  well  mixed  and  the  cabbage 
looks  coddled.  Serve  immediately. 

TOMATO  SALAD. 

Peel  and  slice  twelve  good,  sound,  fresh  tomatoes;  the  slices  about  a 
quarter  of  an  inch  thick. ' Set  them  on  the  ice  or  in  a refrigerator  while 
you  make  the  dressing.  Make  the  same  as  ‘‘  Mayonnaise,’’  or  you  may  use 
‘‘  Cream  dressing.”  Take  one  head  of  the  broad-leaved  variety  of  lettuce, 
wash,  and  arrange  them  neatly  around  the  sides  of  a salad  bowl.  Place 
the  cold,  sliced  tomatoes  in  the  centre.  Pour  over  the  dressing  and  serve. 

ENDIVE. 

This  ought  to  be  nicely  blanched  and  crisp,  and  is  the  most  wholesome 
of  all  salads.  Take  two,  cut  away  the  root,  remove  the  dark  green  leaves, 
and  pick  off  all  the  rest;  wash  and  drain  well,  add  a few  chives.  Dress 
with  ‘‘  Mayonnaise  dressing.” 

Endive  is  extensively  cultivated  for  the  adulteration  of  coffee;  is  also  a 
fine  relish,  and  has  broad  leaves.  Endive  is  of  the  same  nature  as  chicory, 
the  leaves  being  curly. 

CELERY  SALAD. 

Prepare  the  dressing  the  same  as  for  tomato  salad;  cut  the  celery  into 
bits  half  an  inch  long,  and  season.  Serve  at  once  before  the  vinegar  in- 
jures the  crispness  of  the  vegetables. 

LETTUCE  SALAD. 

Take  the  yolks  of  three  hard-boiled  eggs,  and  salt  and  mustard  to  taste; 
mash  it  fine;  make  a paste  by  adding  a dessertspoonful  of  olive  oil  or  melted 
butter  (use  butter  always  when  it  is  difficult  to  get  fresh  oil);  mix  thor- 
oughly, and  then  dilute  by  adding  fjradualhj  a teacupful  of  vinegar,  and 
pour  over  the  lettuce.  Garnish  by  slicing  another  egg  and  laying  over  the 
lettuce.  This  is  sufficient  for  a moderate-sized  dish  of  lettuce. 

POTATO  SALAD,  HOT. 

Pare  six  or  eight  large  potatoes,  and  boil  till  done,  and  slice  thin  while 
hot;  peel  and  cut  up  three  large  onions  into  small  bits  and  mix  with  the 
potatoes;  cut  up  some  breakfast  bacon  into  small  bits,  sufficient  to  fi^i  a 


Catherine  Ad^s, 


Martin  VanBuren 


Hr5.  Letitia  Christian  TriER  Mrs.  President  Harrison 


SAUCES  AND  DRESSINGS -^SALADS. 


157 


teacup  and  fry  it  a light  brown;  remove  the  meat,  and  into  the  grease  stir 
three  tablespoonfuls  of  vinegar,  making  a sour  gravy,  which  with  the  bacon 
pour  over  the  potato  and  onion;  mix  lightly.  To  be  eaten  when  hot. 

POTATO  SALAD,  COLD. 

Chop  cold  boiled  potatoes  fine,  with  enough  raw  onions  to  season  nicely; 
make  a dressing  as  for  lettuce  salad,  and  pour  over  it. 

BEAN  SALAD. 

String  young  beans;  break  into  half-inch  pieces  or  leave  whole;  wash  and 
cook  soft  in  salt  water;  drain  well;  add  finely  chopped  onions,  pepper,  salt 
and  vinegar;  when  cool,  add  olive  oil  or  melted  butter. 

TO  DRESS  CUCUMBERS  RAW, 

They  should  be  as  fresh  from  the  vine  as  possible,  few  vegetables  being 
more  unwholesome  when  long  gatheredo  As  soon  as  they  are  brought  in, 
lay  them  in  cold  water.  Just  before  they  are  to  go  to  the  table  take  them 
out,  pare  them  and  slice  them  into  a pan  of  fresh  cold  water.  When  they 
are  all  sliced,  transfer  them  to  a deep  dish;  season  them  with  a little  salt 
and  black  pepper,  and  pour  over  them  some  of  the  best  vinegar.  You  may 
mix  with  them  a small  quantity  of  sliced  onions,  not  to  be  eaten,  but  to 
communicate  a slight  flavor  of  onion  to  the  vinegar, 

CELERY  UNDRESSED, 

Celery  is  sometimes  sent  to  the  table  without  dressing.  Scrape  the 
outside  stalks,  and  cut  off  the  green  tops  and  the  roots;  lay  it  in  cold  water 
until  near  the  time  to  serve,  then  change  the  water,  in  which  let  it  stand 
three  or  four  minutes;  split  the  stalks  in  three,  with  a sharp  knife,  being 
careful  not  to  break  them,  and  serve  in  goblet-shaped  salad  glasses. 

To  crisp  celery,  let  it  lie  in  ice-water  two  hours  before  serving;  to 
fringe  the  stalks,  stick  several  coarse  needles  into  a cork,  and  draw  the 
stalk  half  way  from  the  top  through  the  needles  several  times  and  lay  in 
the  refrigerator  to  curl  and  crisp. 

BADISHES. 

All  the  varieties  are  generally  served  in  the  same  manner,  by  scraping 
and  placing  on  the  table  in  glasses  containing  some  cold  water  to  keep 
them  fresh  looking. 


168 


SAUCES  AND  DRESSINGS— CATSUPS, 


PEPPERGRASS  AND  CRESS. 

These  are  used  mostly  as  an  appetizer,  served  simply  with  salt.  Cresses 
are  occasionally  used  in  making  salad. 

HORSE-RADISH. 

Horse-radish  is  an  agreeable  relish,  and  has  a particularly  fresh  taste 
in  the  spring;  is  scraped  fine  or  grated,  and  set  on  the  table  in  a small  cov- 
ered cup;  much  that  is  bottled  and  sold  as  horse-radish  is  adulterated  with 
grated  turnip, 

LETTUCE. 

Wash  each  leaf  separately*  breaking  them  from  the  head;  crisp  in  ice- 
water  and  serve  the  leaves  whole,  to  be  prepared  at  table,  providing  hard- 
boiled  eggs  cut  in  halves  or  slices,  oil  and  other  ingredients,  to  be  mixed 
at  table  to  individual  taste. 


CATSUPS. 

TOMATO  CATSUP.  No.  1. 

Put  into  two  quarts  of  tomato  pulp  (or  two  cans  of  canned  tomatoes) 
one  onion,  cut  fine,  two  tablespoonfuls  of  salt  and  three  tablespoonfuls  of 
brown  sugar.  Boil  until  quite  thick;  then  take  from  the  fire  and  strain  it 
through  a sieve,  working  it  until  it  is  all  through  but  the  seeds.  Put  it 
back  on  the  stove,  and  add  two  tablespoonfuls  of  mustard,  one  of  allspice, 
one  of  black  pepper  and  one  of  cinnamon,  one  teaspoonful  of  ground 
cloves,  half  a teaspoonful  of  cayenne  pepper,  one  grated  nutmeg,  one  pint 
of  good  vinegar;  boil  it  until  it  will  just  run  from  the  mouth  of  a bottle. 
It  should  be  watched,  stirred  often,  that  it  does  not  burn.  If  sealed  tight 
while  IfioU  in  large-mouthed  bottles,  it  will  keep  good  for  years, 

TOMATO  CATSUP.  No.  2. 

Cook  one  gallon  of  choice  ripe  tomatoes;  strain  them,  and  cook  again 
until  they  become  quite  thick.  About  fifteen  minutes  before  taking  up 
put  into  them  a small  level  teaspoonful  of  cayenne  pepper,  one  table- 
spoonful of  mustard  seed,  half  a tablespoonful  of  whole  cloves,  one  table- 
spoonful of  whole  allspice,  all  tied  in  a thin  muslin  bag.  At  the  same 
time,  add  one  heaping  tablespoonful  of  sugar,  and  one  teacupful  of  best 


SAUCES  AND  DRESSINGS -^CATSUPS. 


169 


vinegar  and  salt  to  suit  the  taste.  Seal  up  air-tight,  either  in  bottles  or 
jugs.  This  is  a valuable  Southern  recipe. 

GREEN  TOMATO  CATSUP 

One  peck  of  green  tomatoes  and  two  large  onions  sliced.  Place  them  in 
layers,  sprinkling  salt  between;  let  them  stand  twenty-four  hours  and  then 
drain  them.  Add  a quarter  of  a pound  of  mustard  seed,  one  ounce  allspice, 
one  ounce  cloves,  one  ounce  ground  mustard,  one  ounce  ground  ginger, 
two  tablespoonfuls  black  pepper,  two  teaspoonfuls  celery  seed,  a quarter  of 
a pound  of  brown  sugar.  Put  all  in  preserving-pan,  cover  with  vinegar 
and  boil  two  hours  ; then  strain  through  a sieve  and  bottle  for  use. 

WALNUT  CATSUP. 

One  hundred  walnuts,  six  ounces  of  shallots,  one  head  of  garlic,  half  a 
pound  of  salt,  two  quarts  of  vinegar,  two  ounces  of  anchovies,  two  ounces 
of  pepper,  a quarter  of  an  ounce  of  mace,  half  an  ounce  of  cloves  ; neat  m 
a large  mortar  a hundred  green  walnuts  until  they  are  thoroughly  broken; 
then  put  them  into  a jar  with  six  ounces  of  shallots  cut  into  pieces,  a head 
of  garlic,  two  quarts  of  vinegar  and  the  half  pound  of  salt ; let  them  stand 
for  a fortnight,  stirring  them  twice  a day*  Straip.  off  the  liquor,  put  into 
a stewpan  with  the  anchovies,  whole  pepper,  half  an  ounce  of  cloves  and  a 
quarter  of  an  ounce  of  mace;  boil  it  half  an  hour,  skimming  it  welL 
Strain  it  off,  and,  when  cold,  pour  it  clear  from  any  sediment  into  small 
bottles,  cork  it  down  closely  and  store  it  in  a dry  place.  The  sediment 
can  be  used  for  flavoring  sauces. 

OYSTER  CATSUPo 

One  pint  of  oyster  meats,  one  teacupful  of  sherry,  a tablespoonfuJ  of 
salt,  a teaspoonful  of  cayenne  pepper^  the  same  of  powdered  mace,  a gill 
of  cider  vinegar. 

Procure  the  oysters  very  fresh  aud  open  sufficient  to  fill  a pint  meas« 
ure ; save  the  liquor  and  scald  the  oysters  in  it  with  the  sherry ; strain 
the  oysters  and  chop  them  fine  with  the  salt,  cayenne  and  mace,  until 
reduced  to  a pulp ; then  add  it  to  the  liquor  in  which  they  were  scalded ; 
boil  it  again  five  minutes  and  skim  well ; rub  the  whole  through  a sieve, 
and,  when  cold,  bottle  and  cork  closely.  The  corks  should  be  sealed 

MUSHROOM  CATSUP 

Use  the  larger  kind  known  as  umbrellas  or  ''flaps.'*  They  must  be 
very  fresh  and  not  gathered  in  very  wet  weather,  or  the  ca.tsup  will  be  les^ 


170 


SAUCES  AND  DRESSINGS — CATSUPS, 


apt  to  keep.  Wash  and  cut  them  in  two  to  four  pieces,  and  place  them  in 
a wide,  flat  jar  or  crock  in  layers,  sprinkling  each  layer  with  salt,  and  let 
them  stand  for  twenty-four  hours;  take  them  out  and  press  out  the  juice, 
when  bottle  and  cork,  put  the  mushrooms  back  again,  and  in  another 
twenty-four  hours  press  them  again;  bottle  and  cork;  repeat  this  for  the 
third  time,  and  then  mix  together  all  the  juice  extracted;  add  to  it  pepper, 
allspice,  one  or  more  cloves  according  to  quantity,  pounded  together;  boil 
the  whole,  and  skim  as  long  as  any  scum  rises,  bottle  when  cool,  put  in 
each  bottle  two  cloves  and  a pepper-corn.  Cork  and  seal,  put  in  a dry 
place,  and  it  will  keep  for  years. 

GOOSEBERRY  CATSUP. 

Ten  pounds  of  fruit  gathered  just  before  ripening,  five  pounds  of  sugar, 
one  quart  of  vinegar,  two  tablespoonfuls  each  of  ground  black  pepper,  all- 
spice and  cinnamon.  Boil  the  fruit  in  vinegar  until  reduced  to  a pulp, 
then  add  sugar  and  the  other  seasoning.  Seal  it  hot. 

Grape  catsup  is  made  in  the  same  manner. 

CUCUMBER  CATSUP. 

Take  cucumbers  suitable  for  the  table,  peel  and  grate  them,  salt  a little, 
and  put  in  a bag  to  drain  over  night;  in  the  morning  season  to  taste  with 
salt,  pepper  and  vinegar,  put  in  small  jars  and  seal  tight  for  fall  or  winter 
use. 

CURRANT  CATSUP. 

Four  pounds  of  currents,  two  pouqds  of  sugar,  one  pint  of  vinegar,  one 
teaspoonful  of  cloves,  a tablespoonful  of  cinnamon,  pepper  and  allspice. 
Boil  in  a porcelain  saucepan  until  thoroughly  cooked.  Strain  through  a 
sieve  all  but  the  skins;  boil  down  until  just  thick  enough  to  run  freely 
from  the  mouth  of  a bottle  when  cold.  Cork  and  set  aside. 

APPLE  CATSUP. 

Peel  and  quarter  a dozen  sound  tart  apples;  stew  them  until  soft,  in  as 
little  water  as  possible,  then  pass  them  through  a sieve.  To  a quart  of  the 
sifted  apple,  add  a teacupful  of  sugar,  one  teaspoonful  of  pepper,  one  of 
cloves,  one  of  mustard,  two  of  cinnamon,  and  two  medium-sized  onions, 
chopped  t-m/ fine.  Stir  all  together,  adding  a tablespoonful  of  salt  and  a 
pint  of  vinegar.  Place  over  the  fire  and  boil  one  hour  and  bottle  while 
hot;  seal  very  tight.  It  should  be  about  as  thick  as  tomato  catsup,  so  that 
it  will  just  run  from  the  bottle. 


/SAUC£:s  AND  SICKLES,  171 

CELERY  VINEGAR 

A QUART  of  fresh  celery  chopped  fine,  or  a quarter  of  a pound  of  celery 
seed;  one  quart  of  best  vinegar,  one  tablespoonful  of  salt,  and  one  of  white 
sugar.  Put  the  celery  or  seed  into  a jar,  heat  the  vinegar,  sugar  and  salt; 
pour  it  boiling  hot  over  the  celery,  let  it  cool,  cover  it  tightly  and  set 
away.  In  two  weeks  strain  and  bottle. 


SPICED  VINEGAR. 

Take  one  quart  of  cider  vinegar,  put  into  it  half  an  ounce  of  celery  seed, 
one-third  of  an  ounce  of  dried  mint  one-third  of  an  ounce  of  dried  parsley, 
one  garlic,  three  small  onions,  three  whole  cloves,  a teaspoonful  of  whole 
pepper-corns,  a teaspoonful  of  grated  nutmeg,  salt  to  taste  and  a table- 
spoonful of  sugar,  add  a tablespoonful  of  good  brandy.  Put  all  into  a jar, 
•and  cover  it  well,  let  it  stand  for  three  weeks  then  strain  and  bottle  it 
well.  Useful  for  fiavoring  salad  and  other  dishes. 


PICKLES. 

Pickles  should  never  be  put  into  vessels  of  brass,  copper  or  tin,  as  the 
action  of  the  acid  on  such  metals  often  results  in  poisoning  the  pickles. 
Porcelain  or  granite-ware  is  the  best  for  such  purposes. 

Vinegar  that  is  used  for  pickling  should  be  the  best  cider  or  white 
wine,  and  should  never  be  boiled  more  than  five  or  six  minutes,  as  it  re- 
duces its  strength.  In  putting  away  pickles,  use  stone  or  glass  jars;  the 
glazing  on  common  earthenware  is  rendered  injurious  by  the  action  of  the 
vinegar.  When  the  jar  is  nearly  filled  with  the  pickles,  the  vinegar  should 
completely  cover  them,  and  if  there  is  any  appearance  of  their  not  doing 
well,  turn  off  the  vinegar,  cover  with  fresh  vinegar  and  spices.  Alum  in 
small  quantities  is  useful  in  making  them  firm  and  crisp.  In  using  ground 
spices,  tie  them  up  in  muslin  bags. 

To  green  pickles,  put  green  grape-vine  leaves  or  green  cabbage  leaves 
between  them  when  heating.  Another  way  is  to  heat  them  in  strong  gin- 
ger tea.  Pickles  should  be  kept  closely  covered,  put  into  glass  jars  and 
sealed  tightly. 

“ Turmeric  ” is  India  saffron,  and  is  used  very  much  in  pickling  as  a 
coloring. 


m 


ANj^  duesbings  — pickles. 


A piece  of  horse-radish  put  into  a jar  of  pickles  will  keep  the  vinegar 
from  losing  its  strength,  and  the  pickles  will  keep  sound  much  longer, 
especially  tomato  pickles. 

CUCUMBER  PICKLES 

Select  the  medium,  small-sized  cucumbers.  For  one  bushel  make  a 
brine  that  will  bear  up  an  egg;  heat  it  boiling  hot  and  pour  it  over  the 
cucumbers;  let  them  stand  twenty-four  hours,  then  wipe  them  dry;  heat 
some  vinegar  boiling  hot  and  pour  over  them,  standing  again  twenty-four 
hours.  Now  change  the  vinegar,  putting  on  fresh  vinegar,  adding  one 
quart  of  brown  sugar,  a pint  of  white  mustard  seed,  a small  handful  of  ' 
whole  cloves,  the  same  of  cinnamon  sticks,  a piece  of  alum  the  size  of  an 
egg,  half  a cup  of  celery  seed;  heat  it  all  boiling  hot  and  pour  over  the 
cucumbers. 

SLICED  CUCUMBER  PICKLE. 

Take  one  gallon  of  medium-sized  cucumbers,  put  them  into  a jar  or 
pail.  Put  into  enough  boiling  water  to  cover  them  a small  handful  of  salt, 
turn  it  over  them  and  cover  closely;  repeat  this  three  mornings,  and  the 
fourth  morning  scald  enough  cider  vinegar  to  cover  them,  putting  into  it  a 
piece  of  alum  as  large  as  a walnut,  a teacup  of  horse-radish  root  cut  up 
fine;  then  tie  up  in  a small  muslin  bag,  one  teaspoonful  of  mustard,  one  of 
ground  cloves,  and  one  of  cinnamon.  Slice  up  the  cucumbers  half  of  an 
inch  thick,  place  them  in  glass  jars  and  pour  the  scalding  vinegar  over 
them.  Seal  tight  and  they  will  keep  good  a year  or  more. 

Mrt,  Lydia  (7.  Wrightt  South  Vernon,  Vermont. 

CirCTTMBEE  MCKIES.  (For  Winter  TTse.) 

A GOOD  way  to  put  down  cucumbers,  a few  at  a time:  — 

When  gathered  from  the  vines,  wash,  and  put  in  a firkin  or  half  barrel 
layers  of  cucumbers  and  rock-salt  alternately,  enough  salt  to  make  suffi- 
cient brine  to  cover  them,  no  water;  cover  with  a cloth;  keep  them  under 
the  brine  with  a heavy  board;  take  off  the  cloth,  and  rinse  it  every  time 
you  put  in  fresh  cucumbers,  as  a scum  will  rise  and  settle  upon  it.  Use 
plenty  of  salt  and  it  will  keep  a year.  To  prepare  pickles  for  use,  soak  in 
hot  water,  and  keep  in  a warm  place  until  they  are  fresh  enough,  then 
pour  spiced  vinegar  over  them  and  let  them  stand  over  night,  then  pour 
that  off  and  put  on  fresh. 


SAtICBS  AND  DUNSSINGS  — PICNDNS^ 


118 


GREEN  TOMATO  PICKLES.  (Sweet.)  ^ 

One  peck  of  green  tomatoes,  sliced  the  day  before  you  are  ready  for 
pickling,  sprinkling  them  through  and  through  with  salt,  not  too  heavily; 
in  the  morning  drain  off  the  liquor  that  will  drain  from  them.  Have  a 
dozen  good-sized  onions  rather  coarsely  sliced;  take  a suitable  kettle  and 
put  in  a layer  of  the  sliced  tomatoes,  then  of  onions,  and  between  each 
layer  sprinkle  the  following  spices:  Six  red  peppers  chopped  coarsely,  one 
cup  of  sugar,  one  tablespoonful  of  ground  allspice,  one  tablespoonful  of 
ground  cinnamon,  a teaspoonful  of  cloves,  one  tablespoonful  of  mustard. 
Turn  over  three  pints  of  good  vinegar,  or  enough  to  completely  cover 
them;  boil  until  tender.  This  is  a choice  recipe. 

If  the  flavor  of  onions  is  objectionable,  the  pickle  is  equally  as  good 
without  them. 

GREEN  TOMATO  PICKLES.  (Sour.) 

Wash  and  slice,  without  peeling,  one  peck  of  sound  green  tomatoes,  put 
them  into  a jar  in  layers  with  a slight  sprinkling  of  salt  between.  This 
may  be  done  over  night ; in  the  morning  drain  off  the  liquor  that  has 
accumulated.  Have  two  Sozen  medium-sized  onions  peeled  and  sliced, 
also  six  red  peppers  chopped  flne.  Make  some  spiced  vinegar  by  boiling 
for  half  an  hour  a quart  of  cider  vinegar  with  whole  spices  in  it.  Now 
take  a porcelain  kettle  and  place  in  it  some  of  the  sliced  tomatoes,  then 
some  of  the  sliced  onions  ; shake  in  some  black  pepper  and  some  of  the 
chopped  red  peppers  ; pour  over  some  of  the  spiced  vinegar ; then  repeat 
with  the  tomatoes,  onions,  etc.,  until  the  kettle  is  full ; cover  with  cold, 
pure  cider  vinegar  and  cook  until  tender,  but  not  too  soft.  Turn  into  a 
jar  well  covered  and  set  in  a cool  place. 

PICKLED  MUSHROOMS. 

Sufficient  vinegar  to  cover  the  mushrooms ; to  each  quart  of  mush- 
rooms two  blades  pounded  mace,  one  ounce  ground  pepper,  salt  to  taste. 
Choose  some  nice  young  button  mushrooms  for  pickling  and  rub  off  the 
skin  with  a piece  of  flannel  and  salt,  and  cut  off  the  stalks  ; if  very  large, 
take  out  the  red  inside,  and  reject  the  black  ones,  as  they  are  too  old. 
Put  them  in  a stewpan,  sprinkle  salt  over  them,  with  pounded  mace  and 
pepper  in  the  above  proportion ; shake  them  well  over  a clear  fire  until 
the  liquor  flows  and  keep  them  there  until  it  is  all  dried  up  again ; then 
add  as  much  vinegar  as  will  cover  them;  just  let  it  simmer  for  one  minute 
and  store  it  away  in  stone  jars  for  use.  When  cold,  tie  down  with  bladder 


174 


SAUCES  AM  JO  DMESSIMGS^PICKLES. 


and  keep  in  a dry  place;  they  will  remain  good  for  a length  of  time,  and 
are  generally  considered  excellent  for  flavoring  stews  and  other  dishes. 

PICKLED  CABBAGE.  (Purple.) 

Cut  a sound  cabbage  into  quarters,  spread  it  on  a lai^ge  flat  platter  or 
dish  and  sprinkle  thickly  with  salt;  set  it  in  a cool  place  for  twenty-four 
hours;  then  drain  off  the  brine,  wipe  it  dry  and  lay  it  in  the  sun  two 
hours,  and  cover  with  cold  vinegar  for  twelve  hours.  Prepare  a pickle  by 
seasoning  enough  vinegar  to  cover  the  cabbage  with  equal  quantities  of 
mace,  allspice,  cinnamon  and  black  pepper,  a cup  of  sugar  to  every  gallon 
of  vinegar,  and  a teaspoonful  of  celery  seed  to  every  pint.  Pack  the  cab- 
bage in  a stone  jar;  boil  the  vinegar  and  spices  five  minutes  and  pour  on 
hot.  Cover  and  set  away  in  a cool,  dry  place.  It  will  be  good  in  a month. 
A few  slices  of  beet-root  improves  the  color. 

PICKLED  WHITE  CABB.5^.GE. 

This  recipe  recommends  itself  as  of  a delightful  flavor  yet  easily  made, 
and  a convenient  substitute  for  the  old-fashioned,  tedious  method  of  pick- 
ling the  same  vegetable.  Take  a peck  of  quartered  cabbage,  put  a layer 
of  cabbage  and  one  of  salt,  let  it  remain  over  night;  in  the  morning 
squeeze  them  and  put  them  on  the  fire,  with  four  chopped  onions  covered 
with  vinegar;  boil  for  half  an  hour,  then  add  one  ounce  of  turmeric,  one 
gill  of  black  pepper,  one  gill  of  celery  seed,  a few  cloves,  one  tablespoonful 
of  allspice,  a,  few  pieces  of  ginger,  half  an  ounce  of  mace,  and  two  pounds 
of  brown  sugar.  Let  it  boil  half  an  hour  longer,  and  when  cold  it  is  fit  for 
use.  Four  tablespoonfuls  of  made  mustard  should  be  added  with  the  other 
ingredients. 

PICKLED  CAULIFLOWER. 

Break  the  heads  into  small  pieces  and  boil  ten  or  fifteen  minutes  in 
salt  and  water;  remove  from  the  water  and  drain  carefully.  When  cold, 
place  in  a jar,  and  pour  over  it  hot  vinegar,  in  which  has  been  scalded  a 
liberal  supply  of  whole  cloves,  pepper,  allspice  and  white  mustard.  Tie 
the  spices  in  a bag,  and,  on  removing  the  vinegar  from  the  fire,  stir  into 
each  quart  of  it  two  teaspoonfuls  of  French  mustard,  and  half  a cup  of 
white  sugar.  Cover  tightly  and  be  sure  to  have  the  vinegar  cover  the 
pickle. 

PICKLED  GREEN  PEPPERS. 

Take  two  dozen  large,  green,  bell  peppers,  extract  the  seeds  by  cutting 
a slit  in  the  side  (so  as  to  leave  them  whole).  Make  a strong  brine  and 


SAUC£:S  AND  IJBES/SIKGS—PlCKLJiS. 


175 


pour  over  them;  let  them  stand  twenty-four  hours.  Take  them  out  of  the 
brine,  and  soak  them  in  water  for  a day  and  a night;  now  turn  off  this 
water  and  scald  some  vinegar,  in  which  put  a small  piece  of  alum,  and  pour 
over  them,  letting  them  stand  three  days.  Prepare  a stuffing  of  two  hard 
heads  of  white  cabbage,  chopped  fine,  seasoned  slightly  with  salt  and  a cup 
of  white  mustard  seed;  mix  it  well  and  stuff  the  peppers  hard  and  full; 
stitch  up,  place  them  in  a stone  jar,  and  pour  over  spiced  vinegar  scalding 
hot.  Cover  tightly. 

GREEN  PEPPER  MANGOES. 

Select  firm,  sound,  green  peppers,  and  add  a few  red  ones,  as  they  are 
ornamental  and  look  well  upon  the  table.  With  a sharp  knife  remove  the 
top,  take  out  the  seed,  soak  over  night  in  Salt  water,  then  fill  with  chopped 
cabbage  and  green  tomatoes,  seasoned  with  salt,  mustard  seed  and  ground 
cloves.  Sew  on  the  top.  Boil  vinegar  sufficient  to  cover  them,  with  a cup 
of  brown  sugar,  and  pour  over  the  mangoes.  Do  this  three  mornings,  then 
seal. 

CHOWCHOW.  (Superior  English  Recipe.) 

This  excellent  pickle  is  seldom  made  at  home,  as  we  can  get  the  im- 
ported article  so  much  better  than  it  can  be  made  from  the  usual  recipes. 
This  we  vouch  for  as  being  as  near  the  genuine  article  as  can  be  made: 
One  quart  of  young,  tiny  cucumbers,  not  over  two  inches  long,  two  quarts 
of  very  small  white  onions,  two  quarts  of  tender  string  beans,  each  one  cut 
in  halves,  three  quarts  of  green  tomatoes,  sliced  and  chopped  very  coarsely, 
two  fresh  heads  of  cauliflower,  cut  into  small  pieces,  or  two  heads  of  white, 
hard  cabbage. 

After  preparing  these  articles,  put  them  in  a stone  jar,  mix  them  to- 
gether, sprinkling  salt  between  them  sparingly.  Let  them  stand  twenty- 
four  hours,  then  drain  off  all  the  brine  that  has  accumulated.  Now  put 
these  vegetables  in  a preserving  kettle  over  the  fire,  sprinkling  through 
them  an  ounce  of  turmeric  for  coloring,  six  red  peppers,  chopped  coarsely, 
four  tablespoonfuls  of  mustard  seed,  two  of  celery  seed,  two  of  whole  all- 
spice, two  of  whole  cloves,  a coffee  cup  of  sugar,  and  two-thirds  of  a teacup 
of  best  ground  mixed  mustard.  Pour  on  enough  of  the  best  cider  vinegar 
to  cover  the  whole  well;  cover  tightly  and  simmer  all  well  until  it  is 
cooked  all  through  and  seems  tender,  watching  and  stirring  it.  often.  Put 
in  bottles  or  glass  jars.  It  grows  better  as  it  grows  older,  especially  if 
sealed  when  hoL 


176 


8AtTC£:s  AKB  BBESSimS— PICKLES. 


PICKLED  ONIONS. 

Peel  small  onions  until  they  are  white.  Scald  them  in  salt  and  water 
until  tender,  then  take  them  up,  put  them  into  wide-mouthed  bottles,  and 
pour  over  them  hot  spiced  vinegar;  when  cold,  cork  them  close.  Keep  in 
a dry,  dark  place.  A tablespoonful  of  sweet  oil  may  be  put  in  the  bottles 
before  the  cork.  The  best  sort  of  onions  for  pickling  are  the  small  white 
buttons. 

PICKLED  MANGOES. 

Let  the  mangoes,  or  young  musk-melons,  lie  in  salt  water,  strong 
enough  to  bear  an  egg,  for  two  weeks;  then  soak  them  in  pure  water  for 
two  days,  changing  the  water  two  or  three  times;  then  remove  the  seeds 
and  put  the  mangoes  in  a kettle,  first  a layer  of  grape  leaves,  then  man« 
goes,  and  so  on  until  all  are  in,  covering  the  top  with  leaves;  add  a lump 
of  alum  the  size  of  a hickory  nut;  pour  vinegar  over  them  and  boil  them 
ten  or  fifteen  minutes;  remove  the  leaves  and  let  the  pickles  stand  in  this 
vinegar  for  a week;  then  stuff  them  with  the  following  mixture:  One 
pound  of  ginger  soaked  in  brine  for  a day  or  two,  and  cut  in  slices,  one 
ounce  of  black  pepper,  one  of  mace,  one  of  allspice,  one  of  turmeric,  half  a 
pound  of  garlic,  soaked  for  a day  or  two  in  brine  and  then  dried;  one  pint 
grated  horse-radish,  one  of  black  mustard  seed  and  one  of  white  mustard 
seed;  bruise  all  the  spices  and  mix  with  a teacup  of  pure  olive  oil;  to  each 
mango  add  one  teaspoonful  of  brown  sugar;  cut  one  solid  head  of  cabbage 
fine;  add  one  pint  of  small  onions,  a few  small  cucumbers  and  green  toma- 
toes;  lay  them  in  brine  a day  and  a night,  then  drain  them  well  and  add 
the  imperfect  mangoes  chopped  fine  and  the  spices;  mix  thoroughly,  stuff 
the  mangoes  and  tie  them;  put  them  in  a stone  jar  and  poul-  over  them  the 
best  cider  vinegar;  set  them  in  a bright,  dry  place  until  they  are  canned. 
In  a month  add  three  pounds  of  brown  sugar;  if  this  is  not  sufficient,  add 
more  until  agreeable  to  taste.  This  is  for  four  dozen  mangoeSo 

PICKLE  OF  RIPE  CUCUMBERS. 

This  is  a French  recipe  and  is  the  most  excellent  of  all  the  high-flavored 
condiments ; it  is  made  by  sun-drying  thirty  old,  full-grown  cucumbers, 
which  have  first  been  pared  and  split,  had  the  seeds  taken  out,  been  salted 
and  let  stand  twenty-four  hours.  The  sun  should  be  permitted  to  dry,  not 
simply  drain,  them.  When  they  are  moderately  dry,  wash  them  with  vine= 
gar  and  place  them  in  layers  in  a jar,  alternating  them  with  a layer  of 
horse-radish,  mustard  seed,  garlic  and  onions  for  each  layer  of  cucumbers 


SAUCES  AND  DRESSINGS— PICKLES, 


\n 


Boil  in  one  quart  of  vinegar,  one  ounce  of  race  ginger,  half  an  ounce  of 
allspice  and  the  same  of  turmeric;  when  cool  pour  this  over  the  cucum- 
bers, tie  up  tightly  and  set  away.  This  pickle  requires  several  months  to 
mature  it,  but  is  delicious  when  old,  keeps  admirably,  and  only  a little  is 
needed  as  a relish. 

PICKLED  OYSTERS. 


One  gallon  of  oysters  ; wash  them  well  in  their  own  liquor ; carefully 
clear  away  the  particles  of  shell,  then  put  them  into  a kettle,  strain  the 
liquor  over  them,  add  salt  to  your  taste,  let  them  just  come  to  the  boiling 
point,  or  until  the  edges  curl  up  ; then  skim  them  out  and  lay  in  a dish  to 
cool ; put  a sprig  of  mace  and  a little  cold  pepper  and  allow  the  liquor  to 
boil  some  time,  skimming  it  now  and  then  so  long  as  any  scum  rises. 
Pour  it  into  a pan  and  let  it  cool.  When  perfectly  cool,  add  a half  pint  of 
strong  vinegar,  place  the  oysters  in  a jar  and  pour  the  liquor  over  them. 

RIPE  CUCUMBER  PICKLES.  (Sweet.) 

Pare  and  seed  ripe  cucumbers.  Slice  each  cucumber  lengthwise  into 
four  pieces,  or  cut  it  into  fancy  shapes,  as  preferred.  Let  them  stand 
twenty-four  hours  covered  with  cold  vinegar.  Drain  them;  then  put  them 
into  fresh  vinegar,  with  two  pounds  of  sugar  and  one  ounce  of  cassia  buds 
to  one  quart  of  vinegar,  and  a tablespoonful  of  salt.  Boil  all  together 
twenty  minutes.*  Cover  them  closely  in  a jar. 


PICCALILI. 

One  peck  of  green  tomatoes;  eight  large  onions  chopped  fine,  with  one 
cup  of  salt  well  stirred  in.  Let  it  stand  over  night;  in  the  morning  drain 
off  all  the  liquor.  Now  take  two  quarts  of  water  and  one  of  vinegar,  boil 
all  together  twenty  minutes.  Drain  all  through  a sieve  or  colander.  Put 
it  back  into  the  kettle  again;  turn  over  it  two  quarts  of  vinegar,  one  pound 
of  sugar,  half  a pound  of  white  mustard  seed,  two  tablespoonfuls  of  ground 
pepper,  two  of  cinnamon,  one  of  cloves,  two  of  ginger,  one  of  allspice,  and 
half  a teaspoonful  of  cayenne  pepper.  Boil  all  together  fifteen  minutes  or 
until  tender.  Stir  it  often  to  prevent  scorching.  Seal  in  glass  jars. 

A most  delicious  accompaniment  for  any  kind  of  meat  or  fish. 


PICKLED  EGGS. 


hlrz.  St.  Johns, 


Pickled  eggs  are  very  easily  prepared  and  most  excellent  as  an  accom- 
paniment for  cold  meats.  Boil  quite  hard  three  dozen  eggs,  drop  in  col<J 


178 


SAUCES  AND  DRESSINGS— PICKLES. 


water  and  remove  the  shells,  and  pack  them  when  entirely  cold  in  a wide- 
mouthed jar,  large  enough  to  let  them  in  or  out  without  breaking.  Take 
as  much  vinegar  as  you  think  will  cover  them  entirely,  and  boil  in  it  white 
pepper,  allspice,  a little  root  ginger;  pack  them  in  stone  or  wide-mouthed 
glass  jars,  occasionally  putting  in  a tablespoonful  of  white  and  black  mus- 
tard seed  mixed,  a small  piece  of  race  ginger,  garlic,  if  liked,  horse-radish 
ungrated,  whole  cloves,  and  a very  little  allspice.  Slice  two  or  three  green 
peppers,  and  add  in  very  small  quantities.  They  will  be  fit  for  use  in  eight 
or  ten  days. 

AN  ORNAMENTAL  PICKLE. 

Boil  fresh  eggs  half  an  hour,  then  put  them  in  cold  water.  Boil  red 
beets  until  tender,  peel  and  cut  in  dice  form,  and  cover  with  vinegar^ 
spiced;  shell  the  eggs  and  drop  into  the  pickle  jar. 

EAST  INDIA  PICKLE. 

Lay  in  strong  brine  for  two  weeks,  or  until  convenient  to  use  them, 
small  cucumbers,  very  small  common  white  onions,  snap  beans,  gherkins, 
hard  white  cabbage  quartered,  plums,  peaches,  pears,  lemons,  green 
tomatoes  and  anything  else  you  may  wish.  When  ready,  take  them  out  of 
the  brine  and  simmer  in  pure  water  until  tender  enough  to  stick  a straw 
through — if  still  too  salt,  soak  in  clear  water;  drain  thoroughly  and  lay 
them  in  vinegar  in  which  is  dissolved  one  ounce  of  turmeric  to  the  gallon. 
For  five  gallons  of  pickle,  take  two  ounces  of  mace,  two  of  cloves,  two  of 
cinnamon,  two  of  allspice,  two  of  celery  seed,  a quarter  of  a pound  of 
white  race  ginger,  cracked  fine,  half  a pound  of  white  mustard  seed,  half  a 
pint  of  small  red  peppers,  quarter  of  a pound  of  grated  horse-radish,  half  a 
pint  of  fiour  mustard,  two  ounces  of  turmeric,  half  a pint  of  garlic,  if  you 
like;  soak  in  two  gallons  of  cider  vinegar  for  two  weeks,  stirring  daily. 
After  the  pickles  have  lain  in  the  turmeric  vinegar  for  a week,  take  them 
out  and  put  in  jars  or  casks,  one  layer  of  pickle  and  one  of  spice  out  of  the 
vinegar,  till  all  is  used.  If  the  turmeric  vinegar  is  still  good  and  strong, 
add  it  and  the  spiced  vinegar.  If  the  turmeric  vinegar  be  much  diluted, 
do  not  use  it,  but  add  enough  fresh  to  the  spiced  to  cover  the  pickles;  put 
it  on  the  fire  with  a pound  of  brown  sugar  to  each  gallon;  when  boiling, 
pour  over  the  pickle.  Repeat  this  two  or  three  times  as  your  taste  may 
direct. 

MIXED  PICKLES. 

SoALD  in  salt  water  until  tender  cauliflower  heads,  small  onions,  pep^ 
pers,  cucumbers  cut  in  dice,  nasturtiums  and  green  beans ; then  draifi 


SAUOES  AND  DRESSINGS— PICKLES. 


179 


until  dry  and  pack  into  wide-mouthed  bottles.  Boil  in  each  pint  of  cider 
vinegar  one  tablespoonful  of  sugar,  half  a teaspoonful  of  salt  and  two 
tablespoonfuls  of  mustard ; pour  over  the  pickle  and  seal  carefully.  Other 
spices  may  be  added  if  liked. 

BLUEBERRY  PICKLES. 

For  blueberry  pickles,  old  jars  which  have  lost  their  covers,  or  whose 
edges  have  been  broken  so  that  the  covers  will  not  fit  tightly,  serve  an 
excellent  purpose,  as  these  pickles  must  not  be  kept  air-tight. 

Pick  over  your  berries,  using  only  sound  ones ; fill  your  jars  or  wide- 
mouthed bottles  to  within  an  inch  of  the  top,  then  pour  in  molasses  enough 
to  settle  down  into  all  the  spaces ; this  cannot  be  done  in  a moment,  as 
molasses  does  not  run  very  freely.  Only  lazy  people  will  feel  obliged  to 
stand  by  and  watch  its  progress.  As  it  settles,  pour  in  more  until  the  ber- 
ries are  covered.  Then  tie  over  the  top  a piece  of  cotton  cloth  to  keep  the 
fiies  and  other  insects  out  and  set  away  in  the  preserve  closet.  Cheap 
molasses  is  good  enough,  and  your  pickles  will  soon  be  ‘‘sharp.”  Wild 
grapes  may  be  pickled  in  the  same  manner. 

PICKLED  BUTTERNUTS  AND  WALNUTS. 

These  nuts  are  in  the  best  state  for  pickling  when  the  outside  shell  can 
be  penetrated  by  the  head  of  a pin.  Scald  them  and  rub  off  the  outside 
skin,  put  them  in  a strong  brine  for  six  days,  changing  the  water  every 
other  day,  keeping  them  closely  covered  from  the  air.  Then  drain  and 
wipe  them  (piercing  each  nut  through  in  several  places  with  a large 
needle)  and  prepare  the  pickle  as  follows  : For  a hundred  large  nuts,  take 
of  black  pepper  and  ginger  root  each  an  ounce ; and  of  cloves,  mace  and 
nutmeg,  each  a half  ounce.  Pound  all  the  spices  to  powder  and  mix  them 
well  together,  adding  two  large  spoonfuls  of  mustard  seed.  Put  the  nuts 
into  jars  (having  first  stuck  each  of  them  through  in  several  places  with  a 
large  needle),  strewing  the  powdered  seasoning  between  every  layer  of 
nuts.  Boil  for  five  minutes  a gallon  of  the  very  best  cider  vinegar  and 
pour  it  boiling  hot  upon  the  nuts.  Secure  the  jars  closely  with  corks. 
You  may  begin  to  eat  the  nuts  in  a fortnight. 

WATERMELON  PICKLE. 

Ten  pounds  of  watermelon  rind  boiled  in  pure  water  until  tender;  drain 
the  water  off,  and  make  a syrup  of  two  pounds  of  white  sugar,  one  quart  pf 


180 


SAUCES  AND  DEE SSINGS -—PICKLES, 


vinegar,  half  an  ounce  of  cloves,  one  ounce  of  cinnamon.  The  syrup  to  be 
poured  over  the  rind  boiling  hot  three  days  in  succession. 

SWEET  PICKLE  FOR  FRUIT. 

Most  of  the  recipes  for  making  a sweet  pickle  for  fruit,  such  as  cling- 
stone peaches,  damsons,  plums,  cherries,  apricots,  etc.,  are  so  similar,  that 
we  give  that  which  is  the  most  successfully  used. 

To  every  quart  of  fruit,  allow  a cup  of  white  sugar  and  a large  pint  of 
good  cider  vinegar,  adding  half  an  ounce  of  stick  cinnamon,  one  tablespoon^ 
ful  of  whole  cloves,  the  same  of  whole  allspice.  Let  it  come  to  a boil,  and 
pour  it  hot  over  the  fruit;  repeat  this  two  or  three  days  in  succession;  then 
seal  hot  in  glass  jars  if  you  wish  to  keep  it  for  a long  time. 

The  fruit,  not  the  liquor,  is  to  be  eaten,  and  used  the  same  as  any  pickle. 
Some  confound  this  with  “Spiced  Fruit,’ ^ which  is  not  treated  the  same, 
one  being  a pickle,  the  other  a spiced  preserve  boiled  down  thick. 

Damsons  and  plums  should  be  pricked  with  a needle,  and  peaches 
washed  with  a weak  lye,  and  then  rubbed  with  a coarse  cloth  to  remove 
the  fur. 

PEAR  PICKLE. 

Select  small,  sound  ones,  remove  the  blossom  end,  stick  them  with  a 
fork,  allow  to  each  quart  of  pears  one  pint  of  cider  vinegar  and  one  cup  of 
sugar,  put  in  a teaspoonful  allspice,  cinnamon  and  cloves  to  boil  with  the 
vinegar;  then  add  the  pears  and  boil,  and  seal  in  jars. 

SPICED  CURRANTS. 

Seven  pounds  of  fruit,  four  pounds  of  sugar,  one  pint  of  good  cider  vin- 
egar, one  tablespoonful  of  ground  cinnamon,  one  teaspoonful  of  cloves. 
Put  into  a kettle  and  boil  until  the  fruit  is  soft;  then  skim  out  the  fruit, 
putting  it  on  dishes  until  the  syrup  is  boiled  down  thick.  Turn  the  fruit 
back  into  the  syrup  again,  so  as  to  heat  it  ail  through;  then  seal  it  hot  in 
glass  jars,  and  set  it  in  a cool,  dark  place. 

Any  tart  fruit  may  be  put  up  in  this  way,  and  is  considered  a very  good 
embellishment  for  cold  meats. 

SPICED  PLUMS. 

Seven  pounds  of  plums,  one  pint  of  cider  vinegar,  four  pounds  of  sugar, 
two  tablespoon fuls  of  broken  cinnamon  bark,  half  as  much  of  whole  cloves 
and  the  same  of  broken  nutmeg;  place  these  in  a muslin  bag  and  simme| 


SAUCES  AND  DRESSINGS— PICKLES, 


181 


thei^a  in  a little  vinegar  and  water  for  half  an  hour;  then  add  it  all  to  the 
vinegar  and  sugar,  and  bring  to  a boil;  add  the  plums,  and  boil  carefully 
until  they  are  cooked  tender.  Before  cooking  the  plums  they  should  be 
pierced  with  a darning  needle  several  times;  this  will  prevent  the  skins 
bursting  while  cooking. 

SPICED  GRAPES. 

Take  the  pulp  from  the  grapes,  preserving  the  skins.  Boil  the  pulp  and 
rub  through  a colander  to  get  out  the  seeds;  then  add  the  skins  to  the 
strained  pulp  and  boil  with  the  sugar,  vinegar  and  spices.  To  every  seven 
pounds  of  grapes  use  four  and  one-half  pounds  of  sugar,  one  pint  of  good 
vinegar.  Spice  quite  highly  with  ground  cloves  and  allspice,  with  a little 
cinnamon. 

PICKLED  CHERRIES. 

Select  sound,  large  cherries,  as  large  as  you  can  get  them;  to  every 
quart  of  cherries  allow  a large  cupful  of  vinegar,  two  tablespoonfuls  of 
sugar,  a dozen  whole  cloves,  and  half  a dozen  blades  of  mace;  put  the  vine- 
gar and  sugar  on  to  heat  with  the  spices;  boil  five  minutes,  turn  out  into  a 
covered  stoneware  vessel;  cover  and  let  it  get  perfectly  cold;  pack  the  cher- 
ries into  jars,  and  pour  the  vinegar  over  them  when  cold;  cork  tightly  and 
set  away;  they  are  fit  for  use  almost  immediatelyo 


( 

VEGETABLES. 


★ ★ ★ 

VEGETABLES  of  all  kinds  should  be  thoroughly  picked  over,  throwing 
out  all  decayed  or  unripe  parts,  then  well  washed  in  several 
waters.  Most  vegetables,  when  peeled,  are  better  when  laid  in 
cold  water  a short  time  before  cooking.  When  partly  cooked  a 
little  salt  should  be  thrown  into  the  water  in  which  they  are  boiled,  and 
they  should  cook  steadily  after  they  are  put  on,  not  allowed  to  stop  boil- 
ing or  simmering  until  they  are  thoroughly  done.  Every  sort  of  culinary 
vegetable  is  much  better, when  freshly  gathered  and  cooked  as  soon  as 
possible,  and,  when  done,  thoroughly  drained,  and  served  immediately 
while  hot. 

Onions,  cabbage,  carrots  and  turnips  should  be  cooked  in  a great  deal  of 
water,  boiled  only  long  enough  to  sufficiently  cook  them,  and  immediately 
drained.  Longer  boiling  makes  them  insipid  in  taste,  and  with  too  little 
water  they  turn  a dark  color. 

Potatoes  rank  first  in  importance  in  the  vegetable  line,  and  conse= 
quently  should  be  properly  served.  It  requires  some  little  intelligence  to 
cook  even  so  simple  and  common  a dish  as  boiled  potatoes.  In  the  first 
place,  all  defective  or  green  ones  should  be  cast  out;  a bad  one  will  fiavor 
a whole  dish.  If  they  are  not  uniform  in  size,  they  should  be  made  so  by 
cutting  after  they  are  peeled.  The  best  part  of  a potato,  or  the  most 
nutritious,  is  next  to  the  skin,  therefore  they  should  be  pared  very  thinly, 
if  at  all;  then,  if  old,  the  cores  should  be  .cut  out,  thrown  into  cold  water 
salted  a little,  and  boiled  until  soft  enough  for  a fork  to  pierce  through 
easily;  drain  immediately,  and  replace  the  kettle  on  the  fire  with  the  cover 
partly  removed,  until  they  are  completely  dried.  New  potatoes  should  be 
put  into  boiling  water,  and  when  partly  done  salted  a little.  They  should 
be  prepared  just  in  time  for  cooking  by  scraping  off  the  thin  outside  skin. 
They  require  about  twenty  minutes  to  boiL 

TO  BOIL  NEW  POTATOES. 

Do  NOT  have  the  potatoes  dug  long  before  they  are  dressed,  as  they  are 

never  good  when  they  have  been  out  of  the  ground  for  some  time.  Well 

(182) 


VEGETABLES. 


183 


wash  them,  rub  off  the  skins  with  a coarse  cloth,  and  put  them  in  boiling 
water  salted.  Let  them  boil  until  tender;  try  them  with  a fork,  and  when 
done  pour  the  water  away  from  them;  let  them  stand  by  the  side  of  the 
fire  with  the  lid  of  the  saucepan  partially  removed,  and  when  the  potatoes 
are  throughly  dry,  put  them  in  a hot  vegetable  dish,  with  a piece  of  but- 
ter the  size  of  a walnut;  pile  the  potatoes  over  this  and  serve.  If  the  potatoes 
are  too  old  to  have  the  skins  rubbed  off;  boil  them  in  their  jackets;  drain, 
peel  and  serve  them  as  above,  with  a piece  of  butter  placed  in  the  midst 
of  them.  They  require  twenty  to  thirty  minutes  to  cook.  Serye  them 
hot  and  plain  or  with  melted  butter  over  them. 


MASHED  POTATOES. 

Take  the  quantity  needed,  pare  off  the  skins  and  lay  them  in  cold  water 
half  an  hour;  then  put  them  into  a saucepan  with  a little  salt;  cover  with 
water  and  boil  them  until  done.  Drain  off  the  water  and  mash  them  fine 
with  a potato  masher.  Have  ready  a piece  of  butter  the  size  of  an  egg 
melted  in  half  a cup  of  boiling  hot  milk  and  a good  pinch  of  salt;  mix  it 
well  with  the  mashed  potatoes  until  they  are  a smooth  paste,  taking  care 
that  they  are  not  too  wet.  Put  them  into  a vegetable  dish,  heap  them  up 
and  smooth  over  the  top,  put  a small  piece  of  butter  on  the  top  in  the 
centre,  and  have  dots  of  pepper  here  and  there  on  the  surface  as  large  as  a 
half  dime. 

Some  prefer  using  a heavy  fork  or  wire  beater,  instead  of  a potato 
masher,  beating  the  potatoes  quite  light  and  heaping  them  up  in  the  dish 
without  smoothing  over  the  top. 

BROWNED  POTATOES. 

Mash  them  the  same  as  the  above,  put  them  into  a dish  that  they  are 
to  be  served  in,  smooth  over  the  top  and  brush  over  with  the  yolk  of  an 
egg,  or  spread  on  a bountiful  supply  of  butter  and  dust  well  with  flour.  Set 
in  the  oven  to  brown;  it  will  brown  in  fifteen  minutes  with  a quick  fire. 

MASHED  POTATOES  (Warmed  Over.) 

To  TWO  cupfuls  of  cold  mashed  potatoes  add  a half  cupful  of  milk,  a 
pinch  of  salt,  a tablespoonful  of  butter,  two  tablespoonfuls  of  flour  and  two 
eggs  beaten  to  a froth.  Mix  the  whole  until  throughly  light;  then  put 
into  a pudding  or  vegetable  dish,  spread  a little  butter  over  the  top  and 
bake  a golden  brown.  The  quality  depends  upon  very  throughly  beating 


184 


VEGETABLES, 


the  eggs  before  adding  them,  so  that  the  potato  will  remain  light  and 
porous  after  baking,  similar  to  sponge  cake. 

POTATO  PUFFS. 

Prepare  the  potatoes  as  directed  for  mashed  potato.  While  hot, 
shape  in  balls  about  the  size  of  an  egg.  Have  a tin  sheet  well  buttered, 
and  place  the  balls  on  it.  As  soon  as  all  are  done,  brush  over  with  beaten 
egg.  Brown  in  the  oven.  When  done,  slip  a knife  under  them  and  slide 
them  upon  a hot  platter.  Garnish  with  parsley  and  serve  immediately. 

POTATOES  A LA  CREME. 

Heat  a cupful  of  milk;  stir  in  a heaping  tablespoonful  of  butter  cut  up 
in  as  much  flour.  Stir  until  smooth  and  thick;  pepper  and  salt,  and  add 
two  cupfuls  of  cold  boiled  potatoes,  sliced,  and  a little  very  flnely  chopped 
parsley.  Shake  over  the  fire  until  the  potatoes  are  hot  all  through,  and 
pour  into  a deep  dish. 

NEW  POTATOES  AND  CREAM. 

Wash  and  rub  new  potatoes  with  a coarse  cloth  or  scrubbing-brush; 
drop  into  boiling  water  and  boil  briskly  until  done,  and  no  more;  press  a 
potato  against  the  side  of  the  kettle  with  a fork;  if ‘done,  it  will  yield  to  a 
gentle  pressure;  in  a saucepan  have  ready  some  butter  and  cream,  hot,  but 
not  boiling,  a little  green  parsley,  pepper  and  salt;  drain  the  potatoes,  add 
the  mixture,  put  over  hot  water  for  a minute  or  two,  and  serve. 

SARATOGA  CHIPS. 

Peel  good-sized  potatoes,  and  slice  them  as  evenly  as  possible.  Drop 
them  into  ice-water;  have  a kettle  of  very  hot  lard,  as  for  cakes;  put  a few 
at  a time  into  a towel  and  shake,  to  dry  the  moisture  out  of  them,  and 
then  drop  them  into  the  boiling  lard.  Stir  them  occasionally,  and  when  of 
a light  brown  take  them  out  with  a skimmer,  and  they  will  be  crisp  and 
not  greasy.  Sprinkle  salt  over  them  while  hot. 

FRIED  RAW  POTATOES. 

Peel  half  a dozen  medium-sized  potatoes  very  evenly,  cut  them  in 
slices  as  thin  as  an  egg-shell,  and  be  sure  to  cut  them  from  the  breadth,  not 
the  length,  of  the  potato.  Put  a tablespoonful  each  of  butter  and  sweet  lard 
into  the  frying  pan,  and  as  soon  as  it  boils  add  the  sliced  potatoes,  sprink- 
ling over  them  salt  and  pepper  to  season  them.  Cover  them  with  a tight- 
fitting  lid,  and  l$t  the  steam  partly  cook  them;  then  remove  it,  and  let 


VEGETABLES. 


185 


them  fry  a bright  gold  color,  shaking  and  turning  them  carefully,  so  as 
to  brown  equally.  Serve  very  hot 

Fried,  cold  cooked  potatoes  may  be  fried  by  the  same  recipe,  only  slice 
them  a little  thicker 

‘ BemarJc. — Boiled  or  steamed  potatoes  chopped  up  or  sliced  while  they 
are  yet  warm  never  fry  so  successfully  as  when  coldo 

SCALLOPED  POTATOESo  (Kentucky  Style.) 

Peel  and  slice  raw  potatoes  thin,  the  same  as  for  frying^  Butter  an 
earthen  dish,  put  in  a layer  of  potatoes,  and  season  with  salt,  pepper,  but- 
ter, a bit  of  onion  chopped  fine,  if  liked;  sprinkle  a little  flouro  Now  put 
another  layer  of  potatoes  and  the  seasoning.  Continue  in  this  way  till  the 
dish  is  filled.  Just  before  putting  into  the  oven,  pour  a quart  of  hot  milk 
over.  Bake  three-quarters  of  an  hour.  * 

Cold  boiled  potatoes  may  be  cooked  the  same.  It  requires  less  time  to 
bake  them;  they  are  delicious  either  way.  If  the  onion  is  disliked  it  can 
be  omitted. 

STEAMED  POTATOES. 

This  mode  of  cooking  potatoes  is  now  much  in  vogue,  particularly 
where  they  are  wanted  on  a large  scale,  it  being  so  very  convenient.,  Pare 
the  potatoes,  throw  them  into  cold  water  as  they  are  peeled,  then  put  them 
in  a steamer.  Place  the  steamer  over  a saucepan  of  boiling  water,  and 
steam  the  potatoes  from  twenty  to  forty  minutes,  according  to  the  size  and 
sort.  When  the  fork  goes  easily  through  them^  they  are  done;  then  take 
them  up,  dish  and  serve  very  quickly^ 

POTATO  SNOW, 

Choose  some  mealy  potatoes  that  will  boil  exceedingly  white;  pare 
them  and  cook  them  well,  but  not  so  as  to  be  watery;  drain  them,  and 
mash  and  season  them  well.  Put  in  the  saucepan  in  which  they  were 
, dressed,  so  as  to  keep  them  as  hot  as  possible;  then  press  them  through  a 
wire  sieve  into  the  dish  in  which  they  are  to  be  served;  strew  a little  fine 
salt  upon  them  previous  to  sending  them  to  table.  French  cooks  also  add 
a small  quantity  of  pounded  loaf  sugar  while  they  are  being  mashed. 

SASTY  COOKED  POTATOES. 

Wash  and  peel  some  potatoes;  cut  them  into  slices  of  about  a quarter 
of  an  inch  in  thickness;  throw  them  into  hoiling  salted  water,  and,  if  of 
good  quality,  they  will  be  done  in  about  ten  minutes. 


186 


VEGETABLES. 


Strain  off  the  water,  put  the  potatoes  into  a hot  dish,  chop  them 
slightly,  add  pepper,  salt,  and  a few  small  pieces  of  fresh  butter,  and  serve 
without  loss  of  time* 

FAVORITE  WARMED  POTATOES. 

The  potatoes  should  be  boiled  whole  with  the  shins  on  in  plenty  of  water, 
well  saltedy  and  are  much  better  for  being  boiled  the  day  before  needed. 
Care  should  be  taken  that  they  are  not  over  cooked.  Strip  off  the  skins 
(not  pare  them  with  a knife)  and  slice  them/ nearly  a quarter  of  an  inch 
thick.  Place  them  in  a chopping-bowl  and  sprinkle  over  them  sufiBcient 
salt  and  pepper  to  season  them  well ; chop  them  all  one  way,  then  turn 
the  chopping-bowl  half  way  around  and  chop  across  them,  cutting  them 
into  little  square  pieces  the  shape  of  dice*  About  twenty-five  minutes 
before  serving  time,  place  on  the  stove  a saucepan  (or  any  suitable  dish) 
containing  a piece  of  butter  the  size  of  an  egg ; when  it  begins  to  melt 
and  run  over  the  bottom  of  the  dish,  put  in  a cup  of  rich  sweet  milk. 
When  this  boils  up  put  in  the  chopped  potatoes  ; there  should  be  about  a 
quart  of  them ; stir  them  a little  so  that  they  become  moistened  through 
with  the  milk  ; then  cover  and  place  them  on  the  back  of  the  stove,  or  in 
a moderate  oven,  where  they  will  heat  through  gradually.  When  heated 
through,  stir  carefully  from  the  bottom  with  a spoon  and  cover  tightly 
again.  Keep  hot  until  ready  to  serve.  Baked  potatoes  are  very  good 
warmed  in  this  manner. 

CRISP  POTATOES. 

Cut  cold  raw  potatoes  into  shavings,  cubes,  or  any  small  shape ; throw 
them,  a few  at  a time,  into  boiling  fat  and  toss  them  about  with  a knife 
until  they  are  a uniform  light  brown;  drain  and  season  with  salt  and  pep- 
per. Fat  is  never  hot  enough  while  bubbling — when  it  is  ready  it  is  still 
and  smoking,  but  should  never  burn. 

LYONNAISE  POTATOES. 

Take  eight  or  ten  good-sized  cold  boiled  potatoes,  slice  them  endwise, 
then  crosswise,  making  them  like  dice  in  small  squares.  When  you  are 
ready  to  cook  them,  heat  some  butter  or  good  drippings  in  a frying  pan  ; 
fry  in  it  one  small  onion  (chopped  fine)  until  it  begins  to  change  color  and 
look  yellow.  Now  put  in  your  potatoes,  sprinkle  well  with  salt  and  pep- 
per, stir  well  and  cook  about  five  minutes,  taking  care  that  you  do  not 
break  theni.  They  must  not  hrown.  Just  before  taking  up  stir  in  ^ 


VEGETABLES. 


187 


rablespoonful  of  minced  parsley.  Drain  dry  by  shaking  in  a heated  coD 
ander.  Serve  very  hot, 

DelmonicOc 


POTATO  FILLETS. 


Pare  and  slice  the  potatoes  thin ; cut  them  if  you  like  in  small  fillets 
about  a quarter  of  an  inch  square,  and  as  long  as  the  potato  will  admit; 
keep  them  in  cold  water  until  wanted,  then  drop  them  into  boiling  lard  ; 
when  nearly  done,  take  them  out  with  a skimmer  and  drain  them,  boil  up 
the  lard  again,  drop  the  potatoes  back  and  fry  till  done ; this  operation 
causes  the  fillets  to  swell  up  and  puff. 

POTATO  CROaiTETTES.  TSo,  1. 

Wash,  peel  and  put  four  large  potatoes  in  cold  water,  with  a pinch  of 
salt,  and  set  them  over  a brisk  fire ; when  they  are  done  pour  off  all  the 
water  and  mash  them.  Take  another  saucepan,  and  put  in  it  ten  table- 
spoonfuls of  milk  and  a lump  of  butter  half  the  size  of  an  egg ; put  it  over 
a brisk  fire ; as  soon  as  the  milk  comes  to  a boil,  pour  the  potatoes  into  it, 
and  stir  them  very  fast  with  a wooden  spcon  ; when  thoroughly  mixed, 
take  them  from  the  fire  and  put  them  on  a dish.  Take  a tablespoonful  and 
roll  it  in  a clean  towel,  making  it  oval  in  shape ; dip  it  in  a well-beaten 
egg,  and  then  in  bread  crumbs,  and  drop  it  in  hot  drippings  or  lard. 
Proceed  in  this  manner  till  all  the  potato  is  used,  four  potatoes  making  six 
croquettes.  Fry  them  a light  brown  all  over,  turning  them  gently  as  may 
be  necessary.  When  they  are  done,  lay  them  on  brown  paper  or  a hair 
sieve,  to  drain  off  all  fat ; then  serve  on  a napkin. 

POTATO  CEOaUETTES.  No.  2. 

Take  two  cups  of  cold  mashed  potatoes,  season  with  a pinch  of  salt, 
pepper  and  a tablespoonful  of  butter.  Beat  up  the  whites  of  two  eggs,  and 
work  all  together  thoroughly ; make  it  into  small  balls  slightly  fiattened, 
dip  them  in  the  beaten  yolks  of  the  eggs,  then  roll  either  in  flour  or 
cracker  crumbs ; fry  the  same  as  fish-balls. 

Delmonico*s. 

pot’atoes  a la  delmonico. 

Cut  the  potatoes  with  a vegetable  cutter  into  small  balls  about  the  size 
of  a marble;  put  them  into  a stewpan  with  plenty  of  butter  and  a good 
sprinkling  of  salt;  keep  the  saucepan  covered,  and  shake  occasionally  until 
they  are  quite  done,  which  will  be  in  about  an  houio 


188 


VEGETABLES, 


FRIED  POTATOES  WITH  EGGS. 

Slice  cold  boiled  potatoes  and  fry  in  good  butter  until  brown;  beat  up 
one  or  two  eggs,  and  stir  into  them  just  as  you  dish  them  for  the  table;  do 
not  leave  them  a moment  on  the  fire  after  the  eggs  are  in,  for  if  they 
harden  they  are  not  half  so  nice;  one  egg  is  enough  for  three  or  four  per- 
sons, unless  they  are  very  fond  of  potatoes;  if  they  are,  have  plenty  and 
put  in  two. 

BAKED  POTATOES. 

Potatoes  are  either  baked  in  their  jackets  or  peeled;  in  either  case 
they  should  not  be  exposed  to  a fierce  heat  which  is  wasteful,  inasmuch  as 
thereby  a great  deal  of  vegetable  is  scorched  and  rendered  uneatable. 
They  should  be  frequently  turned  while  being  baked  and  kept  from  touch- 
ing each  other  in  the  oven  or  dish.  When  done  in  their  skins,  be  particu- 
lar to  wash  and  brush  them  before  baking  them.  If  convenient,  they  may 
be  baked  in  wood-ashes,  or  in  a Dutch  oven  in  front  of  the  fire.  When 
pared  they  should  be  baked  in  a dish  and  fat  of  some  kind  added  to  pre- 
vent their  outsides  from  becoming  burnt,  they  are  ordinarily  baked  thus  as 
an  accessory  to  baked  meat. 

Never  serve  potatoes,  boiled  or  baked  whole,  in  a closely  covered  dish. 
They  become  sodden  and  clammy.  Cover  with  a folded  napkin  that  allows 
the  steam  to  escape,  or  absorbs  the  moisture.  They  should  be  served 
promptly  when  done  and  require  about  three-quarters  of  an  hour  to  one 
hour  to  bake  them  if  of  a good  size. 

BROWNED  POTATOES  WITH  A ROAST.  NO.  1. 

About  three-quarters  of  an  hour  before  taking  up  your  roasts,  peel  mid- 
dling-sized potatoes,  boil  them  until  partly  done,  then  arrange  them  in  the 
roasting-pan  around  the  roast,  basting  them  with  the  drippings  at  the  same 
time  you  do  the  meat,  browning  them  evenly.  Serve  hot  with  the  meat. 
Many  cooks  partly  boil  the  potatoes  before  putting  around  the  roast.  New  ^ 
potatoes  are  very  good  cooked  around  a roast. 

BROWNED  POTATOES  WITH  A ROAST.  NO.  2. 

Peel,  cook  and  mash  the  required  quantity,  adding  while  hot  a little 
chopped  onion,  pepper  and  salt;  form  it  into  small  oval  balls  and  dredge 
them  with  flour;  then  place  around  the  meat  about  twenty  minutes  before 
it  is  taken  from  the  oven.  When  nicely  browned,  drain  dry  and  serve  hot 
with  the  meat. 


VSGETABLM8. 


ISO 


SWEET  POTATOES. 

Boiled,  steamed  and  baked  the  same  as  Irish  potatoes;  generally  cooked 
with  their  jackets  on.  Cold  sweet  potatoes  may  be  cut  in  slices  across  or 
lengthwise,  and  fried  as  common  potatoes;  or  may  be  cut  in  half  and 
served  cold.  ® 

Boiled  sweet  potatoes  are  very  nice.  Boil  until  partly  done,  peel  them 
and  bake  brown,  basting  them  with  butter  or  beef  drippings  several  times. 
Served  hot.  They  should  be  a nice  brown. 

BAKED  SWEET  POTATOES. 

Wash  and  scrape  them,  split  them  lengthwise.  Steam  or  boil  them 
until  nearly  done.  Drain,  and  put  them  in  a baking  dish,  placing  over 
them  lumps  of  butter,  pepper  and  salt;  sprinkle  thickly  with  sugar,  and 
bake  in  the  oven  to  a nice  brown. 

Hubbard  squash  is  nice  cooked  in  the  same  mannero 

ONIONS  BOILED. 

The  white  silver-skins  are  the  best  species.  To  boil  them  peel  off  the 
outside,  cut  off  the  ends,  put  them  into  cold  water  and  into  a stewpan  and 
let  them  scald  two  minutes  ; then  turn  off  that  water,  pour  on  cold  water 
salted  a little,  and  boil  slowly  till  tender,  which  will  be  in  thirty  or  forty 
minutes,  according  to  their  size  ; when  done  drain  them  quite  dry,  pour  a 
little  melted  butter  over  them,  sprinkle  them  with  pepper  and  salt  and 
serve  hot. 

An  excellent  way  to  peel  onions  so  as  not  to  affect  the  eyes  is  to  take  a 
pan  full  of  water  and  hold  and  peel  them  under  the  water. 

ONIONS  STEWED. 

Cook  the  same  as  boiled  onions,  and,  when  quite  done,  turn  off  all  the 
water;  add  a teacupful  of  milk,  a piece  of  butter  the  size  of  an  egg,  pepper 
and  salt  to  taste,  a tablespoonful  of  flour  stirred  to  a cream  ; let  all  boil 
up  once  and  serve  in  a vegetable  dish  hot. 

ONIONS  BAKED. 

Use  the  large  Spanish  onion,  as  best  for  this  purpose;  wash  them  clean, 
but  do  not  peel,  and  put  into  a saucepan  with  slightly  salted  water ; boil 
an  hour,  replacing  the  water  with  more  boiling  hot  as  it  evaporates  ; turn 
off  the,  water  and  lay  the  onions  on  a cloth  to  dry  them  well ; roll  each 


VEGETABLES. 


m 

one  in  a piece  of  buttered  tissue  paper,  twisting  it  at  the  top  to  keep  it  on, 
and  bake  in  a slow  oven  about  an  hour,  or  until  tender  all  through;  peel 
them,  place  in  a deep  dish  and  brown  slightly,  basting  well  with  butter 
for  fifteen  minntes,  season  with  salt  and  pepper  and  pour  some  melted 
butter  over  them. 


FRIED  ONIONS. 

Peel,  slice  and  fry  them  brown  in  equal  quantities  of  butter  and  lard 
or  nice  drippings,  cover  until  partly  soft,  remove  the  cover  and  brown 
them,  salt  and  pepper. 

SCALLOPED  ONIONS. 

Take  eight  or  ten  onions  of  good  size,  slice  them  and  boil  until  tender. 
Lay  them  in  a baking  dish,  ^put  in  bread  crumbs,  butter  in  small  bits, 
pepper  and  salt,  between  each  layer  until  the  dish  is  full,  putting  bread 
crumbs  last,  add  milk  or  cream  until  full.  Bake  twenty  minutes  or  half 
an  hour. 

A little  onion  is  not  an  injurious  article  of  food,  as  many  believe.  A 
judicious  use  of  plants  of  the  onion  family  is  quite  as  important  a factor 
in  successful  cookery  as  salt  and  pepper.  When  carefully  concealed  by 
manipulation  in  food  it  affords  zest  and  enjoyment  to  many  who  could  not 
otherwise  taste  of  it  were  its  presence  known.  A great  many  successful 
compounds  derive  their  excellence  from  the  partly  concealed  flavor  of 
the  onion,  which  imparts  a delicate  appetizing  aroma  highly  prized  by 
epicures. 


CAULIFLOWER. 

When  cleaned  and  washed,  drop  them  into  boiling  water,  into  which 
you  have  put  salt  and  a teaspoonful  of  flour,  or  a slice  of  bread,  boil  till 
tender,  take  off,  drain  and  dish  them,  serve  with  a sauce  spread  over  and 
made  with  melted  butter,  salt,  pepper,  grated  nutmeg,  chopped  parsley 
and  vinegar. 

Another  way  is  to  make  a white  sauce  (see  Sauces)  and  when  the  cauli- 
flowers are  dished  as  above,  turn  the  white  sauce  over,  and  serve  warm. 
They  may  also  be  served  in  the  same  way  with  a milk,  cream,  or  tomato 
sauce,  or  with  brown  butter. 

It  is  a very  good  jdan  to  loosen  the  leaves  of  a head  of  cauliflower  and 
let  lie,  the  top  downward,  in  a pan  of  cold  salt  water,  to  remove  any  in- 
sects that  might  be  hidden  between  them. 


VEGETABLES. 


m 


FRIED  CAULIFLOWER. 

Boil  the  cauliflower  till  about  half  done.  Mix  two  tablespoonfuls  of 
flour  with  two  yolks  of  eggs,  then  add  water  enough  to  make  a rather  thin 
paste;  add' salt  to  taste;' the  two  whites  are  beaten  till  stiff,  and  then  mixed 
with  the  yolks,  flour  and  water.  Dip  each  branch  of  the  cauliflower  into, 
the  mixture,  and  fry  them  in  hot  fat.  When  done,  take  them  off  with  a 
skimmer,  turn  into  a colander,  dust  salt  all  over  and  serve  warm.  Aspara- 
gus, celery,  egg-plant,  oyster-plant  are  all  fine  when  fried  in  this  manner. 

CABBAGE  BOILED. 

Great  care  is  requisite  in  cleaning  a cabbage  for  boiling,  as  it  fre- 
quently harbors  numerous  insects.  The  large  drumhead  cabbage  requires 
an  hour  to  boil ; the  green  savory  cabbage  will  boil  in  twenty  minutes. 
Add  considerable  salt  to  the  water  when  boiling.  Do  not  let  a cabbage 
boil  too  long — by  a long  boiling  it  becomes  watery.  Remove  it  from  the 
water  into  a colander  to  drain  and  serve  with  drawn  butter,  or  butter 
poured  over  it. 

Red  cabbage  is  used  for  slaw,  as  is  also  the  white  winter  cabbage.  For 
directions  to  prepare  these  varieties,  see  articles  Slaw  and  Sourcrout« 

CABBAGE  WITH  CREAM. 

Remove  the  outer  leaves  from  a solid,  small-sized  head  of  cabbage,  and 
cut  the  remainder  as  fine  as  for  slaw.  Have  on  the  fire  a spider  or  deep 
skillet,  and  when  it  is  hot  put  in  the  cut  cabbage,  pouring  over  it  right 
away  a pint  of  boiling  water.  Cover  closely  and  allow  it  to  cook  rapidly 
for  ten  minutes.  Drain  off  the  water  and  add  half  a pint  of  new  milk,  or 
part  milk  and  cream ; when  it  boils,  stir  in  a large  teaspoonful  of  either 
wheat  or  rice  flour  moistened  with  milk ; add  salt  and  pepper,  and  as  soon 
as  it  comes  to  a boil,  serve.  Those  who  find  slaw  and  other  dishes  pre- 
pared from  cabbage  indigestible  will  not  complain  of  this. 

' STEAMED  CABBAGE. 

Take  a sound,  solid  cabbage,  and  with  a large  sharp  knife  shave  it  very 
fine.  Put  it  in  a saucepan,  pour  in  half  a teacupful  of  water,  or  just 
enough  to  keep  it  from  burning  ; cover  it  very  tightly,  so  as  to  confine  the 
steam;  watch  it  closely,  add  a little  water  now  and  then,  until  it  begins  to 
be  tender ; then  put  into  it  a large  tablespoonful  of  butter ; salt  and  pep- 
per to  taste,  dish  it  hot.  If  you  prefer  to  give  it  a tart  taste.  Just  before 
taking  from  the  fire  add  a third  of  a cup  of  good  vinegar. 

13 


VEGETABLE^. 


LADIES’  CABBAGE. 

Boil  a firm  white  cabbage  fifteen  minutes,  changing  the  water  then  for 
more  from  the  boiling  tea-kettle.  When  tender,  drain  and  set  aside  until 
perfectly  cold.  Chop  fine  and  add  two  beaten  eggs,  a tablespoonful  of  but- 
ter, pepper,  salt,  three  tablespoonfuls  of  rich  milk  or  cream.  Stir  all  well 
together,  and  bake  in  a buttered  pudding-dish  until  brown.  Serve  very 
hot.  This  dish  resembles  cauliflower  and  is  very  digestible  and  palatableo 

FRIED  CABBAGE. 

Place  in  a frying  pan  an  ounce  of  butter  and  heat  it  boiling  hot.  Then 
take  cold  boiled  cabbage  chopped  fine,  or  cabbage  hot,  cooked  the  same  as 
steamed  cabbage,  put  it  into  the  hot  butter  and  fry  a light  brown,  adding 
two  tablespoonfuls  of  vinegar,  Very  good. 

FRENCH  WAY  OF  COOKING  CABBAGE 

Chop  cold  boiled  white  cabbage  and  let  it  drain  till  perfectly  dry;  stir 
in  some  melted  butter  to  taste;  pepper,  salt  and  four  tablespoonfuls  of 
cream;  after  it  is  heated  through  add  two  well-beaten  eggs;  then  turn  the 
mixture  into  a buttered  frying  pan,  stirring  until  it  is  very  hot  and  be- 
comes a delicate  brown  on  the  under  side.  Place  a hot  dish  over  the  pan, 
which  must  be  reversed  when  turned  out  to  be  served. 

SOURCROUT. 

Barrels  having  held  wine  or  vinegar  are  used  to  prepare  sourcrout 
in.  It  is  better,  however,  to  have  a special  barrel  for  the  purpose.  StraS' 
burg,  as  well  as  all  Alsace,  has  a well-acquired  fame  for  preparing  the  cab- 
bages. They  slice  very  white  and  firm  cabbages  in  fine  shreds  with  a 
machine  made  for  the  purpose.  At  the  bottom  of  a small  barrel  they 
place  a layer  of  course  salt  and  alternately  layers  of  cabbage  and  salt, 
being  careful  to  have  one  of  salt  on  the  top.  As  each  layer  of  cabbage  is 
added,  it  must  be  pressed  down  by  a large  and  heavy  pestle  and  fresh 
layers  are  added  as  soon  as  the  juice  floats  on  the  surfacec  The  cabbage 
must  be  seasoned  with  a few  grains  of  coriander,  juniper  berries,  etc. 
When  the  barrel  is  full  it  must  be  put  in  a dry  cellar,  covered  with  a cloth, 
under  a plank,  and  on  this  heavy  weights  are  placed.  At  the  end  of  a few 
days  it  will  begin  to  ferment,  during  which  time  the  pickle  must  be  drawn 
off  and  replaced  by  fresh,  until  the  liquor  becomes  clear.  This  should  be 
done  everyday.  Renew  the  cloth  and  wash  vhe  cover,  put  the  weights 


VEGETABLES 


193 


back  and  let  stand  for  a month.  By  that  time  the  sourcrout  will  be 
ready  for  use.  Care  must  be  taken  to  let  the  least  possible  air  enter  the 
sourcrout  and  to  have  the  cover  perfectly  clean.  Each  time  the  barrel 
has  to  be  opened  it  must  be  properly  closed  again.  These  precautions 
must  not  be  neglected. 

This  is  often  fried  in  the  same  manner  as  fried  cabbage,  excepting  it  is 
first  boiled  until  soft  in  just  water  enough  to  cook  it,  then  fry  and  add 
vinegarc 

TO  BOIL  RICE. 

Pick  over  the  rice  carefully,  wash  it  in  warm  water,  rubbing  it  between 
the  hands,  rinsing  it  in  several  waters,  then  let  it  remain  in  cold  w ater 
until  ready  to  be  cooked.  Have  a saucepan  of  water  slightly  salted;  when 
it  is  boiling  hard,  pour  off  the  cold  water  from  the  rice,  and  sprinkle  it  in 
the  boiling  water  by  degrees,  so  as  to  keep  the  particles  separated.  Boil  it 
steadily  for  twenty  minutes,  then  take  it  off  from  the  fire  and  drain  off  all 
the  water.  Place  the  saucepan  with  the  lid  partly  off,  on  the  back  part  of 
the  stove,  where  it  is  only  moderately  warm,  to  allow  the  rice  to  dry.  The 
moisture  will  pass  off  and  each  grain  of  rice  will  be  separated,  so  that  if 
shaken  the  grains  will  fall  apart.  This  is  the  true  way  of  serving  rice  as  a 
vegetable  and  is  the  mode  of  cooking  it  in  the  Southern  States  where  it  is 
raised. 

PARSNIPS,  BOILEDc 

Wash,  scrape  and  split  them.  Put  them  into  a pot  of  boiling  water; 
add  a little  salt,  and  boil  them  till  quite  tender,  which  will  be  in  from 
two  to  three  hours,  according  to  their  size.  Dry  them  in  a cloth  when 
done  and  pour  melted  butter  or  white  sauce  (see  Sauces)  over  them  in  the 
dish.  Serve  them  up  with  any  sort  of  boiled  meat  or  with  salt  cod. 

Parsnips  are  very  good  baked  or  stewed  with  meat. 

FRIED  PARSNIPS.  • 

Boil  tender  in  a little  hot  water  salted;  scrape,  cut  into  long  slices, 
dredge  with  flour;  fry  in  hot  lard  or  dripping,  or  in  butter  and  lard  mixed; 
fry  quite  brown.  Drain  off  fat  and  serve. 

Parsnips  may  be  boiled  and  mashed  the  same  as  potatoes. 

STEWED  PARSNIPS. 

After  washing  and  scraping  the  parsnips  slice  them  about  half  of  an 
inch  thick.  Put  them  in  a saucepan  of  boiling  water  containing  just 

“JL  - .. 


194 


vegetables. 


enough  to  barely  cook  them;  add  a tablespoonful  of  butter,  season  with 
salt  and  pepper,  then  cover  closely.  Stew  them  until  the  water  has  cooked 
away,  watching  carefully  and  stirring  often  to  prevent  burning,  until  they 
are  soft.  When  they  are  done  they  will  be  of  a creamy  light  straw  color 
and  deliciously  sweet,  retaining  all  the  goodness  of  the  vegetablec 

PAESNIP  PRITTEES. 

Boil  four  or  five  parsnips;  when  tender  take  off  the  skin  and  mash  them 
fine;  add  to  them  a teaspoonful  of  wheat  flour  and  a beaten  egg;  put  a 
tablespoonful  of  lard  or  beef  drippings  in  a frying  pan  over  the  fire,  add  to 
it  a saltspoonful  of  salt;  when  boiling  hot  put  in  the  parsnips;  make  it  in 
small  cakes  with  a spoon;  when  one  side  is  a delicate  brown  turn  the  other; 
when  both  are  done  take  them  on  a dish,  put  a very  little  of  the  fat  ip 
which  they  were  fried  over  and  serve  hot.  These  resemble  very  nearly  the 
taste  of  the  salsify  or  oyster  plant,  and  will  generally  be  preferred. 

CREAMED  PARSNIPS. 

Boil  tender,  scrape  and  slice  lengthwise.  Put  over  the  fire  with  two 
tablespoonfuls  of  butter,  pepper  and  salt  and  a little  minced  parsley. 
Shake  until  the  mixture  boils.  Dish  the  parsnips,  add  to  the  sauce  three 
tablespoonfuls  of  cream  or  milk  in  which  has  been  stirred  a quarter  of  a 
spoonful  of  flour.  Boil  once  and  pour  over  the  parsnips. 

STEWED  TOMATOES. 

Pour  boiling  water  over  a dozen  sound  ripe  tomatoes ; let  them  remain 
for  a few  moments  ; then  peel  off  the  skins,  slice  them  and  put  them  over 
the  fire  in  a well-lined  tin  or  granite-ware  saucepan.  Stew  them  about 
twenty  minutes,  then  add  a tablespoonful  of  butter,  salt  and  pepper  to 
taste  ; let  them  stew  fifteen  minutes  longer  and  serve  hot.  Some  prefer 
to  thicken  tomatoes  with  a little  grated  bread,  adding  a teaspoonful  of 
sugar ; and  others  who  like  the  flavor  of  onion  chop  up  one  and  add  while 
stewing ; then  again,  some  add  as  much  green  corn  as  there  are  tomatoes. 

TO  PEEL  TOMATOES. 

Put  the  tomatoes  into  a frying  basket  and  plunge  them  into  hot  water 
for  three  or  four  minutes.  Drain  and  peel.  Another  way  is  to  place  them 
in  a flat  baking-tin  and  set  them  in  a hot  oven  about  five  minutes ; this 
loosens  the  skins  so  that  they  readily  slip  off. 


VEGETABLES. 


SCALLOPED  TOMATOES. 

Butter  the  sides  and  bottom  of  a pudding-dish„  Put  a layer  of  breao 
crumbs  in  the  bottom  ; on  them  put  a layer  of  sliced  tomatoes  ; sprinkle 
with  salt,  pepper  and  some  bits  of  butter,  and  a very  little  white  sugar 
Then  repeat  with  another  layer  of  crumbs,  another  of  tomato  and  season 
ing  until  full,  having  the  top  layer  of  slices  of  tomato,  with  bits  of  buttex 
on  each.  Bake  covered  until  well  cooked  through  ; remove  the  cover  and 
brown  quicklyc 

STUFFED  BAKED  TOMATOES 

From  the  blossom-end  of  a dozen  tomatoes — smooth,  ripe  and  solid— 
cut  a thin  slice  and  with  a small  spoon  scoop  out  the  pulp  without  break- 
ing the  rind  surrounding  it;  chop  a small  head  of  cabbage  and  a good-sized 
onion  fine  and  mix  with  them  fine  bread  crumbs  and  the  pulp;  season 
with  pepper,  salt  and  sugar  and  add  a cup  of  sweet  cream;  when  all  is  wel) 
mixed,  fill  the  tomato  shells,  replace  the  slices  and  place  the  tomatoes  in  a 
buttered  baking-dish,  cut  ends  up  and  put  in  the  pan  just  enough  water 
to  keep  from  burning;  drop  a small  lump  of  butter  on  each  tomato  and 
bake  half  an  hour  or  so,  till  well  done ; place  another  bit  of  butter  on  each 
and  serve  in  same  dish.  Very  fine. 

Another  stuffing  which  is  considered  quite  fine.  Cut  a slice  from  the 
tStem  of  each  and  scoop  out  the  soft  pulp.  Mince  one  small  onion  and  fry 
it  slightly;  add  a gill  of  hot  water,  the  tomato  pulp  and  two  ounces  of  cold 
veal  or  chicken  chopped  fine,  simmer  slowly  and  season  with  salt  and 
pepper.  Stir  into  the  pan  cracker  dust  or  bread  crumbs  enough  to  absorb 
the  moisture;  take  ofl:  from  the  fire  and  let  it  cool;  stuff  the  tomatoes  with 
this  mass,  sprinkle  dry  crumbs  over  the  top;  add  a small  piece  of  butter  tc 
the  top  of  each  and  bake  until  slightly  browned  on  topv 

BAKED  TOMATOES.  (Plain.) 

Peel  and  slice  quarter  of  an  inch  thick;  place  in  layers  in  a pudding* 
dish,  seasoning  each  layer  with  salt,  pepper,  butter  and  a very  little  white 
sugar.  Cover  with  a lid  or  large  plate  and  bake  half  an  hour.  Kemove 
the  lid  and  brown  for  fifteen  minutes.  Just  before  taking  from  the  ovehy 
pour  over  the  top  three  or  four  tablespoonfuls  of  whipped  cream  with 
melted  butter. 

TO  PREPARE  TOMATOES.  (Raw.) 

Carefully  remove  the  peelings.  Only  perfectly  ripe  tomatoes  should 
ever  be  eaten  raw  and  if  ripe  the  skins  easily  peel  ©1.  ScaMing  injure® 


m 


VEGETABLES. 


ther  fl  Ivor,  Slice  them  and  sprinkle  generously  with  salt,  more  sparingly 
with  black  pepper,  and  to  a dish  holding  one  quart,  add  a light  tablespoon- 
ful of  rmgar  to  give  a piquant  zest  to  the  whole.  Lastly,  add  a gill  of  best 
cider  vinegar;  although,  if  you  would  have  a dish  yet  better  suited  to 
please  an  epicurean  palate,  you  may  add  a teaspoonful  of  made  mustard 
and  two  tablespoonfuls  of  rich  sweet  cream, 

FRIED  AND  BROILED  TOMATOES. 

Cut  firm,  large,  ripe  tomatoes  into  thick  slices,  rather  more  than  a 
quarter  of  an  inch  thick.  Season  with  salt  and  pepper,  dredge  well  with 
fiour,  or  roll  in  egg  and  crumbs,  and  fry  them  brown  on  both  sides  evenly, 
in  hot  butter  and  lard  mixed.  Or,  prepare  them  the  same  as  for  frying, 
broiling  on  a well-greased  gridiron,  seasoning  afterward  the  same  as  beef- 
steake  A good  accompaniment  to  steakc  Or,  having  prepared  the  follow- 
ing sauce,  a pint  of  milk,  a tablespoonful  of  fiour  and  one  beaten  egg,  salt, 
pepper  and  a very  little  mace;  cream  an  ounce  of  butter,  whisk  into  it  the 
milk  and  let  it  simmer  until  it  thickens;  pour  the  sauce  on  a hot  side-dish 
and  arrange  the  tomatoes  in  the  centrOc 

SCRAMBLED  TOMATOESo 

Remove  the  skins  from  a dozen  tomatoes;  cut  them  up  in  a saucepan; 
add  a little  butter,  pepper  and  salt;  when  sufficiently  boiled,  beat  up  five 
or  six  eggs  and  j ust  before  you  serve  turn  them  into  the  saucepan  with  the 
tomatoes,  and  stir  one  way  for  two  minutes,  allowing  them  time  to  be 
done  thoroughlyc 

CUCUMBER  A LA  CREME, 

Peel  and  cut  into  slices  (lengthwise)  some  fine  cucumbers.  Boil  them 
until  soft;  salt  to  taste,  and  serve  with  delicate  cream  sauce. 

For  Tomato  Salad,  see  Salads,  also  for  Raw  Cucumbers. 

FRIED  CUCUMBERS. 

Pare  them  and  cut  lengthwise  in  very  thick  slices;  wipe  them  dry  with 
a cloth;  sprinkle  with  salt  and  pepper,  dredge  with  flour,  and  fry  iii  lard 
and  butter  a tablespoonful  of  each,  mixed.  Brown  both  sides  and  serve 
warm. 

GREEN  CORN,  BOILED. 

This  should  be  cooked  on  the  same  day  it  is  gathered;  it  loses  its  sweet-' 
A©ss  in  a few  hours  and  must  be  artificially  supplied.  Strip  off  the  busks 


VEGETABLES. 


197 


pick  out  all  the  silk  and  put  it  in  boiling  water;  if  not  entirely  fresh,  add  a 
tablespoonful  of  sugar  to  the  water,  but  no  salt;  boil  twenty  minutes,  fast, 
and  serve;  or  you  may  cut  it  from  the  cob,  put  in  plenty  of  butter  and  a 
little  salt,  and  serve  in  a covered  vegetable  dish. . The  corn  is  much  sweeter 
when  cooked  with  the  husks  on,  but  requires  longer  time  to  boil.  Will 
generally  boil  in  twenty  minutes. 

Green  corn  left  over  from  dinner  makes  a nice  breakfast  dish,  prepared 
as  follows:  Cut  the  corn  from  the  cob,  and  put  into  a bowl  with  a cup  of 
milk  to  every  cup  of  corn,  a half  cup  of  flour,  one  egg,  a pinch  of  salt,  and 
a little  butter.  Mix  well  into  a thick  batter,  and  fry  in  small  cakes  in 
very  hot  butter.  Serve  with  plenty  of  butter  and  powdered  sugar. 

CORN  PUDDING. 

This  is  a Virginia  dish.  Scrape  the  substance  out  of  twelve  ears  of 
tender,  green,  uncooked  corn  (it  is  better  scraped  than  grated,  as  you  do 
not  get  those  husky  particles  which  you  cannot  avoid  with  a grater);  add 
yolks  and  whites,  beaten  separately,  of  four  eggs,  a teaspoonful  of  sugar, 
the  same  of  flour  mixed  in  a tablespoonful  of  butter,  a small  quantity  of 
salt  and  pepper,  and  one  pint  of  milk.  Bake  about  half  or  three-quarters 
of  an  hour. 

STEWED  CORN. 

Take  a dozen  ears  of  green  sweet  corn,  very  tender  and  juicy ; cut  off 
the  kernels,  cutting  with  a large  sharp  knife  from  the  top  of  the  cob  down; 
then  scrape  the  cob.  Put  the  corn  into  a saucepan  over  the  Are  with  just 
enough  water  to  make  it  cook  without  burning ; boil  about  twenty  min- 
utes, then  add  a teacupful  of  milk  or  cream,  a tablespoonful  of  cold  butter, 
and  season  with  pepper  and  salt.  Boil  ten  minutes  longer  and  dish  up  hot 
in  a vegetable  dish.  The  corn  would  be  much  sweeter  if  the  scraped  cobs 
were  boiled  first  in  the  water  that  the  corn  is  cooked  in. 

Many  like  corn  cooked  in  this  manner,  putting  half  corn  and  half  toma- 
toes ; either  way  is  very  good. 

FRIED  CORN. 

Cut  the  corn  off  the  cob,  taking  care  not  to  bring  off  any  of  the  husk 
with  it  and  to  have  the  grains  as  separate  as  possible.  Fry  in  a little 
butter — just  enough  to  keep  it  from  sticking  to  the  pan  ; stir  very  often. 
When  nicely  browned,  add  salt  and  pepper  and  a little  rich  cream.  Do 
not  set  it  near  the  stove  after  the  cream  is  added,  as  it  will  be  apt  to  turn. 
This  makes  a nice  dinner  or  breakfast  dish. 


m 


VEGETABLES. 


ROASTED  GREER  CORRo 

Strip  off  all  the  husk  from  green  corn  and  roast  it  on  a gndiron  over  a 
bright  hre  of  coals,  turning  it  as  one  side  is  done.  Or,  if  a wood  fire  is 
used,  make  a place  clean  in  front  of  the  fire,  lay  the  corn  down,  turn  it 
when  one  side  is  done ; serve  with  salt  and  buttero 

STJCCOTASH 

Take  a pint  of  fresh  shelled  Lima  beans,  or  any  large  fresh  beans,  put 
them  in  a pot  with  cold  water,  rather  more  than  will  cover  them.  Scrape 
the  kernels  from  twelve  ears  of  young  sweet  corn;  put  the  cobs  in  with 
the  beans,  boiling  from  half  to  three-quarters  of  an  hour.  Now  take  out 
the  cobs  and  put  in  the*  scraped  corn;  boil  again  fifteen  minutes,  then  sea« 
son  with  salt  and  pepper  to  taste,  a piece  of  butter  the  size  of  an  egg  and 
half  a cup  of  cream.  Serve  hot. 

FRIED  EGG-PLART. 

Take  fresh,  purple  egg-plants  of  a middling  size;  cut  them  in  slices  a 
quarter  of  an  inch  thick,  and  soak  them  for  half  an  hour  in  cold  water, 
with  a teaspoonful  of  salt  in  it.  Have  ready  some  cracker  or  bread 
crumbs  and  one  beaten  egg;  drain  off  the  water  from  the  slices,  lay  them 
on  a napkin,  dip  them  in  the  crumbs  and  then  in  the  egg,  put  another  coat 
of  crumbs  on  them  and  fry  them  in  butter  to  a light  brown.  The  frying 
pan  must  be  hot  before  the  slices  are  put  in — they  will  fry  in  ten  minutes. 

You  may  pare  them  before  you  put  them  into  the  frying  pan,  or  you 
may  pull  off  the  skins  when  you  take  them  up.  You  must  not  remove 
them  from  the  water  until  you  are  ready  to  cook  them,  as  the  air  will  turn 
them  black. 

STUFFED  EGG-PLART. 

Cut  the  egg-plant  in  two;  scrape  out  all  the  inside  and  put  it  in  a 
saucepan  with  a little  minced  ham;  cover  with  water  and  boil  until  soft; 
drain  off  the  water;  add  two  tablespoonfuls  of  grated  crumbs,  a tablespoon- 
ful of  butter,  half  a minced  onion,  salt  and  pepper;  stuff  each  half  of  the 
hull  with  the  mixture;  add  a small  lump  of  butter  to  each  and  bake  fifteen 
minutes.  Minced  vea]  or  chicken  in  the  place  of  ham,  is  equally  as  good 
and  many  prefer  it. 

STRIRG  BEARS, 

Break  off  the  end  that  grew  to  the  vine,  drawing  off  at  the  same  time 
tue  string  upon  the  edge;  repeat  the  same  process  from  the  other  end;  cut 


VEGETABLES, 


199 


them  with  a sharp  knife  into  pieces  half  an  inch  long,  and  boil  them  in 
just  enough  water  to  cover  them.  They  usually  require  one  hour’s  boiling ; 
but  this  depends  upon  their  age  and  freshness.  After  they  have  boiled 
until  tender  and  the  water  hoiled  nearly  outj  add  pepper  and  salt,  a table- 
spoonful  of  butter  and  a half  a cup  of  cream ; if  you  have  not  the  cream 
add  more  buttero 

Many  prefer  to  drain  them  before  adding  the  seasoning ; in  that  case 
they  lose  the  real  goodness  of  the  vegetable. 

LIMA  AND  KIDNEY  BEANS 

'These  beans  should  be  put  into  boiling  water,  a little  more  than  enough 
to  cover  them,  and  boiled  till  tender — from  half  an  hour  to  two  hours ; 
serve  with  butter  and  salt  upon  them. 

These  beans  are  in  season  from  the  last  of  July  to  the  last  of  Septem- 
ber. There  are  sevei^l  other  varieties  of  beans  used  as  summer  vegeta- 
bles, which  are  cooked  as  above. 

For  Baked  Beans,  see  Pork  and  Beans, 

CELERYo 

This  is  stewed  the  same  as  green  corn,  by  boiling,  adding  cream,  butter^ 
salt  and  pepper. 

STEWED  SALSIFY  OR  OYSTER-PLANT. 

Wash  the  roots  and  scrape  off  their  skins,  throwing  them,  as  you  do  so^ 
into  cold  water,  for  exposure  to  the  air  causes  them  to  immediately  turn 
dark.  Then  cut  crosswise  into  little  thin  slices ; throw  into  fresh  water, 
enough  to  cover;  add  a little  salt  and  stew  in  a covered  vessel  until  tender, 
or  about  one  hour.  Pour  off  a little  of  the  water,  add  a small  lump  of 
butter,  a little  pepper,  and  a gill  of  sweet  cream  and  a teaspoonful  of  flour 
stirred  to  a paste.  Boil  up  and  serve  hot. 

Salsify  r'^ay  be  sirnply  boiled  and  melted  butter  turned  over  theme 

FRIED  SALSIFY. 

Stew  the  salsify  as  usual  till  very  tender;  then  with  the  back  of  a 
spoon  or  a potato  jammer  mash  it  very  fine.  Beat  up  an  egg,  add  a tea- 
cupful  of  milk,  a little  flour,  butter  and  seasoning  of  pepper  and  salt. 
Make  into  little  cakes,  and  fry  a light  brown  in  boiling  lard,  first  roiling  in 
beaten  egg  and  then  flonre  ■ 


gOd  VEGETABLES. 

BEETS  BOILED, 

Select  small-sized,  smooth  rootSc  They  should  be  carefully  washed, 
but  not  cut  before  boiling,  as  the  Juice  will  escape  and  the  sweetness  of 
the  vegetable  be  impaired,  leaving  it  white  and  hardc  Put  them  into  boil- 
ing water,  and  boil  them  until  tender,  which  requires  often  from  one  to 
two  hourSe  Do  not  probe  them,  but  press  them  with  the  finger  to  ascer° 
tain  if  they  are  suflSciently  done.  When  satisfied  of  this,  take  them  up, 
and  put  them  into  a pan  of  cold  water,  and  slip  off  the  outside.  Cut  them 
into  thin  slices,  and  while  hot  season  with  butter,  salt,  a little  pepper  and 
very  sharp  vinegar. 

BAKED  BEETS. 

Beets  retain  their  sugary,  delicate  fiavor  to  perfection  if  they  are 
baked  instead  of  boiled.  Turn  them  frequently  while  in  the  oven,  using  a 
knife,  as  the  fork  allows  the  juice  to  run  out.  When  done  remove  the 
skin,  and  serve  with  butter,  salt  and  pepper  on  the  slices. 

STEWED  BEETS 

Boil  them  first  and  then  scrape  and  slice  them.  Put  them  into  a stew- 
pan  with  a piece  of  butter  rolled  in  fiour,  some  boiled  onion  and  parsley 
chopped  fine,  and  a little  vinegar,  salt  and  pepper.  Set  the  pan  on  the 
fire,  and  let  the  beets  stew  for  a quarter  of  an  hour. 

OKRA, 

This  grows  in  the  shape  of  pods,  and  is  of  a gelatinous  character,  much 
used  for  soup,  and  is  also  pickled;  it  may  be  boiled  as  follows:  Put  th^ 
young  and  tender  pods  of  long  wh’te  okra  in  salted  boiling  water  in  gran- 
ite, porcelain  or  a tin-lined  saucepan — as  contact  with  iron  will  discolor 
it;  boil  fifteen,  minutes;  remove  the  stems,  and  serve  with  butter,  pepper, 
salt  and  vinegar  if  preferred. 

ASPARAGUS 

Scrape  the  stems  of  the  asparagus  lightly,  but  very  clean;  throw  them 
into  cold  water  and  when  they  are  all  scraped  and  very  clean,  tie  them  in 
bunches  of  equal  size;  cut  the  large  ends  evenly,  that  the  stems  may  be  all 
of  the  same  length*  and  put  the  asparagus  into  plenty  of  boiling  water, 
well  salted.  While  it  is  boiling,  cut  several  slices  of  bread  half  an  inch 
thick,  pare  off  the  crust  and  toast  it  a delicate  brown  on  both  sides.  When 
the  stalks  of  the  asparagus  are  tender  (it  will  usually  cook  in  twenty  to 
forty  minutes)  lift  it  out  directly,  or  it  will  lose  both  its  color  and  flavour 


VEGETABLES. 


201 


and  will  also  be  liable  to  break;  dip  the  toast  quickly  into  the  liquor  in 
which  it  was  boiled  and  dish  the  vegetable  upon  it,  the  heads  all  lying  one 
way.  Pour  over  white  sauce,  or  melted  butter. 

ASPARAGUS  WITH  EGGS. 

Boil  a bunch  of  asparagus  twenty  minutes;  cut  off  the  tender  tops  and 
lay  them  in  a deep  pie  plate,  buttering,  salting  and  peppering  well.  Beat 
up  four  eggs,  the  yolks  and  whites  separately,  to  a stiff  froth;  add  two 
tablespoonfuls  of  milk  or  cream,  a tablespoonful  of  warm  butter,  pepper 
and  salt  to  taste.  Pour  evenly  over  the  asparagus  mixture.  Bake  eight 
minutes  or  until  the  eggs  are  set.  Very  good. 

GREEN  PEAS. 

Shell  the  peas  and  wash  in  cold  water.  Put  in  boiling  water  just 
enough  to  cover  them  well  and  keep  them  from  burning;  boil  from  twenty 
minutes  to  half  an  hour,  when  the  liquor  should  be  nearly  boiled  out;  sea- 
son with  pepper  and  salt  and  a good  allowance  of  butter;  serve  very  hot. 

This  is  a very  much  better  way  than  cooking  in  a larger  quantity  of 
water  and  draining  off  the  liquor,  as  that  diminishes  the  sweetness,  and 
much  of  the  fine  fiavor  of  the  peas  is  lost.  The  salt  should  never  be  put 
in  the  peas  before  they  are  tender,  unless  very  young,  as  it  tends  to  harden 
them. 

STEWED  GREEN  PEAS. 

Into  a saucepan  of  boiling  water  put  two  or  three  pints  of  young  green 
peas,  and  when  nearly  done  and  tender  drain  in  a colander  dry;  then  melt 
two  ounces  of  butter  in  two  of  fiour;  stir  well  and  boil  five  minutes  longer; 
should  the  pods  be  quite  clean  and  fresh  boil  them  first  in  the  water, 
remove  and  put  in  the  peas.  The  Germans  prepare  a very  palatable  dish 
of  sweet  young  pods  alone  by  simply  stirring  in  a little  butter  with  some 
savory  herbs. 

SaUASHES,  OR  CYMBLINGS. 

The  green  or  summer  squash  is  best  when  the  outside  is  beginning  to 
turn  yellow,  as  it  is  then  less  watery  and  insipid  than  when  younger. 
Wash  them,  cut  them  into  pieces  and  take  out  the  seeds.  Boil  them  about 
three-quarters  of  an  hour,  or  till  quite  tender.  When  done,  drain  and 
squeeze  them  well  till  you  have  pressed  out  all  the  water ; mash  them 
with  a little  butter,  pepper  and  salt.  Then  put  the  squash  thus  prepared 


202 


VEGETABLES, 


into  a stewpan,  set  it  on  hot  coals  and  stir  it  very  frequently  till  it  becomes 
dry.  Take  care  not  to  let  it  burn. 

Summer  squash  is  very  nice  steamed,  then  prepared  the  same  as  boiled. 

BOILED  WINTER  SODASH. 

This  is  much  finer  than  the  summer  squash.  It  is  fit  to  eat  in  August, 
and,  in  a dry  warm  place,  can  be  kept  well  all  winter.  The  color  is  a very 
bright  yellow.  Pare  it,  take  out  the  seeds,  cut  it  in  pieces,  and  stew  it 
slowly  till  quite  soft  in  a very  little  water.  Afterwards  drain,  squeeze  and 
press  it  well;  then  mash  it  with  a very  little  butter,  pepper  and  salt.  They 
will  boil  in  from  twenty  to  forty  minutes. 

BAKED  WINTER  SOUASH. 

Cut  open  the  squash,  take  out  the  seeds  and  without  paring  cut  it  up 
into  large  pieces;  put  the  pieces  on  tins  or  in  a dripping-pan,  place  in  a 
moderately  hot  oven  and  bake  about  an  hour.  When  done,  peel  and  mash 
like  mashed  potatoes,  or  serve  the  pieces  hot  on  a dish,  to  be  eaten  warm 
with  butter  like  sweet  potatoes.  It  retains  its  sweetness  much  better 
baked  this  way  than  when  boiled. 

VEGETABLE  HASH. 

Chop  rather  coarsely  the  remains  of  vegetables  left  from  a boiled  din- 
ner, such  as  cabbage,  parsnips,  potatoes,  etc.;  sprinkle  over  them  a little 
pepper,  place  in  a saucepan  or  frying  pan  over  the  fire;  put  in  a piece  of 
butter  the  size  of  a hickory  nut;  when  it  begins  to  melt,  tip  'the  dish  so  as 
to  oil  the  bottom  and  around  the  sides;  then  put  in  the  chopped  vegetables, 
pour  in  a spoonful  or  two  of  hot  water  from  the  tea-kettle,  cover  quickly  so 
as  to  keep  in  the  steam.  When  heated  thoroughly  take  off  the  cover  and 
stir  occasionally  until  well  cooked.  Serve  hot.  Persons  fond  of  vegetables 
will  relish  this  dish  very  much. 

SPINACH. 

It  should  be  cooked  so  as  to  retain  its  bright  green  Color  and  not  sent 
to  table,  as  it  so  often  is,  of  a dull  brown  or  olive  color;  to  retain  its  fresh 
appearance,  do  not  cover  the  vessel  while  it  is  cooking. 

Spinach  requires  close  examination  and  picking,  as  insects  are  fre- 
quently found  among  it  and  it  is  often  gritty.  Wash  it  through  three  or 
four  waters.  Then  drain  it  and  put  it  in  boiling  water.  Fifteen  to  twenty 
minutes  is  generally  suflBcient  time  to  boil  spinach.  Be  careful  to  remove 


VEGETABLE^, 


the  scum.  When  it  is  quite  tender,  take  it  up,  and  drain  and  squeeze  it 
well.  Chop  it  fine,  and  put  it  into  a saucepan  with  a piece  of  butter  and  a 
little  pepper  and  salt.  Set  it  on  the  fire  and  let  it  stew  five  minutes,  stir- 
ring it  all  the  time,  until  quite  dry^  Turn  it  into  a vegetal^le  dish,  shape 
it  into  a mound,  slice  some  hard-boiled  eggs  and  lay  around  the  topo 

GREENS. 

About  a peck  of  greens  are  enough  for  a mess  for  a family  of  six,  such 
as  dandelions,  cowslips,  burdock,  chiccory  and  other  greens.  All  greens 
should  be  carefully  examined,  the  tough  ones  thrown  out,  then  be  thor- 
oughly washed  through  several  waters  until  they  are  entirely  free  from 
sand.  The  addition  of  a handful  of  salt  to  each  pan  of  water  used  in  wash= 
ing  the  greens  will  free  them  from  insects  and  worms,  especially  if  after 
the  last  watering  they  are  allowed  to  stand  in  salted  water  for  a half  hour 
or  longer.  When  ready  to  boil  the  greens,  put  them  into  a large  pot  half 
full  of  boiling  water,  with  a handful  of  salt,  and  boil  them  steadily  until 
the  stalks  are  tender ; this  will  be  in  from  five  to  twenty  minutes,  accord- 
ing to  the , maturity  of  the  greens ; but  remember  that  long-continued 
boiling  wastes  the  tender  substances  of  the  leaves,  and  so  diminishes  both 
the  bulk  and  the  nourishment  of  the  dish  ; for  this  reason  it  is  best  to  cut 
away  any  tough  stalks  before  beginning  to  cook  the  greens.  As  soon  as 
they  are  tender  drain  them  in  a colander,  chop  them  a little  and  return 
them  to  the  fire  long  enough  to  season  them  with  salt,  pepper  and  butter ; 
vinegar  may  be  added  if  it  is  liked ; the  greens  should  be  served  as  soon  as 
they  are  hot. 

All  kinds  of  greens  can  be  cooked  in  this  manner. 

STEWED  CARROTS. 

Wash  and  scrape  the  carrots  and  divide  them  into  strips ; put  them 
into  a stewpan  with  water  enough  to  cover  them  ; add  a spoonful  of  salt 
and  let  them  boil,  slowly  until  tender  : then  drain  and  replace  them  in  the 
pan,  with  two  tablespoonfuls  of  butter  rolled  in  fiour,  shake  over  a little 
pepper  and  salt,  then  add  enough  cream  or  milk  to  moisten  the  whole  i 
let  it  come  to  a boil  and  serve  hot 

CARROTS  MASHEDc 

Scrape  and  wash  them cook  them  tender  in  boiling  water  salted 
slightlye  Drain  well  and  mash  them.  Work  in  a good  piece  of  butter  and 
season  with  pepper  and  salt.  Heap  up  on  a vegetable  dish  and  serve  hot 


VEGETABLES^. 


KM 

Carrots  are  also  good  simply  boiled  in  salted  water  and  dished  up  hot 
with  melted  butter  over  themo 

TURNIPSo 

Turnips  are  boiled  plain  with  or  without  meat,  also  mashed  like  pota- 
toes and  stewed  like  parsnips.  They  should  always  be  served  hot.  They 
require  from  forty  minutes  to  an  hour  to  cook. 

STEWED  PUMPKIN. 

See  Stewed  Pumpkin  for  Pie.  Cook  the  same,  then  after  stewing 
season  the  same  as  mashed  potatoes.  Pumpkin  is  good  baked  in  the  same 
manner  as  baked  winter  squash. 

STEWED  ENDIVE. 

Ingredients. — Six  heads  of  endive,  salt  and  water,  one  pint  of  broth, 
thickening  of  butter  and  flour,  one  tablespoonful  of  lemon  juice,  a small 
lump  of  sugar^ 

Mode. — Wash  and  free  the  endive  thoroughly  from  insects,  remove  the 
green  part  of  the  leaves,  and  put  it  into  boiling  water,  slightly  salted.  Let 
it  remain  for  ten  minutes;  then  take  it  out,  drain  it  till  there  is  no  watei 
remaining  and  chop  it  very  fine.  Put  it  into  a stewpan  with  the  broth, 
add  a little  salt  and  a lump  of  sugar,  and  boil  until  the  endive  is  perfectly 
tender.  When  done,  which  may  be  ascertained  by  squeezing  a piece  be- 
tween the  thumb  and  finger,  add  a thickening  of  butter  and  flour  and  the 
lemon  juice;  let  the  sauce  boil  up  and  serve. 

Time. — Ten  minutes  to  boil,  five  minutes  to  simmer  in  the  broth. 

BAKED  MUSHROOMS. 

Prepare  them  the  same  as  for  stewing.  Place  them  in  a baking-pan 
in  a moderate  oven.  Season  with  salt,  pepper,  lemon  juice  and  chopped 
parsley.  Cook  ir\  the  oven  fifteen  minutes,  baste  with  butter.  Arrange  on 
a dish  and  pour  the  gravy  over  them.  Serve  with  sauce  made  by  beating 
a cup  of  cream,  two  ounces  of  butter,  a tablespoonful  of  chopped  parsley,  a 
little  cayenne  pepper,  salt,  a tablespoonful  of  white  sauce  and  two  table- 
spoonfuls of  lemon  juice.  Put  in  a saucepan  and  set  on  the  fire.  Stir 
until  thick,  but  do  not  let  boil.  Mushrooms  are  very  nice  placed  on  slices 
of  well-buttered  toast  when  set  into  the  oven  to  bake.  They  cook  in  about 
fifteen  minutes. 


VEGETABLES. 


m 


STEWED  MUSHROOMS. 

Time,  twenty-one  minutes.  Button  mushrooms,  salt  to  taste,  a little 
butter  rolled  in  flour,  two  tablespoonfuls  of  cream  or  the  yolk  of  one  egg. 
Choose  buttons  of  uniform  size.  Wipe  them  clean  and  white  with  a wet 
flannel;  put  them  in  a stewpan  with  a little  water  and  let  them  stew  very 
gently  for  a quarter  of  an  hour.  Add  salt  to  taste,  work  in  a little  flour 
and  butter,  to  make  the  liquor  about  as  thick  as  cream,  and  let  it  boil  for 
five  minutes.  When  you  are  ready  to  dish  it  up,  stir  in  two  tablespoonfuls 
of  cream  or  the  yolk  of  an  egg;  stir  it  over  the  Are  for  a minute,  but  do  not 
let  it  boil,  and  serve„  Stewed  button  mushrooms  are  very  nice,  either  in 
fish  stews  or  ragouts,  or  served  apart  to  eat  with  fish.  Another  way  of 
doing  them  is  to  stew  them  in  milk  and  water  (after  they  are  rubbed 
white),  add  to  them  a little  veal  gravy,  mace  and  salt  and  thicken  the 
gravy  with  cream  or  the  yolks  of  eggs. 

Mushrooms  can  be  cooked  in  the  same  manner  as  the  recipes  for 
oysters,  either  stewed,  fried,  broiled,  or  as  a soup.  They  are  also  used  to 
flavor  sauces,  catsups,  meat  gravies,  game  and  soups. 

CANNED  MUSHROOMS. 

Canned  mushrooms  may  be  served  with  good  effect  with  game  and  even 
with  beefsteak  if  prepared  in  this  way:  Open  the  can  and  pour  off  every 
drop  of  the  liquid  found  there;  let  the  mushrooms  drain,  then  put  them  in 
a saucepan  with  a little  cream  and  butter,  pepper  and  salt;  let  them  sim- 
mer gently  for  from  five  to  ten  minutes,  and  when  the  meat  is  on  the  plat° 
ter  pour  the  mushrooms  over  it.  If  served  with  steak,  that  should  be  very 
tender  and  be  broiled,  never  in  any  case  fried. 

MUSHROOMS  EOR  WINTER  USE. 

Wash  and  wipe  free  from  grit  the  small  fresh  button  mushrooms.  Put 
into  a frying  pan  a quarter  of  a pound  of  the  very  best  butter.  Add  to  it 
two  whole  cloves,  a saltspoonful  of  salt  and  a tablespoonful  of  lemon  juice. 
When  hot  add  a quart  of  the  small  mushrooms,  toss  them  about  in  the 
butter  for  a moment  only,  then  put  them  in  jars  ; fill  the  top  of  each  jar 
with  an  inch  or  two  of  the  butter  and  let  it  cool.  Keep  the  jars  in  a cool 
place,  and  when  the  butter  is  quite  firm  add  a top  layer  of  salt.  Cover  to 
keep  out  dust. 

The  best  mushrooms  grow  on  uplands  or  in  high  open  fields,  where  th^ 
air  is 


m 


VEGETABLjSB. 

t, 

TRUFFLES. 

The  truffle  belongs  to  the  family  of  the  niushrooms ; they  are  used 
principally  in  this  country  as  a condiment  for  boned  turkey  and  chicken, 
scrambled  eggs,  fillets  of  beef,  game  and  fish.  When  mixed  in  due  pro- 
portion, they  add  a peculiar  zest  and  flavor  to  sauces  that  cannot  be  found 
in  any  other  plant  in  the  vegetable  kingdomo 

ITALIAN  STYLE  OF  DRESSING  TRUFFLES. 

Ten  truffles,  a quarter  of  a pint  of  salad  oil,  pepper  and  salt  to  taste, 
one  tablespoonful  of  minced  parsley,  a very  little  finely  minced  garlic,  two 
blades  of  pounded  mace,  one  tablespoonful  of  lemon  juiceo 

After  cleansing  and  brushing  the  truffles,  cut  them  into  thin  slices  and 
;mt  them  in  a baking-dish,  on  a seasoning  of  oil  or  butter,  pepper,  salt, 
parsley,  garlic  and  mace  in  the  above  proportion.  Bakfe  them  for  nearly 
an  hour,  and  just  before  serving  add  the  lemon  juice  and  send  them  to 
table  very  hoto 

TRUFFLES  AU  NATURES 

Select  some  fine  truffles ; cleanse  them  by  washing  them  in  several 
waters  with  a brush  until  not  a particle  of  sand  or  grit  remains  on  them  ; 
wrap  each  truffle  in  buttered  paper  and  bake  in  a hot  oven  for  quite  an 
hour;  take  off  the  paper,  wipe  the  truffles  and  serve  them  in  a hot  napkin. 


MACARONI. 

MACAEONI  A lA  IXALIENNE. 

Divide  a quarter  of  a pound  of  macaroni  into  four-inch  pieces.  Simmer 
fifteen  minutes  in  plenty  of  boiling  water,  salted.  Drain.  Put  the  maca- 
roni into  a saucepan  and  turn  over  it  a strong  soup  stock,  enough  to  pre- 
vent burning.  Strew  over  it  an  ounce  of  grated  cheese ; when  the  cheese 
is  melted,  dish.  Put  alternate  layers  of  macaroni  and  cheese,  then  turn 
over  the  soup  stock  and  bake  half  an  hour. 

MACARONI  AND  CHEESE. 

Break  half  a pound  of  macaroni  into  pieces  an  inch  or  two  long ; cook 
it  in  boiling  water,  enough  to  cover  it  well ; put  in  a good  teaspoonful  of 
salt ; let  it  boil  about  twenty  minutes.  Drain  it  well  and  then  put  a layer 
m the  bottom  of  a well-buttered  pudding-dish^  upon  this  some  grated 


VEGETABLES. 


im 


cheese  and  small  pieces  of  butter,  a bit  of  salt,  then  more  macaroni,  and  so 
on,  filling  the  dish ; sprinkle  the  top  layer  with  a thick  layer  of  cracker 
crumbs.  Pour  over  the  whole  a teacupful  of  cream  or  milk.  Set  it  in  the 
oven  and  bake  half  an  hour.  It  should  be  nicely  browned  on  top.  Serve  in 
the  same  dish  in  which  it  was  baked  with  a clean  napkin  pinned  around  it. 

TIMBALE  OF  MACARONI 

Break  in  very  short  lengths  small  macaroni  (vermicelli,  spaghetti,  tag- 
liarini).  Let  it  be  rather  overdone;  dress  it  with  butter  and  grated  cheese; 
then  work  into  it  one  or  two  eggs,  according  to  quantity.  Butter  and 
bread  crumb  a plain  mold,  and  when  the  macaroni  is  nearly  cold  fill  the 
mold  with  it,  pressing  it  well  down  and  leaving  a hollow  in  the  centre, 
into  which  place  a well-flavored  mince  of  meat,  poultry  or  game  ; then  fill 
up  the  mold  with  more  macaroni,  pressed  well  dowUo  Bake  in  a moder- 
ately heated  oven,  turn  out  and  servCo 

MACARONI  A LA  CREME. 

Boil  one-quarter  of  a pound  of  macaroni  in  plenty  of  hot  water,  salted, 
until  tender ; put  half  a pint  of  milk  in  a double  boiler,  and  when  ft  boils 
stir  into  it  a mixture  of  two  tablespoonfuls  of  butter  and  one  of  flour. 
Add  two  tablespoonfuls  of  cream,  a little  white  and  cayenne  pepper ; salt 
to  taste,  and  from  one-quarter  to  one-half  a pound  of  grated  cheese,  accord* 
ing  to  taste.  Drain  and  dish  the  macaroni ; pour  the  boiling  sauce  over  it 
and  serve  immediately. 

MACARONI  AND  TOMATO  SAUCE. 

Divide  half  a pound  of  macaroni  into  four-inch  pieces,  put  it  into  boil* 
Ing  salted  water  enough  to  cover  it ; boil  from  fifteen  to  twenty  minutes, 
then  drain  ; arrange  it  neatly  on  a hct  dish  and  pour  tomato  sauce  over  it, 
and  serve  immediately  while  hot  See  Sauces  for  tomato  sauce. 

14 


BUTTER  AND  CHEESE 

★ ★ ★ 

TO  MAKE  BTJTTEK 

Thoroughly  scald  the  churn,  then  cool  well  with  ice  or  spring  water. 
Now  pour  in  the  thick  cream;  churn  fast  at  first,  then,  as  the  but- 
ter forms,  more  slowly;  always  with  perfect  regularity;  in  warm 
weather,  pour  a little  cold  water  into  the  churn,  should  the  but- 
ter form  slowly;  in  the  winter,  if  the  cream  is  too  cold,  add  a little  warm 
water  to  bring  it  to  the  proper  temperature.  '^When  the  butter  has 
“come,”  rinse  the  sides  of  the  churn  down  with  cold  water  and  take  the 
butter  up  with  a perforated  dasher  or  a wooden  ladle,  turning  it  dexter^ 
ously  just  below  the  surface  of  the  buttermilk  to  catch  every  stray  bit; 
have  ready  some  very  cold  water  in  a deep  wooden  tray;  and  into  this 
plunge  the  dasher  when  you  draw  it  from  the  churn;  the  butter  will  fioat 
off,  leaving  the  dasher  free.  When  you  have  collected  all  the  butter, 
gather  behind  a wooden  butter  ladle  and  drain  off  the  water,  squeezing 
and  pressing  the  butter  with  the  ladle;  then  pour  on  more  cold  water  and 
work  the  butter  with  the  ladle  to  get  the  milk  out,  drain  off  the  water, 
sprinkle  salt  over  the  butter — a tablespoonful  to  a pound;  work  it  in  a 
little  and  set  in  a cool  place  for  an  hour  to  harden,  then  work  and 
knead  it  until  not  another  drop  of  water  exudes,  and  the  butter  is  per* 
fectly  smooth,  and  close  in  texture  and  polish;  then  with  the  ladle  make 
up  into  rolls,  little  balls,  stamped  pats,  etc. 

The  churn,  dasher,  tray  and  ladle,  should  be  well  scalded  before  using, 
so  that  the  butter  will  not  stick  to  them,  and  then  cooled  with  very  cold 
water. 

When  you  skim  cream  into  your  cream  Jar,  stir  it  well  into  what  is 
already  there,  so  that  it  may  all  sour  alike;  and  no  fresh  cream  should  he  put 
with  it  within  twelve  hours  before  churning,  or  the  butter  will  not  come 
quickly;  and  perhaps,  not  at  all. 

Butter  is  indispensable  in  almost  all  culinary  preparations.  Good 
fresh  butter,  used  in  moderation,  is  easily  digested;  it  is  softening,  nutri^ 
tious  and  fattening,  and  is  far  more  easily  digested  than  any  other  of  the 

oleaginous  substances  sometimes  used  in  its  place. 

(208) 


B UTTER  AND  CHEESE. 


208 


TO  MAKE  BUTTER  OUICKLY, 

Immediately  after  the  cow  is  milked,  strain  the  milk  into  clean  pans,  and 
set  it  over  a moderate  fire  until  it  is  scalding  hot;  do  not  let  it  boil;  then 
set  it  aside;  when  it  is  cold,  skim  off  the  cream;  the  milk  will  still  be  fit  for 
any  ordinary  use;  when  you  have  enough  cream,  put  it  into  a clean  earthen 
basin;  beat  it  with  a wooden  spoon  until  the  butter  is  made,  which  will 
not  be  long;  then  take  it  from  the  milk  and  work  it  with  a little  cold 
water,  until  it  is  free  from  milk;  then  drain  off  the  water,  put  a small 
tablespoonful  of  fine  salt  to  each  pound  of  butter  and  work  it  in.  A small 
teaspoonful  of  fine  white  sugar,  worked  in  with  the  salt,  will  be  found  an 
improvement — sugar  is  a great  preservative.  Make  the  butter  in  a roll; 
cover  it  with  a bit  of  muslin  and  keep  it  in  a cool  place.  A reliable 
recipe. 

A BRINE  TO  PRESERVE  BUTTER. 

First  work  your  butter  into  small  rolls,  wrapping  each  one  carefully  in 
a clean  muslin  cloth,  tying  them  up  with  a string.  Make  a brine,  say 
three  gallons,  having  it  strong  enough  of  salt  to  bear  up  an  egg;  add  half  a 
teacupful  of  pure,  white  sugar,  and  one  tablespoonful  of  saltpetre;  boil  the 
brine,  and  when  cold  strain  it  carefully.  Pour  it  over  the  rolls  so  as  to 
more  than  cover  them,  as  this  excludes  the  air.  Place  a weight  over  all  to 
keep  the  rolls  under  the  surface. 

PUTTING  UP  BUTTER  TO  KEEP. 

Take  of  the  best  pure  common  salt  two  quarts,  one  ounce  of  white 
sugar  and  one  of  saltpetre;  pulverize  them  together  completely.  Work 
the  butter  well,  then  thoroughly  work  in  an  ounce  of  this  mixture  to  every 
pound  of  butter.  The  butter  is  to  be  made  into  half-pound  rolls,  and  put 
into  the  following  brine — to  three  gallons  of  brine  strong  enough  to  bear 
an  egg,  add  a quarter  of  a pound  of  white  sugan 

Orange  Co.^  N.  F.  Style^ 

CURDS  AND  CREAM. 

One  gallon  of  milk  will  make  a moderate  dish.  Put  one  spoonful  of 
prepared  rennet  to  each  quart  of  milk,  and  when  you  find  that  it  has 
become  curd,  tie  it  loosely  in  a thin  cloth  and  hang  it  to  drain;  do  not 
Wring  or  press  the  cloth ; when  drained,  put  the  curd  into  a mug  and  set 
in  cool  water,  which  must  be  frequently  changed  (a  refrigerator  saves  this 
trouble).  When  you  dish  it,  if  there  is  whey  in  the  mug,  ladle  it  gently 
out  without  pressing  the  curd ; lay  it  on  a deep  dish,  and  pour  fresh  cream 


m 


BJJTTEn  AMD  CBEESE. 


over  it ; have  powdered  loaf-sugar  to  eat  with  it ; also  hand  the  nutmeg 
grater. 

Prepared  rennet  can  be  Ifad  at  almost  any  druggist’s,  and  at  a reason^ 
able  priceo 


NEW  JERSEY  CREAM  CHEESE.  ^ , 

First  scald  the  quantity  of  milk  desired;  let  it  cool  a little,  then  add 
the  rennet ; the  directions  for  quantity  are  given  on  the  packages  of  ‘‘  Pre- 
pared Eennet.”  When  the  curd  is  formed,  take  it  out  on  a ladle  without 
breaking  it;  lay  it  on  a thin  cloth  held  by  two  persons;  dash  a ladleful  of 
water  over  each  ladleful  of  curd,  to  separate  the  curd;  hang  it  up  to  drain 
the  water  off,  and  then  put  it  under  a light  press  for  one  hour;  cut  the  curd 
with  a thread  into  small  pieces;  lay  a cloth  between  eaqh  two,  and  press 
for  an  hour;  take  thtoi  out,  rub  them  with  fine  salt,  let  them  lie  on  a 
board  for  an  hour,  and  wash  them  in  cold  water;  let  them  lie  to  drain,  and 
m a day  or  two  the  skin  will  look  dry;  put  some  sweet  grass  under  and 
over  them,  and  they  will  soon  ripen. 

COTTAGE  CHEESE. 

Put  a pan  of  sour  or  loppered  milk  on  the  stov-e  or  range  where  it  is 
not  too  hot ; let  it  scald  until  the  whey  rises  to  the  top  (be  careful  that  it 
does  not  boil,  or  the  curd  will  become  hard  and  tough).  Place  a clean 
cloth  or  towel  over  a sieve  and  pour  this  whey  and  curd  into  it,  leaving  it 
covered  to  drain  two  to  three  hours ; then  put  it  into  a dish  and  chop  it 
fine  with  a spoon,  adding  a teaspoonful  of  salt,  a tablespoonful  of  butter 
and  enough  sweet  cream  to  make  the  cheese  the  consistency  of  putty. 
With  your  hands  make  it  into  little  balls  flattened.  Keep  it  in  a cool 
place.  Many  like  it  made  rather  thin  with  cream,  serving  it  in  a deep  dish* 
You  may  make  this  cheese  of  sweet  milk  by  forming  the  curd  with  pre- 
pared rennet. 

SLIPo 

Slip  is  bonny-clabber  without  its  acidity,  and  so  delicate  is  its  flavor 
that  many  persons  like  it  just  as  well  as  ice  cream.  It  is  prepared  thus: — 
Make  a quart  of  milk  moderately  warm ; then  stir  into  it  one  large  spoon- 
ful of  the  preparation  called  rennet ; set  it  by,  and  when  cool  again  it  will 
oe  as  stiff  as  jelly.  It  should  be  made  only  a few  hours  before  it  is  to  be 
used,  or  it  will  be  tough  and  watery  ; in  summer  set  the  dish  on  ice  after 
it  has  jellied.  It  iflust  be  served  with  powdered  sugar,  nutmeg  and  creams 


BUTTER  AND  CHEESE. 


211 


CHEESE  EONDTT. 

Melt  an  ounce  of  butter  and  whisk  into  it  a pint  of  boiled  milk.  Dis- 
solve two  tablespoonfuls  of  flour  in  a gill  of  ^old  milk,  add  it  to  the  boiled 
milk  and  let  it  cool.  Beat  the  yolks  of  four  eggs  with  a heaping  teaspoon- 
ful  of  salt,  half  a teaspoonful  of  pepper  and  five  ounces  of  grated  cheese. 
Whip  the  whites  of  the  eggs  and  add  them,  pour  the  mixture  into  a deep 
tin  lined  with  buttered  paper,  and  allow  for  the  rising,  say  four  incheSc 
Bake  twenty  minutes  and  serve  the  moment  it  leaves  the  oven. 

CHEESE  SOUFFLE. 

Melt  an  ounce  of  butter  in  a saucepan;  mix  smoothly  with  it  one  ounce 
of  flour,  a pinch  of  salt  and  cayenne  and  a quarter  of  a pint  of  milk;  sim« 
mer  the  fcixture  gently  over  the  fire,  stirring  it  all  the  time,  till  it  is  as 
thick  as  melted  butter,  stir  into  it  about  three  ounces  of  finely-grated  par- 
mesan,  or  any  good  cheese.  Turn  it  into  a basin  and  mix  with  it  the 
yolks  of  two  well-beaten  eggs.  Whisk  three  whites  to  a solid  froth,  and 
just  before  the  souffle  is  baked  put  them  into  it,  and  pour  the  mixture  into 
a small  round  tin.  It  should  be  only  half  filled,  as  the  fondu  will  rise  very 
high.  Pin  a napkin  around  the  dish  in  which  it  is  baked,  and  serve  the 
moment  it  is  baked.  It  would  be  well  to  have  a metal  cover  strongly 
heated.  Time  twenty  minutes.  Sufficient  for  six  persons. 

SCALLOPED  CHEESE. 

Any  person  who  is  fond  of  cheese  could  not  fail  to  favor  this  recipe. 

Take  three  slices  of  bread  well-buttered,  first  cutting  off  the  brown  out' 
side  crust.  Grate  fine  a quarter  of  a pound  of  any  kind  of  good  cheese;  lay 
the  bread  in  layers  in  a buttered  baking-dish,  sprinkle  over  it  the  grated 
cheese,  some  salt  and  pepper  to  taste.  Mix  four  well-beaten  eggs  with 
three  cups  of  milk;  pour  it  over  the  bread  and  cheese.  Bake  it  in  a hot 
oven  as  you  would  cook  a bread  pudding.  This  makes  an  ample  dish  fo . 
four  peoplOc 

PASTRY  RAMAKIHSe 

Take  the  remains  or  odd  pieces  of  any  light  puff  paste  left  from  pies 
or  tarts;  gather  up  the  pieces  of  paste,  roll  it  out  evenly,  and  sprinkle  it 
with  grated  cheese  of  a nice  flavor.  Fold  the  paste  in  three,  roll  it  out 
again,  and  sprinkle  more  cheese  over;  fold  the  paste,  roll  it  out,  and  with  a 
paste-cutter  shape  it  in  any  way  that  may  be  desired.  Bake  the  ramakins 


212 


BUTTER  AMD  CHEESE. 


in  a brisk  oven  from  ten  to  fifteen  minutes;  dish  them  on  a hot  nap- 
kin and  serve  quickly.  The  appearance  of  this  dish  may  be  very  much 
improved  by  brushing  the  ramakins  over  with  yolk  of  egg  before  they  are 
placed  in  the  oven.  Where  expense  is  not  objected  to,  parmesan  is  the 
best  kind  of  cheese  to  use  for  making  this  dish. 

Very  nice  with  a cup  of  coffee  for  a luncho 

CAYENNE  CHEESE  STRAWS. 

A QUARTER  of  a pouud  of  flour,  two  ounces  butter,  two  ounces  grated 
parmesan  cheese,  a pinch  of  salt  and  a few  grains  of  cayenne  pepper.  Mix 
into  a paste  with  the  yolk  of  an  egg.  Holl  ou\  to  the  thickness  of  a silver 
quarter,  about  four  or  five  inches  long  ; cut  into  strips  about  a third  of  an 
inch  wide,  twist  them  as  you  would  a paper  spill  and  lay  them  on  (a  baking- 
sheet  slightly  floured.  Bake  in  a moderate  oven  until  crisp,  but  they  must 
not  be  the  least  brown.  If  put  away  in  a tin  these  cheese  straws  will  keep 
a long  time.  Serve  cold,^  piled  tastefully  on  a glass  dish.  You  can  make 
the  straws  of  remnants  of  puff  pastry,  rolling  in  the  grated  cheese. 

CHEESE  CREAM  TOAST. 

Stale  bread  may  be  served  as  follows:  Toast  the  slices  and  cover  them 
slightly  with  grated  cheese ; make  a cream  for  ten  slices  out  of  a pint  of 
milk  and  two  tablespoonfuls  of  plain  flour.  The  milk  should  be  boiling, 
and  the  flour  mixed  in  a little  cold  water  before  stirring  in.  When  the  ‘ 
cream  is  nicely  cooked,  season  with  salt  and  butter;  set  the  toast  and 
cheese  in  the  oven  for  three  or  four  minutes  and  then  pour  the  cream 
over  them. 

WELSH  RAREBIT. 

Grate  three  ounces  of  dry  cheese  and  mix  it  with  the  yolks  of  two  eggs, 
put  four  ounces  of  grated  bread  and  three  of  butter ; beat  the  whole 
together  in  a mortar  with  a dessertspoonful  of  made  mustard,  a little  salt 
and  some  pepper ; toast  some  slices  of  bread,  cut  off  the  outside  crust,  cut 
it  in  shapes  and  spread  the  paste  thick  upon  them,  and  put  them  in  the 
oven,  let  them  become  hot  and  slightly  browned,  serve  hot  as  possiblOc 


EGGS  AND  OMELETS. 

★ ★ 

There  are  so  many  ways  of  cooking  and  dressing  eggs, that  it  seems 
unnecessary  for  the  ordinary  family  to  use  only  those  that  are 
the  most  practical. 

To  ascertain  the  freshness  of  an  egg,  hold  it  between  your 
thumb  and  forefinger  in  a horizontal  position,  with  a strong  light  in  front 
of  you.  The  fresh  egg  will  have  a clear  appearance,  both  upper  and  lower 
sides  being  the  same.  The  stale  egg  will  have  a clear  appearance  at  the 
lower  side,  while  the  upper  side  will  exhibit  a dark  or  cloudy  appearance* 
Another  test  is  to  put  them  in  a pan  of  cold  water;  those  that  are  the 
first  to  sink  are  the  freshest; -the  stale  will  rise  and  fioat  on  top;  or,  if  the 
large  end  turns  up  in  the  water,  they  are  not  fresh.  The  best  time  for 
preserving  eggs  is  from  J uly  to  September. 

TO  PRESERVE  EGGS. 

There  are  several  recipes  for  preserving  eggs  and  we  give  first  one 
which  we  know  to  be  effectual,  keeping  them  fresh  from  August  until 
Spring.  Take  a piece  of  quick-lime  as  large  as  a good-sized  lemon  and 
two  teacupfuls  of  salt;  put  it  into  a large  vessel  and  slack  it  with  a gallon 
of  boiling  water.  It  will  boil  and  bubble  until  thick  as  cream ; when  it  is 
cold,  pour  off  the  top,  which  will  be  perfectly  clear.  Drain  off  this  liquor, 
and  pour  it  over  your  eggs;  see  that  the  liquor  more  than  covers  them. 
A stone  jar  is  the  most  convenient — one  that  holds  about  six  quarts. 

Another  manner  of  preserving  eggs  is  to  pack  them  in  a jar  with  layers 
of  salt  between,  the  large  end  of  the  egg  downward,  with  a thick  layer  of 
salt  at  the  top;  cover  tightly  and  set-in  a cool  place. 

Some  put  them  in  a wire  basket  or  a piece  of  mosquito  net  and  dip 
them  in  boiling  water  half  a minute;  then  pack  in  sawdust.  Still  another 
manner  is  to  dissolve  a cheap  article  of  gum  arabic,  about  as  thin  as 
muscilage,  and  brush  over  each  egg  with  it;  then  pack  in  powdered  char- 
coal; in  a cool,  dark  place* 


(213) 


EGGS  AND  OMELETS, 


Eggs  can  be  kept  for  some  time  by  smearing  the  shells  with  butter  or 
iard;  then  packed  in  plenty  of  bran  or  sawdust,  the  eggs  not  al''owed  to 
Slouch  one  another*  or  coat  the  eggs  with  melted  paraffineo 

t 

BOILED  EGGS. 

Eggs  for  boiling  cannot  be  too  fresh,  or  boiled  too  soon  after  they  are 
laid ; but  rather  a longer  time  should  be  allowed  for  boiling  a new-laid 
egg  than  for  one  that  is  three  or  four  days  old.  Have  ready  a saucepan  of 
boiling  water ; put  the  eggs  into  it  gently  with  a Spoon,  letting  the  spoon 
touch  the  bottom  of  the  saucepan  before  it  is  withdrawn,  that  the  egg  may 
not  fall  and  consequently  crack.  For  those  \^ho  like  eggs  lightly  boiled, 
three  minutes  will  be  found  sufficient ; three  and  three-quarters  to  four 
minutes  will  be  ample  time  to  set  the  white  nicely ; and  if  liked  hard, 
six  or  seven  minutes  will  not  be  found  too  longe  Should  the  eggs  be 
unusually  large,  as  those  of  black  Spanish  fowls  sometimes  are,  allow  an 
extra  half  minute  for  them.  Eggs  for  salad  should  be  boiled  for  ten  or 
fifteen  minutes,  and  should  be  placed  in  a basin  of  cold  water  for  a few 
minutes  to  shrink  the  meat  from  the  shell ; they  should  then  be  rolled  on 
the  table  with  the  hand  and  the  shell  will  peel  off  easily. 

SOFT  BOILED  EGGSo 

When  properly  cooked  eggs  are  done  evenly  through,  like  any  other 
food.  This  result  may  be  obtained  by  putting  the  eggs  into  a dish  with  a 
cover,  or  a tin  pail,  and  then  pouring  upon  them  boiling  water — two  quarts 
or  more  to  a dozen  of  eggs — and  cover  and  set  them  away  where  they  will 
keep  hot  and  not  boil  for  ten  to  twelve  minutes.  The  heat  of  the  water 
cooks  the  eggs  slowly,  evenly  and  sufficiently,  leaving  the  centre  or  yolk 
harder  than  the  white,  and  the  egg  tastes  as  much  richer  and  nicer  as  a 
fresh  egg  is  nicer  than  a stale  egg. 

SCALLOPED  EGGS. 

Hard-boil  twelve  eggs;  slice  them  thin  in  rings;  in  the  bottom  of  a 
iarge  well-buttered  baking-dish  place^a  layer  of  grated  bread  crumbs,  then 
one  of  eggs ; cover  with  bits  of  butter  and  sprinkle  with  pepper  and  salt. 
Continue  thus- to  blend  these  ingredients  until  the  dish  is  full;  hb  sure, 
though,  that  the  crumbs  cover  the  eggs  upon  top.  Over  the  whole  pour  a 
large  teacupful  of  sweet  cream  or  milk  and  brown  nicely  in  a moderately 
heated  oven, 


TNI  RED  ROO*^ 


THE  BLUE  ROOI^ 


EGGS  AMD  OMELETS. 


215 


SHIRRED  EGGS. 

Set  into  the  o\^en  until  quite  hot  a common  white  dish  large  enough 
to  hold  the  number  of  eggs  to  be  cooked,  allowing  plenty  of  room  for  each. 
Melt  in  it  a small  piece  of  butter,  and  breaking  the  eggs  carefully  in  a 
saucer,  one  at  a time,  slip  them  into  the  hot  dish ; sprinkle  over  them  a 
small  quantity  of  pepper  and  salt  and  allow  them  to  cook  four  or  five  mim 
utes.  Adding  a tablespoonful  of  cream  for  every  two  eggs,  when  the  eggs 
are  first  slipped  in,  is  a great  improvemento 

This  is  far  more  delicate  than  fried  eggs. 

Or  prepare  the  eggs  the  same  and  set  them  in  a steamer  over  boiling 
water. 

They  are  usually  served  in  hotels  baked  in  individual  dishes,  about  two 
in  a dish,  and  in  the  same  dish  they  were  baked  in. 

SCRAMBLED  EGGS. 

Put  a tablespoonful  of  butter  into  a hot  frying  pan;  tip  around  so 
that  it  will  touch  all  sides  of  the  pan.  Having  ready  half  a dozen  eggs 
broken  in  a dish,  salted  and  peppered,  turn  them  (without  beating)  into 
the  hot  butter ; stir  them  one  way  briskly  for  five  or  six  minutes  or  until 
they  are  mixed.  Be  careful  that  they  do  not  get  too  hard.  Turn  over 
toast  or  dish  up  without. 

POACHED  OR  DROPPED  EGGS 

Have  one  quart  of  hoiling  water  and  one  tablespoonful  of  salt  in  a 
frying  pan.  Break  tho  eggs,  one  by..une,  into  a saucer,  and  slide  care- 
fully  into  the  salted  water.  Dash  with  a spoon  a little  water  over  the 
egg,  to  keep  the  top  white. 

The  beauty  of  a poached  egg  is  for  the  yolk  to  be  seen  blushing  through 
the  white,  which  should  only  be  just  suflSciently  hardened  to  form  a 
transparent  veil  for  the  egg. 

Cook  until  the  white  is  firm,  and  lift  out  with  a griddle  cake  turner 
and  place  on  toasted  bread.  Serve  immediately. 

A tablespoonful  of  vinegar  put  into  the  water  keeps  the  eggs  from 
spreading.  ^ 

Open  gem  rings  are  nice  placed  in  the  water  and  an  egg  dropped  int' 
each  ring. 

PRIED  EGGS.' 

Beeak  the  eggs,  one  at  a time,  into  a saucer,  and  then  slide  them  care- 
fully off  into  a frying  pan  of  lard  and  butter  mixed,  dipping  over  the  egg^ 


2m 


MGGS  AND  OMELETS. 


the  hot  grease  in  spoonfuls,  or  turn  them  over,  frying  both\ides  without 
breaking  them.  They  require  about  three  minutes’  cooking. 

Eggs  can  be  fried  round  like  balls,  by  dropping  one  at  a time  into  a 
quantity  of  hot  lard,  the  same  as  for  fried  cakes,  first  stirring  the  hot 
lard  with  a stick  until  it  runs  round  like  a Whirlpool ; this  will  make  the 
eggs  look  like  balls.  Take  out  with  a skimmer.  Eggs  can  be  poached 
the  same  in  boiling  water- 

EGGS  AUX  FINES  HERBEa 

Roll  an  ounce  of  butter  in  a good  teaspoonful  of  fiour;  season  with 
pepper,  salt  and  nutmeg;  put  it  into  a coffeecupful  of  fresh  milk,  together 
with  two  teaspoonfuls  of  chopped  parsley;  stir  and  simmer  it  for  fifteen 
minutes,  add  a teacupful  of  thick  cream.  Hard-boil  five  eggs  and  halve 
them;  arrange  them  in  a dish  with  the  ends  upwards,  pour  the  sauce 
over  them,  and  decorate  with  little  heaps  of  fried  bread  crumbs  round 
the  margin  of  the  dish. 

POACHED  EGGS  A LA  CREME. 

Put  a quart  of  hot  water,  a tablespoonful  of  vinegar  and  a teaspoonful 
of  salt  into  a frying  pan,  and  break  each  egg  separately  into  a saucer;  slip 
the  egg  carefully  into  the  hot  water,  simmer  three  or  four  minutes  until 
the  white  is  set,  then  with  a skimmer  lift  them  out  into  a hot  dish.  Empty 
the  pan  of  its  contents,  put  in  half  a cup  of  cream,  or  rich  milk;  if  milk,  a 
large  spoonful  of  butter;  pepper  and  salt  to  taste,  thicken  with  a very  lit- 
tle cornstarch;  let  it  boil  up  once,  and  turn  it  over  the  dish  of  poached 
eggSc  It  can  be  served  on  toast  or  without. 

It  is  a better  plan  to  warm  the  cream  and  butter  in  a separate  dish,  that 
the  eggs  may  not  have  to  stand. 

EGGS  IN  CASES. 

Make  little  paper  cases  of  buttered  writing  paper;  put  a small  piece  of 
butter  in  each,  and  a little  chopped  parsley  or  onion,  pepper  and  salt. 
Place  the  cases  upon  a gridiron  over  a moderate  fire  of  bright  coals,  and 
when  the  butter  melts,  break  a fresh  egg  into  each  case.  Strew  in  upon 
them  a few  seasoned  bread  crumbs,  and  when  nearly  done,  glaze  the  tops 
with  a hot  shovel.  Serve  in  the  paper  cases. 

MINCED  EGGS. 

Chop  up  four  or  five  hard-boiled  eggs;  do  not  mince  them  too  fina  Put 
over  the  fire  in  a suitable  dish  a cupful  of  milk,  a tablespoonful  of  bA^^ter^ 


JSGG8  AND  OMELETS. 


217 


salt  and  pepper,  gind  some  savory  chopped  Imall.  When  this  comes  to  a 
boil  stir  into  it  a tablespoonful  of  flour,  dissolved  in  a little  cold  milk. 
When  it  cooks  thick  like  cream  put  in  the  minced  eggs.  Stir  it  gently 
around  and  around  for  a few  moments  and  serve,  garnished  with  sippets  of 
toast.  Any  particular  flavor  may  be  given  to  this  dish,  such  as  that  of 
mushrooms,  truffles,  catsup,  essence  of  shrimps,  etc.,  or  some  shred  anchovy 
may  be  added  to  the  mince 

MIXED  EGGS  AND  BACON. 

Take  a nice  rasher  of  mild  bacon;  cut  it  into  squares  no  larger  than 
dice;  fry  it  quickly  until  nicely  browned,  but  on  no  account  burn  it. 
Break  half  a dozen  eggs  into  a basin,  strain  and  season  them  with  pepper, 
add  them  to  the  bacon,  stir  the  whole  about  and,  when  sufflciently  firm, 
turn  it  out  into  a dish.  Decorate  with  hot  pickles. 

MIXED  EGGS  GENERALLY— SAVORY  OR  SWEET. 

Much  the  same  method  is  followed  in  mixed  eggs  generally,  whatever 
may  be  added  to  them;  really  it  is  nothing  more  than  an  omelet  which  is 
stirred  about  in  the  pan  while  it  is  being  dressed,  instead  of  being  allowed 
to  set  as  a pancake.  Chopped  tongue,  oysters,  shrimps,  sardines,  dried 
salmon,  anchovies,  herbs,  may  be  used. 

COLD  EGGS  FOR  A PICNIC. 

This  novel  way  of  preparing  cold  egg  for  the  lunch-basket  fully  repays 
one  for  the  extra  time  required.  Boil  hard  several  eggs,  halve  them 
lengthwise;  remove  the  yolks  and  chop  them  fine  with  cold  chicken,  lamb, 
veal  or  any  tender,  roasted  meat;  or  with  bread  soaked  in  milk  and  any 
salad,  as  parsley,  onion,  celery,  the  bread  being  half  of  the  whole;  or  with 
grated  cheese,  a little  olive  oil,  drawn  butter,  flavored.  Fill  the  cavity  in 
the  egg  with  either  of  these  mixtures,  or  any  similar  preparation.  Press 
the  halves  together,  roll  twice  in  beaten  egg  and  bread  crumbs,  and  dip 
into  boiling  lard.  When  the  color  rises  delicately,  drain  them  and  they 
are  ready  for  use. 

OMELETS.  * 

In  making  an  omelet,  care  should  be  taken  that  the  omelet  pan  is  hot 
and  dry.  To  ensure  this,  put  a small  quantity  of  lard  or  suet  into  a clean 
frying  pan,  let  it  simmer  a few  minutes,  then  remove  it ; wipe  the  pan 
dry  with  a towel,  and  then  put  in  a tablespoonful  of  butter.  The  smooth- 
ness of  the  pan  is  most  essential,  as  the  least  particle  of  roughness 


218 


EGGS  Airj>  OMELETS. 


will  cause  the  omelet  to  stick.  As  a general  rule,  a small  omelet  can 
be  made  more  successfully  than  a large  one,  it  being  much  better  to 
make  two  small  ones  of  four  eggs  each,  than  to  try  double  the  number 
of  eggs  in  one  omelet  and  fail.  Allow  one  egg  to  a person  in  making 
an  omelet  and  one  tablespoonful  of  milk;  this  makes  an  omelet  more 
puffy  and  tender  than  one  made  without  milk.  Many  prefer  them  without 
milk. 

Omelets  are  called  by  the  name  of  what  is  addod  to  give  them  flavor, 
as  minced  ham,  salmon,  onions,  oysters,  etc.,  beaten  up  in  the  eggs  in 
due  quantity,  which  gives  as  many  different  kinds  of  omelets. 

They  are  also  served  over  many  kinds  of  thick  sauces  or  purees,  such 
as  tomatoes,  spinach,  endive,  lettuce,  celery,  etc. 

If  vegetables  are  to  be  added,  they  should  be  already  cooked,  seasoned 
and  hot;  place  in  the  centre  of  the  omelet,  just  before  turning;  so  with 
mushroom,  shrimps,  or  any  cooked  ingredients.  All  omelets  should  be 
served  the  moment  they  are  done,  as  they  harden  by  standing,  and  care 
taken  that  they  do  not  cook  too  much. 

Sweet  omelets  are  generally  used  for  breakfast  or  plain  desserts. 

PLAIN  OMELET. 

Put  a smooth,  clean,  iron  frying  pan  on  the  fire  to  heat;  meanwhile, 
beat  four  eggs  very  light,  the  whites  to  a stiff  froth  and  the  yolks  to  a 
thick  batter.  Add  to  the  yolks  four  tablespoonfuls  of  milk,  pepper  and 
salt ; and,  lastly,  stir  in  the  whites  lightly.  Put  a piece  of  butter  nearly 
half  the  size  of  an  egg  into  the  heated  pan ; turn  it  so  that  it  will  moisten 
the  entire  bottom,  taking  care  that  it  does  not  scorch.  Just  as  it  be- 
gins to  boil,  pour  in  the  eggs.  Hold  the  frying  pan  handle  in  your  left 
hand,  and,  as  the  eggs  whiten,  carefully,  with  a spoon,  draw  up  lightly 
from  the  bottom,  letting  the  raw  part  run  out  on  the  pan,  till  all  be 
equally  cooked ; shake  with  your  left  hand,  till  the  omelet  be  free  from 
the  pan,  then  turn  with  a spoon  one  half  of  the  omelet  over  the  other ; let 
it  remain  a moment,  but  continue  shaking,  lest  it  adhere ; toss  to  a warm 
platter  held  in  the  right  hand,  or  lift  with  a flat,  broad  shovel ; the  omelet 
will  be  firm  around  the  edge,  but  creamy  and  light  inside. 

MEAT  OR  FISH  OMELETS. 

TajiIi;  cold  meat,  fish,  game  or  poultry  of  any  kind;  remove  all  skin, 
ffinew,  ere.,  and  either  cut  it  small  or  pound  it  to  a paste  in  a mortar. 


EGGS  AND  OMELETB^ 


219 


together  with  d.  proper  proportion  of  spices  and  salt;  then  either  toss  it  in 
a buttered  frying  pan  over  a clear  fire  till  it  begins  to  brown  and  poui 
beaten  eggs  upon  it,  or  beat  it  up  with  the  eggs,  or  spread  it  upon  them 
after  they  have  begun  to  set  in  the  pan.  In  any  case  serve  hot,  with  or 
without  a sauce,  but  garnish  with  crisp  herbs  in  branches,  pickles,  or  sliced 
lemon.  The  right  proportion  is  one  tablespoonful  of  meat  to  four  eggs.  A 
little  milk,  gravy,  water,  or  white  wine,  may  be  advantageously  added  to 
the  eggs  while  they  are  being  beaten. 

Potted  meats  make  admirable  omelets  in  the  above  manner^ 

VEGETABLE  OMELET. 

Make  a puree  by  mashing  up  ready-dressed  vegetables,  together  with  a 
little  milk,  cream  or  gravy  and  some  seasoning.  The  most  suitable 
vegetables  are  cucumbers,  artichokes,  onions,  sorrel,  green  peas,  tomatoes, 
lentils,  mushrooms,  asparagus  tops,  potatoes,  truffles  or  turnips.  Prepare 
some  eggs  by  beating  them  very  light.  Pour  them  into  a nice  hot  frying 
pan,  containing  a spoonful  of  butter;  spread  the  puree  upon  the  upper  side; 
and  when  perfectly  hot,  turn  or  fold  the  omelet  together  and  serve.  Or 
cold  vegetables  may  be  merely  chopped  small,  then  tossed  in  a little  but- 
ter, and  some  beaten  and  seasoned  eggs  poured  over. 

OMELET  OF  HERBS. 

Parsley,  thyme  and  sweet  marjoram  mixed  gives  the  famous  omelette 
aux  fines  herhes  so  popular  at  every  wayside  inn  in  the  most  remote  corner 
of  sunny  France.  An  omelet  ^‘jardiniere”  is  two  tablespoonfuls  of  mixed 
parsley,  onion,  chives,  shallots  and  a few  leaves  each  of  sorrel  and  chevril, 
minced  fine  and  stirred  into  the  beaten  eggs  before  cooking.  It  will  take 
a little  more  butter  to  fry  it  than  a plain  one. 

CHEESE  OMELET. 

Beat  up  three  eggs,  and  add  to  them  a tablespoonful  of  milk  and  a 
.tablespoonful  of  grated  cheese;  add  a little  more  cheese  before  foldings 
turn  it  out  on  a hot  dish;  grate  a little  cheese  over  it  before  serving. 

ASPARAGUS  OMELET. 

Boil  with  a little  salt,  and  until  about  half  cooked,  eight  oi  ten  stalks 
of  asparagus,  and  cut  the  eatable  part  into  rather  small  pieces;  beat  the 
eggs  and  mix  the  asparagus  with  them.  Make  the  omelet  as  above 
directed.  Omelet  with  parsley  is  made  by  adding  a little  chopped  parsley. 


Mam  AMD  OMMDMn. 


TOMATO  OMELET.  No.  L 

Peel  a couple  of  tomatoes,  which  split  into  four  pieces;  lemove  the 
seeds  and  cut  them  into  small  dice;  then'  fry  them  with  a'  little  butter 
until  nearly  done,  adding  salt  and  pepper.  Beat  the  eggs  and  mix  the  to- 
matoes with  them,  and  make  the  omelet  as  usual.  Or  stew  a few  tomatoes 
in  the  usual  way  and  spread  over  before  folding. 

TOMATO  OMELET  No.  2. 

( 

Cu'T  in  slices  and  place  in  a stewpan  six  peeled  tomatoes;  add  a table- 
spoonful of  cold  water,  a little  pepper  and  salt.  When  they  begin  to  sim- 
mer, break  in  six  eggs,  stir  well,  stirring  one  way,  until  the  eggs  are  cooked, 
but  not  too  hard.  Serve  warm. 

KICE  OMELET. 

Take  a cupful  of  cold  boiled  rice,  turn  over  it  a cupful  of  warm  milk, 
add  a tablespoonful  of  butter  melted,  a level  teaspoonful  of  salt,  a dash  of 
pepper;  mix  well,  then  add  three  well-beaten  eggs.  Put  a tablespoonful  of 
butter  in  a hot  frying  pan,  and  when  it  begins  to  boil  pour  in  the  omelet 
and  set  the  pan  in  a hot  oven.  As  soon  as  it  is  cooked  through,  fold  it 
double,  turn  it  out  on  a hot  dish,  and  serve  at  once.  . Very  good. 

HAM  OMELET 

Cut  raw  ham  into  dice,  fry  with  butter  and  when  cooked  enough,  turn 
the  beaten  egg  over  it  and  cook  as  a plaiii  omelet. 

If  boiled  ham  is  used,  mince  it  and  mix  with  the  eggs  after  they  are 
beaten.  Bacon  may  be  used  instead  of  raw  ham. 

CHICKEN  OMELET. 

Mince  rather  fine  one  cupful  of  cooked  chicken,  warm  in  a teacupful  of 
cream  or  rich  milk  a tablespoonful  of  butter,  salt  and  pepper;  thicken 
with  a large  tablespoonful  of  flour.  Make  a plain  omelet,  then  add  this 
mixture  just  before  turning  it  over.  This  is  much  better  than  the  dry 
minced  chicken.  Tongue  is  equally  good. 

MUSHROOM  OMELET 

Clean  a cupful  of  large  button  mushrooms,  canned  ones  may  be  used^ 
cut  them  into  bits.  Put  into  a stewpan  an  ounce  of  butter  and  let  it  melt; 
add  the  mushrooms,  a teaspoonful  of  salt,  half  a teaspoonful  of  pepper  and 


JXGGS  AJSTD  OMELETB. 


221 


half  a cupful  of  cream  or  milk.  Stir  in  a teaspoonful  of  flour,  dissolved  in  a 
little  milk  or  water  to  thicken,  if  needed.  Boil  ten  minutes,  and  set  aside 
until  the  omelet  is  ready. 

Make  a plain  omelet  the  usual  way,  and  just  before  doubling  it,  turn 
the  mushrooms  over  the  centre  and  serve  hot. 

OYSTER  OMELET. 

Parboil  a dozen  oysters  in  their  own  liquor,  skim  them  out  and  let 
them  cool;  add  them  to  the  beaten  eggs,  either  whole  or  minced.  Cook 
the  same  as  a plain  omelet. 

Thicken  the  liquid  with  butter  rolled  in  flour;  season  with  salt,  cay- 
enne pepper  and  a teaspoonful  of  chopped  parsleyo  Chop  up  the  oysters 
and  add  to  the  sauce.  Put  a few  spoonfuls  in  the  centre  of  the  omelet 
before  folding;  when  dished,  pour  the  remainder  of  the  sauce  around  it. 

FISH  OMELET. 

Make  a plain  omelet,  and  when  ready  to  fold,  spread  over  it  fish  pre- 
pared as  follows:  Add  to  a cupful  of  any  kind  of  cold  fish,  broken  fine, 
cream  enough  to  moisten  it,  seasoned  with  a tablespoonful  of  butter;  then 
pepper  and  salt  to  taste.  Warm  together. 

ONION  OMELET. 

Make  a plain  omelet,  and  when  ready  to  turn  spread  over  it  a teaspoon* 
fill  each  of  chopped  onion  and  minced  parsley;  then  fold,  or,  if  prepared, 
mix  the  minces  into  the  eggs  before  cooking. 

JELLY  OMELET.  ' 

Make  a plain  omelet,  and  just  before  folding  together,  spread  with  somo 
kind  of  jelly.  Turn  out  on  a warm  platter.  Dust  it  with  powdered  sugar 

BREAD  OMELET.  No.  1. 

Break  four  eggs  into  a basin  and  carefully  remove  the  treadles;  have 
ready  a tablespoonful  of  grated  and  sifted  bread;  soak  it  in  either  milk, 
water,  cream,  white  wine,  gravy,  lemon  juice,  brandy  or  rum,  according  as 
the  omelet  is  intended  to  be  sweet  or  savory.  Well  beat  the  eggs  together 
with  a little  nutmeg,  pepper  and  salt;  add  the  bread,  and,  beating  con- 
stantly (or  the  omelet  will  be  crumbly),  get  ready  a frying  pan,  buttered 
and  made  thoroughly  hot;  put  in  the  omelet;  do  it  on  one  side  only;  turn 
it  upon  a dish,  and  fold  it  double  to  prevent  the  steam  from  condensing. 


222 


MGGS  AJSTD  OMELETS, 


Stale  sponge-cake,  grated  biscuit,  or  pound  cake,  may  replace  me  bread 
for  a sweet  omelet,  when  pounded  loaf  sugar  should  be^sifted  over  it,  and 
the  dish  decorated  with  lumps  of  currant  jelly.  This  makes  a nice  dessert. 

BREAD  OMELET.  No.  2,  . 

Let  one  teacup  of  milk  come  to  a boil,  pour  it  over  one  teacupful  of 
bread  crumbs  and  let  it  stand  a few  minutes.  Break  six  eggs  into  a bowl, 
stir  (not  beat)  till  well  mixed;  then  add  the  mil)i  and  bread,  season  with 
pepper  and  salt,  mix  all  well  together  and  turn  into  a hot  frying  pan, 
containing  a large  spoonful  of  butter  boiling  hot.  Fry  the  omelet  slowly, 
and  when  brown  on  the  bottom  cut  in  squares  and  turn  again,  fry  to  a del- 
icate brown  and  serve  hot. 

Cracker  omelet  may  be  made  by  substituting  three  or  four  rolled 
crackers  in  place  of  bread. 

BAKED  OMELETc 

Beat  the  whites  and  yolks  of  four  or  six  eggs  separately;  add  to  the 
yolks  a small  cup  of  milk,  a tablespoonful  of  flour  or  cornstarch,  a tea- 
spoonful of  baking  powder,  one-half  teaspoonful  of  salt,  and,  lastly,  the 
stiff-beaten  whites.  Bake  in  a well  buttered  pie-tin  or  plate  about  half 
an  hour  in  a steady  oven.  It  should  be  served  the  moment  it  is  taken:" 
from  the  oven,  as  it  is  liable  to  fall. 

OMELET  SOUFFLE. 

Break  six  eggs  into  separate  cups;  beat  four  of  the  yolks,  mix  with 
them  one  teaspoonful  of  flour,  three  tablespoonfuls  of  powdered  sugar, 
very  little  salt.  Flavor  with  extract  lemon  or  any  other  of  the  flavors 
that  may  be  preferred.  Whisk  the  whites  of  six  eggs  to  a firm  froth;  mix 
them  lightly  with  the  yolks;  pour  the  mixture  into  a greased  pan  or  dish; 
bake  in  a quick  oven.  When  well-risen  and  lightly  browned  on  the  top, 
^t  is  done;  roll  out  in  warm  dish,  sift  pulverized  sugar  over,  and  send  to 
table. 

RUM  OMELET. 

Put  a small  quantity  of  lard  into  the  pan;  let  it  simmer  a few  minutes 
and  remove  it;  wipe  the  pan  dry  with  a towel,  and  put  in  a little  fresh 
lard  in  which  the  omelet  may  be  fried.  Care  should  be  taken  that  the 
lard  does  not  burn,  which  would  spoil  the  color  of  the  omelet.  Break 
three  eggs  separately;  put  them  into  a bowl  and  whisk  them  thoroui^hly 


JBGG^  AND  OMELETS. 


223 


with  a fork.  The  longer  they  are  beaten,  the  lighter  will  the  omelet  be. 
Beat  up  a teaspoonful  of  milk  with  the  eggs  and  continue  to  beat  until  the 
last  moment  before  pouring  into  the  pan,  which  should  be  over  a hot  fire. 
As  soon  as  the  omelet  sets,  remove  the  pan  from  the  hottest  part  of  the 
fire.  Slip  a knife  under  it  to  prevent  sticking  to  the  pan.  When  the  cen- 
tre is  almost  firm,  slant  the  pan,  work  the  omelet  in  shape  to  fold  easily 
and  neatly,  and  when  slightly  browned,  hold  a platter  against  the  edge  of 
the  pan  and  ^deftly  turn  it  out  on  to  the  hot  dish.  Dust  a liberal  quantity 
of  powdered  sugar  over  it,  and  singe  the  sugar  into  neat  stripes  with  a hot 
iron  rod,  heated  in  the  coals;  pour  a glass  of  warm  Jamaica  rum  around 
it,  and  when  it  is  placed  on  the  table  set  fire  to  the  rum.  With  a table 
spoon  dash  the  burning  rum  over  the  omelet,  put  out  the  fire  and  serve. 
Salt  mixed  with  the  eggs  prevents  them  from  rising,  and  when  it  is  so  used 
the  omelet  will  look  flabby,  yet  without  salt  it  will  taste  insipid.  Add  a 
little  salt  to  it  just  before  folding  it  and  turning  out  on  the  dish. 

i X “ The  CookT 


I' 


SANDWICHES. 

★ ★ ★ 

HAM  SANDWICHES.' 

Make  a dressing  of  half  a cup  of  butter,  one  tablespoonful  of  mixed 
mustard,  one  of  salad  oil,  a little  red  or  white  pepper,  a pinch  of 
salt  and  the  yolk  of  an  egg ; rub  the  butter  to  a cream,  add  the 
other  ingredients  and  mix  thoroughly ; then  stir  in  as  much 
chopped  ham  as  will  make  it  consistent  and  spread  between  thin  slices  of 
bread.  Omit  salad  oil  and  substitute  melted  butter  if  preferred. 

HAM  SANDWICHES,  PLAIN. 

Trim  the  crusts  from  thin  slices  of  bread;  butter  them  and  lay  betweei^ 
every  two  some  thin  slices  of  cold  boiled  ham.  Spread  the  meat  with  a 
little  mustard  if  liked 

CHICKEN  SANDWICHES. 

Mince  up  fine  any  cold  boiled  or  roasted  chicken  ; put  it  into  a sauce- 
pan with  gravy,  water  or  cream  enough  to  soften  it ; add  a good  piece  of 
butter,  a pinch  of  pepper ; work  it  very  smooth  while  it  is  heating  until  it 
looks  almost  like  a paste.  Then  spread  it  on  a plate  to  cool.  Spread  it 
between  slices  of  buttered  bread. 

SARDINE  SANDWICHES. 

Take  two  boxes  of  sardines  and  throw  the  contents  into  hot  water, 
having  first  drained  away  all  the  oil.  A few  minutes  will  free  the  sardines 
from  grease.  Pour  away  the  water  and  dry  the  fish  in  a cloth ; then 
scrape  away  the  skins  and  pound  the  sardines  in  a mortar  till  reduced  to 
paste  ; add  pepper,  salt  and  some  tiny  pieces  of  lettuce,  and  spread  on  the 
sandwiches,  which  have  been  previously  cut  as  above.  The  lettuce  adds 
very  much  to  the  fiavor  of  the  sardines. 

Or  chop  the  sardines  up  fine  and  squeeze  a few  drops  of  lemon  juice 

into  them,  and  spread  between  buttered  bread  or  cold  biscuits, 

(224) 


SANDWICHES 


22S 


WATER  CRESS  SANDWICHES. 

Wash  well  some  water  cress  and  then  dry  them  in  a cloth,  pressing  out 
every  atom  of  moisture  as  far  as  possible;  then  mix  with  the  cress  hard- 
boiled  eggs  chopped  fine,  and  seasoned  with  salt  and  pepper.  Have  a stale 
loaf  and  some  fresh  butter,  an4  with  a sharp  knife  cut  as  many  thin  slices 
as  will  be  required  for  two  dozen  sandwiches;  then  cut  the  cress  into  small 
pieces,  removing  the  stems;  place  it  between  each  slice  of  bread  and  but- 
ter, witl^  a slight  sprinkling  of  lenipn  Juice;  press  down  the  slices  hard, 
and  cut  them  sharply  on  a board  into  small  squares,  leaving  no  crust. 

Nantasket  Beach, 

EGG  SANDWICHED 

Hard  boil  some  very  fresh  eggs  and  wheii  cold  cut  them  into  moder- 
ately thin  slices  and  lay  them  between  some  bread  and  butter  cut  as  thin 
as  possible;  reason  them  with  pepper,  salt  and  nutmeg.  For  picnic  parties, 
or  when  one  is  traveling,  these  sandwiches  are  far  preferable  to  hard-boiled 
eggs  au  naturel. 

MUSHROOM  SANDWICHED 

Mince  beef  tongue  and  boiled  mushrooms  together,  add  French  mustard 
and  spread  between  buttered  bread. 

CHEESE  SANDWICHED 

•These  are  extremely  nice  and  are  very  easily  made.  Take  one  hard- 
boiled  egg,  a quarter  of  a pound  of  common  cheese  grated,  half  a teaspoon- 
ful of  salt,  half  a teaspoonful  of  pepper,  half  a teaspoonful  of  mustard,  one 
tablespoonful  of  melted  butter,  and  one  tablespoonful  of  vinegar  or  cold 
water.  Take  the  yolk  of  the  egg  and  put  it  into  a small  bowl  and  crumble 
it  down,  put  into  it  the  butter  and  mix  it  smooth  with  a spoon,  then  add 
the  salt,  pepper,  mustard  and  the  cheese,  mixing  each  well.  Then  put  in 
the  tablespoonful  of  vinegar,  which  will  make  it  the  proper  thickness.  If 
vinegar  is  not  relished,  then  use  cold  water  instead.  Spread  this  between 
two  biscuits  or  pieces  of  oat-cake,  and  you  could  not  require  a better  sand- 
wich. Some  people  will  prefer  the  sandwiches  less  highly  seasoned.  In 
that  case,  season  to  taste. 


BREAD. 


★ ★ ★ 

Among  all  civilized  people  bread  has  become  an  article  of  food  of 
the  first  necessity;  and  properly  so,  for  it  constitutes  of  itself  a 
complete  life  sustainer,  the  gluten,  starch  and  sugar  which  it 
contains  representing  ozotized  and  hydro-carbonated  nutrients, 
and  combining  the  sustaining  powers  of  the  animal  and  vegetable  king- 
doms in  one  product.  As  there  is  no  one  article  of  food  that  enters  ;::o 
largely  into  our  daily  fare  as  bread,  so  no  degree  of  skill  in  preparing 
other  articles  can  compensate  for  lack  of  knowledge  in  the  art  of  making 
good,  palatable  and  nutritious  bread.  A little  earnest  attention  to  the 
subject  will  enable  any  one  to  comprehend  the  theory,  and  then  ordinary 
care  in  practice  will  make  one  familiar  with  the  process. 

GENERAL  DIRECTIONS. 

The  first  thing  required  for  making  wholesome  bread  is  the  utmost 
cleanliness ; the  next  is  the  soundness  and  sweetness  of  all  the  ingredients 
used  for  it;  and,  in  addition  to  these,  there  must  be  attention  and  care 
through  the  whole  process. 

Salt  is  always  used  in  bread-making,  not  only  on  account  of  its  flavor, 
which  destroys  the  insipid  raw  state  of  the  flour,  but  because  it  makes 
the  dough  rise  better. 

In  mixing  with  milk,  the  milk  should  be  boiled — not  simply  scalded, 
but  heated  to  boiling  over  hot  water — then  set  aside  to  cool  before  mix- 
ing. Simple  heating  will  not  prevent  bread  from  turning  sour  in  the 
rising,  while  boiling  will  act  as  a preventative.  So  the  milk  should  be 
thoroughly  scalded,  and  should  be  used  when  it  is  just  blood  warm. 

Too  small  a proportion  of  yeast,  or  insufficient  time  allowed  for  the 
dough  to  rise,  will  cause  the  bread  to  be  heavy. 

The  yeast  must  be  good  and  fresh  if  the  bread  is  to  be  digestible  and 
nice.  Stale  yeast  produces,  instead  of  vinous  fermentation,  an  acetous 
fermentation,  which  flavors  the  bread  and  makes  it  disagreeable.  A 
poor,  thin  yeast  produces  an  imperfect  fermentation,  the  result  being  a 
heavy,  unwholesome  loaf. 

(228) 


BEEADc 


m 

If  either  the  sponge  or  the  dough  be  permitted  to  overwork  itself — 
that  is  to  say,  if  the  mixing  and  kneading  be  neglected  when  it  has 
reached  the  proper  point  for  either — sour  bread  will  probably  be  the  com 
sequence  in  warm  weather,  and  bad  bread  in  any.  The  goodness  will 
also  be  endangered  by  placing  it  so  near  a fire  as  to  make  any  part  of 
it  hot,  instead  of  maintaining  the  gentle  and  equal  degree  of  heat  required 
for  its  due  fermentatioUc 

Heavy  bread  will  also  most  likely  be  the  result  of  making  the  dough 
very  hard  and  letting  it  become  quite  cold,  particularly  in  winter. 

An  almost  certain  way  of  spoiling  dough  is  to  leave  it  half  made,  and 
to  allow  it  to  become  cold  before  it  is  finished.  The  other  most  common 
causes  of  failure  are  using  yeast  which  is  no  longer  sweet,  or  which  has 
been  frozen,  or  has  had  hot  liquid  poured  over  it. 

As  a general  rule,  the  oven  for  baking  bread  should  be  rather  quick 
and  the  heat  so  regulated  as  to  penetrate  the  dough  without  hardening 
the  outside.  The  oven  door  should  not  be  opened  after  the  bread  is  put  in 
until  the  dough  is  set  or  has  become  firm,  as  the  cool  air  admitted  will 
have  an  unfavorable  effect  on  it. 

The  dough  should  rise  and  the  bread  begin  to  brown  after  about  fifteen 
minutes,  but  only  slightly.  Bake  from  fifty  to  sixty  minutes  and  have  it 
brown,  not  black  or  whitey  brown,  but  brown  all  over  when  well  baked. 

When  the  bread  is  baked,  remove  the  loaves  immediately  from  the 
pans  and  place  them  where  the  air  will  circulate  freely  around  them,  and 
thus  carry  off  the  gas  which  has  been  formed,  but  is  no  longer  needed. 

Never  leave  the  bread  in  the  pan  or  on  a pine  table  to  absorb  the  odor 
of  the  wood.  If  you  like  crusts  that  are  crisp  do  not  cover  the  loaves;  but 
to  give  the  soft,  tender,  wafer-like  consistency  which  many  prefer,  wrap 
them  while  still  hot  in  several  thicknesses  of  bread-cloth.  When  cold  put 
them  in  a stone  jar,  removing  the  cloth,  as  that  absorbs  the  moisture  and 
gives  the  bread  an  unpleasant  taste  and  odor.  Keep  the  jar  well  covered 
and  carefully  cleansed  from  crumbs  and  stale  pieces.  Scald  and  dry  it 
thoroughly  every  two  or  three  days.  A yard  and  a half  square  of  coarse 
table  linen  makes  the  best  bread-cloth.  Keep  in  good  supply ; use  them 
for  no  other  purpose,  " 

Some  people  use  scalding  water  in  making  wheat  bread ; in  that  case 
the  fiour  must  be  scalded  and  allowed  to  cool  before  the  yeast  is  added  — 
then  proceed  as  above.  Bread  made  in  this  manner  keeps  moist  in  sum- 
mer much  longer  than  when  made  in  the  usual  mode. 


BREAD, 


Home-made  yeast  is  generally  preferred  to  any  other.  Compressed 
yeast,  as  now  sold  in  most  grocery  stores,  makes  fine  light,  sweet  bread, 
and  is  a much  quicker  process,  and  can  always  be  had  fresh,  being  made 
fresh  every  day. 

WHEAT  BREADo 

Sift  the  flour  into  a large  bread-pan  or  bowl ; make  a hole  in  the  mid' 
die  of  it,  and  pour  in  the  yeast  in  the  ratio  of  half-  a teacupful  of  yeast  to 
two  quarts  of  flour ; stir  the  yeast  lightly,  then  pour  in  your  “ wetting,’^ 
either  milk  or  water,  as  you  choose, — which  use  warm  in  winter  and  cold 
in  summer ; if  you  use  water  as  'Vetting,”  dissolve  in  it  a bit  of  butter  of 
the  size  of  an  egg,' — if  you  use  milk,  no  butter  is  necessary ; stir  in  the 
"wetting”  very  lightly,  but  do  nbt  mix  all  the  flour  into  it;  then  cover 
the  pan  with  a thick  blanket  or  towel,  and  set  it,  in  winter,  in  a warm 
place  to  rise, — this  is  called  ^‘jputtmg  the  bread  in  s'ponge^  In  summer  the 
bread  should  not  be  wet  over  night.  In  the  morning  add  a teaspoonful  of 
salt  and  mix  all  the  flour  in  the  pan  with  the  sponge,  kneading  it  well ; 
then  let  it  stand  two  hours  or  more  until  it  has  risen  quite  light ; then 
remove  the  dough  to  the  molding-board  and  mold  it  for  a long  time,  cut- 
ting it  in  pieces  and  molding  them  together  again  and  again,  until  the 
dough  is  elastic  under  the  pressure  of  your  hand,  using  as  little  flour  as 
possible;  then  make  it  into  loaves,  put  the  loaves  into  baking-tins.  The 
loaves  should  come  half-way  up  the  pan,  and  they  should  be  allowed  to 
rise  until  the  bulk  is  doubled.  When  the  loaves  are  ready  to  put  into  the 
oven,  the  oven  should  be  ready  to  receive  them.  It  should  be  hot  enough 
to  brown  a teaspoonful  of  flour  in  five  minutes.  The  heat  should  be 
greater  at  the  bottom  than  at  the  top  of  the  oven,  and  the  fire  so  arranged 
as  to  give  sufficient  strength  of  heat  through  the  baking  without  being 
replenished.  Let  them  stand  ten  or  fifteen  minutes,  prick  them  three  or 
four  times  with  a fork,  bake  in  a quick  oven  from  forty-five  to  sixty 
minutes. 

If  these  directions  are  followed,  you  will  obtain  sweet,  tender  and 
wholesome  bread.  If  by  any  mistake  the  dough  becomes  sour  before  you 
are  ready  to  bake  it,  you  can  rectify  it  by  adding  a little  dry  supercarbon- 
ate of  soda,  molding  the  dough  a long  time  to  distribute  the  soda  equally 
throughout  the  mass.  All  bread  is  better,  if  naturally  sweet,  without  the 
soda ; but  sour  bread  you  should  never  eat,  if  you  desire  good  health. 

Keep  well  covered  in  a tin  box  or  large  stone  crock,  which  should  be 


BMEAD. 


229 


wiped  out  everyday  or  two,  and  scalded  and  dried  thoroughly  in  the  sun 
once  a week. 

COMPRESSED  YEAST  BREAD, 

Use  for  two  loaves  of  bread  three  quarts  of  sifted  flour,  nearly  a quart 
of  warm  water,  a level  tablespoonful  of  salt  and  an  ounce  of  compressed 
yeast.  Dissolve  the  yeast  in  a pint  of  lukewarm  water;  then  stir  into  it 
enough  flour  to  make  a thick  batter.  Cover  the  bowl  containing  the  bat- 
ter or  sponge  with  a thick  folded  cloth  and  set  it  in  a warm  place  to  rise; 
if  the  temperature  of  heat  is  properly  attended  to,  the  sponge  will  be 
foamy  and  light  in  half  an  hour.  ISFow  stir  into  this  sponge  the  salt  dis- 
solved in  a little  warm  water,  add  the  rest  of  the  flour  and  sufficient  warn! 
water  to  make  the  dough  stiff  enough  to  knead;  then  knead  it  from  five  to 
ten  minutes,  divide  it  into  loaves,  knead  again  each  loaf  and  put  them  into 
buttered  baking  tins;  cover  them  with  a double  thick  cloth  and  set  again 
in  a warm  place  to  rise  twice  their  height,  then  bake  the  same  as  any  bread. 
This  bread  has  the  advantage  of  that  made  of  home-made  yeast  as  it  is 
made  inside  of  three  liours,  whereas  the  other  requires  from  twelve  to  four- 
teen hours. 

HOME-MADE  YEAST 

Boil  six  large  potatoes  in  three  pints  of  water.  Tie  a handful  of  hops 
in  a small  muslin  bag  and  boil  with  the  potatoes;  when  thoroughly  cooked 
drain  the  water  on  enough  flour  to  make  a thin  batter;  set  this  on  the 
stove  or  range  and  scald  it  enough  to  cook  the  flour  (this  makes  the  yeast 
keep  longer);  remove  it  from  the  fire  and  when  cool  enough,  add  the  pota- 
toes mashed,  also  half  a cup  of  sugar,  half  a tablespoonful  of  ginger,  two 
of  salt  and  a teacupful  of  yeast.  Let  it  stand  in  a warm  place,  until  it  has 
thoroughly  risen,  then  put  it  in  a large  mouthed  jug  and  cork  tightly;  set 
away  in  a cool  place.  The  jug  should  be  scalded  before  putting  in  the 
yeast. 

Two-thirds  of  a coffeecupful  of  this  yeast  will  make  four  loaveSe 

UNRIVALED  YEAST. 

On  one  morning  boil  two  ounces  of  the  best  hops  in  four  quarts  of  water 
half  an  hour;  strain  it,  and  let  the  liquor  cool  to  the  consistency  of  new 
milk;  then  put  it  in  an  earthen  bowl  and  add  half  a cupful  of  salt  and  half 
a cupful  of  brown  sugar;  beat  up  one  quart  of  flour  with  some  of  the 
liquor;  then  nlix  all  well  together,  and  let  it  stand  till  the  third  day  after* 


BRBAJ). 


then  add  six  medium-sized  potatoes,  boiled  and  mashed  through  a colander; 
let  it  stand  a day,  then  strain  and  bottle  and  it  is  fit  for  use.  It  must  be 
stirred  frequently  while  it  is  making,  and  kept  near  a fire.  One  advan  - 
tage of  this  yeast  is  its  spontaneous  fermentation,  requiring  the  help  of  no 
old  yeast;  if  care  be  taken  to  let  it  ferment  well  in  the  bowl,  it  may  imme- 
diately be  corked  tightly.  Be  careful  to  keep  it  in  a cool  place.  Before 
using  it  shake  the  bottle  up  well.  It  will  keep  in  a cool  place  two  months, 
and  is  best -the  latter  part  of  the  tim8c  Use  about  the  same  guantlty  as  of 
other  yeasto  • 

DUIED  YEAST  OB  YEAST  CAKES, 

Make  a pan  of  yeast  the  same  as  ‘'Home-Made  Yeast; mix  id  with  it 
corn  meal  that  has  been  sifted  and  dried,  kneading  it  well  until  it  is  thick 
enough  to  roll  out,  when  it  can  be  cut  into  cakes  or  crumble,  up.  Spread 
out  and  dry  thoroughly  in  the  shade;  keep  in  a dry  place. 

When  it  is  convenient  to  get  compressed  yeast,  it  is  much  better  and 
cheaper  than  to  make  your  own,  a saving  of  time  and  trouble.  Almost 
groceries  keep  it,  delivered  to  them  fresh  made  daily* 

SALT-BAISING  BREAD 

While  getting  breakfast  in  the  morning,  as  soon  as  the  tea-kettle  has 
hoiled,  take  a quart  tin  cup  or  an  earthen  quart  milk  pitcher,  scald  it,  then 
fill  one-third  full  of  water  about  as  warm  as  the  finger  could  be  held  in  ; 
then  to  this  add  a teaspoonful  of  salt,  a pinch  of  brown  sugar  and  coarse 
flour  enough  to  make  a batter  of- about  the  right  consistency  for  griddle^ 
cakes.  Set  the  cup,  with  the  spoon  in  it,  in  a closed  vessel  half-filled  with 
w^ater  moderately  hot,  but  not  scalding.  Keep  the  temperature  as  nearly 
even  as  possible  and  add  a teaspoonful  of  flour  once  or  twice  during  the 
process  of  fermentation.  The  yeast  ought  to  reach  to  the  top  of  the  bowl 
in  about  five  hours.  Sift  your  flour  into  a pan,  make  an  opening  in  the 
centre  and  pour  in  your  yeast.  Have  ready  a pitcher  of  warm  milk,  salted, 
or  milk  and  water  (not  too  hot,  or  you  will  scald  the  yeast  germs),  and  stir 
rapidly  into  a pulpy  mass  with  a spoon.  Cover  this  sponge  closely  and 
keep  w^arm  for  an  hour,  then  knead  into  loaves,  adding  flour  to  make  the 
proper  consistency.  Place  in  warm,  well -greased  pans,  cover  closely  and 
leave  till  it  is  light.  Bake  in  a steady  oven,  and  when  done  let  all  the  hot 
steam  escape.  Wrap  closely  in  damp  towels  and  keep  closed  earthen 
jars  until  it  is  wanted. 


BREAD. 


23H 


\ 


This,  in  our  grandmothers’  time,  used  to  be  considered  the  prize  breads 
on  account  of  its  being  sweet  and  wholesome  and  required  no  prepared 
yeast  to  make  it.  Nowadays  yeast-bread  is  made  with  very  little  trouble^ 
as  the  yeast  can  be  procured  at  almost  any  grocery* 

BREAD  FROM  MILK  YEAST. 

At  noon  the  day  before  baking,  take  half  a cup  of  corn  meal  and  pour 
over  it  enough  sweet  milk  boiling  hot  to  make  it  the  thickness  of  batter° 
cakes.  In  the  winter  place  it  where  it  will  keep  warm.  The  next  morn- 
ing before  breakfast  pour  into  a pitcher  a pint  of  boiling  water ; add  one 
teaspoonful  of  soda  ;and  one  of  salt.  When  cool  enough  so  that  it  will  not 
scald  the  flour,  add  enough  to  make  a stiff  batter ; then  add  the  cup  of  • 
meal  set  the  day  before.  This  will  be  full  of  little  bubbles.  Then  place 
the  pitcher  in  a kettle  of  warm  water,  cover  the  top  with  a folded  towel 
and  put  it  where  it  will  keep  warm,  and  you  will  be  surprised  to  find  how 
soon  the  yeast  will  be  at  the  top  of  the  pitcher.  Then  pour  the  yeast  into 
a bread-pan  ; add  a pint  and  a half  of  warm  water,  or  half  water  and  half 
milk,  and  flour  enough  to  knead  into  loaves.  Knead  but  little  harder  than 
for  biscuit  and  bake  as  soon  as  it  rises  to  the  top  of  the  tin.  This  recipe 
makes  five  large  loaves.  Do  not  allow  it  to  get  too  light  before  baking, 
for  it  will  make  the  bread  dry  and  crumbling*  A cup  of  this  milk  yeast  k 
excellent  to  raise  buckwheat  cakes* 

I GRAHAM  BREAD. 

One  teacupful  of  wheat  flour,  one-half  teacupful  of  Porto  Rico  molasses, 
one-half  cupful  of  good  yeast,  one  teaspoonful  of  salt,  one  pint  of  warm 
water;  add  sufficient  Graham  flour  to  make  the  dough  as  stiff  as  can  be 
stirred  with  a strong  spoon;  this  is  to  be  mixed  at  night;  in  the  morning, 
add  one  teaspoonful  of  soda,  dissolved  in  a little  water;  mix  well,  and  pour 
into  two  medium-sized  pans;  they  will  be  about  half  full;  let  it  stand  in  a 
warm  place  until  it  rises  to  the  top  of  the  pans,  then  bake  one  hour  in  a 
pretty  hot  oven. 

This  should  be  covered  about  twenty  minutes  whvon  first  put  into  the 
oven  with  a thick  brown  paper,  or  an  old  tin  cover;  it  prevents  the  upper 
crust  hardening  before  the  loaf  is  well-risen.  If  these  directions  are  cor* 
rectly  followed  the  bread  will  not  be  heavy  or  sodden,  as  it  has  been  tried 
for  years  and  never  failed. 


BBEAD. 


2Sg 

GRAHAM  BREAD.  (DEfennented.) 

Stir  together  three  heaping  teaspoonfuls  of  baking  powder,  three  cups 
of  Graham  flour  and  one  cup  of  white  flour;  then  add  a large  teaspoouful 
of  salt  and  half  a cup  of  sugar.  Mix  all  thoroughly  with  milk  or  water 
into  as  stiff  a batter  as  can  be  stirred  with  a spoon.  If  water  is  used,  a 
lump  of  butter  as  large  as  a walnut  may  be  melted  and  stirred  into  ite 
Bake  immediately  in  well-greased  pans. 

BOSTOH  BROWI?  BREAD 

One  pint  oi  rye  flour,  one  quart  of  corn  meal,  one  teacupful  of  Graham 
flour,  all  fresh;  half  a teacupful  of  molasses  or  brown  sugar,  a teaspoonful 
of  salt,  and  two-thirds  of  a teacupful  of  home-made  yeast.  Mix  into  as 
stiff  a dough  as  can  be  stirred  with  a spoon,  using  warm  water  for  wetting. 
Let  it  rise  several  hours,  or  over  night;  in  the  morning,  or  when  light,  add 
a teaspoonf ul  of  soda  dissolved  in  a spoonful  of  warm  water;  beat  it  well 
and  turn  it  into  well-greased,  deep  bread-pans,  and  let  it  rise  agalm 
Bake  in  a moderate  oven  from  three  to  four  hours. 

Palmer  Home,  Chicaga, 

BOSTON  BEOWN  BSSA3.  (Bafemented.) 

One  cupful  of  rye  flour,  two  cupfuls  of  corn  meal,  one  cupful  of  white 
flour,  half  a teacupful  of  molasses  or  sugar,  a teaspoonful  of  salt.  Stir  all 
together  thoroughly,  and  wet  up  with  sour  milk ; then  add  a level'  tea- 
spoonful of  soda  dissolved  in  a tablespoonful  of  water.  The  same  can  be 
made  of  sweet  milk  by  substituting  baking  powder  for  soda.  The  batter 
to  be  stirred  as  thick  as  can  be  with  a spoon,  and  turned  into  well-greased 
pans. 

VIRGINIA  BROWN  BREAD. 

One  pint  of  corn  meal;  pour  over  enough  boiling  water  to  thoroughly 
scald  it ; when  cool  add  one  pint  of  light,  white  bread  sponge,  mix  well 
together,  add  one  cupful  of  molasses,  and  Graham  flour  enough  to  mold ; 
this  will  make  two  loaves ; when  light,  bake  in  a moderate  ovei?  one  and 
a half  hours, 

RHODE  ISLAND  BROWN  BREAD. 

Two  and  one-half  cupfuls  of  corn  meal,  one  and  one-half  cupfuls  of 
rye  meal,  one  egg,  one  cup  of  molasses,  two  teaspoonfuls  of  cream  of  tar- 
tar, one  teaspoonful  of  soda,  a little  salt  and  one  quart,  of  milk.,  Bake  in 


BRE^iD. 


233 


a covered  dish,  either  earthen  or  iron,  in  a moderately  hot  oven  three 
hours. 

STEAMED  BROWN  BREAD. 

One  cup  of  white  flour,  two  of  Graham  flour,  two  of  Indian  meal,  one 
teaspoonful  of  soda,  one  cup  of  molasses,  three  and  a half  cups  of  milk,  a 
little  salt.  Beat  well  arid  steam  for  four  hours.  This  is  for  sour  liiilk; 
when  sweet  milk  is  used,  use  baking  powder  in  place  of  soda. 

This  is  improved  by  setting  it  into  the  oven  fifteen  minutes  after  it  is 
slipped  ttom  the  mold.  To  be  eaten  warm  with  butter.  Most  excellent. 

RYE  BREAD. 

To  A quart  of  warm  water  stir  as  much  wheat  flour  as  will  make  a 
smooth  batter ; stir  into  it  half  a gill  of  home-made  yeast,  and  set  it  in  a 
warm  place  to  rise ; this  is  called  setting  a sponge ; let  it  be  mixed  in 
some  vessel  which  will  contain  twice  the  quantity ; in  the  morning,  put 
three  pounds  and  a half  of  rye  flour  into  a bowl  or  tniy,  make  a hollow  in 
the  centre,  pour  in  the  sponge,  add  a dessertspoonful  of  salt,  and  half  a 
small  teaspoonful  of  soda,  dissolved  in  a little  water ; make  the  whole  into 
a smooth  dough,  with  as  niuch  warm  water  as  may  be  necessary ; knead  it 
well,  cover  it,  and  let  it  set  in  a warm  place  for  three  hours ; then  knead 
it  again,  and  make  it  into  two  or  three  loaves  ; bake  in  a quick  oven  one 
hour,  if  made  in  two  loaves,  or  less  if  the  loaves  are  smaller. 

RYE  AND  CORN  BREAD. 

One  quart  of  rye  meal  or  rye  flour,  two  quarts  of  Indian  meal,  scalded 
(by  placing  in  a pan  and  pouring  over  it  just  enough  boiling  water  to 
merely  wet  it,  but  not  enough  to  make  it  into  a batter,  stirring  constantly 
with  a spoon),  one-half  cup  of  molasses,  two  teaspoonfuls  salt,  one  teacup 
yeast,  make  it  as  stiff  as  can  be  stirred  with  a spoon,  mixing  with  warm 
water  and  let  rise  all  night.  In  the  morning  add  a level  teaspoonful  of 
soda  dissolved  in  a little  water;  then  put  it  in  a large  pan,  smooth  the 
top  with  the  hand  dipped  in  cold  water;  let  it  stand  a short  time  and  bake 
five  or  six  hours.  If  put  in  the  oven  late  in  the  day,  let  it  remain  all 
night. 

Graham  may  be  used  instead  of  rye,  and  baked  as  above. 

This  is  similar  to  the  “Rye  and  Injun”  of  our  grandmothers^  days,  but 
that  was  placed  in  a kettle,  allowed  to  rise,  then  placed  in  a covered  iron 
pan  upon  the  hearth  before  the  fire,  with  coals  heaped  upon  the  lid,  to 
bake  all  night. 


m 


BBEAD. 


FRENCH  BREAD. 

Beat  together  one  pint  of  milk,  four  tablespoonfuls  of  melted  butter, 
or  half  butter  and  half  lard,  half  a cupful  of  yeast,  one  teaspoonful  of 
salt  and  two  eggs.  Stir  into  this  two  quarts  of  flour.  When  this  dough  is 
risen,  make  into  two  large  rolls  and  bake  as  any  bread.  Cut  across  the 
top  diagonal  gashes  just  before  putting  into  the  oven. 

TWIST  BREAD. 

Let  the  bread  be  made  as  directed  for  wheat  bread,  then  take  three 
pieces  as  large  as  a pint  bowl  each;  strew  a little  flour  over  the  paste- 
board or  table,  roll  each  piece  under  your  hands  to  twelve  inches  length, 
making  it  smaller  in  circumference  at  the  ends  than  in  the  middle;  having 
rolled  the  three  in  this  way,  take  a baking-tin,  lay  one  part  on  it,  join  one 
end  of  each  of  the  other  two  to  it,  and  braid  them  together  the  length  of 
the  rolls  and  join  the  ends  by  pressing  them  together;  dip  a brush  in  milk 
and  pass  it  over  the  top  of  the  loaf;  after  ten  minutes  or  so,  set  it  in  a 
quick  oven  and  bake  for  nearly  an  hour. 

NEW  ENGLAND  CORN  CAKE. 

One  quart  of  milk,  one  pint  of  corn  meal,  one  teacupful  of  wheat  flour, 
a teaspoonful  of  salt,  two  tablespoonfuls  of  melted  butter.  Scald  the  milk 
and  gradually  pour  it  on  the  meal;  when  cool  add  the  butter  and  salt,  also 
a half  cup  of  yeast.  Do  this  at  night;  in  the  morning  beat  thoroughly  and 
add  two  well-beaten  eggs,  and  a half  teaspoonful  of  soda,  dissolved  in  a 
spoonful  of  water.  Pour  the  mixture  into  buttered  deep  earthen  plates,  let 
it  stand  fifteen  minutes  to  rise  again,  then  bake  from  twenty  to  thirty 
minutes. 

GERMAN  BREAD. 

One  pint  of  milk  well  boiled,  one  teacupful  of  sugar,  two  tablespoonfuis 
of  nice  lard  or  butter,  two-thirds  of  a teacupful  of  baker’s  yeast.  Make  a 
rising  with  the  milk  and  yeast;  when  light,  mix  in  the  sugar  and  shorten- 
ing, with  flour  enough  to  make  as  soft  a dough  as  can  be  handled.  Flour 
the  paste-board  well,  roll  out  about  one-half  inch  thick;  put  this  quantity 
into  two  large  pans;  make  about  a dozen  indentures  with  the  finger  on  the 
top;  put  a small  piece, of  butter  in  each,  and  sift  over  the  whole  one  table- 
spoonful of  sugar  mixed  with  one  teaspoonful  of  cinnamon.  Let  this  stand 
for  a second  rising;  when  perfectly  light,  bake  in  a quick  oven  fifteen  or 
twenty  minuteSo 


BMMAP. 


COEN  BEEAB. 

Two  CUPS  of  sifted  meal,  half  a cup  of  flout,  two  cups  of  sour  milk,  two 
well-beaten  eggs,  half  a cup  of  molasses  or  sugar,  a teaspoonful  of  salt,  two 
tablespoonfuls  of  melted  butter.  Mix  the  meal  and  flour  smoothly  and 
gradually  with  the  milk,  then  the  butter,  molasses  and  salt,  then  the 
beaten  eggs,  and  lastly  dissolve  a level  teaspoonful  of  baking  soda  in  a lit- 
tle milk  and  beat  thoroughly  altogether.  Bake  nearly  an  hour  in  well- 
buttered  tins,  not  very  shallow.  This  recipe  can  be  made  with  sweet  milk 
by  using  baking  powder  in  place  of  soda. 

SU  Charles  Hotel,  New  Orleans^ 

VIEGINIA  COEN  EEEAD. 

Three  cups  of  white  corn  meal,  one  cup  of  flour,  one  tabiespoonful  of 
sugar,  one  teaspoonful  of  salt,  two  heaping  teaspoonfuls  of  baking  powder^, 
one  tablespoonful  of  lard,  three  cups  of  milk  and  three  eggs.  Sift  together 
the  flour,  corn  meal,  sugar,  salt  and  baking  powder;  rub  in  the  lard  cold, 
add  the  eggs  well  beaten  and  then  the  milk.  Mix  into  a moderately  stiff 
batter;  pour  it  into  well-greased,  shallow  baking  pans  (pie-tins  are  suit- 
able). Bake  from  thirty  to  forty  minutes. 

BOSTON-  COEN  BEEAI)« 

One  cup  of  sweet  milk,  two  of  sour  milk,  two-thirds  of  a cup  of  molasses, 
one  of  wheat  flour,  four  of  corn  meal  and  one  teaspoonful  of  soda;  steam 
for  three  hours,  and  brown  a few  minutes  in  the  oven.  The  same  made  of 
sweet  milk  and  baking  powder  is  equally  as  good. 

INDIAN  LOAF  CAKE. 

Mix  a teacupful  of  powdered  white  sugar  with  a quart  of  rich  milk, 
and  cut  up  in  the  milk  two  ounces  of  butter,  adding  a saltspoonful  of  salt. 
Put  this  mixture  into  a covered  pan  or  skillet,  and  set  it  on  the  fire  till  it 
is  scalding  hot.  Then  take  it  off,  and  scald  with  it  as  much  yellow  Indian 
meal  (previously  sifted)  as  will  make  it  of  the  consistency  of  thick  boiled 
jtnush.  Beat  the  whole  very  hard  for  a quarter  of  an  hour,  and  then  set  it 
away  to  cool. 

While  it  is  cooling,  beat  three  eggs  very  light,  and  stir  them  gradually 
into  the  mixture  when  it  is  about  as  warm  as  new  milk.  Add  a teacupful 
of  good  strong  yeast  and  beat  the  whole  another  quarter  of  an  hour,  for 
much  of  the  goodness  of  this  cake  depends  on  its  being  long  and  well 
beaten.  Then  have  ready  a tin  mold  or  earthen  pan  with  a pipe  in  the 


MMEA3. 


centre  (to  diffuse  the  heat  througli  the  piiddle  of  the  cake).  The  pan  must 
be  very  well -buttered  as  Indian  meal  is  apt  to  sticke  Put  in  the  mixture, 
cover  it  and  set  it  in  a warm  place  to  rise.  It  should  be  light  in  about 
four  hours.  Then  bake  it  two  hours  in  a moderate  oven.  When  done, 
turn  it  out  with  the  broad  surface  downwards  and  send  it  to  table  hot 
and  whole.  Cut  it  into  slices  and  eat  it  with  butter. 

This  will  be  found  an  excellent  cake.  If  wanted  for  breakfast,  mix  it 
and  set  it  to  rise  the  night  beforec  If  properly  made,  standing  all  night 
will  not  injure  it.  Like  all  Indian  cakes  (of  which  this  is  one  of  the  best), 
it  should  be  eaten  warmo 

SU  Charles  Hotel,  New  Orleans, 

JOHNNIE  CAKE 

Sift  one  quart  of  Indian  meal  into  a pan;  make  a hole  in  the  middle 
and  pour  in  a pint  of  warm  water,  adding  one  teaspoonful  of  salt;  with  a 
spoon  mix  the  meal  and  water  gradually  into  a soft  dough;  stir  it  very 
briskly  for  a quarter  of  an  hour  or  more,  till  it  becomes  light  and  spongy; 
then  spread  the  dough  smoothly  and  evenly  on  a straight,  flat  board  (a  piece 
of  the  head  of  a flour-barrel  will  serve  for  this  purpose);  place  the  board 
nearly  upright  before  an  open  fire  and  put  an  irop  against  the  back  to  sup- 
port it,  bake  it  well;  when  done,  cut  it  in  squares;  send  it  hot  to  table,  split 
and  buttered. 

Old  Plantation  Style, 

SPIDER  CORN-CAKEo 

Beat  two  eggs  and  one-fourth  cup  sugar  together.  Then  add  one  cup 
sweet  milk  and  one  cup  of  sour  milk  in  which  you  have  dissolved  one  tea* 
spoonful  soda.  Add  a teaspoonful  of  salt.  Then  mix  one  and  two  thirds 
cups  of  granulated  corn  meal  and  one-third  cup  flour  with  this.  Put  a 
spider  or  skillet  on  the  range  and  when  it  is  hot  melt  in  two  tablespoon- 
fuls of  butter.  Turn  the  spider  so  that  the  butter  can  run  up  on  the  sides 
of  the  pan.  Pour  in  the  corn-cake  mixture  and  add  one  more  cup  of 
sweet  milk,  but  do  not  stir  afterwards.  Put  this  in  the  oven  and  bake 
from  twenty  to  thirty-five  minuteSo  When  done,  there  should  be  a streak 
of  custard  through  it. 

SOUTHERN  CORN  MEAL  PONE  OR  CORN  DODGERS. 

Mix  with  cold  water  into  a soft  dough  one  quart  of  southern  corn  meal, 
sifted,  a teaspoonful  of  salt,  a tablespoonful  of  butter  or  lard  melted. 
Mold  into  oval  cakes  with  the  hands  and  bake  in  a very  hot  oven,  in 
well-greased  pans.  To  be  eaten  hoi  The  crust  should  be  brown. 


BMEAD  — BISQtriTS,  ROLLS,  MUFFINS,  MT€.  m 

RAISED  POTATO-CAKE, 

Potato-cakes,  to  be  served  with  roast  iamb  or  with  game,  a]?-e  made  pi 
e(}ual  quantities  of  mashed  potatoes  and  of  flour,  say  one  quart  of  each, 
two  tablespoonfuls  of  butter,  a little  salt  and  milk  enough  tp  makp  a bat- 
ter as  for  griddle-cakes;  to  this  allow  half  a teacupful  of  fresh  yeast;  let  it 
rise  till  it  is  light  and  bubbles  of  air  form;  then  dissolve  half  a teaspoonfnl 
of  soda  in  a spoonful  of  warm  water  and  add  to  the  batter;  bake  in  muffir 
tinSo  These  are  good  also  with  fricasseed  chicken ; take  them  from  the 
tins  and  drop  in  the  gravy  just  before  sending  to  the  table. 


BISCUITS,  ROLLS,  MUFFINS,  ETTC 

GENERAL  SEGGESTIONR 

In  making  batter-cakes,  the  ingredients  should  be  put  together  ovej 
night  to  rise,  and  the  eggs  and  butter  added  in  the  morning  • the  buttei 
melted  and  eggs  well  beaten.  If  the  batter  appears  soiir  in  the  least,  dis- 
solve a little  soda  and  stir  into  it  ° this  should  be  done  early  enough  to 
rise  some  time  before  bakingo 

Water  can  be  used  in  place  of  milk  in  all  raised  dough,  and  the  dough 
should  be  thoroughly  light  before  making  into  loaves  or  biscuits ; then 
when  molding  them  use  as  little  flour  as  possible;  the  kneading  to  be 
done  when  first  made  from  the  sponge,  and  should  be  done  well  and  for 
some  length  of  time,  as  this  makes  the  pores  fine,  the  bread  cut  smooth 
and  tender.  Care  should  be  taken  not  to  get  the  dough  too  stiff 

Where  any  recipe  calls  for  baking  powder,  and  you  do  not  have  it,  you 
can  use  cream  of  tartar  and  soda,  in  the  proportion  of  one  level  teaspoon- 
ful of  soda  to  two  of  cream  of  tartar. 

When  the  recipe  calls  for  sweet  milk  or  cream,  and  you  do  not  have  it, 
you  may  use  in  place  of  it  sour  milk  or  cream,  and,  m that  case,  baking 
powder  or  cream*  of  tartar  must  not  foe  used,  but  baking-soda,  using  a le7;el 
teaspoonful  to  a quart  of  sour  milk ; the  milk  is  always  best  when  Just 
turned,  so  that  it  is  solid,  and  not  sour  enough  to  whey  or  to  be  waterVo 
When  making  biscuits  or  bread  with  baking  powder  or  soda  and  cream 
of  tartar,  the  oven  should  be  prepared  first ; the  dough  handled  quickly  and 
put  into  the  oven  immediately,  as  soon  as  it  becomes  the  proper  lightneip, 


238 


BUEAD^BISGVITS,  ROLLS,  MUFFLES,  FTC. 


to  ensure  good  success.  If  the  oven  too  slow,  the  article  baked  will  be 
heavy  and  hard. 

As  in  beating  cake,  never  stir  ingredients  into  batter,  but  beat  them  in, 
by  beating  down  from  the  bottom,  and  up,  and  over  again.  This  laps  the 
air  into  the  batter  which  produces  little  air-cells  and  causes  the  dough  to 

puff  and  swell  as  it  comes  in  contact  with  the  heat  while  cooking. 

% 

TO  RENEW  STALE  ROLLS. 

To  FRESHEN  Stale  biscuits  or  rolls,  put  them  into  a steamer  for  ten 
minutes,  then  dry  them  off  in  a hot  oven  ; or  dip  each  roll  for  an  instant 
in  cold  water  and  heat  them  crisp  in  the  oven. 

WARM  BREAD  FOR  BREAKFAST. 

Dough  after  it  has  become  once  sufficiently  raised  and  perfectly  light, 
cannot  afterwards  be  injured  by  setting  aside  in  any  cold  place  where 
it  cannot  freeze  ; therefore,  biscuits,  rolls,  etc.,  can  be  made  late  the  day 
before  wanted  for  breakfast.  Prepare  them  ready  for  baking  by  mold- 
ing them  out  late  in  the  evening  ; lay  them  a little  apart  on  buttered  tins  ; 
cover  the  tins  with  a cloth,  then  fold  around  that  a newspaper,  so  as 
to  exclude  the  air,  as  that  has  a tendency  to  cause  the  crust  to  be  hard 
and  thick  when  baked.  The  best  place  in  summer  is  to  place  them  in 
the  ice-box,  then  all  you  have  to  do  in  the  morning  (an  hour  before 
breakfast  time,  and  while  the  oven  is  heating)  is  to  bring  them  from 
the  ‘ice-box,  take  off  the  cloth  and  warm  it,  and  place  it  over  them 
again ; then  set  the  tins  in  a warm  place  near  the  fire.  This  will  give 
them  time  to  rise  and  bake  when  needed.  If  these  directions  are  fol- 
lowed rightly,  you  will  find  it  makes  no  difference  with  their  lightness 
and  goodness,  and  you  can  always  be  sure  of  warm  raised  biscuits  for 
breakfast  in  one  houPs  time. 

Stale  rolls  may  be  made  light  and  fiakey  by  dipping  for  a moment 
in  cold  water,  and  placing  immediately  in  a very  hot  oven  to  be  made 
crisp  and  hot. 

SODA  BISCUIT. 

One  quart  of  sifted  flour,  one  teaspoonful  of  soda,  two  teaspoonfuls 
of  cream  of  tartar,  one  teaspoonful  of  salt ; mix  thoroughly,  and  rub 
in  two  tablespoonfuls  of  butter  and  wet  with  one  pint  of  sweet  milk. 
Bake  in  a quick  oven. 


BREAD -^BISCUITS,  ROLLS,  MUFFINS,  ETO.  ^ 

BABIUG  POWDEE  BrSCUIT, 

Two  PINTS  of  flour,  butter  the  size  of  an  egg,  three  heaping  teaspoonfuls 
of  baking  powder  and  one  teaspoonful  of  salt ; make  a soft  dough  of  sweet 
milk  or  water,  knead  as  little  as  possible,  cut  out  with  the  usual  biscuit 
cutter  and  bake  in  rather  a quick  oven, 

SOTJE  BULK  Biscun; 

Eub  into  a quart  of  sifted  flour  a piece  of  butter  the  size  of  an  egg,  one 
teaspoonful  of  salt;  stir  into  this  a pint  of  sour  milk,  dissolve  one  tea- 
spoonful of  soda  and  stir  into  the  milk  just  as  you  add  it  to  the  flour ; 
knead  it  up  quickly,  roll  it  out  nearly  half  an  inch  thick  and  cut  out  with 
a biscuit-cutter;  bake  immediately  in  a quick  oven. 

Very  nice  biscuit  may  be  made  with  sour  cream  without  the  butter  by 
the  same  processc 

EAISEP  BISCUIT. 

Sift  two  quarts  of  flour  in  a mixing-pan,  make  a hole  in  the  middle  of 
the  flour,  pour  into  this  one  pint  of  warm  water  or  new  milk,  one  tea- 
spoonful  of  salt,  half  a cup  of  melted  lard  or  butter,  stir  in  a little  flour, 
then  add  half  a cupful  of  yeast,  after  which  stir  in  as  much  flour  as  you 
can  conveniently  with  your  hand,  let  it  rise  over  night ; in  the  morning 
add  nearly  a teaspoonful  of  soda,  and  more  flour  as  is  needed  to  make  a 
rather  soft  dough ; then  mold  fifteen  to  twenty  minutes,  the  longer  the 
better ; let  it  rise  until  light  again,  roll  this  out  about  half  an  inch  thick 
and  cut  out  with  a biscuit-cutter,  or  make  it  into  little  balls  with  your 
hands ; cover  and  set  in  a warm  place  to  rise.  When  light,  bake  a light 
brown  in  a moderate  oven  Rub  a little  warm  butter  or  sweet  lard  on  the 
sides  of  the  biscuits  when  you  place  them  on  the  tins,  to  prevent  thelr^ 
sticking  together  when  baked 

blGHT  BISCUIT,  1. 

* Takk  a piece  of  bread  dough  that  will  make  about  as  many  biscuits  as 
yon  wish;  lay  it  out  rather  flat  in  a bowl;  break  into  it  two  eggs,  half  a 
cup  of  sugar,  half  a cup  of  butter;  mix  this  thoroughly  with  enough  flour 
to  keep  it  from  sticking  to  the  hands  and  board.  Knead  it  well  for  about 
fifteen  or  twenty  minutes,  make  into  small  biscuits,  place  in  a greased  pan, 
and  let  them  rise  until  about  even  with  the  top  of  the  pan.  Bake  m a 
quick  oven  for  abont  half  an  hour. 

These  can  be  made  in  the  form  of  rolls,  which  some  prefer. 

16 


240  BJtEAJD— BISCUITS,  BOLLS,  MUFFINS,  ETC. 

IIGHT  ksCTJIT.  WO.  % 

Wken  you  bake  take  a pint  of  sponge,  one  tablespoonfui  of  melted  but« 
ter,  one  tablespoonfui  of  sugar,  the  white  of  one  egg  beaten  to  a foam. 
Let  rise  until  light,  mold  into  biscuits,  and  when  light  bake. 

GEAHAM  SISCTJITS,  WITH  YEAST, 

Take  one  pint  of  water  or  milk,  one  large  tablespoonfui  of  butter,  two 
tabiespoonfuls  of  sugar,  a half  cup  of  yeast  and  a pinch  of  salt;  take 
enough  wheat  flour  to  use  up  the  water,  making  it  the  consistency  of  bat- 
ter-cakes; add  the  rest  of  the  ingredients  and  as  much  Graham  flour  as  can 
be  stirred  in  Vv^ith  a spoon;  set  it  away  till  morning;  in  the  morning  grease 
a pan,  flour  your  hands,  take  a lump  of  dough  the  size  of  an  egg,  roll  it 
lightly  between  the  palms  of  your  hands,  let  them  rise  twenty  minutes, 
and  bake  in  a tolerably  hot  oven. 

EGG  BISCTIITo 

SiET  together  a quart  of  dry  flour  and  three  heaping  teaspoonfuls  of 
baking  powder.  Eub  into  this  thoroughly  a piece  of  butter  the  size  of  an 
egg;  add  two  well-beaten  eggs,  a tablespoonfui  of  sugar,  a teaspoonful  of 
salt.  Mix  all  together  quickly  into  a soft  dough,  with  one  cup  of  milk,  or 
more  if  needed.  Eoll  out  nearly  half  of  an  inch  thick.  Cut  into  biscuits, 
and  bake  immediately  in  a quick  oven  from  fifteen  to  twenty  minutes. 

PARKER  HOUSE  ROLLS 

< One  pint  of  milk,  boiled  and  cooled,  a piece  of  butter  the  size  of  an 
egg,  one-half  cupful  of  fresh  yeast,  one  tablespoonfui  of  sugar,  one  pinch 
of  salt,  and  two  quarts  of  sifted  flour. 

Melt  the  butter  in  the  warm  milk,  then  add  the  sugar,  salt  and  flour, 
and  let  it  rise  over  night.  Mix  rather  soft.  In  the  morning,  add  to  this 
half  of  a teaspoonful  of  soda  dissolved  in  a spoonful  of  water.  Mix  in 
enough  flour  to  make  the  same  stiffness  as  any  biscuit  dough;  roll  out 
not  more  than  a quarter  of  an  inch  thick.  Cut  with  a Urge  round  cutter ; 
spread  soft  butter  over  the  tops  and  fold  one-half  over  the  other  by 
doubling  it.  Place  them  apart  a little  so  that  there  will  be  t-oonl  to 
rise  Cover  and  place  them  near  the  fire  for  fifteen  or  twenty  minutes 
before  baking.  Bake  in  rather  a quick  oven. 

PARKER  HOUSE  ROLLS  (Unfermented.) 

These  rolls  are  made  with  baking  powder,  and  are  much  sooner  made, 
althougn  tU8  preceding  recipe  is  the  old  original  one  from  the  ^‘Parker 


BREAD— BISCUITS,  BOLLS,  MUFFINS,  BTC. 


House."  Stir  into  a quart  of  sifted  flour  three  large  teaspoonfuls  of  baking 
powder,  a tablespoonful  of  cold  butter,  a teaspoonful  of  salt  and  one  of 
sugar,  and  a well-beaten  egg ; rub  all  well  into  the  flour,  pour  in  a pint 
of  cold  milk,  mix  up  quickly  into  a smooth  dough,  roll  it  out  less  than 
half  an  inch  thick,  cut  with  a large  biscuit-cutter,  spread  soft  butter 
over  the  top  of  each;  fold  one-half  over  the  other  by  doubling  it,  lay 
them  a little  apart  on  greased  tins.  Set  them  immediately  in  a pretty 
hot  oven.  Rub  over  the  tops  with  sweet  milk  before  putting  in  the 
oven,  to  give  them  a glaze. 

FEENCH  BOLLS- 

Three  cups  of  sweet  milli,  one  cup  of  butter  and  lard,  mixed  in  equal 
proportions,  one-half  cup  of  good  yeast,  or  half  a cake  of  compressed 
yeast,  and  a teaspoonful  of  salt.  Add  flour  enough  to  make  a stiff  dough. 
Let  it  rise  over  night ; in  the  morning,  add  two  well-beaten  eggs ; knead 
thoroughly  and  let  it  rise  again.  With  the  hands,  make  it  into  balls 
as  large  as  an  egg ; then  roll  between  the  hands  to  make  long  rolls  (about 
three  inches).  Place  close  together  in  even  rows  on  well-buttered, pans. 
Cover  and  let  them  rise  again,  then  bake  in  a quick  oven  to  a delicate 
brown. 

BEATEN  BISCXHT^ 

Two  QUARTS  of  sifted  flour,  a teaspoonful  of  salt,  a tablespoonful  of 
sweet  lard,  one  egg ; make  up  with  half  a pint  of  milk,  or  if  milk  is  not 
to  be  had,  plain  water  will  answer  ; beat  well  until  the  dough  blisters  and 
cracks ; pull  off  a two-inch  square  of  the  dough ; roll  it  into  a ball  with 
the  hand ; flatten,  stick  with  a fork,  and  bake  in  a quick  oven. 

It  is  not  beating  hard  that  makes  the  biscuit  nice,  but  the  regularity  of 
the  motion.  Beating  hard,  the  old  cooks  say,  hills  the  dough. 

An  old-fashioned  Southern  Recipe 

POTATO  BISCUIT. 

Boil  six  good-sized  potatoes  with  their  jackets  on ; take  them  out  with 
a skimmer,  drain  and  squeeze  with  a towel  to  ensure  being  dry ; then  re- 
move the  skin,  mash  them  perfectly  free  from  lumps,  add  a tablespoon- 
ful of  butter,  one  egg  and  a pint  of  sweet  milk.  When  cool,  beat  in 
half  a cup  of  yeast.  Put  in  just  enough  flour  to  make  a stiff  dough. 
When  this  rises,  mal^e  into  small  cakes.  Let  them  rise  the  same  as  bis- 
cuit and  bake  a delicate  brown. 

This  dough  is  very  fine  dropped  into  meat  soups  for  pot-pis. 


m MOLLB,  MUFFmS,  MTV, 

VINEGAB  BBCtnm 

Tak»  two  quarts  of  flour,  one  large  tablespoonful  of  lard  or  butter,  one 
tablespoonful  and  a half  of  vinegar  and  one  teaspoonfui  of  soda ; put  the 
soda  in  the  vinegar  and  stir  it  well  i stir  in  the  flour ; beat  two  eggs  very 
light  and  add  to  it;  make  a dough  with  warm  water  stiff  enough  to  roll 
out,  and  cut  with  a biscuit^utter  one  inch  thick  and  bake  in  a qui^  oven, 

GEAPTOB  MILE  BISCUITa 

Bom  and  mash  two  white  potatoes;  add  two  teaspoonfuls  of  brown 
sugar;  pour  boiling  water  over  these,  enough  to  soften  them»  When  tepid, 
add  one  small  teacupful  of  yeast;  when  light,  warm  three  ounces  of  but- 
ter in  one  pint  of  milk,  a little  salt,  a third  of  a teaspoonfui  of  soda  and 
flour  enough  to  make  stiff  sponge;  when  risen,  work  it  on  the  board, 
put  it  back  in  the  tray  to  rise  again;  when  risen,  roll  into  cakes  and 
let  them  stand  half  an  hour«  Bake  in  a quick  These  biscoits  are 

fine. 

SALLT  ltoe; 

Warm  one-half  cupful  of  butter  in  a pint  of  milk;  add  a teaspoonfui  of 
salt,  a tablespoonful  of  sugar,  and  seven  cupfuls  of  sifted  flour;  beat  thor- 
oughly and  when  the  mixture  is  blood  warm,  add  four  beaten  eggs  and 
last  of  all,  half  a cup  of  good  lively  yeast  Beat  hard  until  the  batter 
breaks  in  blisters.  Set  it  to  rise  over  night  In  the  morning,  dissolve 
half  a teaspoonfui  of  soda,  stir  it  into  the  batter  and  turn  it  into  a well- 
buttered,  shallow  dish  to  rise  again  about  fifteen  or  twenty  minuteSo  Bake 
about  fifteen  to  twenty  minutes  ^ 

The  cake  should  be  torn  apart,  not  cut;  cutting  with  a knife  makes 
warm  bread  heavy.  Bake  a light  brown.  This  cake  is  frequently  seen  on 
Southern  tables. 

SALLY  LTJIOio  (TJniermented!.) 

Eub  a piece  of  butter  as  large  as  an  egg  into  a quart  of  flour;  add  a 
tumbler  of  milk,  two  eggs,  three  tabiespoonfuls  of  sugar,  three  teaspoon- 
fuls of  baking  powder  and  a teaspoonfui  of  salt^  Scatter  the  baking 
powder,  salt  and  sugar  into  the  flour;  add  the  eggs,  the  butter,  melted,  the 
milk.  Stir  11  together  and  bake  in  weFl-greased  round  pam.  Eat  warm 
with  butter. 

LONDOH  HOT-CEOSS  BUKE 

Thebe  cops  of  milk,  one  cup  of  yeast,  or  one  cake  of  compressed  yeast 
dissolved  in  a cup  of  tepid  water,  and  flour  enough  to  make  a thick  batter; 


BREAD^BISCUITS,  ROLLS,  MUFFLES,  ETC. 


24a 


set  this  as  a sponge  over  night.  In  the  morning  add  half  a cup  of  melted 
butter,  one  cup  of  sugar,  half  a nutmeg  grated,  one  saltspoonful  of  salt, 
half  a teaspoonful  of  soda,  and  flour  enough  to  roll  out  like  biscuit.  Knead 
well  and  set  to  rise  for  five  hours.  Roll  the  dough  half  an  inch  thick ; cut 
in  round  cakes  and  lay  in  rows  in  a buttered  baking-pan,  and  let  the  cakes 
stand  half  an  hour,  or  until  light ; then  put  them  in  the  oven,  having  first 
made  a deep  cross  on  each  with  a knife.  Bake  a light  brown  and  brush 
over  with  white  of  egg  beaten  stiff  with  powdered  sugar. 

RUSKS,  WITH  YEAST. 

In  one  large  coffeecup  of  warm  milk  dissolve  half  a cake  of  compressed 
yeast,  or  three  tablespoonfuls  of  home-made  yeast ; to  this  add  three  well- 
beaten  eggs,  a small  cup  of  sugar  and  a teaspoonful  of  salt;  beat  these 
together.  Use  flour  enough  to  make  a smooth,  light  dough,  let  it  stand 
until  very  light,  then  knead  it  in  the  form  of  biscuits ; place  them  on  but- 
tered tins  and  let  them  rise  until  they  are  almost  up  to  the  edge  of  the  tins; 
pierce  the  top  of  each  one  and  bake  in  a quick  oven.  Glaze  the  top  of 
each  with  sugar  and  milk,  or  the  white  of  an  egg,  before  baking.  Some 
add  dried  currants,  well-washed  and  dried  in  the  oven. 

RUSKS. 

Two  CUPS  of  raised  dough,  one  of  sugar,  half  a cup  of  butter,  two  well- 
beaten  eggs,  flour  enough  to  make  a stiff  dough;  set  to  rise,  and  when 
light  mold  into  high  biscuit  and  let  rise  again;  rub  damp  sugar  and  cinna- 
mon over  the  top  and  place  in  the  oven.  Bake  about  twen%  minuteSc 

RUSKS.  (Unfermented.) 

Three  cups  of  flour  sifted,  three  teaspoonfuls  of  baking  powder,  one 
teaspoonful  of  salt,  three  tablespoonfuls  of  sugar,  two  tablespoonfuls  of 
butter,  three  eggs,  half  a nutmeg  grated  and  a teaspoonful  of  ground  cin- 
namon, two  small  cups  of  milk ; sift  together  salt,  flour,  sugar  and  baking 
powder;  rub  in  the  butter  cold;  add  the  milk,  beaten  eggs  and  spices; 
mix  into  a soft  dough,  break  off  pieces  about  as  large  as  an  egg,  roll  them 
under  the  hands  into  round  balls,  rub  the  tops  with  sugar  and  water  mixed, 
and  then  sprinkle  dry  sugar  over  them.  Bake  immediately. 

SCOTCH  SCONES. 

Thoroughly  mix,  while  dry,  one  quart  of  sifted  flour,  loosely  measured, 
^with  two  heaping  teaspoonfuls  of  baking  powder;  then  rub  into  it  a 


344 


BREAJD—BISQTIITS,  BOLLS,  MUEFIKS,  ETC. 


tablespoonful  of  cold  butter  and  a teaspoonful  of  salt.  Be  sure  that  the 
butter  is  well  worked  in.  Add  sweet  milk  enough  to  make  a very  soft  paste. 
Roll  out  the  paste  about  a quarter  of  an  inch  thick,  using  plenty  of  flour 
on  the  paste-board  and  rolling  pin.  Cut  it  into  triangular  pieces,  each 
side  about  four  inches  long.  Flour  the  sides  and  bottom  of  a biscuit  tin, 
and  place  the  pieces  on  it.  Bake  immediately  in  a quick  oven  from 
twenty  to  thirty  minutes.  When  half  done,  brush  over  with  sweet  milk. 
Some  cooks  prefer  to  bake  them  on  a floured  griddle,  and  cut  them  a 
round  shape  the  size  of  a saucer,  then  scarred  across  to  form  four 
quarters. 

CBAGZNELSc 

Two  CUPS  of  rich  milk,  four  tablespoonfuls  of  butter  and  a gill  of  yeast, 
a teaspoonful  of  salt;  mix  warm,  add  flour  enough  to  make  a light  dough. 
When  light,  roll  thin  and  cut  in  long  pieces  three  inches  wide,  prick  well 
with  a fork  and  bake  in  a slow  oven.  They  are  to  be  mixed  rather  hard 
and  rolled  very  thin,  like  soda  crackers^ 

RAISED  MUEEINS.  No.  h 

Make  a batter  of  one  pint  of  sweet  milk,  one  teaspoonful  of  sugar,  one 
of  salt,  a tablespoonful  of  butter  or  sweet  lard  and  a half  cup  of  yeast;  add 
flour  enough  to  make  it  moderately  thick;  keep  it  in  a warm,  not  hot,  place 
until  it  is  quite  light,  then  stir  in  one  or  two  well-beaten  eggs,  and  half  a 
teaspoonful  of  soda,  dissolved  in  a little  warm  water.  Let  the  batter  stand 
twenty-five  or  thirty  minutes  longer  to  rise  a little,  turn  into  well-greased 
muflBn-rings  or  gem-pans,  and  bake  in  a quick  oven. 

To  be  served  hot  and  torn  open,  instead  of  cut  with  a knife. 

RAISED  MUFFINS.  No.  2, 

Three  pints  of.  flour,  three  eggs,  a piece  of  butter  the  size  of  an  egg, 
two  heaping  teaspoonfuls  of  white  sugar,  one-half  cake  of  compressed 
yeast  and  a quart  of  milk;  warm  the  milk  with  the  butter  in  it;  cool  a lit= 
tie,  stir  in  the  sugar  and  add  a little  salt;  stir  this  gradually  into  the  flour, 
then  add  the  eggs  well  beaten ; dissolve  the  yeast  in  half  a cup  of  luke- 
warm  water  and  add  to  the  other  ingredients;  if  the  muflBns  are  wanted 
for  luncheon,  mix  them  about  eight  o’clock  in  the  morning;  if  for  break- 
fast, set  them  at  ten  o’clock  at  night;  when  ready  for  baking,  stir  in  half  a 
teaspoonful  of  soda  dissolved  in  a teaspoonful  of  hot  water;  butter  the 
muffin-rings  or  gem-irons  and  bake  in  a quick  oven* 


BREAD— BISCVITS,  ROLLSy  MUFFIJSTSy  ET<Q, 

EGG  MTJFFIKS.  (Fine,) 

One  quart  of  flour,  sifted  twice;  three  eggs,  the  whites  and  yolks 
beaten  separately,  three  teacups  of  sweet  milk,  a teaspoonful  of  salt,  a 
tablespoonful  of  sugar,  a large  tablespoonful  of  lard  or  butter  and  two 
heaping  teaspoonfuls  of  baking  powder*  Sift  together  flour,  sugar,  salt 
and  baking  powder;  rub  in  the  lard  cold,  add  the  beaten  eggs  and  milk; 
mix  quickly  into  a smooth  batter,  a little  firmer  than  for  griddle-cakes. 
Grease  well  some  muffin-pans  and  fill  them  two-thirds  full.  Bake  in  a hot 
oven  fifteen  or  twenty  minuteSo  These  made  of  cream,  omitting  the  but- 
ter, are  excellent. 

PLAIN  MUFFINS 

One  egg  well  beaten,  a tablespoonful  of  butter  and  a fcablespoonfui  of 
sugar,  with  a teaspoonful  of  salt,  all  beaten  until  very  lighto  One  cup  of 
milk,  three  of  sifted  flour  and  three  teaspoonfuls  of  baking  powder..  One- 
half  Graham  and  one-half  rye  meal  may  be  used  instead  of  wheat  flour,  or 
two  cups  of  corn  meal  and  one  of  flour* 

Drop  on  well-greased  patty-pans  and  bake  twenty  minutes  in  a rather 
quick  oven,  or  bake  on  a griddle  in  muffin-rings. 

MUFFINS  WITHOUT  EGGS  , 

One  quart  of  buttermilk,  a teaspoonful  of  soda  dissolved  in  the  milk,  a 
little  salt,  and  flour  enough  to  make  a stiff  batten  Drop  in  hot  gem-pans 
and  bake  in  a quick  oven.  Two  or  three  tablespoonfuls  of  sour  cream  will 
make  them  a little  richeio 

TENNESSEE  MUFFINS 

One  pint  of  corn  meal,  one  pint  of  flour,  one  tablespoonful  of  sugar, 
one  teaspoonful  of  salt,  three  of  baking  powder,  one  tablespoonful  of  lard 
or  butter,  two  eggs  ahd  a pint  of  milk  tdt  together  corn  meal,  floury 
sugar,  salt  and  powder  rub  in  lard  or  butter  cold,  and  eggs  beaten  and 
milk  ; mix  into  batter  of  consistency  of  cup-cake ; muffin-rings  to  be  cold 
and  well  greased,  then  fill  two-thirds  full*  Bake  in  hot  oven  fifteen 
minutes. 

CORN  MEAL  MUFFINS  (Without  Eggs.) 

One  cup  of  flour,  one  cup  of  corn  meal,  two  tabiespoo_L/^  of  sugar^ 
water  to  make  a thick  batter,  or  sour  milk  is  better ; mix  at  night ; in  the 
morning  add  two  tablespoonfuls  melted  butter  and  one  teaapoonfdl  af 
soda;  bake  in  cake  rounds. 


246  BEE AB  — BISCUITS,  ROLLS,  MUFFINS,  ETC. 

HOMINY  MUFFINS. 

Two  CUPS  of  boiled  hominy  ; beat  it  smooth,  stir  in  three  cups  of  so^r 
milk,  half  a cup  of  melted  butter,  two  teaspoonfuls  of  salt,  two  tablei^poon- 
fuls  of  sugar;  add  three  eggs  well  beaten,  one  teaspoonful  of  soda  dissolved 
in  hot  water,  two  cups  of  flour.  Bake  quickly. 

Bice  muffins  may  be  made  in  the  same  manner. 

GRAHAM  GEMS  No.  1. 

Two  CUPFULS  of  Graham  flour,  one  cupful  of  wheat  flour,  two  teaspoon- 
fuls of  baking  powder,  a tablepoonful  of  sugar,  one  of  salt  and  one  well 
beaten  egg. 

Mix  with  sweet  milk  to  make  a thin  batter ; beat  it  well.  Bake  in 
gem-irons  ; have  the  irons  well  greased ; fill  two-thirds  full  and  bake  in  a 
hot  oven.  Will  bake  in  from  fifteen  to  twenty  minutes. 

GRAHAM  GEMS  No.  2. 

Three  cups  of  sour  milk,  one  teaspoonful  of  soda,  one  of  salt,  one 
tablespoonful  of  brown  sugar,  one  of  melted  lard  or  butter,  one  or  two 
beaten  eggs,  to  the  egg  add  the  milk,  then  the  sugar  and  salt,  then  the 
Graham  flour  (with  the  soda  mixed  in),  together  with  the  lard  or  but- 
ter ; make  a stiff  batter,  so  that  it  will  drop,  not  pour,  from  the  spoon. 
Have  the  gem  pans  very  hot,  fill  and  bake  fifteen  minutes  in  a hot  oven. 

The  same  can  be  made  of  sweet  milk  using  three  teaspoonfuls  of 
baking  pow^der  instead  of  soda,  and  if  you  use  sweet  milk,  put  in  no  short- 
ening. Excellent. 

Muffins  of  all  kinds  should  only  be  cut  just  around  the  edge,  then  pulled 
open  with  the  fingers. 


PLAIN  GRAHAM  GEMS. 

Two  CUPFULS  of  the  best  Graham  meal,  two  of  water,  fresh  and  cold, 
or  milk  and  water,  and  a little  salt.  Stir  briskly  for  a minute  or  two. 
Have  the  g^m  pan,  hot  and  well  greased,  on  the  top  of  the  stove  while 
pouring  in  the  batter.  Then  place  in  a very  hot  oven  and  bake  forty 
minutes,  't.  best  to  check  the  heat  a little  when  they  are  nearly  done. 
As  tlie  best  prepared  gems  may  be  spoiled  if  the  heat  is  not  sufficient,  care 
and  judgment  must  be  used  in  order  to  secure  this  most  healthful  as  well  as 
delicious  bread. 


247 


BREAD— BISCUITS,  ROLLS,  MUFFIES,  FTC. 

WAFFLES, 

’I'AKE  a quart  of  flour  and  wet  it  with  a little  sweet  milk  that  has  been 
boiled  and  cooled,  then  stir  in  enough  of  the  milk  to  form  a thick  batter. 
Add  a tablespoonful  of  melted  butter,  a teaspoonful  of  salt,  and  yeast  to 
raise  it.  When  light  add  two  well-beaten  eggs,  heat  your  waffle-iron, 
grease  it  well  and  fill  it  with  the  batter.  Two  or  three  minutes  will  sufflce 
to  bake  on  one  side ; then  turn  the  iron  over,  and  when  brown  on  both 
sides  the  cake  is  done.  Serve  immediately. 

CONTINENTAL  HOTEL  WAFFLES,, 

Put  into  one  quart  of  sifted  flour  three  teaspoonfuls  of  baking  powder, 
one  teaspoonful  of  salt,  one  of  sugar,  all  thoroughly  stirred  and  sifted 
together  ; add  a tablespoonful  of  melted  butter,  six  well-beaten  eggs  and  a 
pint  of  sweet  milk;  cook  in  waffle-irons  heated  and  well  greasedo  Serve 
hot. 

NEWPOET  WAFFLES* 

Make  one  pint  of  Indian  meal  into  mush  in  the  usual  way*  While 
hot,  put  in  a small  lump  of  butter  and  a dessertspoonful  of  salt.  Set 
the  mush  aside  to  cool.  Meanwhile,  beat  separately  till  very  light  the 
whites  and  yolks  of  four  eggs.  Add  the  eggs  to  the  mush,  and  cream 
m gradually  one  quart  of  wheaten  flour.  Add  half  a pint  of  buttermilks 
or  sour  cream,  in  which  has  been  dissolved  half  a teaspoonful  of  car= 
bonate  of  soda.  Lastly,  bring  to  the  consistency  of  thin  batter  by  the 
addition  of  sweet  milk.  Waffle-irons  should  be  put  on  to  heat  an  hour 
in  advance,  that  they  may  be  in  the  proper  condition  for  baking  as  soon 
as  the  batter  is  ready.  Have  a brisk  fire,  butter  the  irons  thoroughly, 
but  with  nicety,  and  bake  quickly.  Fill  the  irons  only  half  full  of  bat- 
ter,  that  the  waffles  may  have  room  to  rise, 

CREAM  WAFFLES. 

One  pint  of  sour  cream,  two  eggs,  one  pint  of  flour,  one  tabiespoon° 
ful  of  corn  meal,  one  teaspoonful  of  soda,  half  a teaspoonful  of  salt. 
Beat  the  eggs  separately,  mix  the  cream  with  the  beaten  yolks,  stir  in 
the  flour,  corn  meal  and  salt ; add  the  soda  dissolved  in  a little  sweet 
milk,  and,  lastly,  the  whites  beaten  to  a stiff  froth,  ' 

RICE  WAFFLES.  No,  1, 

One  quart  of  flour,  half  a teaspoonful  of  salt,  one  teaspoonful  of  sugar, 
two  teaspoonfuls  of  baking  powder^  one  large  tablespoonful  of  butter,  two 


2^8  BREAD— BISCUITS,  ROLLS,  MUFFINS,  ETC. 

eggs,  one  and  a half  pints  of  milk,  one  cupful  of  hot  boiled  rice.  Sift  the 
flour,  salt,  sugar  and  baking  powder  well  together ; rub  the  butter  into 
the  flour ; beat  the  eggs  well,  separately,  and  add  the  stiff  whites  last  of  all, 

RICE  WAFFLESc  No.  % 

Eub  through  a sieve  one  pint  of  boiled  rice,  add  it  to  a tabiespoonful 
of  dry  flour,  two-thirds  of  a teaspoonful  of  salt,  two  teaspoonfuls  of  bak- 
ing powder.  Beat  separately  the  yolks  and  whites  of  three  eggs ; add  to 
the  yolks  a cup  and  a half  of  milk,  work  it  into  the  flour,  then  add  an 
ounce  of  melted  butter;  beat  the  whites  of  eggs  thoroughly;  mix  the 
whole  together.  Heat  the  waffle-iron  and  grease  it  evenly  ; pour  the  bat- 
ter into  the  half  of  the  iron-  over  the  range  until  nearly  two-thirds  full, 
cover,  allow  to  cook  a moment,  then  turn  and  brown  slightly  on  the  other 
side, 

GERMAN  RICE  WAFFLES 

Boil  a half  pound  of  rice  in  milk  until  it  becomes  thoroughly  soft. 
Then  remove  it  from  the  fire,  stirring  it  constantly,  and  adding,  a little  at 
a time,  one  quart  of  sifted  flour,  five  beaten  eggs,  two  spoonfuls  of  yeast,  a 
half  pound  of  melted  butter,  a little  salt  and  a teacupful  of  warm  milk. 
Set  the  batter  in  a warm  place,  and,  when  risen,  bake  in  the  ordinary  way, 

BERRY  TEA-CAKES. 

Nice  little  tea-cakes  to  be  baked  in  muffin-rings  are  made  of  one  cup 
of  sugar,  two  eggs,  one  and  a half  cups  of  milk,  one  heaping  teaspoonful  of 
baking  powder,  a piece  of  butter  the  size  of  an  egg  and  flour  sufficient  to 
make  a stiff  batter.  In  this  batter  stir  a pint  bowl  of  fruit — any  fresh  are 
nice — or  canned  berries  with  the  juice  poured  off.  Serve  while  warm 
and  they  are  a dainty  addition  to  the  tea-table.  Eaten  with  butter, 

RYE  DROP  CAKES. 

One  pint  of  warm  milk,  with  half  a teaspoonful  of  soda  dissolved 
kU  it,  a little  salt,  four  eggs  well  beaten,  and  rye  flour  enough  to  make 
a thin  batter;  bake  in  small  cups,  buttered,  and  in  a hot  oven,  or  in 
small  cakes  upon  a hot  griddle. 

WHEAT  DROP-CAKES. 

One  pint  of  cream,  six  eggs  well  beaten,  a little  salt,  and  wheat  flour 
enough  to  make  a thin  batter;  bake  in  little  cups  buttered  and  in  a 
hot  oven  fifteen  minutes. 


BREAD ROLLS,  MUFFLES,  ETO.  24® 

POP-OVERS. 

Two  ctjps  of  flour,  two  cups  of  sweet  milk,  two  eggs,  one  teaspoon- 
ful  of  butter,  one  teaspoonful  of  salt,  bake  in  cups  in  a quick  oven  fif= 
teen  minutes.  Serve  hot  with  a sweet  sauce. 

FLANNEL  CAKES.  (With  Yeast) 

Heat  a pint  of  sweet  milk  and  into  it  put  two  heaping  tablespoon-' 
fuls  of  butter,  let  it  melt,  then  add  a pint  of  cold  milk  and  the  well- 
beaten  yolks  of  four  eggs — placing  the  whites  in  a cool  place;  also,  a 
teaspoonful  of  salt,  four  tablespoonfuls  of  home-made  yeast  and  suffi- 
cient flour  to  make  a stiff  batter;  set  it  in  a warm  place  to  rise;  let  ic 
stand  three  hours  or  over  night;  before  baking  add  the  beaten  whites; 
bake  like  any  other  griddle-cakes.  Be  sure  to  make  the  batter  stiff 
enough,  for  flour  must  not  be  added  after  it  has  risen,  unless  it  is 
allowed  to  rise  again.  These,  half  corn  meal  and  half  wheat,  are  very 
nice. 

FEATHER  GRIDDLE-CAKES.  (With  Yeast.) 

Make  a batter,  at  night,  of  a pint  of  water  or  milk,  a teaspoonful 
of  salt,  and  half  a teacupful  of  yeast; ' in  the  morning,  add  to  it  one 
teacupful  of  thick,  sour  milk,  two  eggs  well  beaten,  a level  tablespoon- 
ful of  melted  butter,  a level  teaspoonful  of  soda  and  flour  enough  to  make 
the  consistency  of  pan-cake  batter;  let  stand  twenty  minutes,  then  bake. 

This  is  a convenient  way,  when  making  sponge  for  bread  over  night, 
using  some  of  the  sponge. 

WHEAT  GRIDDLE-CAKES. 

Three  cups  of  flour,  one  teaspoonful  of  salt,  three  teaspoonfuls  of 
baking  powder  sifted  together;  beat  three  eggs  and  add  to  three  cupfuls 
of  sweet  milk,  also  a tablespoonful  of  melted  butter;  mix  all  into  a 
smooth  batter,  as  thick  as  will  run  in  a stream  from  the  lips  of  a pitcher. 
Bake  on  a well-greased,  hot  griddle,  a nice  light  brown.  Very  good. 

SOUR  MILK  GRIDDLE-CAKES. 

Make  a batter  of  a quart  of  sour  milk  and  as  much  sifted  flour  as 
is  needed  to  thicken  so  that  it  will  run  from  the  dish;  add  two  well- 
beaten  eggs,  a teaspoonful  of  salt,  a tablespoonful  of  melted  butter, 
and  a level  teaspoonful  of  soda  dissolved  in  a little  milk  or  cold  water, 
added  last;  then  bake  on  a hot  griddle,  well  greased,  brown  on  both 
sides. 


BREAD— msOUITS,  ROLLS,  MTTFEIRS,  ETG^ 


CORN  MEAL  GRIDDLE-CAKES.  (Witli  Yeast) 

Stir  into  one  quart  of  boiling  milk  three  cups  of  corn  meal;  after  it 
cools  add  one  cup  of  white  flour,  a teaspoonful  of  salt  and  three  table^ 
spoonfuls  of  home-made  yeast.  Mix  this  over  night.  In  the  morning  add 
one  tablespoonful  of  melted  butter  or  lard,  two  beaten  eggs  and  a tea- 
spoonful of  soda  dissolved  in  a little  water. 

This  batter  should  stand  a few  minutes,  after  adding  the  butter  and 
soda,  that  it  should  have  time  to  rise  a little;  in  the  meantime  the  griddle 
could  be  heating.  Take  a small  stick  like  a good-sized  skewer,  wind  a bit 
of  cloth  around  the  end  of  it,  fasten  it  by  winding  a piece  of  thread  around 
that  and  tying  it  Arm.  Melt  together  a tablespoonful  of  butter  and  lard. 
Grease  the  griddle  with  this.  Between  each  batch  of  cakes,  wipe  the  grid^ 
die  off  with  a clean  paper  or  cloth  and  grease  afresh.  Put  the  cakes  on 
by  spoonfuls,  or  pour  them  carefully  from  a pitcher,  trying  to  get  them  as 
near  the  same  size  as  possible.  As  soon  as  they  begin  to  bubble  all  over 
turn  them,  and  cook  on  the  other  side  till  they  stop  puffingo  The  second 
lot  always  cooks  better  than  the  first,  as  the  griddle  becomes  evenly 
heated. 

CORN  MEAL  GRIDDLE-CAKES 

Scald  two  cups  of  sifted  meal,  mix  with  a cup  of  wheat  flour  and  a tea- 
spoonful of  salt.  Add  three  well-beaten  eggs;  thin  the  whole  with  sour 
milk  enough  to  make  it  the  right  consistency.  Beat  the  whole  till  very 
light  and  add  a teaspoonful  of  baking  soda  dissolved  in  a little  water.  If 
you  use  sweet  milk,  use  two  large  teaspoonfuls  of  baking  powder  instead 
of  soda. 

GRIDDLE-CAKES.  (Very  Go9d.) 

One  quart  of  Graham  flour,  half  a pint  of  Indian  meal,  one  gill  of  yeast, 
a teaspoonful  of  salt;  mix  the  flour  and  meal,  pour  on  enoiigh  warm  water 
to  make  batter  rather  thicker  than  that  for  buckwheat  cakes,  add  the 
yeast,  and  when  light  bake  on  griddle  not  too  hot. 

GRAHAM  GRIDDLE-CAKES. 

Mix  together  dry  two  cups  of  Graham  flour,  one  cup  wheat  flour,  two 
heaping  teaspoonfuls  of  baking  powder  and  one  teaspoonful  of  salt.  Then 
add  three  eggs  well  beaten,  one  tablespoonful  of  lard  or  butter  melted  and 
three  cups  of  sweet  milk.  Cook  immediately  on  a hot  griddle. 


BREAD-^ BISCUITS,  ROBBS,  MUFFim,  BTC.  2S1 

BREAD  GRIDDLE-CAKES. 

One  quart  of  milk,  boiling  hot;  two  cups  fine  bread  crumbs,  three 
eggs,  one  tablespoonful  melted  butter,  one-half  teaspoonful  salt,  one-haii 
teaspoonful  soda  dissolved  in  warm  water  ; break  the  bread  into  the  bod 
ing  milk,  and  let  stand  for  ten  minutes  in  a covered  bowl,  then  beat  to 
a smooth  paste ; add  the  yolks  of  the  eggs  well  whipped,  the  butter,  saltj 
soda,  and  finally  the  whites  of  the  eggs  previously  whipped  stiff,  and  add 
half  of  a cupful  of  flour.'  These  can  also  be  made  of  sour  milk,;  soaking 
the  bread  in  it  over  night  and  using  a little  more  soda„ 

RICE  GRIDDLE-CAKES. 

Two  CUPFULS  of  cold  boiled  rice,  one  pint  of  flour,  one  teaspoontul 
sugar,  one-half  teaspoonful  salt,  one  and  one-half  teaspoonfuls  baking 
powder,  one  egg,  a little  more  than  half  a pint  of  milk.  Sift  together 
flour,  sugar,  salt  and  powder;  add  rice  free  from  lumps,  diluted  with 
beaten  egg  and  milk ; mix  into  smooth  batter.  Have  griddle  well  heated^ 
make  cakes  large,  bake  nicely  brown,  and  serve  with  maple  syrup. 

POTATO  GRIDDLE-CAKE&. 

TwELyE  large  potatoes,  three  heaping  tablespoon fuls  of  flour,  one  tea 
spoonful  of  baking  powder,  one-half  teaspoonful  salt,  one  or  two  eggs,  two 
teacupfuls  of  boiling  milk.  The  potatoes  are  peeled,  w^ashed  and  grated 
into  a little  cold  water  (which  keeps  them  white),  then  strain  off  water 
and  pour  on  boiling  milk,  stir  in  eggs,  salt  and  flour,  mixed  with  the  bak° 
ing  powder;  if  agreeable,  flavor  with  a little  fine  chopped  onion  ; baKe 
like  any  other  pan-cakes,  allowing  a little  more  lard  or  butter.  Serve 
with  stewed  or  preserved  fruit,  especially  with  huckleberries. 

GREEN  CORN  GRIDDLE-CAKES 

One  pint  of  milk,  two  cups  grated  green  corn,  a little  salt,  two  eggs, 
a teaspoonful  of  baking  powder,  flour  sufficient  to  make  a batter  to  fry 
on  the  griddle.  Butter  them  hot  and  serve. 

HUCKLEBERRY  GRIDDLE-CAKEE 

Maue  the  same  as  above,  leaving  out  one  cup  of  milk,  adding  one 
tablespoonful  of  sugar  and  a pint  of  huckleberries  roiled  in  flouro  BlacJ^^ 
berries  or  raspberries  can  be  used  in  the  same  mannerc 


m BEMAD^BISGUITS,  MOLLS,  MUFFINS,  FTV. 

FRENCH  GRIDBLE-CAOS. 

Beat  together  until  smooth  six  eggs  and  a pint  sifted  flour;  melt 
one  ounce  of  butter  and  add  to  the  batter,  with  one  ounce  of  sugar  and 
a cup  of  milk ; beat  until  smooth ; put  a tablespoonfui  at  a time  into 
a frying  pan  slightly  greased,  spreading  the  batter  evenly  over  the  sur- 
face by  tipping  the  pan  about;  fry  to  a light  brown;  spread  with  jelly,- 
roll  up,  dust  with  powdered  sugar  and  serve  hoh 

EAiSEB  BUCKWHEAT  CAKES. 

Take  a small  crock  or  large  earthen  pitcher,  put  into  it  a quart}  oi 
warm  water  or  half  water  and  niiik,  one  heaping  teaspoonful  of  salt ; 
then  stir  in  as  much  buckwheat  flour  as  will  thicken  ii  to  rather  a stiff 
batter;  lastly,  add  half  a cup  of  yeast;  make  it  smooth,  cover  it  up  warm 
to  rise  over  night;  in  the  morning  add  a small,  level  teaspoonful  of 
soda  dissolved  in  a little  warm  water ; this  will  remove  any  sour  tastC; 
If  any,  and  increase  the  lightness. 

Not  a few  object  to  eatjng  buckwheat,  as  its  tendency  is  to  thicken 
the  blood,  and  also  to  produce  constipation;  this  can  be  remedied  by 
making  the  batter  one^third  corn  meal  and  two-thirds  buckwheat,  which 
makes  the  cakes  equally  as  good.  Many  prefer  them  in  this  way. 

BUCKWHEAT  CAKES  WITHOUT  YEAST* 

Two  CUPS  of  buckwheat  flour,  one  of  wheat  fiour^  a little  salt,  three 
teaspoonfuls  baking  powder;  mix  thoroughly  and  add  about  equal  parts 
of  milk  and  water  until  the  batter  is  of  the  right  consistency  then  stir 
until  free  from  iumpSe  If  they  do  not  brown  well,  add  a little  molasses. 

BUCKWHEAT  CAKES 

Half  a pint  of  buckwheat  flour,  a quarter  of  a pint  of  corn  meal,  a 
quarter  of  a pint  of  v/heat  flour,  a little  salt,  two  eggs  beaten  very  light, 
one  quart  of  new  milk  (made  a little  warm  and  mixed  with  the  eggs 
before  the  flour  is  put  in),  one  tablespoonfui  of  butter  or  sweet  iard, 
two  large  tablespoonfuls  of  yeast,  Set  ?t  to  rise  at  night  for  the  morn- 
ingc  If  in  the  least  sour,  stn  in  before  baking  just  enough  soda  tc 
correct  the  acidity.  A very  nice,  but  more  expensive,  recipe^. 

SWEDISH  GRIDDLE-CAKES, 

One  pint  of  white  flour,  sifted;  six  eggs,  whites  and  yolks  beaten 
separately  to  the  utmost;  one  saltspocnfu)’  of  salt;  one  saltspocnful 
soda  dissolved  m vinegar,  milk  to  make  a thin  batter* 


BISCUITS,  ROLLS,  MUFFINS,  FTC. 


35S 


Beat  the  yolks  light,  add  the  salt,  soda,  two  cupfuls  of  milk,  then 
the  flour  and  beaten  whites  alternately;  thin  with  more  milk  if  neces- 
sary. 

CORK  MEAL  FRITTERS. 

One  pint  of  sour  milk,  one  tea^spoonful  of  salt,  three  eggs,  one  table^ 
spoonful  of  molasses  or  sugar,  one  handful  of  flour,  and  corn  meal  enough 
to  make  a stiff  batter;  lastly,  stir  in  a small  teaspoonful  of  s6da,  dis- 
solved in  a little  warm  water. 

This  recipe  is  very  nice  made  of  rye  flouto 

CREAM  FRITTERS. 

One  cup  of  cream,  flve  eggs — the  whites  only,  two  full  cups  prepared 
flour,  one  saltspoonful  of  nutmeg,  a pinch  of  salt.  Stir  the  whites  into 
the  cream  in  turn  with  the  flour,  put  in  nutmeg  and  salt,  beat  all  up 
hard  for  two  minutes.  The  batter  should  be  rather  thick.  Fry  in  plenty 
of  hot,  sweet  lard,  a spoonful  of  batter  for  each  fritter.  Drain,  and  serve 
upon  a hot,  clean  napkin.  Eat  with  jelly  sauce.  Pull,  not  cut,  them 
open.  Very  nice. 

CURRAHT  FRITTERS. 

Two  CUPFULS  dry,  flne  bread  crumbs,  two  tablespoonfuis  of  prepared 
flour,  two  cups  of  milk,  one-half  pound  currants,  washed  and  well  dried, 
five  eggs  whipped  very  light,  one-half  cup  powdered  sugar,  one  table- 
spoonful  butter,  one-half  teaspoonful  mixed  cinnamon  and  nutmeg.  Boil 
the  milk  and  pour  over  the  bread.  Mix  and  put  in  the  butter.  Let  it  get 
cold.  Beat  in*  next  the  yolks  and  sugar,  the  seasoning,  flour  and  stiff 
whites;  finally,  the  currants  dredged  whitely  with  flour.  The  batter 
should  be  thick.  Drop  in  great  spoonfuls  into  the  hot  lard  and  fry.  Drain 
them  and  send  hot  to  table.  Eat  with  a mixture  of  wine  and  powdered 
sugar.  j 

WHEAT  FRITTERS. 

Three  eggs,  one  and  a half  cups  of  milk,  three  teaspoonfuls  baking 
powder,  salt,  and  flour  enough  to  make  quite  stiff,  thicker  than  battel 
cakes.  Drop  into  hot  lard  and  fry  like  doughnuts. 

A Good  Sauce  for  the  Above. — One  cup  of  sugar,  two  tablespoonfuls 
of  butter,  one  teaspoonful  of  flour  beaten  together;  half  a cup  boiling 
water;  flavor  with  extract  lemon  and  boil  until  clear.  Or  serve  with 
maple  syrup. 


m:  BBBAB— BISCUITS,  BOLLS,  MUBFIHS,  BTC. 

APPLE  PKITTERS. 

Make  a batter  in  the  proportion  of  one  cup  sweet  milk  to  two  cups 
hour,  a heaping  teaspoonful  of  baking  powder,  two  eggs  beaten  separately^ 
one  tablespoonful  of  sugar  and  a saltspoon  of  salt:  heat  the  milk  a little 
more  than  milk-warm,  add  it  slowly  to  the  beaten  yolks  and  sugar;  then 
add  Spur  and  whites  of  the  eggs;  stir  all  together  and  throw  in  thin  slices 
of  good  sour  apples,  dipping  the  batter  up  over  them:  drop  into  boiling 
hot  lard  in  large  spoonfuls  with  pieces  of  apple  m each,  and  fry  to  a light 
browm  Serve  with  maple  syrup,  or  a nice  syrup  made  with  clarified! 
sugaro 

Bananas,  peaches,  sliced  oranges  and  other  fruits  can  be  used  in  the 
same  batter. 

PINEAPPLE  FRITTERS. 

Make  a batter  as  for  apple  fritters ; then  pare  one  large  pineapple, 
cut  it  in  slices  a quarter  of  an  inch  thick,  cut  the  slices  in  halves,  dip 
them  into  the  batter  and  fry  them,  and  serve  them  as  above, 

PEACH  FRITTERS. 

Peel  the  peaches,  split  each  In  two  and  take  out  the  stones;  dust  a 
little  powdered  sugar  over  them ; dip  each  piece  in  the  batter  and  fry 
in  hot  fat.  A sauce  to  be  served  with  them  may  be  made  as  follows^ 
Put  an  ounce  of  butter  in  a saucepan  and  whisk  it  to  a cream ; add 
fonr  ounces  of  sugar  gradually*  Beat  the  yolks  of  two  eggs ; add  to 
them  a dash  of  nutmeg  and  a gill  each  of  cold  water  and  rum;  stir 
this  into  the  luke-warm  batter  and  allow  it  to  heat  gradually.  Sto 
constantly  until  of  a smooth,  creamy  consistency,  and  serve.  The  bat 
ter  is  made  as  follows;  Beat  the  yolks  of  three  eggs;  add  to  them  a 
gill  of  milk,  or  half  of  a cupful,  a saltspoonful  of  salt,  four  ounces  of 
flour;  mix.  If  old  flour  is  used  a little  more  milk  may  be  found  neces- 
sary. 

GOLDEN-BALL  FRITTERS. 

Put  into  a stewpan  a pint  of  water,  a piece  of  butter  as  large  as  an 
egg  and  a tablespoonful  of  sugar.  When  it  boils  stir  into  it  one  pint 
of  sifted  flour,  stirring  briskly  and  thoroughly.  Remove  from  the  fire, 
and  when  nearly  cooled  beat  into  it  six  eggs,  each  one  beaten  sepa* 
rately  and  added  one  at  a time,  beating  the  batter  betv/een  each.  Drop 
the  stiff  dough  into  boiling  lard  by  teaspoonfuls.  Eat  with  syrup,  or 
melted  su^rar  and  butter  flavored. 


BREAD-^BISCUITS,  ROLLS,  MUFFIESy  ETC.  25d 

Stirring  the  boiling  lard  around  and  around,  so  that  it  whirls  when 
you  drop  in  the  fritters,  causes  them  to  assume  a round  shape  like  balls> 

CANNELONS,  OR  FRIED  PUFFS. 

Half  a pound  of  puff  paste,  apricot  or  any  kind  of  preserve  that  may 
be  preferred,  hot  lard. 

Cannelons,  which  are  made  of  puff  paste  rolled  very  thin,  with  jam  en- 
closed, and  cut  Qut  in  long,  narrow  rolls  or  puffs,  make  a very  pretty  and 
elegant  dish.  Make  some  good  puff  paste,  roll  it  out  very  thin,  and  cut  it 
into  pieces  of  an  equal  size,  about  two  inches  wide  and  eight  inches  long; 
place  upon  each  piece  a spoonful  of  jam,  wet  the  edges  with  the  white  of 
egg  and  fold  the  paste  over  twice;  slightly  press  the  edges  together,  that 
the  jam  may  not  escape  in  the  frying,  and  when  all  are  prepared,  fry  them 
in  boiling  lard  until  of  a nice  brown,  letting  them  remain  by  the  side  of 
the  fire  after  they  are  colored,  that  the  paste  may  be  thoroughly  done. 
Drain  them  before  the  fire,  dish  on  a d’oyley,  sprinkle  over  them  sifted 
sugar  and  serve.  These  cannelons  are  very  delicious  made  with  fresh 
instead  of  preserved  fruit,  such  as  strawberries,  raspberries  or  currants; 
they  should  be  laid  in  the  paste,  plenty  of  pounded  sugar  sprinkled  over 
and  folded  and  fried  in  the  same  manner  as  stated  above, 

GERMAl?  FRITTERS. 

Take  slices  of  stale  bread  cut  in  rounds  or  stale  cake;  fry  them  in  hot 
lard,  like  crullers,  to  a light  brown.  Dip  each  slice  when  fried  in  boiling 
milk,  to  remove  the  grease;  drain  quickly,  dust  with  powdered  sugar  or 
spread  with  preserves.  Pile  on  a hot  plate  and  serve.  Sweet  wine  sauce 
poured  over  them  is  very  nice, 

HOMINY  FRITTERS, 

Take  one  pint  of  hot  boiled  hominy,  two  eggs,  half  a teaspoonful  of 
salt  and  a tablespoonful  of  fiour;  thin  it  a little  with  cold  milk;  when  cold 
add  a teaspoonful  of  baking  powder,  mix  thoroughly,  drop  tablespoonfuls 
of  it  into  hot  fat  and  fry  to  a delicate  brown. 

PARSNIP  FRITTERS. 

Take  three  or  four  good-sized  parsnips.  Boil  them  until  tender. 
Mash  and  season  with  a little  butter,  a pinch  of  salt  and  a slight  sprink- 
ling  of  pepper.  Have  ready  a plate  with  some  sifted  flour  on  it.  Drop 
a tablespoonful  of  the  parsnip  in  the  flour  and  roll  it  about  until  well 

. 17 


256  BBEAD— BISCUITS,  BOLLS,  MUFFIN'S,  ETC. 

coated  and  formed  into  a ball.  When  you  have  a sufficient  number 
ready,  drop  them  into  boiling  drippings  or  lard,  as  you  would  a fritter; 
fry  a delicate  brown  and  serve  hot.  Do  not  put  them  in  a covered  dish, 
for  that  would  steam  them  and  deprive  them  of  their  crispness,  which 
is  one  of  their  great  charms„ 

These  are  also  very  good  fried  in  a frying  pan  with  a small  quantity  of 
lard  and  butter  mixed,  turning  them  over  so  as  to  fry  both  sides  brown. 

GREEN  ^CORN  FRITTERS 

Onb  pint  of  grated,  young  and  tender,  green  corn,  three  eggs,  two 
tablespoonfuls  of  milk  or  cream,  one  tablespoonful  of  melted  butter,  if 
milk  is  used,  a teaspoonful  of  salt.  Beat  the  eggs  well,  add  the  corn  by 
degrees,  also  the  milk  and  butter;  thicken  with  Just  enough  flour  to 
hold  them  together,  adding  a teaspoonful  of  baking  powder  to  the  flour. 
Have  ready  a kettle  of  hot  lard,  drop  the  corn  front  the  spoon  into  the 
fat  and  fry  a light  browUo  They  are  also  nice  fned  in  butter  and  lard 
mixed,  the  same  as  fried  eggs. 

CREAM  SHORT-CAKE- 

SiFT  one  quart  of  fine  white  flour,  rub  into  it  three  tablespoonfuls 
of  cold  butter,  a teaspoonful  of  salt,  a tablespoonful  of  white  sugar. 
Add  a beaten  egg  to  a cup  of  sour  cream,  turn  it  into  the  other  ingre‘ 
dients,  dissolve  a teaspoonful  of  soda  in  a spoonful  of  water,  mix  all  to- 
gether, handling  as  little  as  possible;  roll  lightly  into  two  round  sheets, 
place  on  pie-tins  and  bake  from  twbnty  to  twenty-five  minutes  in  a 
quick  oven. 

This  crust  is  delicious  for  fruit  short-cakes. 

STRAWBERRY  SHORT-CAKE 

Make  a rule  of  baking  powder  biscuit,  with  the  exception  of  a little 
more  shortening ; divide  the  dough  in  half ; lay  one-half  on  the  molding* 
board  (half  the  dough  makes  one  short-cake),  divide  this  half  again,  and 
roll  each  piece  large  enough  to  cover  a biscuit-tin,  or  a large-sized  pie-tin ; 
spread  soft  butter  over  the  lower  one  and  place  the  other  on  top  of  that ; 
proceed  with  the  other  lump  of  dough  the  same,  by  cutting  it  in  halves, 
and  putting  on  another  tin.  Set  them  in  the  oven , when  sufficiently 
baked  take  them  out,  separate  each  one  by  running  a large  knife  through 
where  the  cold  soft  butter  was  spread  Then  butter  plentifully  each  crust, 


BREAD— BISCUITS,  ROLLS,  MUFFLES,  ETC. 


257 


lay  the  bottom  of  each  on  earthen  platters  or  dining-plates  ; cover  thickly 
with  a quart  of  strawberries  that  have  been  previously  prepared  with 
sugar,  lay  the  top  crusts  on  the  fruit.  If  there  is  any  juice  left,  pour  it 
around  the  cake.  This  makes  a delicious  short-cake. 

Peaches,  raspberries,  blackberries  and  huckleberries  can  be  substituted 
for  strawberries.  Always  send  to  the  table  with  a pitcher  of  sweet  cream. 

ORANGE  SHORT-CAKE. 

Peel  two  large  oranges,  chop  them  fine,  remove  [the  seeds,  add  half  a 
peeled  lemon  and  one  cup  of  sugar.  Spread  between  the  layers  of  short 
cake  while  it  is  hot. 

LEMON  SHORT-CAKE. 

Make  a rich  biscuit  dough,  same  as  above  recipe.  While  baking,  take 
a cup  and  a quarter  of  water,  a cup  and  a half  of  sugar,  and  two  lemons, 
peel,  juice  and  pulp,  throwing  away  the  tough  part  of  the  rind  ; boil  this 
for  some  little  time,  then  stir  in  three  crackers  rolled  fine  ; split  the 
short  cakes  while  hot,  spread  with  butter,  then  with  the  mixture.  To  be 
eaten  warm. 

HUCKLEBERRY  SHORT-CAKE. 

Two  CUPFULS  of  sugar,  half  a cupful  of  butter,  one  pint  of  sweet 
milk,  one  tablespoonful  of  salt,  two  heaping  teaspoonfuls  of  baking  pow- 
der sifted  into  a quart  of  flour,  or  enough  to  form  a thick  batter ; add 
a quart  of  the  huckleberries  ; to  be  baked  in  a dripper  ; cut  into  squares 
for  the  table  and  serve  hot  with  butter.  Blackberries  may  be  used  the 
same. 

FRIED  DINNER-ROLLS. 

When  making  light  raised  bread,  save  out  a piece  of  dough  nearly 
the  size  of  a small  loaf,  roll  it  out  on  the  board,  spread  a tablespoon- 
ful of  melted  butter  over  it ; dissolve  a quarter  of  a teaspoonful  of  soda 
in  a tablespoonful  of  water  and  pour  that  also  over  it;  work  it  all  well 
into  the  dough,  roll  it  out  into  a sheet  not  quite  half  an  inch  thick. 
Cut  it  in  strips  three  inches  long  and  one  inch  wide.  Lay  them  on 
buttered  tins,  cover  with  a cloth  and  set  away  in  a cool  place  until  an 
hour  before  dinner  time  then  set  them  by  the  fire  where  they  will 
become  light.  While  they  are  rising,  put  into  a frying  pan  a table- 
spoonful  of  cold  butter  and  one  of  lard ; when  it  boils  clear  and  is  hot, 
lay  as  many  of  the  rolls  in  as  will  fry  nicely.  As  soon  as  they  browR 


258 


BISCUITS,  ROLLS,  MUFFINS,  ETC. 


on  one  side  turn  them  over  and  brown  the  other;  then  turn  them  on 
the  edges  and  brown  the  sides.  Add  fres6  grease  as  is  needed.  Eat 
them  warm  in  place  of  bread.  Nice  with  warm  meat  dinner. 

(OiWPORT  BREAKFAST-CAKES. 

Take  one  quart  of  dough  from  the  bread  at  an  early  hour  in  the 
morning  ; break  three  eggs,  separating  yolks  and  whites,  both  to  be 
whipped  to  a light  froth  ; mix  them  into  the  dough  and  gradually  add 
two  tablespoonfuls  of  melted  butter^,  one  of  sugar,  one  teaspoonful  of 
soda,  and  enough  warm  milk  with  it  until  it  is  a batter  the  consistency 
of  buckwheat  cakes;  beat  it  well  and  let  it  rise  until  breakfast  time^ 
Have  the  griddle  hot  and  nicely  greased,  pour  on  the  batter  in  small 
ifound  cakes  and  bake  a light  brown,  the  same  as  any  griddle  cake. 

PUFF  BALLS  ^ 

A eiECE  of  butter  as  large  as  an  egg  stirred  until  soft;  add  three 
well -beaten  eggs,  a pinch  of  salt  and  half  a teacupful  of  sour  creamo 
Stir  well  together,  thee  add  enough  flour  to  make  a very  thick  batter. 
Drop  a spoonful  of  this  into  boiling  water.  Cook  until  the  puffs  rise 
to  the  surface.  Dish  them  hot  with  melted  butter  turned  over  them. 
Nice  accompaniment  to  a meat  dinner  as  a side-dish-similar  to  plain 
macaroni 

BREAKFAST  PUFFS, 

Two  oups  of  sour  milk,  one  teaspoonfui  of  soda,  one  teaspoonful  of  salt, 
one  egg  and  flour  enough  to  roO  out  like  oiscuit  dougho  Cut  into  narrow 
strips  an  inch  wide  and  three  inches  long;  fry  brown  in  hot  lard  like 
doughnuts.  Serve  hot;  excellent  with  coffee.  Ox  fry  in  a spider  with  an 
ounce  each  of  lard  and  butter,  turning  and  browning  all  four  of  the  sides. 

ENGLISH  CRUMPETS.  ' 

One  quart  of  warm  milk,  half  a cup  of  yeast,  one  teaspoonful  of  salt, 
flour  enough  to  make  a stiff  batter;  when  light,  add  half  a cupful  of  melted 
butter,  a teaspoonfui  of  soda  dissolved  in  a little  water  and  a very  little 
more  flour;  let  it  stand  twenty  minutes  or  until  light.  Grease  some  muflBn- 
rings,  place  them  on  a hot  griddle  and  fill  them  half  full  of  the  batter; 
when  done  on  one  side  turn  and  bake  the  other  side.  Butter  them  while 
hot;  pile  one  on  another  and  serve  immediatebr* 


BISCUITS,  ROLLS,  MUFFINS,  ETC, 


259 


PLAIN  CRUMPETS. 

Mix  together  thoroughly  while  dry  one  quart  of  sifted  flour,  loosely 
measured,  two  heaping  teaspoonfuls  baking  powder  and  a little  salt;  then 
add  two  tablespoonfuls  of  melted  butter  and  sweet  milk  enough  to  make  a 
thin  dough.  Bake  quickly  in  muffin-rings  or  patty-pans. 

PREPARED  BREAD  CRUMBS. 

Take  pieces  of  stale  bread,  break  them  in  small  bits,  put  them  on  a 
baking  pan  and  place  them  in  a moderate  oven,  watching  closely  that 
they  do  not  scorch;  then  take  them  while  hot  and  crisp  and  roll  them, 
crushing  them.  Sift  them,  using  the  fine  crumbs  for  breading  cutlets, 
fish,  croquettes,  etc.  The  coarse  ones  may  be  used  for  puddings,  pan- 
cakes, etc. 

CRACKERS. 

Sift  into  a pint  of  flour  a heaping  teaspoonful  of  baking  powder,  four 
tablespoonfuls  of  melted  butter,  half  a teaspoonful  salt  and  the  white  of 
an  egg  beaten  and  one  cup  of  milk;  mix  it  with  more  flour,  enough  to 
make  a very  stiff  dough,  as  stiff  as  can  be  rolled  out;  pounded  and  kneaded 
a long  time.  Roll  very  thin  like  pie  crust  and  cut  out  either  round  or 
square.  Bake  a light  brown. 

Stale  crackers  are  made  crisp  and  better  by  placing  them  in  the  oven 
a few  moments  before  they  are  needed  for  the  table. 

FRENCH  CRACKERS. 

Six  eggs,  twelve  tablespoonfuls  of  sweet  milk,  six  tablespoonfuls  of 
butter,  half  a teaspoon ful  of  soda,  mold  with  flour,  pounding  and  work- 
ing half  an  hour;  roll  it  thin.  Bake  with  rather  quick  fire. 

CORN  MEAL  MUSH  OR  HASTY  PUDDING. 

Put  two  quarts  of  water  into  a clean  dinner  pot  or  stewpan,  cover 
it  and  let  it  become  boiling  hot  over  the  fire;  then  add  a tablespoonful 
of  salt,  take  off  the  light  scum  from  the  top,  have  svv^eet,  fresh  yellow 
or  white  corn  meal;  take  a handful  of  the  meal  with  the  left  hand  and 
a pudding  stick  in  the  right,  then  with  the  stick,  stir  the  water  around 
and  by  degrees  let  fall  the  meal;  when  one  handful  is  exhausted,  refill 
it;  continue  to  stir  and  add  meal  until  it  is  as  thick  as  you  can  stir 
easily,  or  until  the  stick  will  stand  in  it;  stir  it  awhile  longer;  let  the 


260  BnEAl>--BISCUITS,  BOLLSr  MUFFim, 

fire  be  gentle;  when  it  is  sufficiently  cooked,  which  will  be  in  halt  an 
hour,  it  will  bubble  or  puff  up;  turn  it  into  a deep  basiUo  This  is  eaten 
cold  or  hot,  with  milk  or  with  butter  and  syrup  dr  sugar,  dr  with  meat 
and  gravy,  the  same  as  potatoes  or  ricOo 

FRIED  MDSBL 

\ 

Make  it  like  the  above  recipe,  turn  it  into  bread  tins  and  when  cold 
slice  it,  dip  each  piece  in  flour  and  fry  it  in  lard  and  butter  mixed  in 
the  frying  pan,  turning  to  brown  well  both  sides.  Must  be  served  hot. 

OKAHAB  MUSE. 

Sift  Graham  meal  slowly  into  boiling  salted  water,  stirring  briskly 
until  thick  as  can  bo  stirred  with  one  hand;  serve  with  milk  dr  cream 
and  sugar,  or  butter  and  syrup.  It  will  be  improved  by  removing  from 
the  kettle  to  a pan,  as  soon  as  thoroughly  mixed,  and  steaming  three 
oi  four  hours.  It  may  also  be  eaten  cold,  or  sliced  and  fried,  like  corn 
meal  mush. 

OATMEAL. 

Soak  one  cup  of  oatmeal  in  a quart  of  water  over  night,  boil  half  an 
hour  in  the  morning,  salted  to  taste.  It  is  better  to  cook  it  in  a dish 
set  into  a dish  of  boiling  water. 

RICE  CROaUETTES 

Boil  for  thirty  minutes  one  cup  of  well-washed  rice  in  a pint  of 
milk;  whip  into  the  hot  rice  the  following  ingredients;  Two  ounces  of 
butter,  two  ounces  of  sugar,  some  salt,  and  when  slightly  cool  add  the 
yolks  of  two  eggs  well  beaten;  if  too  stiff  pour  in  a little  more  milk; 
when  cold,  roll  into  small  balls  and  dip  in  beaten  eggs,  roll  in  fine 
cracker  or  bread  crumbs,  and  fry  same  as  doughnuts.  Or  they  may  be 
fried  in  the  frying  pan,  with  a tablespoonful  each  of  butter  and  lar1 
mixed,  turning  and  frying  both  sides  brown.  Serve  very  hot 

aoMnn:. 

This  form  of  cereal  is  very  little  known  and  consequently  little 
appreciated  in  most  Northern  households.  ^‘Big  hominy  and  '‘Vlittle 
hominy,''  as  they  are  called  in  the  South,  are  staple  dishes  there  and 
generally  take  the  place  of  oatmeal,  which  is  apt  to  be  too  heating  for 
the  climate.  The  former  lh  called  '‘samp''  here.  It  must  be  boiled  for 


261 


nMBAD-- BISCUITS,  BOLLS,  MUFFIN'S,  ETC 

at  least  eight  hours  to  be  properly  cooked,  and  may  then  be  kept  on  hand 
for  two  or  three  days  and  warmed  over,  made  into  croquettes  or  balls, 
or  fried  in  cakes.  The  fine  hominy  takes  two  or  three  hours  for  proper 
cooking,  and  should  be  cooked  in  a dish  set  into  another  of  boiling  water, 
and  kept  steadily  boiling  until  thoroughly  soft 

HOMINY  CROaXIETTES. 

To  A cupful  of  cold  boiled  hominy,  add  a teaspoonful  of  melted 
butter,  and  stir  it  well,  adding  by  degrees  a cupful  of  milk,  till  all  is‘ 
made  into  a soft,  light  paste ; add  a teaspoonful  of  white  sugar,  a pinch^ 
of  salt,  and  one  well-beaten  egg.  Roll  it  into  oval  balls  with  fioured 
hands,  dipped  in  beaten  egg,  then  rolled  in  cracker  crumbs,  and  fry  in 
hot  lard. 

The  hominy  is  best  boiled  the  day  or  morning  before  using. 

BOILED  RICE. 

Take  half  or  quarter  of  a pound  of  the  best  quality  of  rice ; wash  it  in 
a strainer,  and  put  it  in  a saucepan,  with  a quart  of  clean  water  and  a 
pinch  of  salt  \ let  it  boil  slowly  till  the  water  is  all  evaporated — see  that  it 
does  not  burn  “-then  pour  in  a teacupful  of  new  milk;  stir  carefully  from 
the  bottom  of  the  saucepan,  so  that  the  upper  grain  may  go  under,  but  do 
not  smash  it ; close  the  lid  on  your  saucepan  carefully  down,  and  set  it  on 
a cooler  part  of  the  fire,  where  it  will  not  boil ; as  soon  as  it  has  absorbed 
the  added  milk,  serve  it  up  with  fresh  new  milk,  adding  fruit  and  sugar 
for  those  who  like  them. 

Another  nice  way  to  cook  rice  is  to  take  one  teacupful  of  rice  and  one 
quart  of  milk,  place  in  a steamer,  and  steam  from  two  to  three  hours ; 
when  nearly  done,  stir  in  a piece  of  butter  as  large  as  the  yolk  of  an  egg, 
and  a pinch  of  salt.  You  can  use  sugar  if  you  like.  The  difference  in  the 
time  of  cooking  depends  on  your  rice — the  older  the  rice,  the  longer  time 
it  takes  to  cook. 

SAMP,  OR  HULLED  CORN. 

An  old-fashioned  way  of  preparing  hulled  corn  was  to  put  a peck  of 
old,  dry,  ripe  corn  into  a pot  filled  with  water,  and  with  it  a bag  of  hard- 
wood ashes,  say  a quart.  After  soaking  awhile  it  was  boiled  until  the 
skins  or  hulls  came  off  easily.  The  corn  was  then  washed  in  cold  water 
to  get  rid  of  the  taste  of  potash,  and  then  boiled  until  the  kernels  were 
soft.  Another  way  was  to  take  the  lye  from  the  leaches  where  potash  was 


262  BREAD— BISCUITS,  ROLLS,  MUFFIKS,  ETC. 

made,  dilute  it,  and  boil  the  corn  in  this  until  the  skins  or  hulls  came  off. 

. It  makes  a delicious  dish,  eaten  with  milk  or  cream. 

CRACKED  WHEAT. 

Soak  the  wheat  over  night  in  cold  water,  about  a quart  of  water  to 
a cup  of  wheat ; cook  it  as  directed  for  oatmeal ; should  be  thoroughly 
done.  Eaten  with  sugar  and  cream. 

' OAT  FLAKES. 

This  healthful  oat  preparation  may  be  procured  from  the  leading 
grocers  and  is  prepared  as  follows : Put  into  a double  saucepan  or 
porcelain-lined  pan  a quart  of  boiling  water,  add  a saltspoonful  of  salt, 
and  when  it  is  boiling  add,  or  rather  stir  in  gradually,  three  ounces  of 
flakes.  Keep  stirring  to  prevent  burning.  Let  it  boil  from  fifteen  to 
twenty  minutes  and  serve  with  cream  and  sugar. 

Ordinary  oatmeal  requires  two  hours’  steady  cooking  to  make  it 
palatable  and  digestible.  Wheaten  grits  and  hominy  one  hour,  but  a 
half  hour  longer  cooking  will  not  injure  them  and  makes  them  easier 
of  digestion.  Never  be  afraid  of  cooking  cereals  or  preparations  from 
cereals  too  long,  no  matter  what  the  directions  on  the  package  may  be. 

STEAMED  OATMEAL. 

To  ONE  teacupful  oatmeal  add  a quart  of  cold  water,  a teaspoonful 
of  salt ; put  in  a steamer  over  a kettle  of  cold  water,  gradually  heat 
and  steam  an  hour  and  a half  after  it  begins  to  cook. 

HOMINY. 

Hominy  is  a preparation  of  Indian  corn,  broken  or  ground,  either 
large  or  small,  and  is  an  excellent  breakfast  dish  in  winter  or  summer. 
Wash  the  hominy  thoroughly  in  one  or  two  waters,  then  cover  it  with 
twice  its  depth  of  cold  water  and  let  it  come  to  a boil  slowly.  If  it  be 
the  large  hominy,  simmer  six  hours ; if  the  small  hominy,  simmer  two 
hours.  When  the  water  evaporates  add  hot  water;  when  done  it  may 
be  eaten  with  cream,  or  allowed  to  become  cold  and  warmed  up  in  the 
frying  pan,  using  a little  butter  to  prevent  burning. 


BBEAJy^  TOAST. 


268 


TOAST 

should  be  made  ot  stale  oread,  or  at  least  of  bread  that  has 
been  baked  a day  Cut  smoothly  m slices,  not  more  than  half  an  inch 
thick;  if  the  crust  is  baked  very  hard^  trim  the  edges  and  brown  very 
evenly,  but  if  it  happens  to  burn,  that  should  be  scraped  off.  Toast 
that  is  to  be  served  with  anything  turned  over  it,  should  have  the  slices 
first  dipped  quickly  m a dish  of  hot  water  turned  from  the  boiling  tea 
kettle,  with  a little  salt  thrown  iuo  Cold  biscuits  cut  in  halves,  and 
the  under  crust  sliced  off,  then  browned  evenly  on  both  sides,  make 
equally  as  good  toast.  The  following  preparations  of  toast  are  almost 
all  of  them  very  nice  dishes,  served  with  a family  breakfast. 

MILK  TOAST. 

Put  over  the  fire  a quart  of  milk,  put  into  it  a tablespoonful  of  cold 
butter,  stir  a heaping  teaspoonful  of  flour  into  half  a gill  of  milk;  as 
soon  as  the  milk  on  the  fire  boils,  stir  in  the  floui;,  add  a teaspoonful 
of  salt;  let  all  boil  up  once,  remove  from  the  fire,  and  dip  in  this  slices 
of  toasted  breads  When  all  are  used  up,  pour  what  is  left  of  the  scalded 
milk  over  the  toast.  Cover  and  send  to  the  table  hot. 

CEEAM  TOAST 

Heat  a pint  of  milk  to  boiling  and  add  a piece  of  butter  the  size  of 
an  egg;  stir  a tablespoonful  of  flour  smoothly  into  a cup  of  rich  cream^ 
and  add  some  of  the  boiling  milk  to  this;  heat  it  gradually  and  prevent 
the  flour  from  lumping:  then  stir  into  the  boiling  milk  and  let  it  cook 
a few  moments:  salt  to  taste.  After  taking  from  the  fire  stir  in  a beaten 
egg;  strain  the  mixture  on  to  toast  lightly  buttered 

AMERICAN  TOAST 

To  ONE  egg  thoroughly  beaten,  put  one  cup  of  sweet  milk  and  a 
little  salt.  Slice  light  bread  and  dip  into  the  mixture,  allowing  each  slice 
to‘ absorb  some  of  the  milk;  then  brown  on  a hot  buttered  griddle  oi 
thick-bottomed  frying  pan,  spread  with  butter  and  serve  hote 

, NUNS'  tOAST 

Cut  four  or  five  iiard-boiied  eggs  jinto  Put  a piece  of  butter  half 

the  size  of  an  egg  into  a saucepan  and  when  it  begirts  to  bubble  add  a 


264 


BBEAJD  TOAST. 


anely  chopped  onioiio  Let  the  onion  cook  a little  without  taking  color 
then  stir  in  a teaspoonful  of  flour*  Add  a cupful  of  milk  and  stir  until  it 
becomes  smooth;  then  put  in  the  slices  of  eggs  and  let  them  get  hot  Pour 
over  neatly  trimmed  slices  of  hot  buttered  toast.  The  sauce  must  be  sea- 
soned to  taste  with  pepper  and  salt* 

CHEESE  TOAST*  Ho.  1.  • 

Toast  thin  slices  of  bread  an  even,  crisp  browno  Place  on  a warm 
plate,  allowing  one  small  slice  to  each  person,  and  pour  on  enough  melted 
cheese  to  cover  theme  Rich  new  cheese  is  best.  Serve  while  warm.  Many 
prefer  a little  prepared  mustard  spread  over  the  toast  before  putting  on 
the  cheese* 

CHEESE  TOAST.  NO.  % 

Put  half  an  ounce  of  butter  in  a frying  pan;  when  hot  add  gradually 
four  ounces  of  mild  American  cheese*  Whisk  it  thoroughly  until  melted. 
Beat  together  half  a pint  of  cream  and  two  eggs;  whisk  into  the  cheese, 
add  a little  salt,  pour  over  the  crisp  toast,  and  serve. 

The  two  above  recipes  are  usually  called  Welsh  Rarebit.” 

OYSTEH  TOAST 

Select  the  large  ones,  used  for  frying,  and  first  dip  them  in  beaten  egg, 
then  in  either  cracker  or  bread  crumbs  and  cook  upon  a fine  wire  gridiron, 
over  a quick  fire*  Toast  should  be  made  ready  in  advance,  and  a rich 
cream  sauce  poured  over  the  whole.  After  pouring  on  the  sauce,  flfnely 
cut  celery  strewn  over  the  top  adds  to  their  delicacy* 

Or  wash  oysters  in  the  shell  and  put  them  on  hot  coals,  or  upon  the  top 
of  a hot  stove,  or  bake  them  in  a hot  oven;  open  the  shells  with  an  oyster- 
knife,  taking  care  to  lose  none  of  the  liquor.  Dip  the  toast  into  hot,  salted 
water  quickly  and  turn  out  the  oyster  and  liquor  over  the  toast;  season 
with  salt  and  pepper  and  a teaspoonful  of  melted  butter  over  each. 

Oysters  steamed  in  the  shell  are  equally  as  good* 

MUSHROOMS  OH  TOAST, 

Peel  a quart  of  mushrooms  and  cut  off  a little  of  the  root  end. 
Melt  an  ounce  of  butter  in  the  frying  pan  and  fry  in  it  half  a pound 
of  raw  minced  steak;  add  two  saltspoonfuls  of  salt,  a pinch  of  cayenne 
and  a gill  of  hot  water;  fry  until  the  juices  are  extracted  from  the 
meat;  tilt  the  pan  and  squeeze  the  meat  with  the  back  of  the  .^^poon 


BREAD—  TOAST. 


until  there  is  nothing  left  but  dry  meat,  then  remove  it;  add  the  milsh^ 
rooms  to  the  liquid  and  if  there  is  not  enough  of  it,  add  more  butter; 
toss  them  about  a moment  and  pour  out  on  hot  toast. 

Some  add  a little  sherry  to  the  dish  before  removing  from  the 
fire. 

TOMATO  TOAST. 

Pare  and  stew  a quart  of  ripe  tomatoes  until  smooth.  Season  with 
salt,  pepper  and  a tablespoonful  of  butter.  When  done,  add  one  cup 
sweet  cream  and  a little  flour.  Let  it  scald,  but  not  boil ; remove  at 
once.  Pour  over  slices  of  dipped  toast,  well  buttered. 

EGGS  ON  TOAST. 

Various  preparations  of  eggs  can  be  served  on  toast,  first  dipping 
slices  of  well-toasted  bread  quickly  in  hot  salted  water,  then  turning 
over  them  scrambled,  poached  or  creamed  eggs,  all  found  in  the  recipes 
among  Eggs. 

BAKED  EGGS  ON  TOAST. 

Toast  six  slices  of  stale  bread,  dip  them  in  hot  salted  water  and  but- 
ter them  lightly.  After  arranging  them  on  a platter  or  deep  plate, 
break  enough  egg^  to  cover  them,  breaking  one  at  a time  and  slip  over 
the  toast  so  that  they  do  not  break;  sprinkle  over  them  salt  and  pep 
per  and  turn  over  all  some  kind  of  thickened  gravy — either  chicken  or 
lamb,  cream  or  a cream  sauce  made  the  same  as  ‘‘  White  Sauce  turn 
this  over  the  toast  and  eggs  and  bake  in  a hot  oven  until  the  eggs  are 
set,  or  about  five  minutes.  Serve  at  once, 

HAM  TOAST. 

Take  a quarter  of  a pound  of  either  boiled  or  fried  ham,  chop  it  fine; 
mix  it  with  the  yolks  of  two  eggs,  well  beaten,  a tablespoonful  of  butter, 
and  enough  cream  or  rich  milk  to  make  it  soft,  a dash  of  pepper.  Stir  it 
'over  the  fire  until  it  thickens.  Dip  the  toast  for  an  instant  in  hot  salted 
water ; spread  over  some  melted  butter,  then  turn  over  the  ham  mixture. 
Serve  hot.  ^ 

REED  BIRDS  ON  TOAST. 

Remove  the  feathers  and  legs  of  a dozen. reed  birds,  split  them  down 
the  back,  remove  the  entrails,  and  place  them  on  a double  broiler ; brush 
a little  melted  butter  over  them  and  broil  the  inner  side  thoroughly  first ; 
then  lightly  broil  the  other  side.  Melt  one  quarter  of  a pound  of  butterg 


266 


BBEAD-r^  TOAST. 


season  it  nicely  with  salt  and  pepper,  dip  the  birds  in  it,  and  arrange  them 
nicely  on  slices  of  toast. 


MINCED  FOWLS  ON  TOAST. 

Remove  from  the  bones  all  the  meat  of  either  cold  roast  or  boiled  fowls. 
Clean  it  from  the  skin,  and  keep  covered  from  the  air  until  ready  for  use. 
Boil  the  bones  and  skin  with  three-fourths  of  a pint  of  water  until  reduced 
quite  half.  Strain  the  gravy  and  let  it  cool.  Next,  having  skimmed  off 
the  fat,  put  it  into  a clean  saucepan  with  half  a cup  of  cream,  three  table* 
spoonfuls  of  butter,  well  mixed  with  a tablespoonful  of  flour.  Keep  these 
stirred  until  they  boil.  Then  put  in  the  fowl  finely  minced,  with  three 
hard-boiled  eggs,  chopped,  and  sufficient  salt  and  pepper  to  season.  Shake 
the  mince  over  the  fire  until  just  ready  to  serve.  Dish  it  over  hot  toast 
and  serve. 

HASHED  BEEF  ON  TOAST. 

Chop  a quantity  of  cold  roast  beef  rather  fine  and  season  it  well  with 
pepper  and  salt  For  each  pint  of  meat  add  a level  tablespoonful  of 
flour.  Stir  well  and  add  a small  teacupful  of  soup-stock  or  water.  Put 
the  mixture  into  a small  stewpan  and,  after  covering  it,  simmer  for 
twenty  minutes^  Meanwhile,  toast  half  a dozen  slices  of  bread  nicely  and 
at  the  end  of  the  twenty  minutes  spread  the  meat  upon  them.  Serve  at 
once  on  a hot  dish  In  case  water  be  used  instead  of  soup-stock,  add 
a tablespoonful  of  butter  just  before  spreading  the  beef  upon  the  toast. 
Any  kind  of  cold  meat  may  be  prepared  in  a similar  manner, 

Maria  Parloa, 


«rEAl  flASB  OB  TOASt 

Take  a teacupful  of  boiling  water  in  a .'Saucepan,  stir  m an  even  tea- 
spoonful  of  flour,  wet  in  a tanlespoonfu)  of  cold  water,  and  let  it  boil  five 
minutes,  add  one-half  teaspoonfui  of  black  pepper,  as  much  salt  and  two 
tablespoonfuls  of  butter,  and  let  it  keep  hot,  but  not  boil.  Chop  the  veal 
fine  and  mix  with  it  naif  as  much  stale  oread  crumos  Put  it  in  a pan 
and  pour  the  gravy  ov©/:  it,  then  let  it  simmer  ten  roinutes.  Serve  this  on 
buttered  toast 


iSODfISB  ON  TOAST  (Onb&t.  ^tyk) 

Take  & teacupfn.^  oi  tresuened  codfish  picked  up  fine.  Fry  a sliceo 
onion  in  a tablespoonfui.  of  butter;  when  it  has  turned  a light  brown,  put 
in  the  fish  with  water  enough  to  cover  it;  add  half  a can  of  tomatoes,  or 


BREAD^  TOABT. 


267 


half  a dozen  of  fresh  ones.  Cook  all  nearly  an  hour,  seasoning  with  a litr 
tie  pepper.  Serve  on  slices  of  dipped  toast,  hot.  Very  fine. 

Plain  creamed  codfish  is  very  nice  turned  over  dipped  toast 

HALIBUT  OH  TOASXo 

Put  into  boiling  salted  water  one  pound  of  fresh  halibut;  cook  slowly 
for  fifteen  minutes,  or  until  done;  remove  from  the  water  and  chop  it  fine; 
then  add  half  a cup  of  melted  butter  and  eight  eggs  well  beaten.  Season 
with  salt  and  pepper 

Place  over  the  fire  a thick-bottomed  frying  pan  containing  a table- 
spoonful  of  cold  butter;  when  it  begins  to  melt,  tip  the  pan  so  as  to  grease 
the  sides;  then  put  in  the  fish  and  eggs  and  stir  one  way  until  the  eggs  are 
cooked,  but  not  too  hard.  Turn  over  toast  dipped  in  hot  salted  water. 

CHICKElSr  HASH  WITH  RICE  TOAST 

Boil  a cup  of  rice  the  night  before*  put  it  Into  a vsquare,  narrow  bread 
pan,  sot  it  in  the  ice-box,  Next  morning  cut  it  in  half  inch  slices,  rub 
over  each  slice  a little  warm,  butter  and  toast  them  on  a broiler  to  a deli- 
cate brown.  Arrange  the  toast  on  a warm  platter  and  turn  over  the  whole 
a chicken  hash  made  from  the  remains  of  cold  fowl,  the  meat  picked  from 
the  bones,  chopped  tine,  put  into  the  frying  pan  with  butter  and  a little 
water  to  moisten  it,  adding  pepper  and  sa]t„  Heat  hot  all  through.  Serve 
immediately. 

APPLE  TOAST 

Cut  six  apples  into  quarters,  take  the  core  out,  peel  and  cut  them  in 
slices;  put  in  the  saucepan  an  ounce  of  buttei,  then  throw  over  the  apples 
about  two  ounces  of  white  powdered  sugai  and  two  tablespoonfuls  of 
water;  put  the  saucepan  on  the  fire,  let  it  stew  quickly,  toss  them  up,  or 
stir  with  a spoon;  a few  minutes  will  do  them  When  tender  cut  two  or 
three  slices  of  bread  half  an  inch  thick  , put  in  a frying  pan  two  ounces  of 
butter,  put  on  the  fire;  when  the  buttei  is  melted  put  in  youi  bread,  which 
fry  of  a nice  yellowish  color;  when  nice  and  cnsp  take  them  out,  place 
them  on  a dish,  a little  white  sugar  over,  the  apples  about  an  inch  thick. 
Serve  hoi 


* ★ 


iUGGESTIONS  m EEGARD  TG  CAKE-MACTSa 

Um  KOM  but  the  best  materials,  and  all  the  ingredients  should 
be  properly  prepared  before  commencing  to  mix  any  of  them. 
Eggs  beat  up  much  lighter  and  sooner  by  being  placed  in  a 
cold  place  sometime  before  using  them;  a small  pinch  of  soda 
sometimes  has  the  same  effect.  Flour  should  always  be  sifted  before  using 
it.  Cream  of  tartar  or  baking  powder  should  be  thoroughly  mixed  with 
the  flour ; butter  be  placed  where  it  will  become  moderately  soft,  but 
not  melted  in  the  least,  or  the  cake  will  be  sodden  and  heavye  Sugar 
should  be  rolled  and  sifted ; spices  ground  or  pounded ; raisins  or  any 
other  fruit  looked  over  and  prepared ; currants,  especially,  should  be 
nicely  washed,  picked,  dried  in  a cloth  and  then  carefully  examined, 
that  no  pieces  of  grit  or  stone  may  be  left  amongst  them.  They  should 
then  be  laid  on  a dish  before  the  fire  to  become  thoroughly  dry;  as,  if 
added  damp  to  the  other  ingredients,  cakes  will  be  liable  to  be  heavy. 

Eggs  should  be  well  beaten,  the  whites  and  yolks  separately,  the 
yolks  to  a thick  cream,  the  whites  until  they  are  a stiff  froth.  Always 
stir  the  butter  and  sugar  to  a cream,  then  add  the  beaten  yolks,  then 
the  milk,  the  flavoring,  then  the  beaten  whites,  and,  lastly,  the  flour.  If 
fruit  is  to  be  used,  measure  and  dredge  with  a little  sifted  flour,  stir  in 
gradually  and  thoroughly. 

Pout  all  in  well-buttered  cake-pana  While  the  cake  is  baking  care 
should  be  taken  that  no  cold  air  enters  the  oven,  only  when  necessary 
to  see  that  the  cake  is  baking  properly ; the  oven  should  be  an  even, 
moderate  heat,  not  too  cold  or  too  hot;  much  depends  on  this  for 
success. 

Cake  IS  often  spoiled  by  being  looked  at  too  often  when  first  put 
.nto  the  oven.  The  heat  should  be  tested  before  the  cake  is  put  in, 
which  can  be  done  by  throwing  on  the  floor  of  the  oven  a tablespoon- 
ful of  new  flour  If  the  flour  takes  fire,  or  assumes  a dark  brown  color, 
the  temperature  is  too  high  and  the  oven  must  be  allowed  to  cool ; if 


CAKES— S UGGESTIOm. 


m 


tl^e  flour  remains  white  after  the  lapse  of  a few  seconds,  the  tempera- 
ture is  too  low.  When  the  oven  is  of  the  proper  temperature  the  flour 
will  slightly  brown  and  look  slightly  scorched. 

Another  good  way  to  test  the  heat,  is  to  drop  a few  spoonfuls  of 
the  cake  batter  on  a small  piece  of  buttered  letter  paper,  and  place  it 
in  the  oven  during  the  finishing  of  the  cake,  so  that  the  piece  will  be 
baked  before  putting  in  the  whole  cake;  if  the  little  drop  of  cake  batter 
bakes  evenly  without  burning  around  the  edge,  it  will  be  safe  to  put  the 
whole  cake  in  the  oven.  Then,  again,  if  the  oven  seems  too  hot,  fold  a 
thick  brown  paper  double,  and  lay  on  the  bottom  of  the  oven;  then 
after  the  cake  has  risen,  put  a thick  brown  paper  over  the  top,  or  butter 
well  a thick  white  paper  and  lay  carefully  over  the  top. 

If,  after  the  cake  is  put  in,  it  seems  to  bake  too  fast,  put  a brown  paper 
loosely  over  the  top  of  the  pan,  care  being  taken  that  it  does  not  touch 
the  cake,  and  do  not  open  the  door  for  five  minutes  at  least;  the  cake 
should  then  be  quickly  examined,  and  the  door  shut  carefully,  or  the 
rush  of  cold  air  will  cause  it  to  falL  Setting  a small  dish  of  hot  water 
in  the  oven,  will  also  prevent  the  cake  from  scorching. 

To  ascertain  when  the  cake  is  done,  run  a broom  straw  into  the  middle 
of  it;  if  it  comes  out  clean  and  smooth,  the  cake  will  do  to  take  out. 

Where  the  recipe  calls  for  baking  powder,  and  you  have  none,  you 
can  use  cream  of  tartar  and  soda  in  proportion  to  one  level  teaspoonful 
of  soda,  two  heaping  teaspoonfuls  of  cream  of  tartar. 

When  sour  milk  is  called  for  in  the  recipe,  use  only  soda.  Cakes  made 
with  molasses  burn  much  more  easily  than  those  made  with  sugar. 

Never  stir  cake  after  the  butter  and  sugar  is  creamed,  but  beat  it 
down  from  the  bottom,  up  and  over;  this  laps  air  into  the  cake  batter^ 
and  produces  little  air  cells,  which  cause  the  dough  to  puff  and  swell 
when  it  comes  in  contact  with  the  heat  while  cooking. 

When  making  most  cakes,  especially  sponge  cake,  the  flour  should 
be  added  by  degrees,  stirred  very  slowly  and  lightly,,  for  if  stirred  hard 
and  fast  it  will  make  it  porous  and  tough. 

Cakes  should  be  kept  in  tight  tin  cake-cans,  or  earthern  Jars,  in  a 
cool,  dry  place. 

Cookies,  jumbles,  ginger-snaps,  etc.,  require  a quick  oven;  if  they 
become  moist  or  soft  by  keeping,  put  again  into  the  oven  a few  minutes. 

To  remove  a cake  from  a tin  after  it  is  baked,  so  that  it  will  not  crack, 
break  or  fall,  first  butter  the  tin  well  all  around  the  sides  and  bottoxa ; 


270 


CAKES— FROSTma  OR  ICIKG. 


then  cut  a piece  of  letter  paper  to  exactly  fit  the  tin,  butter  that  on  both 
sides,  placing  it  smoothly  on  the  bottom  and  sides  of  the  tin.  When  the 
cake  IS  baked,  let  it  remain  in  the  tin  until  it  is  cold;  then  set  it  in  the 
oven  a minute,  or  Just  long  enough  to  warm  the  tin  through.  Eemove  it 
from  the  oven ; turn  it  upside  down  on  your  hand,  tap  the  edge  of  the  tin 
on  the  table  and  it  will  slip  out  with  ease,  leaving  it  whole. 

If  a cake-pan  is  too  shallow  for  holding  the  quantity  of  cake  to  be 
baked,  for  fear  of  its  being  so  light  as  to  rise  above  the  pan,  that  can  be 
remedied  by  thoroughly  greasing  a piece  of  thick  glazed \ letter  paper  with 
soft  butter.  Place  or  fit  it  around  the  sides  of  the  buttered  tin,  allowing 
it  to  reach  an  inch  of  more  above  the  top^  If  the  oven  heat  is  moderate 
the  butter  will  preserve  the  paper  from  burning. 


FROSTING  OR  laNG, 

In  the  first  place,  the  eggs  should  be  cold,  and  the  platter  on  which 
they  are  to  be  beaten  also  cold.  Allow,  for  the  white  of  one  egg,  one 
small  teacupful  of  powdered  sugar.  Break  the  eggs  and  throw  a small 
handful  of  the  sugar  on  them  as  soon  as  you  begin  beating;  keep  add- 
ing it  at  intervals  until  it  is  all  used  up.  The  eggs  must  not  be  beaten 
until  the  sugar  has  been  added  in  this  way,  which  gives  a smooth,  ten- 
der frosting,  and  one  that  will  dry  much  sooner  than  the  old  way. 

Spread  with  a broad  knife  evenly  over  the  cake,  and  if  it  seems  too 
thin,  beat  in  a little  more  sugar.  Cover  the  cake  with  two  coats,  the 
second  after  the  first  has  become  dry,  or  nearly  so.  If  the  icing  gets 
too  dry  or  stiff  before  the  last  coat  is  needed,  it  can  be  thinned  suffi- 
ciently  with  a little  water,  enough  to  make  it  work  smoothly. 

A little  lemon  juice,  or  half  a teaspoonful  of  tartaric  acid,  added  to 
the  frosting  while  being  beaten,  makes  it  white  and  more  frothy. 

The  flavors  mostly  used  are  lemon,  vanilla,  almond,  rose,  choco- 
late and  orange.  If  you  wish  to  ornament  with  figures  or  flowers, 
make  up  rather  more  icing,  keep  about  one-third  out  until  that  on  the 
cake  IS  dried,  then,  with  a clean  glass  synnge,  apply  it  in  such  forms  as 
you  desire  and  d>"y  as  before:  what  you  keep  out  to  ornament  with  may 
be  tinted  pink  with  cochineal,  blue  with  indigo,  yellow  with  saffron 
or  the  grated  rind  of  an  orange  strained  through  a cloth,  green  with 
spinach  juice  and  brown  with  chocolate,  purple  with  cochineal  and 
indigo.  Strawberry,  or  currant  and  cranberry  juices  color  a delicate  pink. 


lOlHQ  THE 


CAKES  — FBOSTIJSTG  OR  ICING, 


271 


Set  the  cake  in  a cool  oven  with  the  door  open  to  dry,  or  in  a 
draught  in  an  open  window. 

ALMOND  FROSTING. 

The  whites*  of  three  eggs,  beaten  up  with  three  cups  of  fine,  white 
sugar.  Blanch  a pound  of  sweet  almonds,  pound  them  in  a mortar  with  a 
little  sugar,  until  a fine  paste,  then  add  the  whites  of  eggs,  sugar  and 
vanilla  extract.  Pound  a few  minutes  to  thoroughly  mix.  Cover  the 
cake  with  a very  thick  coating  of  this,  set  in  a cool  ^oven  to  dry,  after- 
wards cover  with  a plain  icing. 

CHOCOLATE  FROSTING. 

The  whites  of  four  eggs,  three  cups  of  powdered  sugar  and  nearly  a 
cup  of  grated  chocolate.  Beat  the  whites  a very  little,  they  must  not  be- 
come white,  stir  in  the  chocolate,  then  put  in  the  sugar  gradually,  beating 
to  mix  it  well. 

PLAIN  CHOCOLATE  ICING. 

Put  into  a shallow  pan  four  tablespoonfuls  of  scraped  chocolate,  and 
place  it  where  it  will  melt  gradually,  but  not  scorch;  when  melted,  stir  in 
three  tablespoonfuls  of  milk  or  cream  and  one  of  water;  mix  all  well 
together,  and  add  one  scant  teacupful  of  sugar;  boil  about  five  minutes, 
and  while  hot,  and  when  the  cakes  are  nearly  cold,  spread  some  evenly 
over  the  surface  of  one  of  the  cakes;  put  a second  one  on  top,  alternating 
the  mixture  and  cakes;  then  cover  top  and  sides,  and  set  in  a warm  oven 
to  harden.  All  who  have  tried  recipe  after  recipe,  vainly  hoping  to  find 
one  where  the  chocolate  sticks  to  the  cake  and  not  to  the  fingers,  will 
appreciate  the  above.  In  making  those  most  palatable  of  cakes,  “Choco- 
late Eclairs,”  the  recipe  just  given  will  be  found  very  satisfactory. 

TUTTI  FRUTTI  ICING. 

Mix  with  boiled  icing  one  ounce  each  of  chopped  citron,  candied  cher- 
ries, seedless  raisins,  candied  pineapple  and  blanched  almonds. 

SUGAR  ICING. 

To  ONE  pound  of  extra  refined  sugar  add  one  ounce  of  fine  white 
starch;  pound  finely  together  and  then  sift  them  through  gauze,  then 
beat  the  whites  of  three  eggs  to  a froth.  The  secret  of  success  is  to 
beat  the  eggs  long  enough,  and  always  one  way;  add  the  powdered 
sugar  by  degrees,  or  it  will  spoil  the  froth  of  the  eggs.  When  all  the 
18 


OAKES— FnosTim  OB 


sugar  is  stirred  in  continue  the  whipping  for  half  an  houi;  longer,  add- 
ing more  sugar  if  the  ice  is  too  thin.  Take  a little  of  the  icing  and 
lay  it  aside  for  ornamenting  afterwarde  When  the  cake  comes  out  of 
the  oven,  spread  the  sugar  icing  smoothly  over  it  with  a knife  and  dry 
it  at  once  in  a cool  oveno  For  ornamenting  the  cake  the  icing  may  be 
tinged  any  color  preferredc  For  pink,  use  a few  drops  of  cochineal;  for 
yellow,  a pincb  of  safiron  dissolved;  for  green,  the  Juice  of  some 
chopped  spinach.  Whichever  is  chosen,  let  the  coloring  be  first  mixed 
with  a little  colorless  spirit  and  then  stirred  into  the  white  icing  until 
the  tint  is  deep  enougho  To  ornament  the  cake  with  it,  make  a cone 
of  stifil  writing  paper  and  squeeze  the  colored  icing  through  it,  so  as 
to  form  leaves,  beading  or  letters,  as  the  case  may  be.  It  requires 
nicety  and  care  to  do  it  with  success. 

BouBB  fEosma 

To  om  pound  of  finest  pulverized  sugar  add  three  wine-glassfuls  of 
clear  water.  Let  it  stand  until  it  dissolves;  then  boil  it  until  it  is  per* 
iectly  clear  and  threads  from  the  spoon.  Beat  well  the  whites  of  four 
eggs.  Pour  the  sugar  into  the  dish  with  the  eggs,  but  do  not  mix  them 
until  the  syrup  is  iuke-warm;  then  beat  ail  well  together  for  one-half 
hour, 

Season  to  your  taste  with  vanilla,  rose-water,  or  lemon  Juice.  The 
first  coating  may  be  put  on  the  cake  as  soon  as  it  is  well  mixedo  Rub 
the  cake  with  a little  flour  before  you  apply  the  icing.  While  the  first 
;scat  is  drying  continue  to  beat  the  remainder ; you  will  not  have  to 
wait  long  if  the  cake  is  set  in  a warm  place  near  the  fire.  This  is 
said  to  be  a most  excellent  recipe  for  icing, 

EROSTmo  wiTHOint  mm 

Am  excellent  frosting  may  be  made  without  eggs  oi  gelatine,  which 
will  keep  longer  and  cut  more  easily,  causing  no  breakage  or  crumbling 
and  withal  is  very  economical. 

Take  one  cup  of  granulated  sugar;  dampen  it  with  one-fourth  of  a 
cup  of  milk,  or  five  tablespoonfuls;  place  it  on  the  fire  in  a suitable 
dish  and  stir  it  until  it  boils;  then  let  it  boil  for  five  minutes  without 
stirring;  remove  it  from  the  fire  and  set  the  dish  in  another  of  cold 
water;  add  flavoring.  While  it  is  cooling,  stir  or  beat  it  constantly  and 
it  will  become  a thick,  creamy,  frosting. 


GELATINE  FROSTING 


Soak  one  teaspoonful  of  gelatine  in  one  tablespoonful  of  cold  water 
half  an  hour,  dissolve  in  two  tablespoonfuls  of  hot  water;  add  one  cup 
of  powdered  sugar  and  stir  until  smooth, 

GOLDEN  FROSTING. 


A VERY  delicious  and  handsome  frosting  can  be  made  by  using  the 
yolks  of  eggs  instead  of  the  whites.  Proceed  exactly  as  for  ordinary 
frosting.  It  will  harden  Just  as  nicely  as  that  does.  This  is  partic- 
ularly good  for  orange  cake,  harmonizing  with  the  color  of  the  cake  in 
a way  to  please  those  who  love  rich  coloring. 


« 

FILLINGS  FOR  LAYER  CAKES. 

No,  1.  CREAM  FILIING. 

Cream  filling  is  made  with  one  pint  of  new  milk,  two  eggs,  three  table* 
spoonfuls  of  sifted  fiour  (or  half  cup  of  cornstarch),  one  cup  of  sugar.  Put 
two-thirds  of  the  milk  on  the  stove  to  boil,  stir  the  sugar,  flour  and  eggs 
in  what  is  left.  When  the  milk  boils,  put  into  it  the  whole  and  cook  it  until 
it  IS  as  thick  as  custard ; when  cool,  add  vanilla  extract.  This  custard  is 
nice  with  a cup  of  hickory  nuts,  kernels  chopped  fine  and  stirred  into  it„ 
Spread  between  the  layers  of  cake.  This  custard  can  be  made  of  the  yolks 
of  the  eggs  only,  saving  the  whites  for  the  cake  part. 

No.  2.  ANOTHER  CREAM  FILLING. 

One  cup  powdered  sugar,  one-fourth  cup  hot  water.  Let  them  simmer. 
Beat  white  of  an  egg  and  mix  with  the  above ; when  cold,  add  one-half 
cup  chopped  raisins,  one-half  cup  chopped  Avalnuts,  one  tablespoonful  of 
grated  cocoanut. 

No.  3.  ICE-CREAM  FILLING 

Make  an  icing  as  follows : Three  cups  of  sugar,  one  of  water ; boil  to 
a thick,  clear  syrup,  or  until  it  begins  to  be  brittle  ; pour  this,  boiling  hot, 
over  the  well-heaten  whites  of  three  eggs , stir  the  mixture  very  briskly, 
and  pour  the  sugar  in  slowly  ; beat  it,  when  all  in,  until  cool.  Flavor  with 
lemon  or  vanilla  extract.  This,  spread  between  any  white  cake  layers, 
answers  for  ‘‘Ice-Cream  Cake.’’ 

A 


274 


CAXE8  — FILLINGS. 


No.  4.  APPLE  FILLING. 

Peel  and  slice  green  tart  apples,  put  them  on  the  fire  with  sugai  to 
suit ; when  tender,  remove,  rub  them  through  a fine  sieve  and  add  a small 
piece  of  butter.  When  cold,  use  to  spread  between  the  layers ; cover  the 
cake  with  plenty  of  sugar^ 

No.  5.  ANOTHER  APPLE  FILLING. 

One  coffeecup  of  sugar,  one  egg,  three  large  apples  grated,  one  lemon 
grated,  juice  and  outside  of  the  rind;  beat  together  and  cook  till  quite 
thick.  To  be  cooled  before  putting  on  the  cake.  Spread  between  layers 
of  cake. 

No.  6.  CREAM  FROSTING. 

A CUP  of  sweet  thick  cream  whipped,  sweetened  and  flavored  with 
vanilla  ; cut  a loaf  of  cake  in  two,  spread  the  frosting  between  and  on  the 
top  ; this  tastes  like  Charlotte  Pusse. 

No.  7.  PEACH-CREAM  FILLING. 

Cut  peaches  into  thin  slices,  or  chop  them  and  prepare  cream  by  whip- 
ping and  sweetening.  Put  a layer  of  peaches  between  the  layers  of  cake 
and  pour  cream  over  each  layer  and  over  the  top.  Bananas,  strawberries 
or  other  fruits  may  be  used  in  the  same  way,  mashing  strawberries  and 
stewing  thick  with  powdered  sugar. 

No.  8.  CHOCOLATE  CREAM  FOR  FILLING. 

Five  tablespoonfuls  of  grated  chocolate,  enough  cream  or  milk  to  wet 
it,  one  cupful  of  sugar,  one  egg,  one  teaspoonful  vanilla  flavoring.  Stir 
the  ingredients  over  the  fire  until  thoroughly  mixed,  having  beaten  the 
egg  well  before  adding  it;  then  add  the  vanilla  flavoring  after  it  is 
removed  from  the  fire. 

No.  9.  ANOTHER  CHOCOLATE  FILLING. 

The  whites  of  three  eggs  beaten  stiff,  one  cup  of  sugar  and  one  cup  of 
grated  chocolate,  put  between  the  layers  and  on  top. 

No.  10.  BANANA  FILLING. 

Make  an  icing  of  the  whites  of  two  eggs  and  one  cup  and  a half  of 
powdered  sugar.  Spread  this  on  the  layers,  and  then  cover  thickly  and 
and  entirely  with  bananas  sliced  thin  or  chopped  fine.  This  cake  may 
be  flavored  with  vanilla.  The  top  should  be  simply  frosted. 


CAKES  — FILLINGS. 


TTb 


No.  11.  LEMON  JELLY  FILLING 

Grate  the  yellow  from  the  rind  of  two  lemons  and  squeeze  out  the 
juice;  two  cupfuls  of  sugar,  the  yolks  and  whites  of  two  eggs  beaten 
separately.  Mix  the  sugar  and  yolks,  then  add  the  whites  and  then  the 
lemons.  Now  pour  on  a cupful  of  boiling  water,  stir  into  this  two  table- 
spoonfuls of  sifted  flour,  rubbed  smooth  in  half  a cup  of  water;  then  add  a 
tablespoonful  of  melted  butter;  cook  until  it  thickens.  When  cold,  spread 
between  the  layers  of  cake.  Oranges  can  be  used  in  place  of  lemons. 

Another  filling  of  lemon  (without  cooking)  is  made  of  the  grated  rind 
and  juice  of  two  lemons  and  the  whites  of  two  eggs  beaten  with  one  cup 
of  sugaio 

No  12.  OEANGE  CAKE  FILLING. 

Peel  two  large  oranges,  remove  the  seeds,  chop  them  fine,  add  half 
a peeled  lemon,  one  cup  of  sugar  and  the  well-beaten  white  of  an  eggo 
Spread  between  the  layers  oi Silver  Cake  recipeo 

No.  13.  FIG  FILLING. 

Take  a pound  of  figs,  chop  fine,  and  put  into  a stewpan  on  the  stove; 
pour  over  them  a teacupful  of  water  and  add  a half  cup  of  sugar.  Cook 
all  together  until  soft  and  smoothc  When  cold  spread  between  layers  of 
cakOc 

No.  11  FEUIT  FILLING. 

Four  tablespoonfuls  of  very  finely  chopped  citron,  four  tablespoonfuls 
of  finely  chopped  seeded  raisins,  half  of  a cupful  of  blanched  almonds 
chopped  fine,  also  a quarter  of  a pound  of  finely  chopped  figs.  Beat  the 
whites  of  three  eggs  to  a stiff  froth,  adding  half  of  a cupful  of  sugar;  then 
mix  thoroughly  into  this  the  whole  of  the  chopped  ingredients.  Put  it 
between  the  layers  of  cake  when  the  cake  is  hot,  so  that  it  will  cook  the 
pgg  a little.  This  will  be  found  delicious^ 

BREAD  OR  RAISED  CAKE. 

Two  CUPFULS  of  raised  dough;  beat  into  it  two-thirds  of  a cup  of 
butter  and  two  cups  of  sugar  creamed  together,  three  eggs,  well  beaten, 
one  even  teaspoonfui  of  soda  dissolved  in  two  tablespoonfuls  of  milk, 
half  a nutmeg  grated,  one  tablespoonful  of  cinnamon,  a teaspoonful  of 
cloves,  one  cup  of  raisins.  Mix  all  well  together,  put  in  the  beaten 
whites  of  eggs  and  raisins  last;  beat  all  hard  for  several  minutes;  put 


276 


CAKES. 


in  buttered  pans  and  let  it  stand  half  an  hour  to  rise  again  before 
baking.  Bake  in  a moderate  oven.  Half  a glass  of  brandy  is  an  im- 
provement, if  you  have  it  convenient. 

FRUIT  CAKE.  (Superior.)  • 

Three  pounds  dry  flour,  one  pound  sweet  butter,  one  pound  sugar, 
three  pounds  stoned  raisins,  two  pounds  currants,  three-quarters  of  a 
pound  sweet  almonds  blanched,  one  pound  citron,  twelve  eggs,  one  table- 
spoonful allspice,  one  teaspoonful  cloves,  two  tablespoonfuls  cinnamon, 
two  nutmegs,  one  wine-glass  of  wine,  one  wine-glass  of  brandy,  one  coffee- 
cupful  molasses  with  the  spices  in  it;  steep  this  gently  twenty  or  thirty 
minutes,  not  boiling  hot;  beat  the  eggs  very  lightly;  put  the  fruit  in 
last,  stirring  it  gradually,  also  a teaspoonful  of  soda  dissolved  in  a table- 
spoonful of  water;  the  fruit  should  be  well  floured;  if  necessary  add  flour 
after  the  fruit  is  in;  butter  a sheet  of  paper  and  lay  it  in  the  pan.  Lay 
in  some  slices  of  citron,  then  a layer  of  the  mixture,  then  of  citron  again, 
etc.,  till  the  pan  is  nearly  full.  Bake  three  or  four  hours,  according  to 
the  thickness  of  the  loaves,  in  a tolerably  hot  oven,  and  with  steady  heat. 
Let  it  cool  in  the  oven  gradually.  Ice  when  cold.  It  improves  this 
cake  very  much  to  add  three  teaspoonfuls  of  baking  powder  to  the  flouro 
A fine  wedding  cake  recipe. 

FRUIT  CAKE  BY  MEASURE.  (Excellent.) 

Two  SCANT  teacupfuls  of  butter,  three  cupfuls  of  dark  brown  sugar, 
six  eggs,  whites  and  yolks  beaten  separately,  one  pound  of  raisins,  seeded, 
one  of  currants,  washed  and  dried,  and  half  a pound  of  citron  cut  in 
thin  strips;  also  half  a cupful  of  cooking  molasses  and  half  a cupful  of 
sour  milk.  Stir  the  butter  and  sugar  to  a cream,  add  to  that  half  a grated 
nutmeg,  one  tablespoonful  of  ground  cinnamon,  one  teaspoonful  of  cloves, 
one  teaspoonful  of  mace,  add  the  molasses  and  sour  milk.  Stir  all  well; 
then  put  in  the  beaten  yolks  of  eggs,  a wine-glass  of  brandy;  stir  again 
all  thoroughly,  and  then  add  four  cupfuls  of  sifted  flour  alternately  with 
the  beaten  whites  of  eggs.  How  dissolve  a level  teaspoonful  of  soda 
and  stir  in  thoroughly.  Mix  the  fruit  together  and  stir  into  it  two  heap- 
ing tablespoonfuls  of  flour;  then  stir  it  in  the  cake.  Butter  two  common- 
sized baking  tins  carefully,  line  them  with  letter  paper  well  buttered,  and 
bake  in  a moderate  oven  two  hours.  After  it  is  baked,  let  it  cool  in  the 
pan.  Afterward  put  it  into  a tight  can,  or  let  it  remain  in  the  pans  and 
cover  tightly.  Best  recipe  of  all.  Mrs,  S,  a.  Camp,  Grand  Rapids,  Micho 


CAKES. 


277 


WHITE  FRUIT  CAKE. 

One  cup  of  butter,  two  cups  of  sugar,  one  cup  of  sweet  milk,  two  and 
one-half  cups  of  flour,  the  whites  of  seven  eggs,  two  even  teaspoonfuls  of 
baking  powder,  one  pound  each  of  seeded  raisins,  figs  and  blanched  al- 
monds, and  one  quarter  of  a pound  of  citron,  all  chopped  fine.  Mix  all 
thoroughly  before  adding  the  fruit ; add  a teaspoonful  of  lemon  extract. 
Put  baking  powder  in  the  flour  and  mix  it  well  before  adding  it  to  the 
other  ingredients.  Sift  a little  flour  over  the  fruit  before  stirring  it  in. 
Bake  slowly  two  hours  and  try  with  a splint  to  see  when  it  is  done.  A 
cup  of  grated  cocoanut  is  a nice  addition  to  this  cake. 

MOLASSES  FRUIT  CAKE.  ' 

One  teacupful  of  butter,  one  teacupful  of  brown  sugar,  worked  well 
together ; next,  two  teacupfuls  of  cooking  molasses,  one  cupful  of  milk  with 
a teaspoonful  of  soda  dissolved  in  it,  one  tablespoonful  of  ginger,  one 
tablespoonful  of  cinnamon  and  one  teaspoonful  of  cloves,  a little  grated 
nutmeg.  Now  add  four  eggs  well  beaten  and  five  cups  of  sifted  flour,  or 
enough  to  make  a stiff  batter.  Flour  a cup  of  raisins  and  one  of  currants; 
add  last.  Bake  in  a very  moderate  oven  one  hour.  If  well  covered  will 
keep  six  months. 

SPONGE  CAKE. 

Separate  the  whites  and  yolks  of  six  eggs.  Beat  the  yolks  to  a cream, 
to  which  add  two  teacupfuls  of  powdered  sugar,  beating  again  from  five 
to  ten  minutes,  then  add  two  tablespoonfuls  of  milk  or  water,  a pinch  of 
salt  and  flavoring.  Now  add  part  of  the  beaten  whites  ; then  two  cups  of 
flour  in  which  you  have  sifted  two  teaspoonfuls  of  baking  powder ; mix 
gradually  into  the  above  ingredients,  stirring  slowly  and  lightly,  only 
enough  to  mix  them  well ; lastly  add  the  remainder  of  the  whites  of  the 
eggs.  Line  the  tins  with  buttered  paper  and  fill  two-thirds  full. 

WHITE  SPONGE  CAKE. 

Whites  of  five  eggs,  one  cup  of  flour,  one  cup  sugar,  one  teaspoonful 
baking  powder ; flavor  with  vanilla.  Bake  in  a quick  oven. 

ALMOND  SPONGE  CAKE. 

The  addition  of  almonds  makes  this  cake  very  superior  to  the  usual 
sponge  cake.  Sift  one  pint  of  fine  flour ; blanch  in  scalding  water  two 
ounces  of  sweet  and  two  ounces  of  bitter  almonds,  renewing  the  hot 


278 


CAKES. 


water  when  expedient;  when  the  skins  are  all  off  wash  the  almonds  in 
cold  water  (mixing  the  sweet  and  bitter)  and  wipe  them  dry  ; pound  them 
to  a fine,  smooth  paste  (one  at  a time),  adding,  as  you  proceed,  water  or 
white  of  egg  to  prevent  their  boiling.  Set  them  in  a cool  place  ; beat  ten 
eggs,  the  whites  and  yolks  separately,  till  very  smooth  and  thick,  and 
then  beat  into  them  gradually  two  cups  powdered  sugar  in  turn  with  the 
pounded  almonds ; lastly,  add  the  flour,  stirring  it  round  slowly  and 
lightly  on  the  surface  of  the  mixture,  as  in  common  sponge  cake ; have 
ready  buttered  a dee;p  square  pan ; put  the  mixture  carefully  into  it,  set 
into  the  oven  and  bake  till  thoroughly  done  and  risen  very  high ; when 
cool,  cover  it  with  plain  white  icing  flavored  with  rose-water,  or  with 
almond  icing.  With  sweet  almonds  always  use  a small  portion  of  bitter ; 
without  them,  siveet  almonds  have  little  or  no  taste,  though  they  add  to 
the  richness  of  the  cake. 

Use  two  heaping  teaspoonfuls  of  baking  powder  in  the  flour. 

OLD-FASHIONED  SPONGE  CAKE. 

Two  CUPS  of  sifted  white  sugar,  two  cups  of  flour  measured  before  sift- 
ing, ten  eggs.  Stir  the  yolks  and  sugar  together  until  perfectly  light;  add 
a pinch  of  salt ; beat  the  whites  of  the  eggs  to  a very  stiff  froth  and  add 
them  with  the  flour,  after  beating  together  lightly ; flavor  with  lemon. 
Bake  in  a moderate  oven  about  forty-five  minutes.  Baking  powder  is  an 
improvement  to  this  cake,  using  two  large  teaspoonfuls. 

LEMON  SPONGE  CAKE. 

Into  one  level  cup  of  flour  put  a level  teaspoonful  of  baking  powder 
and  sift  it.  Grate  off  the  yellow  rind  of  a lemon.  Separate  the  whites 
from  the  yolks  of  four  eggs.  Measure  a scant  cup  of  white  granulated 
sugar  and  beat  it  to  a cream  with  the  yolks,  then  add  the  grated  rind  and 
a tablespoonful  of  the  juice  of  the  lemon.  Stir  together  until  thick  and 
creamy;  now  beat  the  whites  to  a stiff  froth;  then  quickly  and  lightly  mix 
without  heating  a third  of  the  flour  with  the  yolks ; then  a third  of  the 
whites  ; then  more  flour  and  whites  until  all  are  used.  The  mode  of  mix- 
ing must  be  very  light,  rather  cutting  down  through  the  cake  batter  than 
beating  it ; beating  the  eggs  makes  them  light,  but  beating  the  batter 
makes  the  cake  tough.  Bake  immediately  until  a straw  run  into  it  can  be 
withdrawn  clean. 

This  recipe  is  especially  nice  for  Charlotte  Kusse,  being  so  light  and 
porous. 


CAKES. 


279 


PLAIN  SPONGE  CAKE. 

Beat  the  yolks  of  four  eggs  together  with  two  cups  of  fine  powdered 
sugar.  Stir  in  gradually  one  cup  of  sifted  flour  and  the  whites  of  four 
eggs  beaten  to  a stiff  froth,  then  a cup  of  sifted  flour  in  which  two  tea- 
spoonfuls of  baking  powder  have  been  stirred,  and,  lastly,  a scant  teacup- 
ful of  boiling  water,  stirred  in  a little  at  a time.  Flavor,  add  salt  and, 
however  thin  the  mixture  may  seem,  do  not  add  any  more  flour.  Bake 
in  shallow  tins. 

BRIDE’S  CAKE. 

Cream  together  one  scant  cup  of  butter  and  three  cups  of  sugar;  add 
one  cup  of  milk,  then  the  beaten  whites  of  twelve  eggs;  sift  three  tea- 
spoonfuls of  baking  powder  into  one  cup  of  cornstarch  mixed  with  three 
cups  of  sifted  flour  and  beat  in  gradually  with  the  rest;  flavor  to  taste. 
Beat  all  thoroughly,  then  put  in  buttered  tins  lined  with  letter  paper  well 
buttered;  bake  slowly  in  a moderate  oven.  A beautiful  white  cake.  Ice 
the  top.  Double  the  recipe  if  more  is  required. 

ENGLISH  POHNB  CAKE. 

One  pound  of  butter,  one  and  one-quarter  pounds  of  flour,  one  pound  of 
pounded  loaf  sugar,  one  pound  of  currants,  nine  eggs,  two  ounces  of  can- 
died peel,  one-half  ounce  of  citron,  one-half  ounce  of  sweet  almonds;  when 
liked,  a little  pounded  mace.  Work  the  butter  to  a cream;  add  the  sugar, 
then  the  well-beaten  yolks  of  eggs,  next  the  flour,  currants,  candied  peel, 
which  should  be  cut  into  neat  slices,  and  the  almonds,  which  should  be 
blanched  and  chopped,  and  mix  all  these  well  together;  whisk  the  whites 
of  eggs  and  let  them  be  thoroughly  blended  with  the  other  ingredients. 
Beat  the  cake  well  for  twenty  minutes  and  put  it  into  a round  tin,  lined 
at  the  bottom  and  sides  with  strips  of  white  buttered  paper.  Bake  it  from 
two  hours  to  two  and  a half,  and  let  the  oven  be  well  heated  when  the 
cake  is  first  put  in,  as,  if  this  is  not  the  case,  the  currants  will  all  sink  to 
the  bottom  of  it.  A glass  of  wine  is  usually  added  to  the  mixture,  but 
this  is  scarcely  necessary,  as  the  cake  will  be  found  quite  rich  enough 
without  it. 

PLAIN  POUND  CAKE. 

This  is  the  old-fashioned  recipe  that  our  mothers  used  to  make,  and  it 
can  be  kept  for  weeks  in  an  earthern  jar,  closely  covered,  first  dipping 
letter  paper  in  brandy  and  placing  over  the  top  of  the  cake  before  cover- 
ing the  jar, 


280 


cAxm. 


Beat  to  a cream  one  pound  of  butter  with  one  pound  of  sugar,  after 
mixing  well  with  the  beaten  yolks  of  twelve  eggs,  one  grated  nutmeg,  one 
glass  of  wine,  one  glass  of  rose-water.  Then  stir  in  one  pound  of  sifted 
flour  and  the  well-beaten  whites  of  the  eggs.  Bake  a nice  light  brown. 

COCOANITT  POUND  CAKE. 

One-half  cupful  of  butter,  two  cupfuls  of  sugar,  one  cupful  of  milk, 
and  five  eggs,  beaten  to  a stiff  froth  ; one  teaspoonful  of  soda  and  two  of 
cream  of  tartar,  stirred  into  four  cups  of  sifted  flour.  Beat  the  butter  and 
sugar  until  very  light ; to  which  add  the  beaten  yolks,  then  the  milk,  the 
beaten  whites  of  eggs,  then  the  flour  by  degrees.  After  beating  all  well  to- 
gether, add  a small  cocoanut  grated.  Line  the  cake-paas  with  paper  well 
buttered,  fill  rather  more  than  half  full  and  bake  in  a moderate  oven. 
Spread  over  the  top  a thin  frosting,  sprinkled  thickly  with  grated  cocoanut. 

CITRON  POUND  CAKE. 

Stir  two  cups  of  butter  to  a cream,  then  beat  in  the  following  ingredients 
each  one  in  succession : one  pint  of  powdered  sugar,  one  quart  of  flour,  a 
teaspoonful  of  salt,  eight  eggs,  the  yolks  and  whites  beaten  separately,  and 
a wine-glass  of  brandy ; then  last  of  all  add  a quarter  of  a pound  of  citron 
cut  into  thin  slices  and  floured.  Line  two  cake  pans  with  buttered  paper 
and  turn  the  cake  batter  in.  Bake  in  a moderate  oven  about  three-quarters 
of  an  hour. 

CITRON  CAKEo 

Three  cups  of  white  sugar  and  one  cup  of  butter  creamed  together;  one 
cup  of  sweet  milk,  six  eggs,  whites  and  yolks  beaten  separately,  one  tea- 
spoonful of  vanilla  or  lemon  extract,  two  heaping  teaspoonfuls  of  baking 
powder,  sifted  with  four  cups  and  a half  of  flour.  One  cup  and  a half  of 
citron,  sliced  thin  and  dredged  with  flour.  Divide  into  two  cakes  and 
bake  in  tins  lined  with  buttered  letter  papen 

LEMON  CAKE. 

Three  teacupfuls  of  sugar,  one  cupful  of  butter,  five  eggs,  a level  tea- 
spoonful of  soda  dissolved  in  a cup  of  sweet  milk,  four  full  cups  of  sifted 
flour  and  lastly  the  grated  peel  and  juice  of  a lemon,  the  juice  to  be  added 
the  very  last.  Bake  in  two  shallow  tins.  When  cold  ice  with  lemon  icing 
and  cut  into  squares. 


CAKES. 


281 


DELICATE  CAKE. 

One  cup  of  cornstarch,  one  of  butter,  two  of  sugar,  one  of  sweet  milk, 
two  of  flour,  the  whites  of  seven  eggs;  rub  butter  and  sugar  to  a cream; 
mix  one  teaspoonful  cream  of  tartar  with  the  flour  and  cornstarch;  one- 
half  teaspoonful  soda  with  the  sweet  milk;  add  the  milk  and  soda  to  the 
sugar  and  butter,  then  add  flour,  then  the  whites  of  eggs;  flavor  to  taste. 
Never  fails  to  be  good. 

SILVER,  OR  DELICATE  CAKE. 

Whites  of  six  eggs,  one  cupful  of  sweet  milk,  two  cupfuls  of  sugar,  four 
cupfuls  of  sifted  flour,  two-thirds  of  a cup  of  butter,  flavoring  and  two  tea- 
spoonfuls of  baking  powder.  Stir  the  sugar  and  butter  to  a cream,  then 
add  the  milk  and  flavoring,  part  of  the  flour,  the  beaten  whites  of  eggs, 
then  the  rest  of  the  flour.  Bake  carefully  in  tins  lined  with  buttered 
white  paper. 

When  using  the  whites  of  eggs  for  nice  cake,  the  yolks  need  not  be 
wasted;  keep  them  in  a cool  place  and  scramble  them.  Serve  on  toast  or 
with  chipped  beef.  , 

GOLD  CAKE. 

After  beating  to  a cream  one  cup  and  a half  of  butter  and  two 
cups  of  white  sugar,  stir  in  the  well-whipped  yolks  of  one  dozen  eggs, 
four  cupfuls  of  sifted  floor,  one  teaspoonful  of  baking  powder.  Flavor 
with  lemon.  Line  the  bake-pans  with  buttered  paper  and  bake  in  a mod* 
erate  oven  for  one  hour. 

GOLD  OR  LEMOK  CAKE. 

Two  CUPS  of  sugar^  half  a cup  of  butter,  the  yolks  of  six  eggs  and  one 
whole  one,  the  grated  rind  and  juice  of  a lemon  or  orange,  half  a teaspoon- 
f ill  of  soda  dissolved  in  half  a cup  of  sweet  milk,  four  cups  of  sifted  flour, 
sifted  twice ; cream  the  butter  and  sugar,  then  add  the  beaten  yolks  and 
the  flour,  beating  hard  for  several  minutes.  Lastly,  add  the  lemon  or 
orange  and  bake,  frosting  if  liked.  This  makes  a more  suitable  lemon  cake  . 
than  if  made  with  the  white  parts  of  eggs  added.  ^ 

SNOW  CAKE.  (Delicious.) 

One  pound  of  arrowroot,  quarter  of  a pound  of  pounded  white  sugar, 
half  a pound  of  butter,  the  whites  of  six  eggs,  flavoring  to  taste  of  essence 
of  almonds,  or  vanilla,  or  lemon  ; beat  the  butter  to  a cream  ; stir  in  the 
sugar  and  arrowroot  gradually,  at  the  same  time  beating  the  mixture ; 


282 


CAKES. 


/ 


whisk  the  whites  of  the  eggs  to  a stiff  froth  ; add  them  to  the  other  ingre*^ 
dients  and  beat  well  for  twenty  minutes ; put  in  whichever  of  the  above 
flavorings  may  be  preferred ; pour  the  cake  into  a buttered  mold  or  tin 
and  bake  it  in  a moderate  oven  from  one  to  one  and  a half  hours  This  is 
a genuine  Scotch  recipe. 

MARBLE  CAKE. 

White  Part, — Whites  of  four  eggs,  one  cup  of  white  sugar,  half  a cup  of 
butter,  half  a cup  of  sweet  milk,  two  teaspoonfuls  of  baking  powder,  one 
teaspoonful  of  vanilla  or  lemon  and  two  and  a half  cups  of  sifted  flour. 

Dark  Part. — Yolks  of  four  eggs,  one  cup  of  brown  sugar,  half  a cup  of 
cooking  molasses,  half  a cup  of  butter,  half  a cup  of  sour  milk,  one  tea- 
spoonful of  ground  cloves,  one  ^easpoonful  of  cinnamon,  one  teaspoonful  of 
mace,  one  nutmeg  grated,  one  teaspoonful  of  soda,  the  soda  to  be  dissolved 
in  a little  milk  and  added  after  part  of  the  flour  is  stirred  in,  one  and  a 
half  cups  of  sifted  flour. 

Drop  a spoonful  of  each  kind  in  a well-buttered  cake-dish,  first  the 
light  part,  then  the  dark,  alternately.  Try  to  drop  it  so  that  the  cake 
shall  be  well-streaked  through,  so  that  it  has  the  appearance  of  marble^ 


SUPERIOR  LOAF  CAKE. 

Two  CUPS  of  butter,  three  cups  of  sugar,  two  small  cups  of  milk,  sever 
cups  of  sifted  flour;  four  eggs,  the  whites  and  yolks  separately  beaten;  one 
teacupful  of  seeded  raisins,  one  teacupful  of  well-washed  and  dried  cur- 
rants, one  teacupful  of  sliced  citron,  one  tablespoonful  of  powdered  cinnao/ 
mon,  one  teaspoonful  of  mace,  one  teaspoonful  of  soda  and  one  teacupful 
of  home-made  yeast. 

Take  part  of  the  butter  and  warm  it  with  the  milk;  Fr\  in  part  of  the 
flour  and  the  yeast  and  let  it  rise;  then  add  the  other  ingredients  with  a 
wine-glass  of  wine  or  brandy.  Turn  all  into  well-buttered  cake-tins  and 
let  rise  again.  Bake  slowly  in  a moderate  oven  for  two  hourSc 


FRENCH  CHOCOLATE  CAKE. 

The  whites  of  seven  eggs,  two  cups  of  sugar,  two-thirds  of  a cup  of 
Dutter,  one  cup  of  milk  and  three  of  flour  and  three  teaspoonfuls  of 
baking  powder.  The  chocolate  part  of  the  cake  is  made  just  the  same, 
only  use  the  yolks  of  the  eggs  with  a cup  of  grated  chocolate  stirred  into 
it.  Bake  it  in  layers — the  layers  being  light  and  dark;  then  spread  a 
custard  between  them,  which  is  made  with  two  eggs,  one  pint  of  milk, 


CAKES. 


283 


one-half  cup  of  sugar,  one  tablespoonful  of  flour  or  cornstarch;  Avhen  cool 
flavor  with  vanilla,  two  teaspoonfuls.  Fine. 

CHOCOLATE  CAKE.  No.  1. 

One  cup  of  butter  and  two  cups  of  sugar  stirred  to  a cream,  with  the 
yolks  of  five  eggs  added  after  they  have  been  well  beaten.  Then  stir  into 
that  one  cup  of  milk,  beat  the  whites  of  two  of  the  eggs  to  a stiff  froth 
and  add  that  also;  now  put  in  three  cups  and  a half  of  sifted  flour,  two 
heaping  tea,spoonfuls  of  baking  powder  having  been  stirred  into  it.  Bake 
in  jelly-cake  tins.  i 

Mixture  for  Filling, — Take  the  remaining  three  whites  of  the  eggs 
beaten  very  stiff,  two  cupfuls  of  sugar  boiled  to  almost  candy  or  until  it} 
becomes  stringy 'or  almost  brittle;  take  it  hot  from  the  fire  and  pour  it 
very  slowly  on  the  beaten  whites  of  egg,  beating  quite  fast;  add  one-half 
cake  of  grated  chocolate,  a teaspoonful  of  vanilla  extract.  Stir  it  all  until 
cool,  then  spread  between  each  cake  and  over  the  top  and  sides.  ThiSj 
when  well  made,  is  the  premium  cake  of  its  kind. 

CHOCOLATE  CAKE.  No.  2 

One-half  cup  butter,  two  cups  sugar",  three-quarters  of  a cup  sweet 
milk,  two  and  one-half  cups  flour,  whites  of  eight  eggs,  one  teaspoonful  of 
cream  of  tartar,  one-half  teaspoonful  soda;  bake  in  shallow  pans. 

For  the  F^vsting. — Take  the  whites  of  three  eggs,  three  tablespoonfuls 
of  sugar  and  one  tablespoonful  of  grated  chocolate  (confectioners’)  to  one 
egg;  put  the  cake  together  with  the  frosting,  then  frost  the  top  of  the 
cake  with  the  same. 

CHOCOLATE  CAKE.  No.  3. 

Two  CUPS  sugar,  one  cup  butter,  yolks  of  five  eggs  and  whites  of  two 
and  one  cup  milk.  Thoroughly  mix  two  teaspoonfuls  baking  powder  with 
three  and  one-half  cups  flour  while  dry;  then  mix  all  'together.  Bake  i^ 
jelly  tins. 

Mixture  for  Filling, — Whites  of  three  eggs,  one  and  one-half  cups  of 
sugar,  three  tablespoonfuls  of  grated  chocolate,  one  teaspoon  ful  of  vanillao 
Beat  together  and  spread  between  the  layers  and  on  top  of  the  cake. 

COCOANTIT  CAKE. 

Cream  together  three-quarters  of  a cup  of  butter  and  two  of  white 
sugar;  then  add  one  cup  of  sweet  milk,  four  eggs,  whites  and  yolks 


sepamtely  beaten,  the  yolks  added  first  to  the  butter  and  sugar,  then  the 
whites;  fiavor  with  lemon  or  vanilla;  mix  three  heaping  teaspoonfuls  of 
baking  powder  in  three  cups  of  sifted  fiour  and  add  last;  bake  in  jelly  pans. 

For  Filling. — Make  an  icing  by  beating  the  whites  of  three  eggs  and  a 
cup  of  powdered  sugar  to  a stiff  froth.  When  the  cake  is  cooled,  spread 
a thick  layer  of  this  frosting  over  each  cake,  and  sprinkle  very  thickly 
with  grated  cocoanut 

COCOANUT  AND  ALMOND  CAKE. 

Two  AND  one-half  cups  powdered  sugar,  one  cup  butter,  four  full  cups 
prepared  fiour,  whites  of  seven  eggs  whisked  stiff,  one  small  cup  of  milk, 
with  a mere  pinch  of  soda,  one  grated  cocoanut,  one-half  teaspoonful  nut- 
meg, the  juice  and  half  the  grated  peel  of  one  lemon ; cream  butter  and 
sugar ; stir  in  lemon  and  nutmeg ; mix  well ; add  the  milk  and  whites 
and  flour  alternately.  Lastly,  stir  in  the  grated  cocoanut  swiftly  and 
Hghtly.  Bake  in  four  jelly-cake  tinSc 

Filling. — One  pound  sweet  almonds,  whites  of  four  eggs  whisked  stiff, 
one  heaping  cup  powdered  sugar,  two  teaspoonfuls  rose-water,  Blanch 
the  almonds.  Let  them  get  cold  and  dry  ; then  pound  in  a Wedge  wood 
mortar,  adding  rose-water  as  you  go.  Save  about  two  dozen  to  shred  for 
the  top.  Stir  the  paste  into  the  icing  after  it  is  made ; spread  between 
the  cooled  cakes ; make  that  for  the  top  a trifle  thicker  and  lay  it  on 
heavily.  When  it  has  stiffened  somewhat,  stick  the  shred  almonds  closely 
over  ik  Set  in  the  oven  to  harden,  but  do  not  let  it  scorch, 

COFFEE  CAKE. 

One  cup  of  brown  sugar,  one  cup  of  butter,  two  eggs,  one-half  cup  oi 
molasses,  one  cup  of  strong,  cold  coffee,  one  teaspoonful  of  soda,  two  tea- 
spoonfuls of  cinnamon,  one  teaspoonful  of  cloves,  one  cup  of  raisins  or 
currants  and  five  cups  of  sifted  flour.  Add  the  fruit  last,  rubbed  in  a little 
of  the  flour.  Bake  about  one  houro 

FEATHER  CAKE, 

One  egg,  one  cup  of  sugar,  one  tablespoonful  of  cold  butter,  half  a cui^ 
of  milk,  one  and  one-half  cups  of  flour,  one  teaspoonful  of  cream  of  tar^ 
tar,  half  a teaspoonful  of  soda.  A nice  plain  cake — to  be  eaten  while  it 
is  fresh,  A spoonful  of  dried  apple  sauce  or  of  peach  sauce,  a spoonful  of 
jelly,  the  same  of  lemon  extract,  nutmeg,  cinnamon,  cloves  and  spice— 
ground — or  half  a cupful  of  raisins  might  be  added  for  a change* 


^CTIOIM  CAKl^. 

Three  Cups  milk,  two  cups  sugar,  one  cup  yeast;  stir  to  a batter 
and  let  stand  over  night;  in  the  morning  add  two  cups  sugar,  two  cups 
butter,  three  eggs,  half  a nutmeg,  one  tablespoonful  cinnamon,  one  pound 
raisins,  a gill  of  brandy. 

Brown  sugar  is  much  better  than  white  for  this  kind  of  cake,  and  it 
is  improved  by  dissolving  a half-teaspoonful  of  soda  in  a tablespoonful  of 
milk  in  the  morning.  It  should  stand  in  the  greased  pans  and  rise  some 
time  until  quite  light  before  baking. 

CKEAH  CAKE 

Four  eggs,  whites  and  yolks  beaten  separately,  two  teacups  of  sugar^ 
one  cup  of  sweet  cream,  two  heaping  cupfuls  of  flour,  one  teaspoonful  of 
soda,  mix  two  teaspoonfuls  of  cream  of  tartar  in  the  flour  before  sifting. 
Add  the  whites  the  last  thing  before  the  flour  and  stir  that  in  gently 
without  beating. 

GOLDEN  CREAM  CAKE, 

Yolks  of  eight  eggs  beaten  to  the  lightest  possible  cream,  two  cupfuls 
of  sugar,  a pinch  of  salt,  three  teaspoonfuls  of  baking  powder  sifted 
well  with  flour.  Bake  in  three  jelly-cake  pans.  Make  an  icing  of  the 
whites  of  three  eggs  and  one  pound  of  sugar.  Spread  it  between  the 
cakes  and  sprinkle  grated  cocoanut  thickly  over  each  layer.  It  is  deli° 
cious  when  properly  made. 

DRIED  APPLE  FRDIT  CAKE. 

Soak  three  cupfuls  of  dried  apples  over  night  in  cold  water  enough  to 
swell  them;  chop  them  in  the  morning  and  put  them  on  the  fire  with 
three  cups  of  molasses;  stew  until  almost  soft;  add  a cupful  of  nice  raisins 
(seedless,  if  possible)  and  stew  a few  moments;  when  cold,  add  three  cup« 
fuls  of  flour,  one  cupful  of  butter,  three  eggs  and  a teaspoonful  of  soda; 
bake  in  a steady  oven.  This  will  make  two  good-sized  panfuls  of  splendid 
cake;  the  apples  will  cook  like  citron  and  taste  deliciously.  Raisins  may 
be  omitted;  also  spices  to  taste  may  be  added.  This  is  not  a dear  but  a 
delicious  cake. 

CAKE  WITHOUT  EGGS. 

Beat  together  one  teacupful  of  butter  and  three  fceacupfuls  of  sugar, 
and  when  quite  light  stir  in  one  pint  of  sifted  flour.  Add  to  this  one 


2m 


pound  of  raisins  seeded  and  chopped,  then  mixed  with  a cup  of  sifted 
flour  one  teaspoonful  of  nutmeg,  one  teaspoonful  of  powdered  cinnamon 
and  lastly  one  pint  of  thick  sour  cream  or  milk  in  which  a teaspoonful 
of  soda  is  dissolvedc  Bake  immediately  in  buttered  tins  one  hour  in  a 
moderate  oveUc 

WHITE  MOTJNTAIH  CAKE  No.  1. 

Two  CUPS  of  sugar,  two-thirds  cup  of  butter,  the  whites  of  seven  eggs 
well  beaten,  two-thirds  cup  of  sweet  milk,  two  cups  of  flour,  one  cup  of 
cornstarch,  two  teaspoonfuls  baking  powder.  Bake  in  jelly-cake  tins. 

Frosting, — Whites  of  three  eggs  and  some  sugar  beaten  together  not 
quite  as  stiff  as  usual  for  frosting;  spread  over  the  cake,  add  some  grated 
cccoanutj  then  put  your  cakes  together;  put  cocoanut  and  frosting  on  top. 

WHITE  MOUNTAIN  CAKE.  No. 

Cream  three  cupfuls  of  sugar  and  one  of  butter,  making  it  very  light, 
then  add  a cupful  of  milk.  Beat  the  whites  of  eight  eggs  very  stiff,  add 
half  of  those  to  the  other  ingredients.  Mix  well  into  four  cups  of  sifted 
flour  one  tablespoonful  of  baking  powder;  stir  this  into  the  cake,  add 
flavoring,  then  the  remaining  beaten  whites  of  egg.  Bake  in  layers  like 
jelly  cake.  Make  an  icing  for  the  filling,  using  the  whites  of  four  eggs 
beaten  to  a very  stiff  froth,  with  two  cups  of  fine  white  sugar  and  the 
juice  of  half  a lemon.  Spread  each  layer  of  the  cake  thickly  with  this 
•cing,  place  one  on  another,  then  ice  all  over  the  top  and  sides.  The  yolks 
left  from  this  cake  may  be  used  to  make  a spict  cake  from  the  recipe  of 
'Golden  Spice  Cake.^ 

aUEEN’S  CAKE 

Beat  well  together  one  cupful  of  butter  and  three  cupfuls  of  white 
sugar,  add  the  yolks  of  six  eggs  and  one  cupful  of  milk,  two  teaspoonfuls 
of  vanilla  or  lemon  extract.  Mix  all  thoroughly.  To  four  cupfuls  of  flour 
add  two  heaping  teaspoonfuls  of  cream  of  tartar  and  sift  gently  over  the 
cake  stirring  all  the  time.  To  this  add  one  even  teaspoonful  of  soda  dis- 
solved in  one  tablespoonful  of  warm  water.  Mix  it  well.  Stir  in  gently 
the  whites  of  six  eggs  beaten  to  a stiff  foam.  Bake  slowly.  It  should  be 
put  in  the  oven  as  soon  as  possible  after  putting  in  the  soda  and  whites 
of  eggs. 

This  is  the  same  recipe  as  the  one  fdr  “ Citron  Cake/’  only  omitting  the 


CAKES. 


287 


ANGEL  CAKE 

Fut  into  one  tumbler  of  flour  one  teaspoonful  of  cream  of  tartar,  then 
sift  it  five  times.  Sift  also  pne  glass  and  a half  of  white  powdered  sugar. 
Beat  to  a stiff  froth  the  whites  of  eleven  eggs ; stir  the  sugar  into  the  eggs 
by  degrees,  very  lightly  and  carefully,  adding  three  teaspoonfuls  of  vanilla 
extract.  After  this-  add  the  fiour,  stirring  quickly  and  lightly.  Pour  it 
into  a clean,  bright  tin  cake-dish,  which  should  not  be  buttered  or  lined. 
Bake  at  once  in  a moderate  oven  about  forty  minutes,  testing  it  with  a 
broom  splint.  When  done  let  it  remain  in  the  cake-tin,  turning  it  upside 
down,  with  the  sides  resting  bn  the  tops  of  two  saucers,  so  that  a cur 
rent  of  air  will  pass  under  and  over  it, 

This  is  the  best  recipe  found  after  trying  several  A perfection  cake^ 

I 

WASHINGTON  LOAF  CAKE. 

Three  cups  of  sugar,  two  scant  cups  of  butter,  ore  cup  of  sour  milk 
five  eggs  and  one  teaspoonful  of  soda,  three  tablespoonfuls  of  cinnamon, 
half  a nutmeg  grated  and  two  cups  of  raisins,  one  of  currants  and  four 
cups  of  sifted  flour 

Mix  as  usual  and  stir  the  fruit  in  at  the  last,  dredged  in  flour.  Line 
the  cake-pans  with  paper  well  buttered.  This  cake  will  take  longer  to 
bake  than  plain;  the  heat  of  the  oven  must  be  kept  at  an  even  tempera- 
turCo 

EIBBON  CAKE. 

This  cake  is  made  from  the  same  recipe  as  marble  cake,  only  make 
double  the  quantity  of  the  white  part,  and  divide  it  in  one-half;  put  into 
it  a very  little  cochineal.  It  will  be  a delicate  pink.  Bake  in  jelly-cake 
tins  and  lay  first  the  white,  then  the  dark,  then  the  pink  one  on  top  of  the 
others;  put  together  with  frosting  between.  It  makes  quite  a fancy  cake. 
Frost  the  top  when  cool 

GOLDEN  SPICE  CAKE. 

This  cake  can  be  made  to  advantage  when  you  have  the  yolks  of  eggs 
left,  after  having  used  the  whites  in  making  white  cake. 

Take  the  yolks  of  seven  eggs  and  one  whole  egg,  two  cupfuls  of  brown 
sugar,  one  cupful  of  molasses,  one  cupful  of  butter,  one  large  coffeecupful 
of  sour  milk,  one  teaspoonful  of  soda  (just  even  full)  and  five  cupfuls  of 
flour,  one  teaspoonful  of  ground  cloves,  two  teaspoonfuls  of  cinnamon,* 
two  teaspoonfuls  of  ginger,  one  nutmeg  and  a small  pinch  of  cayenne 
pepper;  beat  eggs,  sugar  and  butter  to  a light  batter  before  putting  in  the 


288 


OAKES. 


molasseb,  then  add  the  molasses,  flour  and  'milk;  beat  it  well  together  and 
bake  in  a moderate  oven;  if  fruit  is  used,  take  two  cupfuls  of  raisins,  flour 
them  well  and  put  them  in  last* 

ALMOND  CAKE. 

One-half  cupful  butter,  two  cupfuls  sugar,  four  eggs,  one-half  cupful 
almonds,  blanched — by  pouring  water  on  them  until  skins  easily  slip  off 
—and  cut  in  flne  shreds,  one-half  teaspoonful  extract  bitter  almonds,  one 
pint  flour,  one  and  one-half  teaspoonful  baking  powder,  one  glass  brandy, 
one-half  cupful  milk.  Rub  butter  and  sugar  to  a smooth  white  cream; 
add  eggs,  one  at  a time,  beating  three  or  four  minutes  between  each.  Sift 
flour  and  powder  together,  add  to  the  butter,  etc.,  with  almonds,  extract 
of  bitter  almonds,  brandy  and  milk;  mix  into  a smooth,  medium  batter; 
bake  carefully  in  a rather  hot  oven  twenty  minutes. 

ROCHESTER  JELLY  CAKE. 

One  and  one-half  cups  sugar,  two  eggs,  one-half  cup  butter,  three- 
fourths  cup  milk,  two  heaping  cups  flour  with  one  teaspoonful  cream  of 
tartar,  one-half  teaspoonful  of  soda,  dissolved  in  the  milk.  Put  half  the 
above  mixture  in  a small  shallow  tin,  and  to  the  remainder  add  one 
teaspoonful  molasses,  one-half  cup  raisins  (chopped)  or  currants,  one-half 
teaspoon ful  cinnamon,  cloves,  allspice,  a little  nutmeg  and  one  table- 
spoonful flour.  Bake  this  in  same  kind  of  tins.  Put  the  sheets  of  cake 
together,  while  warm,  with  jelly  between. 

FRUIT  LAYER  CAKE. 

This  is  a delicious  novelty  in  cake-making.  Take  one  cup  of  sugar 
half  a cup  of  butter,  one  cup  and  a half  of  flour,  half  a cup  of  wine,  one 
cup  of  raisins,  two  eggs  and  half  a teaspoonful  of  soda;  put  these  ingredi- 
ents together  with  care,  just  as  if  it  were  a very  rich  cake;  bake  it  in  three 
layers  and  put  frosting  between — the  frosting  to  be  made  of  the  whites  of 
two  eggs  with  enough  powdered  sugar  to  make  it  thick.  The  top  of  the 
cake  may  be  frosted  if  you  choose. 

WHIPPED  CREAM  CAKE. 

One  cup  of  sugar  and  two  tablespoonfuls  of  soft  butter  stirred  together; 
add  the  yolks  of  two  eggs  well  beaten,  then  add  four  tablespoonfuls  of 
milk,  some  flavoring,  then  the  beaten  whites  of  the  eggs.  Mix  a teaspoon- 
ful of  cream  of  tartar  and  half  a teaspoon  of  soda  in  a cup  of  flour,  sift 


CAKES 


it  into  the  cake  batter  and  stir  in  lightly.  Bake  in  a small  dripping-pan„ 
When  the  cake  is  cool,  have  ready  half  of  a pint  of  sweet  cream  sweet- 
ened and  whipped  to  a stiff  froth,  also  flavored.  Spread  it  over  the  cake 
while  fresh.  To  whip  the  cream  easily,  set  it  on  ice  before  whipping. 

ROLLED  JELLY  CAKE. 

Three  eggs,  one  teacup  of  flne  sugar,  one  teacup  of  flour;  beat  the  yolks 
until  light,  then  add  the  sugar,  then  add  two  tablespoonfuls  of  water, 
a pinch  of  salt;  lastly  stir  in  the  flour,  in  which  there  should  be  a heaping 
teaspoonful  of  baking  powder.  The  flour  added  gradually.  Bake  in  long, 
shallow  biscuit-tins,  well  greased.  Turn  out  on  a damp  towel  on  a bread- 
board, cover  the  top  with  jelly,  and  roll  up  while  warm. 

TO  CUT  LAYER  CAKE. 

When  cutting  Layer  Cakes,  it  is  better  to  first  make  a round  hole  in 
the  cake  with  a knife  or  tin  tube  about  an  inch  and  a quarter  in  diameter. 
This  prevents  the  edge  of  the  cake  from  crumbling  when  cutting  it. 

When  making  custard  filling  for  Layer  Cake  always  set  the  dish 
containing  the  custard  in  another  dish  of  boiling  water  over  the  fire ; 
this  prevents  its  burning,  which  would  destroy  its  flavor. 

LAYER  JELLY  CAKE. 

Almost  any  soft  cake  recipe  can  be  used  for  jelly  cake.  The  following 
is  excellent : One  cup  of  sugar,  half  a cup  of  butter,  three  eggs,  half  a 
cup  of  sweet  milk,  two  cups  of  flour,  two  heaping  teaspoonfuls  of  baking 
powder,  flavoring. 

For  white,  delicate  cake  the  rule  for  Silver  Cake  ” is  fine;  care  should 
be  taken,  however,  that  the  oven  is  just  right  for  this  cake,  as  it  browns 
very  easily.  To  be  baked  in  jelly-cake  tins  in  layers,  with  filling  put 
between  when  done. 

CUSTARD  OR  CREAM  CAKE. 

Cream  together  two  cups  of  sugar  and  half  a cup  of  butter ; add  half  a 
cup  of  sweet  milk  in  which  is  dissolved  half  a teaspoonful  af  soda.  Beat 
the  whites  of  six  eggs  to  a stiff  froth  and  add  to  the  mixture.  Have  one 
heaping  teaspoonful  of  cream  of  tartar  stirred  thoroughly  into  three  cups 
of  sifted  flour  and  add  quickly.  Bake  in  a moderate  oven  in  layers  like 
jelly  cake,  and,  when  done,  spread  custard  between. 

For  the  Custard. — Take  two  cups  of  sweet  milk,  put  it  into  a clean  suit^ 
able  dish,  set  it  in  a dish  of  boiling  water  on  the  range  or  stove.  When 


290 


GAKBB. 


the  milk  comes  to  a boil  add  two  tablespoonfuls  of  cornstarch  or  flour 
stirred  into  half  a cup  of  sugar,  adding  the  yolks  of  four  eggs  and  a little 
cold  milk.  Stir  this  into  the  boiling  milk  and  when  cooked  thick  enough 
set  aside  to  cool;  afterwards  add  the  flavoring,  either  vanilla  or  lemon.  It 
is  best  to  make  the  custard  first,  before  making  the  cake  part. 

HICKORY  HUT  OR  WALNUT  CAKR 

Two  CUPS  of  fine  white  sugar  creamed  with  half  a cup  of  butter,  three 
eggs,  two-thirds  of  a cup  of  sweet  milk,  three  cups  of  sifted  fiour,  one 
heaping  teaspoonful  of  baking  powder  sifted  through  the  fiour;  a table- 
spoonful (level)  of  powdered  mace,  a coffeecup  of  hickory  nut  or  walnut 
meats  chopped  a little.  Fill  the  cake-pans  with  a layer  of  the  cake,  then 
a layer  of  raisins  upon  that,  then  strew  over  these  a handful  of  nuts,  and 
so  on  until  the  pan  is  two-thirds  full.  Line  the  tins  with  well-buttered 
paper  and  bake  in  a steady,  but  not  quick,  oven.  This  is  most  excellent. 

CHEAP  CREAM  CAKE. 

One  cup  of  sugar,  one  egg,  one  cup  sweet  milk,  two  cups  flour,  one 
tablespoonful  butter,  two  heaping  teaspoonfuls  of  baking  powder;  flavor 
to  taste.  Divide  into  three  parts  and  bake  in  round  shallow  pans. 

Cream, — Beat  one  egg  and  one-half  cup  sugar  together,  then  add  one- 
quarter  cup  flour,  wet  with  a very  little  milk  and  stir  this  mixture  into 
one-half  pint  of  boiling  milk,  until  thick;  flavor  to  taste.  Spread  the 
cream  when  cool  between  the  cakes. 

SOFT  GINGER  CAKE. 

Stir  to  a cream  one  cupful  of  butter  and  half  a cupful  of  brown  sugar; 
add  to  this  two  cupfuls  of  cooking  molasses,  a cupful  of  sweet  milk,  a 
tablespoonful  of  ginger,  a teaspoonful  of  ground  cinnamon;  beat  all  thor- 
oughly together,  then  add  three  eggs,  the  whites  and  yolks  beaten  sepa- 
rately; beat  into  this  two  cups  of  sifted  flour,  then  a teaspoonful  of  soda 
dissolved  in  a spoonful  of  water  and  last,  two  more  cupfuls  of  sifted  flour. 
Butter  and  paper  two  common  square  bread-pans,  divide  the  mixture  and 
pour  half  into  each.  Bake  in  a moderate  oven.  This  cake  requires  long 
and  slow  baking,  from  forty  to  sixty  minutes.  I find  that  if  sour  milk 
is  used  the  cakes  are  much  lighter,  but  either  sweet  or  sour  is  most 
exceUento 


CAKES. 


291 


HARD  GINGERBREAD. 

Made  the  same  as  Soft  Gingerbread,  ” omitting  the  eggs  and  mixing 
hard  enough  to  roll  out  like  biscuit;  rolled  nearly  half  an  inch  thick  and 
cut  out  like  small  biscuits,  or  it  can  be  baked  in  a sheet  or  on  a biscuit- 
tin;  cut  slits  a quarter  of  an  inch  deep  across  the  top  of  the  tin  from  side 
to  side.  When  baked  and  while  hot,  rub  over  the  ton  witli  molasses  and 
let  it  dry  on. 

These  two  recipes  are  the  best  1 have  ever  founa  among  a large 
variety  that  I have  tried,  the  ingredients  giving 'the  best  proportion  for 
flavor  and  excellence. 

PLAIN  GINGERBREAD. 

One  cup  of  dark  cooking  molasses,  one  cup  of  sour  cream,  one  egg,  one 
teaspoonful  of  soda  dissolved  in  a little  warm  water,  a teaspoonful  of  salt 
and  one  heaping  teaspoonful  of  ginger;  make  about  as  thick  as  cup  cake. 
To  be  eaten  warm. 

WHITE  GINGER  BISCUIT. 

One  cup  of  butter,  two  cups  of  sugar,  one  cup  of  sour  cream  or  milk, 
three  eggs,  one  teaspoon  ful  of  soda  dissolved  in  a tablespoonful  of  warm 
water,  one  tablespoonful  of  ginger,  one  teaspoonful  of  ground  cinnamon 
and  five  cups  of  sifted  flour,  or  enough  to  roll  out  soft.  Cut  out  rather 
thick,  like  biscuits ; brush  over  the  tops,  while  hot,  with  the  white  of  an 
egg,  or  sprinkle  with  sugar  while  hot. 

The  grated  rind  and  the  juice  of  an  orange  add  much  to  the  flavor  of 
ginger  cake. 

GOLD  AND  SILVER  CAKE. 

This ’cake  is  baked  in  layers  like  jelly  cake.  Divide  the  silver  cake 
batter  and  color  it  pink  with  a little  cochineal ; this  gives  you  pink,  white 
and  yellow  layers.  Put  together  with  frosting.  Frost  the  top. 

This  can  be  put  together  like  marble  cake,  first  a spoonful  of  one  kind, 
then  another,  until  the  dish  is  full. 

BOSTON  CREAM  CAKES. 

Put  into  a large-sized  saucepan  half  a cup  of  butter  and  one  cup  of  hot 
water  ; set  it  on  the  fire ; when  the  mixture  begins  to  boil,  turn  in  a pint 
of  sifted  flour  at  once,  beat  and  work  it  well  with  a vegetable-masher  until 
it  is  very  smooth.  Remove  from  the  fire,  and  when  cool  enough  add  five 
eggs  that  have  been  well  beaten,  first  the  yolks  and  then  the  whites,  also 


292 


CAKEB, 


half  a teaspoonful  of  soda  and  a teaspoonful  of  salt.  Drop  on  buttered 
tins  in  large  spoonfuls  about  two  inches  apart.  Bake  in  a quick  oven 
about  fifteen  minutes.  When  done  and  quite  cold,  open  them  on  the  side 
with  a knife  or  scissors,  and  put  in  as  much  of  the  custard  as  possible. 

Cream  for  Filling. — Made  of  two  eggs,  three  tablespoonfuls  of  sifted  flour 
(or  half  cup  of  cornstarch)  and  one  cup  of  sugar.  Put  two-thirds  of  a pint 
of  milk  over  the  fire  in  a double  boiler;  in  a third  of  a pint  of  milk,  stir 
the  sugar,  flour  and  beaten  eggs.  As  soon  as  the  milk  looks  like  boiling, 
pour  in  the  mixture  and  stir  briskly  for  three  minutes,  until  it  thickens  ; 
then  remove  from  the  fire  and  add  a teaspoonful  of  butter ; when  cool, 
flavor  with  vanilla  or  lemon  and  fill  your  cakes.  * 

CHOCOLATE  ECLAIRS. 

Make  the  mixture  exactly  like  the  recipe  for  Boston  Cream  Cakes.’ ^ 
Spread  it  on  buttered  pans  in  oblong  pieces  about  four  inches  long  and 
one  and  a half  wide,  to  be  laid  about  two  inches  apart;  they  must  be 
baked  in  a rather  quick  oven  about  twenty-five  minutes.  As  soon  as 
baked  ice  with  chocolate  icing,  and  when  this  is  cold  split  them  on  one 
side  and  fill  with  the  same  cream  as  “ Boston  Crea-m  Cakes.” 

HUCKLEBERRY  CAKE. 

Beat  a cup  of  butter  and  two  cups  of  sugar  together  until  light,  then 
add  a half  cup  of  milk,  four  eggs  beaten  separately,  the  yolks  to  a cream 
and  the  whites  to  a stiff  froth,  one  teaspoonful  of  grated  nutmeg,  the  same 
of  cinnamon  and  two  teaspoonfuls  of  baking  powder.  The  baking  powder 
to  be  rubbed  into  the  flour.  Bub  one  quart  of  huckleberries  well  with 
some  flour  and  add  them  last,  but  do  not  mash  them.  Pour  into  buttered 
pans,  about  an  inch  thick ; dust  the  tops  with  sugar  and  bake.  It  is  better 
the  day  after  baking. 

SWEET  STRAWBERRY  CAKE. 

Three  eggs,  one  cupful  of  sugar,  two  of  flour,  one  tablespoonful  of  but- 
ter, a teaspoonfui,  heaped,  of  baking  powder.  Beat  the  butter  and  sugar 
together  and  add  the  eggs  well  beaten.  Stir  in  the  flour  and  baking  pow- 
der well  sifted  together.  Bake  in  deep  tin  plate.  This  quantity  will  fill 
four  plates.  With  three  pints  of  strawberries  mix  a cupful  of  sugar  and 
mash  them  a little.  Spread  the  fruit  between  the  layers  of  cake.  The  top 
layer  of  strawberries  may  be  covered  with  a meringue  made  with  the 
white  of  an  egg  and  a tablespoonful  of  powdered  sugar. 


CAKES, 


m 


Save  out  the  largest  berries  and  arrange  them  around  in  circles  on 
the  top  in  the  white  frosting.  Makes  a very  fancy  dish,  as  well  as  a 
most  delicious  cake. 

MOLASSES  Clip  CAKES. 

One  cupful  of  butter,  one  of  sugar,  six  eggs,  five  cupfuls  of  sifted  flour, 
one  tablespoonful  of  cinnamon,  two  tablespoonfuls  of  ginger,  three  teacup- 
fuls of  cooking  molasses  and  one  heaping  teaspoonful  of  soda.  Stir  the 
butter  and  sugar  to  a cream;  beat  the  eggs  very  light,  the  yolks  and 
whites  separately,  and  add  to  it;  after  which  put  in  the  spices;  then  the 
molasses  and  flour  in  rotation,  stirring  the  mixture  all  the  time;  beat  the 
whole  well  before  adding  the  soda  and  but  little  afterwardsc  Put  into 
well-buttered  patty-pan  tins  and  bake  in  a very  moderate  oven.  A baker’s 
recipe. 

BAKERS^  GINGER  SNAPS. 

Boil  all  together  the  following  ingredients:  Two  cups  of  brown  sugar, 
two  cups  of  cooking  molasses,  one  cup  of  shortening,  which  should  be  part 
butter,  one  large  tablespoonful  of  ginger,  one  tablespoonful  of  ground 
cinnamon,  one  teaspoonful  of  cloves;  remove  from  the  fire  and  let  it  cool. 
In  the  meantime,  sift  four  cups  of  flour  and  stir  part  of  it  into  the  above 
mixture.  Now  dissolve  a teaspoonful  of  soda  in  a tablespoonful  of  warm 
water  and  beat  into  this  mixture,  stir  in  the  remainder  of  the  flour  and 
make  stiff  enough  to  roll  into  long  rolls  about  an  inch  in  diameter,  and 
cut  off  from  the  end  into  half-inch  pieces.  Place  them  on  well-buttered 
tins,  giving  plenty  of  room  to  spread.  Bake  in  a moderate  oven.  Let 
them  cool  before  taking  out  of  the  tins. 

GINGER  COOKIES. 

One  cup  sugar,  one  cup  molasses,  one  cup  butter,  one  egg,  one  table- 
spoonful vinegar,  one  tablespoonful  ginger,  one  teaspoonful  soda  dissolved 
in  boiling  water,  mix  like  cooky  dough,  rather  soft. 

GINGER  SNAPS. 

One  cup  brown  sugar,  two  cups  molasses,  one  large  cup  butter,  two  tea* 
spoonfuls  soda,  two  teaspoonfuls  ginger,  three  pints  flour  to  commence 
with ; rub  shortening  and  sugar  together  into  the  flour ; add  enough  more 
flour  to  roll  very  smooth,  very  thin,  and  bake  in  a quick  oven.  The  dough 
can  be  kept  for  days  by  putting  it  in*  the  flour  barrel  under  the  flour, 
and  bak?  a few  at  a time.  The  more  flour  that  can  be  worked  in  and  the 


294 


OAKES. 


smoother  they  can  be  rolled,  the  better  and  more  brittle  they  will  be. 
Should  be  rolled  out  to  wafer-like  thinness.  Bake  quickly  without  burn- 
xjQg.  They  should  become  perfectly  cold  before  putting  aside^ 

DOMINOES. 

Dave  a plain  cake  baked  in  rather  thin  sheets  and  cut  into  small 
oblong  pieces  the  size  and  shape  of  a domino,  a trifle  larger,  Frost  the 
top  and  sides.  When  the  frosting  is  hard,  draw  the  black  lines  and  make 
the  dots  with  a small  brush  dipped  in  melted  chocolate.  These  are  very 
nice  for  children's  parties. 

JFANCY  CAKES. 

These  delicious  little  fancy ‘cakes  may  be  made  by  making  a rich  jum- 
ole-paste — rolling  out  in  any  desired  shape ; cut  some  paste  in  thick,  nar 
row  strips  and  lay  around  your  cakes,  so  as  to  form  a deep,  cup-like  edge  ; 
place  on  a well-buttered  tin  and  bake.  When  done,  fill  with  iced  fruit 
prepared  as  follows  i Take  rich,  ripe  peaches  (canned  ones  will  do  if  fine 
and  well  drained  from  all  Juice)  cut  in  halves;  plums,  strawberries,  pine- 
apples cut  in  squares  or  small  triangles,  or  any  other  available  fruit,  and 
dip  in  the  white  of  an  egg  that  has  been  very  slightly  beaten  and  then  in 
pulverized  sugar,  and  lay  in  the  centre  of  your  cakes. 

WAFERS. 

Dissolve  four  ounces  of  butter  in  half  a teacup  of  milk  ; stir  together 
four  ounces  of  white  sugar,  eight  ounces  of  sifted  flour  and  the  yolk  of 
one  egg,  adding  gradually  the  butter  and  milk,  a tablespoonful  of  orange^ ' 
flower  water  and  a pinch  of  Salt ; mix  it  well.  Heat  the  wafer-irons,  but- 
ter their  inner  (iurfaces,  put  in  a tablespoonful  of  the  batter  and  close  the 
irons  immediately  ; put  the  irons  over  the  fire,  and  turn  them  occasion- 
ally, until  the  wafer  is  cooked  ; when  the  wafers  are  all  cooked  roll  them 
on  a small  round  stick,  stand  them  upon  a sieve  and  dry  them  : serve 
with  icevS. 

^EACH  CAKES. 

Take  the  yolks  and  whites  of  five  eggs  and  beat  them  separately  (the 
whites  to  a stiff  froth).  Then  mix  the  beaten  yolks  with  half  a pound  of 
pulverized  and  sifted  loaf  or  crushed  sugar,  and  beat  the  two  together 
jhoroughly  Fifteen  minutes  will  be  none  too  long  for  the  latter  opera- 
ti f vou  would  have  excellence  with  your  cakes 


CAKES. 


295 


Now  add  half  a pound  of  fine  flour,  dredging  it  in  a little  at  a time,  and 
then  put  in  the  whites  of  the  eggs,  beating  the  whole  together  for  four  or 
five  minutes.  Then  with  a large  spoon,  drop  the  batter  upon  a baking 
tin,  which  has  been  buttered  and  floured,  being  careful  to  have  the  cakes 
as  nearly  the  same  size  as  possible  and  resembling  in  shape  the  half  of 
a peach.  Have  a quick  oven  ready  and  bake  the  cakes  about  ten  minutes, 
watching  them  closely  so  that'  they  may  only  come  to  a light  brown  color. 
Then  take  them  out,  spread  the  flat  side  of  each  with  peach  jam,  and  stick 
them  together  in  pairs,  covering  the  outside  with  a thin  coat  of  icing, 
which  when  dry  can  be  brushed  over  on  one  side  of  the  cake,  with  a little 
cochineal  water. 

CUP  CAKES. 

Two  CUPS  of  sugar,  one  cup  of  butter,  one  cup  of  milk,  three  cups  and  a 
half  of  flour  and  four  eggs,  half  a teaspoonful  of  soda,  large  spoon  cream 
of  tartar;  stir  butter  and  sugar  together  and  add  the  beaten  yolks  of  the 
eggs,  then  the  milk,  then  flavoring  and  the  whites.  Put  cream  of  tartar  in 
flour  and  add  last.  Bake  in  buttered  gem-pans,  or  drop  the  batter,  a 
teaspoonful  at  a time,  in  rows  on  flat  buttered  tins. 

To  this  recipe  may  be  added  a cup  of  English  currants  or  chopped 
raisins;  and  also  another  variety  of  cakes  may  be  made  by  adding  a half 
cup  of  citron  sliced  and  floured,  a half  cupful  of  chopped  almonds  and 
lemon  extract. 

VARIEGATED  CAKES. 

One  cup  powdered  sugar,  one-half  cup  of  butter  creamed  with  the  sugar, 
one-half  cup  of  milk,  four  eggs,  the  whites  only,  whipped  light,  two  and 
one-half  cups  of  prepared  flour.  Bitter  almond  flavoring,  spinach  juice, 
and  cochineal.  Cream  the  butter  and  sugar;  add  the  milk,  flavoring,  the 
whites  and  flour.  Divide  the  batter  into  three  parts.  Bruise  and  pound  a 
few  leaves  of  spinach  in  a thin  muslin  bag  until  you  can  express  the  juice, 
Put  a few  drops  of  this  into  one  portion  of  the  batter,  color  another  with 
cochineal,  leaving  the  third  white.  Put  a little  of  each  into  small,  round 
pans  or  cups,  giving  a light  stir  to  each  color  as  you  add  the  next.  This 
will  vein  the  cakes  prettily.  Put  the  white  between  the  pink  and  green, 
that  the  tints  may  show  better.  If  you  can  get  pistachio  nuts  to  pound  up 
for  the  green,  the  cakes  will  be  much  nicer.  Ice  on  sides  and  top.  ^ 

CORNSTARCH  CAKES. 

One  cupful  each  of  butter  and  sweet  milk  and  half  a cup  of  cornstarch, 
two  cupfuls  each  of  sugar  and  flour,  the  whites  of  five  eggs  beaten  to  a 


296 


CAKES. 


stiff  froth,  two  teaspoonfuls  of  cream  of  tartar  and  one  of  soda;  flavor  to 
taste.  Bake  in  gem-tins  or  patty-pans. 

SPONGE  DROPS. 

Beat  to  a froth  three  eggs  and  one  teacup  of  sugar;  stir  into  this  one 
heaping  coffeecup  of  flour,  in  which  one  teaspoonful  of  cream  of  tartar 
and  half  a teaspoonful  of  saleratus  are  thoroughly  mixed.  Flavor  with 
lemon.  Butter  tin  sheets  with  washed  butter  and  drop  in  teaspoonfuls 
about  three  inches  apart.  Bake  instantly  in  a very  quick  oven.  Watch 
closely  as  they  will  burn  easilyc  Serve  with  ice  cream. 

SAVORY  BISCUITS  OR  LADY  FINGERS.  , 

Put  nine  tablespoonfuls  of  fine  white  sugar  into  a bowl  and  put  the 
bowl  into  hot  water  to  heat  the  sugar;  when  the  sugar  is  thoroughly 
heated,  break  nine  eggs  into  the  bowl  and  beat  them  quickly  until  they 
become  a little  warm  and  rather  thick;  then  take  the  bowl  from  the  water 
and  continue  beating  until  it  is  nearly  or  quite  cold;  now  stir  in  lightly 
nine  tablespoonfuls  of  sifted  flour;  then  with  a paper  funnel,  or  something 
of  the  kind,  lay  this  mixture  out  upon  papers,  in  biscuits  three  inches  long 
and  half  an  inch  thick,  in  the  form  of  fingers;  sift  sugar  over  the  biscuits 
and  bake  them  upon  tins  to  a light  brown;  when  they  are  done  and  cold, 
remove  them  from  the  papers,  by  wetting  them  on  the  back;  dry  them 
and  they  are  ready  for  use.  They  are  often  used  in  making  Charlptte 
Russe. 

PASTRY  SANDWICHES. 

Puff  paste,  jam  of  any  kind,  the  white  of  an  egg,  sifted  sugar. 

Roll  the  paste  out  thin ; put  half  of  it  on  a baking  sheet  or  tin,  and 
spread  equally  over  it  apricot,  greengage,  or  any  preserve  that  may  be 
preferred.  Lay  over  this  preserve  another  thin  paste,  press  the  edges 
together  all  round,  and  mark  the  paste  in  lines  with  a knife  on  the  sur- 
face, to  show  where  to  cut  it  when  baked.  Bake  from  twenty  minutes  to 
half  an  hour ; and,  a short  time  before  being  done,  take  the  pastry  out  of 
the  oven,  brush  it  over  with  the  white  of  an  egg,  sift  over  pounded  sugar 
and  put  it  back  in  the  oven  to  color.  When  cold,  cut  it  into  strips ; pile 
these  on  a dish  pyramidically  and  serve. 

This  may  be  made  of  jelly-cake  dough,  and,  after  baking,  allowed  to 
cool  before  spreading  with  the  preserve ; either  way  is  good,  as  well  as 
fancifuL 


CAKES. 


297 


NEAPOLITAINEa 

One  cup,  of  powdered  sugar,  half  a cup  of  butter,  two  tablespooufuls  of 
lemon  juice,  three  whole  eggs  and  three  yolks,  beaten  separately,  three 
cups  of  sifted  flour.  Put  this  all  together  with  half  a teaspoonful  of  soda 
dissolved  in  a tablespoonful  of  milk.  If  it  is  too  stiff  to  roll  out,  add  just 
enough  more  milk.  Roll  it  a quarter  of  an  inch  thick  and  cut  it  out 
with  any  tin  cutter.  Place  the  cakes  in  a pan  slightly  greased  and  color 
the  tops  with  beaten  egg  and  milk,  with  some  chopped  almonds  over  them. 
Bake  in  a rather  quick  oven, 

BRTIKSWICK  JELLY  CAKES. 

Stir  one  cup  of  powdered  white  sugar  and  one  half  cup  of  butter 
together,  till  perfectly  light ; beat  the  yolks  of  three  eggs  till  very  thick 
and  smooth ; sift  three  cups  of  flour  and  stir  it  into  the  beaten  eggs  with 
the  butter  and  sugar ; add  a teaspoonful  of  mixed  spice  (nutmeg,  mace  and 
cinnamon)  and  half  a glass  of  rose-water  or  wine ; stir  the  whole  well 
and  lay  it  on  your  paste-board,  which  must  first  be  sprinkled  with  flour ; 
if  you  And  it  so  moist  as  to  be  unmanageable,  throw  in  a little  more  flour ; 
spread  the  dough  into  a sheet  about  half  an  inch  thick  and  cut  it  out  in 
round  cakes  with  a biscuit-cutter ; lay  them  in  buttered  pans  and  bake 
about  five  or  six  minutes ; when  cold,  spread  over  the  surface  of  each  cake 
a liquor  of  fruit  jelly  or  marmalade ; then  beat  the  whites  of  three  or  four 
eggs  till  they  stand  alone  ; beat  into  the  froth,  by  degrees,  a sufficiency  of 
powdered  loaf  sugar  to  make  it  as  thick  as  icing  ; flavor  with  a few  drops 
of  strong  essence  of  lemon,  and  with  a spoon  heap  it  up  on  each  cakCj 
making  it  high  in  the  centre  ; put  the  cakes  into  a cool  oven,  and  as  soon 
as  the  tops  are  colored  a pale  brown,  take  them  out, 

LITTLE  PLUM  CAKES. 

One  cup  of  sugar  and  half  a cup  of  butter  beaten  to  a smooth  cream; 
add  three  well-beaten  eggs,  a teaspoonful  of  vanilla  extract,  four  cups 
of  sifted  flour,  one  cup  of  raisins  and  one  of  currants,  half  of  a teaspoonful 
of  baking  soda  dissolved  in  a little  water,  and  milk  enough  to  make  a stiff 
batter;  drop  this  batter  in  drops  on  well-buttered  tins  and  bake  in  a quick 
oven, 

JUMBLES, 

Cream  together  two  cups  of  sugar  and  one  of  butter,  add  three  well- 
bee  ten  eggs  and  six  tablespoonfuls  of  sweet  milk,  two  teaspoonfuls  of 


298 


€AKE8. 


baking  powder,  flavor  to  taste,  flour  enough  to  make  into  a soft  dough;  do 
not  roll  it  on  the  paste-board,  but  break  off  pieces  of  dough  the  size  of  a 
walnut  and  make  into  rings  by  rolling  out  rolls  as  large  as  your  finger, 
and  joining  the  ends;  lay  them  on  tins  to  bake,  an  inch  apart,  as  it  rises 
and  spreads ; bake  in  a moderate  oven.  These  jumbles  are  very  delicate 
and  will  keep  a long  time. 

WINE  JUMBLES 

One  cup  of  butter,  two  of  sugar,  three  eggs,  one  wine-glass  of  wine,  one 
spoonful  of  vanilla  and  flour  enough  to  roll  out.  Roll  as  thin  as  the  blade 
of  a knife  and  cut  with  an  oval  cutter.  Bake  on  tin-sheets  in  a quick 
oven  until  a dark  brown.  These  will  keep  a year  if  kept  in  a tin  box  and 
in  a dry  place. 

COCOANUT  JUMBLES. 

Grate  one  large  cupful  of  cocoanut ; rub  one  cupful  of  butter  with  one 
and  a half  cupfuls  of  sugar;  add  three  beaten  eggs,  whites  and  yolks 
separately,  two  tablespoonfiils  of  milk  and  five  cupfuls  of  sifted  flour; 
then  add  by  degrees  the  grated  nut,  so  as  to  make  a stiff  dough,  rolled 
thin  and  cut  with  a round  cutter,  having  a hole  in  the  middle.  Bake  in  a 
quick  oven  from  five  to  ten  minutes. 

PHILADELPHIA  JUMBLES. 

Two  CUPS  of  sugar,  one  cup  of  butter,  eight  eggs  beaten  light ; essence 
of  bitter  almond  or  rose  to  taste ; enough  flour  to  enable  you  to  roll  them 
out. 

Stir  the  sugar  and  butter  to  a light  cream,  then  add  the  well-whipped 
eggs,  the  flavoring  and  flour  ; mix  well  together,  roll  out  in  powdered 
sugar  in  a sheet  a quarter  of  an  inch  thick;  cut  into  rings  with  a jag- 
ging-iron  and  bake  in  a quick  oven  on  buttered  tins. 

ALMOND  JUMBLES 

Three  cupfuls  of  soft  sugar,  two  cupfuls  of  flour,  half  a cupful  of  but- 
ter, one  teacupful  of  loppered  milk,  five  eggs  well  beaten,  two  tablespoon- 
fuls of  rose-water,  three-quarters  of  a pound  of  almonds,  blanched  and 
chopped  very  fine,  one  teaspoonful  of  soda  dissolved  in  boiling  water. 

Cream  butter  and  sugar ; stir  in  the  beaten  yolks  the  milk,  flour,  rose- 
water, almonds  and,  lastly,  the  beaten  whites  very  lightly  and  quickly; 
drop  in  rings  on  buttered  paper  and  bake  at  oncOc 


CAKES. 


m 


JFBTriT  JTTMBLES, 

Two  CUPS  of  sugar,  one  cup  of  butter,  five  cupfuls  of  flour,  five  eggs, 
one  small  teacupful  of  milk,  in  which  dissolve  half  a teaspoonful  of  soda; 
cream  the  butter,  add  the  sugar,  cream  again ; then  add  yolks  of  eggSj. 
the  milk,  beaten  whites  and  flour ; a little  cinnamon,  nutmeg,  allspice  and 
ground  cloves  and  one-quarter  of  a pound  of  currants,  rolled  in  flour. 

COOKIES. 

One  cup  of  butter,  two  cups  of  sugar,  a small  teacupful  of  sweet  milk^ 
half  a grated  nutrieg  and  five  cups  of  sifted  flour,  in  which  there  has  been 
sifted  with  it  two  teaspoonfuls  of  baking  powder ; mix  into  a soft  dough 
and  cut  into  round  cakes ; roll  the  dough  as  thin  as  pie  crust.  Bake  in  a 
quick  oven  a light  brown.  These  can  be  made  of  sour  milk  and  a tea« 
spoonful  of  soda  dissolved  in  it,  or  sour  or  sweet  cream  can  be  used  in 
place  of  butter. 

Water  cookies  made  the  same  as  above,  using  water  in  place  of  milk. 
Water  cookies  keep  longer  than  milk  cookies. 

FAVORITE  COOKIES. 

One  cup  of  butter,  one  and  a half  cups  of  sugar,  one-half  cup  of  sour 
milk,  one  level  teaspoonful  of  soda,  a teaspoonful  of  grated  nutmeg. 
Flour  enough  to  roll ; make  quite  soft.  Put  a tablespoonful  of  fine  sugar 
on  a plate  and  dip  the  tops  of  each  as  you  cut  them  out.,.  Place  on  but' 
tered  tins  and  bake  in  a quick  oven  a light  brown. 

FRUIT  COOKIES. 

One  cupful  and  a half  of  sugar,  one  cupful  of  butter,  one-half  cup  of 
sweet  milk,  one  egg,  two  teaspoonfuls  of  baking  xDowder,  a teaspoonful 
of  grated  nutmeg,  three  tablespoonfuls  of  English  currants  or  chopped 
raisins.  Mix  soft  and  roll  out,  using  just  enough  flour  to  stiffen  suffi- 
ciently. Cut  out  with  a large  cutter,  wet  the  tops  with  milk  and  sprinkle 
sugar  over  them.  Bake  on  buttered  tins  in  a quick  oven. 

CRISP  COOKIES  (Very  Nice.) 

One  cup  of  butter,  two  cups  of  sugar,  three  eggs  well  beaten,  a tea- 
spoonful of  soda  and  two  of  cream  of  tartar,  spoonful  of  milk,  one 
"teaspoonful  of  nutmeg  and  one  of  cinnamon.  Flour  enough  to  make  a 
soft  dough  just  stiff  enough  to  roll  out.  Try  a pint  of  sifted  flour  to 


soo 


CAKES. 


begin  witli,  working  it  in  gradually.  Spread  a little  sweet  milk  over 
each  and  sprinkle  with  sugar.  Bake  in  a quick  oven  a light  brown. 

LEMON  COOKIES. 

Four  cups  of  sifted  flour,  or  enough  for  a stiff  dough,  one  teacupful  of 
butter,  two  cups  of  sugar,  the  juice  of  one  lemon  and  the  grated  peel  from 
the  outside,  three  eggs  whipped  very  light.  Beat  thoroughly  each  ingre- 
dient, adding,  after  all  As  in,  a half  teaspoonful  of  soda  dissolved  in  a 
tablespoonful  of  milk.  Roll  out  as  any  cookies  and  bake  a light  brown. 
Use  no  other  wetting. 

COCOANUT  COOKIES. 

One  cup  grated  cocoanut,  one  and  one-half  cups  sugar,  three-fourths 
cup  butter,  one-half  cup  milk,  two  eggs,  one  large  teaspoonful  baking 
powder,  one-half  teaspoonful  extract  of  vanilla  and  flour  enough  to  roll 
out. 

DOUGHNUTS  OR  FRIED  CAKES. 

Success  in  making  good  fried  cakes  depends  as  much  on  the  cooldng  as 
the  mixing.  In  the  first  place,  there  should  be  boiling  lard  enough  to  free 
them  from  the  bottom  of  the  kettle,  so  that  they  swim  on  the  top,  and  the 
lard  should  never  be  so  hot  as  to  smoke  or  so  cool  as  not  to  be  at  the  boil- 
ing point;  if  it  is,  they  soak  grease  and  are  spoiled.  If  it  is  at  the  right 
heat,  the  doughnuts  will  in  about  ten  minutes  be  of  a delicate  brown  out- 
side and  nicely  cooked  inside.  Five  or  six  minutes  will  cook  a cruller. 
Try  the  fat  by  dropping  a bit  of  the  dough  in  first ; if  it  is  right,  the  fat 
will  boil  up  when  it  is  dropped  in.  They  should  be  turned  over  almost 
constantly,  which  causes  them  to  rise  and  brown  evenly.  When  they  are 
sufficiently  cooked,  raise  them  from  the  hot  fat  and  drain  them  until 
every  drop  ceases  dripping. 

CRULLERS  OR  FRIED  CAKES. 

One  and  a half  cupfuls  of  sugar,  one  cupful  of  sour  milk,  two  eggs,  two 
scant  tablespoonfuls  of  melted  butter,  half  a nutmeg  grated,  a large 
teaspoonful  of  cinnamon,  a teaspoonful  of  salt  and  one  of  soda;  make 
a little  stiffer  than  biscuit  dough,  roll  out  a quarter  of  an  inch  thick,  and 
cut  with  a fried-cake  cutter,  with  a hole  in  the  centre.  Fry  in  hot  lard. 

These  can  be  made  with  sweet  milk  and  baking  powder,  using  two 
heaping  teaspoonfuls  of  the  baking  powder  in  place  of  soda. 


CAKES. 


801 


RAISED  DOUGHNUTS. 

Old-fashioned  “ raised  doughnuts’^  are  seldom  seen  nowadays,  but  are 
easily  made.  Make  a sponge  as  for  bread,  using  a pint  of  warm  water 
or  milk,  and  a large  half  cupful  of  yeast ; when  the  sponge  is  very  light, 
add  half  a cupful  of  butter  or  sweet  lard,  a coffeecupful  of  sugar,  a 
teaspoonful  of  salt  and  one  small  teaspoonful  of  soda  dissolved  in  a little 
water,  one  tablespoonful  of  cinnamon,  a little  grated  nutmeg ; stir  in  now 
two  well-beaten  eggs,  add  sifted  flour  until  it  is  the  consistency  of  biscuit 
dough,  knead  it  well,  cover  and  let  rise;  then  roll  the  dough  out  into 
a sheet  half  an  inch  thick,  cut  out  with  a very  small  biscuit-cutter,  or 
in  strips  half  an  inch  wide  and  three  inches  long,  place  them  on  greased 
tins,  cover  them  well  and  let  them  rise  before  frying  them.  Drop  them  in 
very  hot  lard.  Kaised  cakes  require  longer  time  than  cakes  made  with 
baking  powder.  Sift  powdered  sugar  over  them  as  fast  as  they  are  fried, 
while  warm.  Our  grandmothers  put  allspice  into  these  cakes ; that,  how- 
ever, is  a matter  of  taste. 

BAKERS’  RAISED  DOUGHNUTS. 

Warm  a teacupful  of  lard  in  a pint  of  milk ; when  nearly  cool  add 
enough  flour  to  make  a thick  batter  and  add  a small  cupful  of  yeast ; beat 
it  well  and  set  it  to  rise ; when  light  work  in  gradually  and  carefully  three 
cupfuls  of  sugar,  the  whipped  whites  of  six  eggs,  half  a teaspoonful  of  soda 
dissolved  in  a spoonful  of  milk,  one  teaspoonful  of  salt,  a teaspoonful  of 
ground  cinnamon  and  half  of  a nutmeg  grated ; then  work  in  gradually 
enough  flour  to  make  it  stiff  enough  to  roll  out ; let  it  rise  again  and 
when  very  light  roll  it  out  in  a sheet  an  inch  thick  ; cut  into  rounds  ; put 
into  the  centre  of  each  round  a large  Sultana  raisin,  seeded,  and  mold  into 
perfectly  round,  balls ; flatten  a little ; let  them  stand  a few  minutes  before 
boiling  them ; have  plenty  of  lard  in  the  pot  and  when  it  boils  drop  in 
the  cakes ; when  they  are  a light  brown  take  them  out  with  a perforated 
skimmer ; drain  on  soft  white  paper  and  roll,  while  warm,  in  fine  pow- 
dered sugar.  ' PurselVs  Bakery j New  York  City. 

CRULLERS  OR  WONDERS. 

Three  ;ggs,  three  tablespoonfuls  of  melted  lard  or  butter,  three  table- 
spoonfuls of  sugar ; mix  very  hard  with  sifted  flour,  as  hard  as  can  be 
rolled,  and  to  be  rolled  very  thin  like  pie  crust ; cut  in  squares  three 
inches  long  and  tw^o  wide,  then  cut  several  slits  or  lines  lengthwise 
to  within  a quarter  of  an  inch  of  the  edges  of  the  ends ; run  your  two 


302 


CAKES. 


forefingers  through  every  other  slit ; lay  them  down  on  the  board  edge- 
wise and  dent  them.  These  are  very  dainty  when  fried.  Fry  in  hot 
lard  a light  brown. 

GERMAN  DOUGHNUTS. 

One  pint  of  milk,  four  eggs,  one  small  tablespoonful  of  melted  butter, 
fiavoring,  salt  to  taste ; first  boil  the  milk  and  pour  it,  while  hot,  over  a 
pint  of  flour ; beat  it  very  smooth  and  when  it  is  cool  have  ready  the  yolks 
of  the  eggs  well  beaten ; add  them  to  the  milk  and  flour,  beaten  well  into 
it,  then  add  the  well-beaten  whites ; then,  lastly,  add  the  salt  and  as  much 
more  flour  as  will  make  the  whole  into  a soft  dough ; flour  your  board, 
turn  your  dough  upon  it,  roll  it  in  pieces  as  thick  as  your  finger  and  turn 
them  in  the  form  of  a ring ; cook  in  plenty  of  boiling  lard.  A nice  break- 
fast cake  with  coffee. 

NUT  CAKES.  (Fried.) 

Beat  two  eggs  well,  add  to  them  one  ounce  of  sifted  sugar,  two  ounces 
of  warmed  butter,  two  tablespoonfuls  of  yeast,  a teacupful  of  luke-warm 
milk  and  a little  salt.  Whip  all  well  together,  then  stir  in  by  degrees  one 
pound  of  flour,  and,  if  requisite,  more  milk,  making  thin  dough.  Beat  it 
until  it  falls  from  the  spoon,  then  set  it  to  rise.  When  it  has  risen  make 
butter  or  lard  hot  in  a frying  pan ; cut  from  the  light  dough  little  pieces 
the  size  of  a'  walnut,  and,  without  molding  or  kneading,  fry  them  pale 
brown.  As  they  are  done  lay  them  on  a napkin  to  absorb  any  of  the  fat. 

TRIFLES. 

Work  one  egg  and  a tablespoonful  of  sugar  to  as  much  flour  as  will 
make  a stiff  paste ; roll  it  as  thin  as  a dollar  piece  and  cut  it  into  small 
round  or  square  cakes ; drop  two  or  three  at  a time  into  the  boiling  lard ; 
when  Jbhey  rise  to  the  surface  and  turn  over  they  are  done  ; take  them  out 
with  a skimmer  and  lay  them  on  an  inverted  sieve  to  drain.  When  served 
for  dessert  or  supper  put  a spoonful  of  jelly  on  each* 

PUFF-BALL  DOUGHNUTS. 

These  doughnuts,  eaten  fresh  and  warm,  are  a delicious  breakfast  dish 
and  are  quickly  made.  Three  eggs,  one  cupful  of  sugar,  a pint  of  sweet 
milk,  salt,  nutmeg  and  flour  enough  to  permit  the  spoon  to  stand  upright 
in  the  mixture;  add  two  heaping  teaspoonfuls  of  baking  powder  to  the 
flour;  beat  all  until  very  light.  Drop  by  the  dessertspoonful  into  boiling 
lard.  These  will  not  absorb  a bit  of  fat  and  are  not  at  all  rich,  and  conse- 
quently are  the  least  injurious  of  this  kind  of  cakes. 


MAKING  THE 


PASTRY,  PIES  AND  TARTS. 


★ ★ ★ 

■ GENERAL  REMARKS. 

USE  THE  very  best  materials  in  making  pastry;  the  shortening 
should  be  fresh,  sweet  ^nd  hard ; the  water  cold  (ice-water  is 
best),  the  paste  rolled  on  a cold  board  and  all  handled  as  little  as 
possible.  When  the  crust  is  made,  it  makes  it  much  more  flaky 
and  puff  much  more  to  put  it  in  a dish  covered  with  a cloth  and  set  in  a 
very  cold  place  for  half  an  hour,  or  even  an  hour ; in  summer,  it  could 
be  placed  in  the  ice  box. 

A great  improvement  is  made  in  pie  crust  by  the  addition  of  about  a 
heaping  teaspoonful  of  baking  powder  to  a quart  of  flour,  also  brushing 
the  paste  as  often  as  rolled  out,  and  the  pieces  of  butter  placed  thereon, 
with  the  white  of  an  egg,  assists  it  to  rise  in  leaves  or  flakes.  As  this  is  the 
great  beauty  of  puff'  paste,  it  is  as  well  to  try  this  method. 

If  currants  are  to  be  used  in  pies,  they  should  be  carefully  picked  over 
and  washed  in  several  waters,  dried  in  a towel  and  dredged  with  flour 
before  they  are  suitable  for  use. 

Eaisins,  and  all  dried  fruits  for  pies  and  cakes,  should  be  seeded, 
stoned  and  dredged  with  flour  before  using. 

Almonds  should  be  blanched  by  pouring  boiling  water  upon  them  and 
then  slipping  the  skin  off  with  the  Angers.  In  pounding  them,  always  add 
a little  rose  or  orange- water,  with  fine  sugar,  to  prevent  their  becoming  oily. 

Great  care  is  requisite  in  heating  an  oven  for  baking  pastry.  If  you  can 
hold  your  hand  in  the  heated  oven  while  you  count  twenty,  the  oven 
has  just  the  proper  temperature  and  it  should  be  kept  at  this  temperature 
as  long  as  the  pastry  is  in ; this  heat  wall  bake  to  a light  brown  and  will 
give  the  pastry  a fresh  and  flaky  appearance.  If  you  suffer  the  heat  to 
abate,  the  under  crust  will  become  heavy  and  clammy  and  the  upper  crust 
will  fall  in. 

Another  good  way  to  ascertain  when  the  oven  is  heated  to  the  proper 
degree  for  puff  paste : put  a small  piece  of  the  paste  in  previous  to  baking 
the  whole,  and  then  the  heat  can  thus  be  judged  of. 

20 


(808) 


804 


PASTRY,  PIES  AND  TARTS. 


Pie  crust  can  be  kept  a week,  and  the  last  be  better  than  the  first,  if 
put  in  a tightly  covered  dish  and  set  in  the  ice  chest  in  summer  and  in  a 
cool  place  in  winter,  and  thus  you  can  make  a fresh  pie  everyday  with 
little  trouble. 

In  baking  custard,  pumpkin  or  squash  pies,  it  is  well,  in  order  that  the 
mixture  may  not  be  absorbed  by  the  paste,  to  first  partly  bake  the  paste 
before  adding  it,  and  when  stewed  fruit  is  used  the  filling  should  be  per- 
fectly cool  when  put  in,  or  it  will  make  the  bottom  crust  sodden. 

HOW  TO  MAKE  A PIE. 

After  making  the  crust,  take  a portion  of  it,  roll  it  out  and  fit  it  to 
a buttered  pie-plate  by  cutting  it  off  evenly  around  the  edge;  gather 
up  the  scraps  left  from  cutting  and  make  into  another  sheet  for  the  top 
crust ; roll  it  a little  thinner  than  the  under  crust ; lap  one-half  over  the 
other  and  cut  three  or  four  slits  about  a quarter  of  an  inch  from  the 
folded  edge  (this  prevents  the  steam  from  escaping  through  the  rim  of 
the  pie,  and  causing  the  juices  to  run  out  from  the  edges).  Now  fill  your 
pie-plate  with  your  prepared  filling,  wet  the  top  edge  of  the  rim,  lay  the 
upper  crust  across  the  centre  of  the  pie,  turn  back  the  half  that  is  lapped 
over,  seal  the  two  edges  together  by  slightly  pressing  down  with,  your 
thumb,  then  notch  evenly  and  regularly  with  a three-tined  fork,  dipping 
occasionally  in  flour  to  prevent  sticking.  Bake  in  a rather  quick  oven 
a light  brown,  and  until  the  filling  boils  up  through  the  slits  in  the 
upper  crust. 

To  prevent  the  juice  soaking  through  into  the  crust,  making  it  soggy, 
wet  the  under  crust  with  the  white  of  an  egg,  just  before  you  put  in  the  - 
pie  mixture.  If  the  top  of  the  pie  is  brushed  over  with  the  egg,  it  gives  it 
a beautiful  glaze. 

FOR  ICING  PASTRY. 

To  ICE  pastry,  which  is  the  usual  method  adopted  for  fruit  tarts  and 
sweet  dishes  of  pastry,  put  the  white  of  an  egg  on  a plate  and  with  the 
blade  of  a knife  beat  it  to  a stiff  froth.  When  the  pastry  is  nearly  baked, 
finish  it  over  with  this  and  sift  over  some  pounded  sugar ; put  it  back 
into  the  oven  to  set  the  glaze  and  in  a few  minutes  it  will  be  done.  Great 
care  should  be  taken  that  the  paste  does  not  catch  or  burn  in  the  oven, 
which  it  is  very  liable  to  do  after  the  icing  is  laid  on. 

Or  make  a meringue  by  adding  a tablespoonful  of  white  sugar  to  the 
beaten  white  i ? one  egg.  Spread  over  the  top  and  slightly  brown  in  the 


oven. 


m 


PASTEY,  PIES  AND  ’ T APT S. 

FINE  PUFF  PASTE. 

Into  one  quart  of  sifted  flour  mix  two  teaspoonfuls  of  baking  powder 
and  a teaspoonful  of  salt;  then  sift  again.  Measure  out  one  teacupful  of 
butter  and  one  of  lard,  hard  and  cold.  Take  the  lard  and  rub  into  the 
flour  until  a very  flne  smooth  paste.  Then  put  in  just  enough  ice-ivater, 
say  half  a cupful,  containing  a beaten  white  of  egg,  to  mix  a very  stiff 
dough.  Roll  it  out  into  a thin  sheet,  spread  with  one-fourth  of  the  butter, 
sprinkle  over  with  a little  flour,  then  roll  up  closely  in  a long  roll,  like 
a scroll,  double  the  ends  towards  the  centre,  flatten  and  re-roll,  then 
spread  again  with  another  quarter  of  the  butter.  Repeat  this  operation 
until  the  butter  is  used  up.  Put  it  on  an  earthen  dish,  cover  it  with  a 
cloth  and  set  it  in  a cold  place,  in  the  ice  box  in  summer ; let  it  remain 
until  cold;  an  hour  or  more  before  making  out  the  crust.  Tarts  made 
with  this  paste  cannot  be  cut  with  a knife  when  fresh ; they  go  into  flakes 
at  the  touch. 

You  may  roll  this  pastry  in  any  direction,  from  you,  towards  you,  side- 
ways,  any  way,  it  matters  not,  but  you  must  have  nice  flour,  ice-water  and 
very  litfle  of  it,  and  strength  to  roll  it,  if  you  would  succeed. 

This  recipe  I purchased  from  a colored  cook  on  one  of  the  Lake  Michi- 
gan steamers  many  years  ago,  and  it  is,  without  exception,  the  finest 
puff  paste  I have  ever  seen. 

t 

PUFF  PASTE  FOR  PIES. 

One  quart  of  pastry  flour,  one  pint  of  butter,  one  tablespoonful  of  salt, 
one  of  sugar,  one  and  a quarter  cupfuls  of  ice-water.  Wash  the  hands 
with  soap  and  water  and  dip  them  first  in  very  hot  and  then  in  cold 
water.  Rinse  a large  bowl  or  pan  with  boiling  water  and  then  with  cold. 
Half  fill  it  with  cold  water.  Wash  the  butter  in  this,  working  it  with  the 
hands  until  it  is  light  and  waxy.  This  frees  it  from  the  salt  and  butter- 
milk  and  lightens  it,  so  that  the  pastry  is  more  delicate.  Shape  the  butter 
into  two  thin  cakes  and  put  in  a pan  of  ice-water  to  harden.  Mix  the  salt 
and  sugar  with  the  flour.  With  the  hands,  rub  one-third  of  the  butter 
into  the  flour.  Add  the  water,  stirring  with  a knife.  Stir  quickly  and 
vigorously  until  the  paste  is  a smooth  ball.  Sprinkle  the  board  lightly 
with  flour.  Turn  the  paste  on  this  and  pound  quickly  and  lightly  with 
the  rolling-pin.  Do  not  break  the  paste.  Roll  from  you  and  to  one  side; 
or  if  easier  to  roll  from  you  all  the  time,  turn  the  paste  around.  When  it 
is  about  one-fourth  of  an  inch  thick,  wipe  the  remaining  butter,  break  it 


306 


PASTBY,  PIES  AND  TARTS.. 


in  bits  and  spread  these  on  the  paste.  Sprinkle  lightly  with  flour.  Fold 
the  paste,  one-third  from  each  side,  so  that  the  edges  meet.  Now  fold 
from  the  ends,  but  do  not  have  these  meet.  Double  the  paste,  pound 
lightly  and  roll  down  to  about  one-third  of  an  inch  in  thickness.  Fold  as 
before  and  roll  down  again.  Repeat  this  three  times  if  for  pies  and  six 
times  if  for  vol-au^vents,  patties,  tarts,  etc.  Place  on  the  ice  to  harden, 
when  it  has  been  rolled  the  last  time.  It  should  be  in  the  ice  chest  at 
least  an  hour  before  being  used.  In  hot  weather,  if  the  paste  sticks  when 
being  rolled  down,  put  it  on  a tin  sheet  and  place  on  ice.  As  soon  as  it  is 
chilled,  it  will  roll  easily.  The  less' flour  you  use  in  rolling  out  the  paste, 
the  tenderer  it  will  be.  No  matter  how  carefully  every  part  of  the  work 
may  be  done,  the  paste  will  not  be  good  if  much  flour  is  used. 

Maria  Parloa. 

SOYER’S  RECIPE  EOR  PUFF  PASTE. 

To  EVERY  pound  of  flour  allow  the  yolk  of  one  egg,  the  juice  of  one 
lemon,  half  a saltspoonful  of  salt,  cold  water,  one  pound  of  fresh  butter. 

Put  the  flour  on  to  the  paste-board ; make  a hole  in  the  centre,  into 
which  put  the  yolk  of  the  egg,  the  lemon  juice  and  salt ; mix  the  whole 
with  cold  water  (this  should  be  iced  in  summer,  if  convenient)  into  a soft, 
flexible  paste  with  the  right  hand,  and  handle  it  as  little  as  possible ; then 
squeeze  all  the  buttermilk  from  the  butter,  wring  it  in  a, cloth  and  roll  out 
the  paste ; place  the  butter  on  this  and  fold  the  edges  of  the  paste  over,  so 
as  to  hide  it;  roll  it  out  again  to  the  thickness  of  a quarter  of  an  inch; 
Told  over  one-third,  over  which  again  pass  the  rolling-pin;  then  fold  over 
the  other  third,  thus  forming  a square ; place  it  with  the  ends,  top  and 
bottom  before  you,  shaking  a little  flour  both  under  and  over,  and  rep.eat 
the  rolls  and  turns  twice  again,  as  before.  Flour  a baking-sheet,  put  the 
paste  on  this  and  let  it  remain  on  ice  or  in  some  cool  place  for  half  an 
hour ; then  roll  twice  more,  turning  it  as  before ; place  it  again  upon  the 
ice  for  a quarter  of  an  hour,  give  it  two  more  rolls,  making  seven  in  all, 
and  it  is  ready  for  use  when  required. 

RULE  FOR  UNDER  CRUST. 

A GOOD  rule  for  pie  crust  for  a pie  requiring  only  an  under  crust,  as  a 
custard  or  pumpkin  pie,  is:  Three  large  tablespoonfuls  of  flour  sifted, 
rubbing  into  it  a large  tablespoonful  of  cold  butter,  or  part  butter  and  part 
lard,  and  a pinch  of  salt,  mixing  with  cold  water  enough  to  form  a smooth, 
»tiff  paste,  and  rolled  quite  thin. 


iwy? 


P^AATBTy  PT^S  AKD  TARTS. 

fcahj  pee  cettst 

Two  AND  a half  cupfuls  of  sifted  flour,  one  cupful  of  shortening,  half 
butter  and  half  lard  cold,  a pinch  of  salt,  a heaping  teaspoonful  of  baking 
powder  sifted  through  the  flour  Rub  thoroughly  the  shortening  into  the 
flour.  Mix  together  with  half  a teacupful  of  cold  water,  or  enough  to  form 
a rather  stiff  dough ; mix  as  little  as  possible,  just  enough  to  get  it  into 
shape  to  roll  out , it  must  be  handled  very  lightly  This  rule  is  for  two 
pies. 

When  you  have  a little  pie  crust  left  do  not  throw  it  away ; roll  it 
thin,  cut  it  m small  squares  and  bake  Just  before  tea  put  a spoonful 
of  raspberry  jelly  on  .each  square. 

PUFF  PASTE  OF  SUET 

Two  ouPFui  s of  flour,  one-half  teaspoonfui  of  salt,  one  fceaspoonful  of 
baking  powder,  one  cup  of  chopped  suet,  freed  of  skin,  and  chopped  very 
fine,  one  cupful  of  water.  Place  the  flour,  sifted  with  the  powder,  in  a 
bowl,  add  suet  and  water ; mix  into  smooth,  rather  firm  dough. 

This  paste  is  excellent  for  fruit  puddings  and  dumplings  that  are 
boiled ; if  it  is  well  made,  it  will  be  light  and  flaky  and  the  suet  impercep- 
tible. It  is  also  excellent  for  meat  pies,  baked  or  boiled.  All  the  ingredi- 
ents should  be  very  cold  when  mixing,  and  the  suet  dredged  with  flour 
after  it  is  chopped,  to  prevent  the  particles  from  adhering  to  each  other. 

POTATO  CEUST 

Boil  and  mash  a dozen  medium-sized  potatoes,  add  one  good  teaspoon- 
ful of  salt,  two  tablespoonfuls  of  cold  butter  and  half  a cupful  of  milk  or 
cream  Stiffen  with  flour  sufficient  to  roll  out  Nice  for  the  tops  of  meat 
pies 

TO  MAKE  PEE  CRUST  FLAKY. 

In  making  a pie,  after  you  have  roiled  out  your  top  crust,  cut  it  about 
the  right  size,  spread  it  over  with  butter,  then  shake  sifted  flour  over  the 
butter,  enough  to  cover  it  well.  Cut  a slit  in  the  middle,  place  it  over  the 
top  of  your  pie,  and  fasten  the  edges  as  any  pie  Now  take  the  pie  on 
your  left  hand  and  a dipper  of  cold  water  in  your  right  hand  ; tip  the  pie 
slanting  a little,  pour  over  the  water  sufficiently  to  rinse  off  the  flour. 
Enough  flour  will  stick  to  the  butter  to  fry  into  the  crust,  to  give  it  a fine^ 
blistered,  flaky  look,  which  many  cooks  think  is  much  better  than  rolling 
the  butter  into  the  crust 

/ 


5108  FASTMT,  PIES  AWP  TAETB. 

rKRTLEm  M 1. 

Tarts  of  strawberry  or  any  other  kind  of  preserves  are  generally  made 
of  the  trimmings  of  puff  paste  rolled  a little  thicker  than  for  ordinary 
pies  ; then  cut  out  with  a round  cutter,  first  dipped  in  hot  water,  to  make 
the  edges  smooth,  and  placed  in  small  tart-pans,  first  pricking  a few  holes 
at  the  bottom  with  a fork  before  placing  them  in  the  oven.  Bake  from 
ten  to  fifteen  minuteSc  Let  the  paste  cool  a little ; then  fill  it  with  pre- 
serve. By  this  manner,  both  the'fiavor  and  color  of  the  jam  are  preserved, 
which  would  be  lost  were  it  baked  in  the  oven  on  the  paste ; and,  besides, 
so  much  jam  is  not  requiredo 

TAKTLETS.  No.  2 

Tartlets  are  nice  made  in  this  manner:  Roll  some  good  puff  paste 
out  thin,  and  cut  it  into  two  and  a half  inch  squares ; brush  each  square 
over  with  the  white  of  an  egg,  then  fold  down  the  corners,  so  that  they 
all  meet  in  the  middle  of  each  piece  of  paste ; slightly  press  the  two  pieces 
together,  brush  them  over  with  the  egg,  sift  over  sugar  and  bake  in  a nice 
quick  oven  for  about  a quarter  of  an  houro  When  they  are  done,  make  a 
little  hole  in  the  middle  of  the  paste  and  fill  it  up  with  apricot  jam,  mar» 
malade,  or  red-currant  jelly.  Pile  them  high  in  the  centre  of  a dish  on 
% napkin  and  garnish  with  the  same  preserve  the  tartlets  are  filled  with. 

PATTIES,  Olt  SHELLS  EOE  TARTS. 

Roll  out  a nice  puff  paste  thin ; cut  out  with  a glass  or  cooky-cut- 
ter and  with  a wine-glass  or  smaller  cutter,  cut  out  the  centre  of  two 
out  of  three;  lay  the  rings  thus  made  on  the  third,  and  bake  at  once. 
May  be  used  for  veal  or  oyster  patties,  or  filled  with  jelly,  jam  or  pre* 
serves,  as  tarts.  Or  shells  may  be  made  by  lining  patty-pans  with  paste. 
If  the  paste  is  light,  the  shells  will  be  fine.  Filled  with  jelly  and  covered 
with  meringue  (tablespoonful  of  sugar  to  the  white  of  one  egg)  and 
browned  in  oven,  they  are  very  nice  to  serve  for  tea. 

If  the  cutters  are  dipped  in  hot  water^  the  edges  of  the  tartlets  will  rise 
much  higher  and  smoother  when  baking 

TARTS. 

Larger  pans  are  required  for  tarts  proper,  the  size  of  small,  shallow 
pie-tins ; then  after  the  paste  is  baked  md  cooled  and  filled  with  the  jam 
or  preserve,  a few  stars  or  leaves  are  placed  on  the  top,  or  strips  of  paste, 


FASTET,  FIEjS  AND  TABTS.  m 

criss-crossed  on  the  top,  all  of  which  have  been  previously  baked  on  a tin 
hy  themselves.. 

Dried  fruit,  stewed  until  thick,  makes  fine  tart  pies,  also  cranberries 
stewed  and  well  sweetenedo 

GREEN  APPLE  PIE 

Peel,  core  and  slice  tart  apples  enough  for  a pie ; sprinkle  over  about 
three  tablespoonfuls  of  sugar^  a teaspoonful  of  cinnamon,  a small  level 
fcablespoonful  of  sifted  flour,  two  tablespoonfuls  of  water,  a few  bits  of  but- 
ter, stir  all  together  with  a spoon  “ put  it  into  a pie-tin  lined  with  pie 
paste  ; cover  with  a top  crust  and  bake  about  forty  minuteSo 

The  result  will  be  a delicious,  juicy  piOo 

APPLE  CUSTARD  PIE  No,  h 

Three  cupfuls  of  milk,  four  eggs  and  one  cupful  of  sugar,  two  cupfuls 
of  thick  stewed  apples,  strained  through  a colander.  Beat  the  whites  and 
yolks  of  the  eggs  lightly  and  mix  the  yolks  well  with  the  apples,  flavoring 
with  nutmeg*  Then  beat  into  this  the  milk  and,  lastly,  the  whites*  Let 
the  crust  partly  bake  before  turning  in  this  filling*  To  be  baked  with  only 
the  one  crust,  like  all  custard  pies* 

APPLE  CUSTARD  PIE.  No.  2. 

Select  fair  sweet  apples,  pare  and  grate  them,  and  to  every  teacupful 
of  the  apple  add  two  eggs  well  beaten,  two  tablespoonfuls  of  fine  sugar, 
one  of  melted  butter,  the  grated  rind  and  half  the  juice  of  one  lemon,  half 
a wine-glass  of  brandy  and  one  teacupful  of  milk  ; mix  all  well  and  pour 
into  a deep  plate  lined  with  paste ; put  a strip  of  the  paste  around  the 
edge  of  the  dish  and  bake  thirty  minutes* 

APPLE  CUSTARD  PIE.  No.  S. 

Lav  a crust  in  your  plates ; slice  apples  thin  and  half  fill  your  plates ; 
pour  over  them  a custard  made  of  four  eggs  and  one  quart  of  milk,  sweeb- 
aned  and  seasoned  to  your  taste* 

APPLE  CUSTARD  PIE.  No,  4, 

Peel  sour  apples  and  stew  until  soft,  and  not  much  water  left  in  them ; 
then  rub  through  a colander;  beat  three  eggs  for  each  pie  to  be  baked  and 
put  in  at  the  rate  of  one  cupful  of  butter  and  ofie  of  sugar  for  three  pies  t 
season  with  nutmeg. 


m 


TASTJKr,  Jpms  AITX>  TAMTK 

miSH  APPIE  PIEo 

Pare  and  take  out  the  cores  of  the  apples,  cutting  each  apple  into  four 
or  eight  pieces,  according  to  their  size^  Lay  them  neatly  in  a baking  dish, 
seasoning  them  with  brown  sugar  and  any  spice,  such  as  pounded  cloves 
and  cinnamon,  or  grated  lemon  peeL  A little  quince  marmalade  gives 
a fine  flavor  to  the  piCo  Add  a little  water  and  cover  with  puff  paste. 
Bake  for  an  hourc 

mCK  APPLE  PIEo 

Crush  finely  with  a rolling  pin,  one  large  Boston  cracker ; put  it  into  a 
bowl  and  pour  upon  it  one  teacupful  of  cold  water;  add  one  teacupful  of 
fine  white  sugar,  the  juice  and  pulp  of  one  lemon,  half  a lemon  rind 
grated  and  a little  nutmeg ; line  the  pie-plate  with  half  puff  paste,  pour 
in  the  mixture,  cover  with  the  paste  and  bake  half  an  houio 

These  are  proportions  for  one  pie, 

APPLE  AND  PEACH  MERINGUE  PIE, 

Stew  the  apples  or  peaches  and  sweeten  to  taste.  Mash  smooth  and 
season  with  nutmeg.  Fill  the  crusts  and  bake  until  just  done.  Put  on  no 
top  crust  Take  the  whites  of  three  eggs  for  each  pie  and  whip  to  a stiff 
froth,  and  sweeten  with  three  tablespoonfuls  of  powdered  sugar.  Flavor 
with  rose-water  or  vanilla,  beat  until  it  will  stand  alone;  then  spread 
it  on  the  pie  one-half  to  one  inch  thick : set  it  back  into  the  oven  until  the 
meringue  is  well set/'  Eat  cold 

COCOANUT  PEE.  No.  l> 

One-half  cup  desiccated  cocoanut  soaked  in  one  cupful  of  milk,  two 
eggs,  one  small  cupful  of  sugar,  butter  the  size  of  an  egg.  This  is  for  one 
smalFsized  pie  • Nice  with  a meringue  on  topo 

COCOANUT  PIE  No.  ^ 

Cut  off  the  brown  part  of  the  cocoanut,  grate  the  white  part,  mix  it 
iTiUk  and  set  it  on  the  fire  and  let  it  boil  slowly  eight  or  ten  minutes.' 
To  a pound  of  the  grated  cocoanut,  allow  a quart  of  milk,  eight  eggs,  four 
tablespoonfuls  of  sifted  white  sugar,  a glass  of  wine,  a small  cracker, 
pounded  fine,  two  spoonfuls  of  melted  butter  and  half  a nutmeg.  The 
eggs  and  sugar  should  be  beaten  together  to  a froth,  then  the  wine  stirred 
in.  Put  them  into  the  milk  and  cocoanut,  which  should  be  first  allowed 
to  get  quite  cool;  add  the  cracker  and  nutmeg,  turn  the  whole  into  deep 


CUTTING  PUMPKIN  FOR  PIES. 


PASTBY,  PIES  AED  TABTS. 


811 


pie  plates,  with  a lining  and  rim  of  puff  paste.  Bake  them  as  soon  ae 
turned  into  the  plates. 

CHOCOLATE  CUSTARD  PIE,  No.  h 

One-quarteb  cake  of  Baker ^s  chocolate,  grated ; one  pint  of  boiling 
water,  six  eggs,  one  quart  of  milk,  one-half  cupful  of  whitq, sugar,  two  tea 
spoonfuls  of  vanilla.  Dissolve  the  chocolate  in  a very  little  milk,  stir  into 
the  boiling  water  and  boil  three  minutes.  When  nearly  cold,  beat  up 
' with  this  the  yolks  of  all  the  eggs  and  the  whites  of  three.  Stir  this  mix- 
ture into  the  milk,  season  and  pour  into  shells  of  good  paste.  When  the 
custard  is  “set” — ^but  not  more  than  half  done — spread  over  it  the  whites 
whipped  to  a froth,"  with  two  tablespoonfuls  of  sugan  You  may  bake 
these  custards  without  paste,  in  a pudding  dish  or  cups  set  in  boiling 
water, 

CHOCOLATE  PIE,  Ho  2 

Put  some  grated  chocolate  into  a basin  and  place  on  the  back  of  the 
sto^ve  and  let  it  melt  (do  not  add  any  water  to  it) ; beat  one  egg  and  some 
sugar  in  it ; when  melted,  spread  this  on  the  top  of  a custard  pie.  Lovers 
of  chocolate  will  like  this. 

LEMON  PIE.  m 1.  (Superior.) 

Take  a deeji  dish,  grate  into  it  the  outside  of  the  rind  of  two  lemons ; 
add  to  that  a c ap  and  a half  of  white  sugar,  two  heaping  tablespoonfuls  of 
unsifted  flour,  or  one  of  cornstarch  ; stir  it  well  together,  then  add  the 
yolks  of  three  well-beaten  eggs,  beat  this  thoroughly,  then  add  the  Juice 
of  the  lemons,  two  cups  of  water  and  a piece  of  butter  the  size  of  a wal 
nut.  Set  this  on  the  fire  in  another  dish  containing  boiling  water  ,and 
cook  it  until  it  thickens,  and  will  dip  up  on  the  spoon  like  cold  honey.  Re-  “ 
move  it  from  the  fire,  and  when  cooled,  pour  it  into  a deep  pie-tin,  lined 
with  pastry ; bake,  and  when  done,  have  ready  the  whites,  beaten  stiffs 
with  three  small  tablespoonfuls  of  sugar.  Spread  this  over  the  top  and  re- 
turn to  the  oven  to  set  and  brown  slightly^  This  makes  a deep,  large 
sized  pie,  and  very  superioio 

Bbbitt  Souse,  Washington, 

LEMON  PIE,  No,  2 

One  coffeecupfui  of  sugar,  three  eggs,  one  cupful  of  water,  one  table- 
spoonful of  melted  butter,  one  heaping  tablespoonfui  of  flour,  the  juice  and 
a little  of  the  rind  of  one  lemon.  Reserve  the  whites  of  the  eggs,  and  after 


312  PASTBY,  PIUS  JJTD  TAHTS,  / 

the  pie  is  baked,  spread  them  over  the  top,  beaten  lightly,  with  a spoonful 
of  sugar,  and  return  to  the  oven  until  it  is  a light  brown. 

This  may  be  cooked  before  it  is  put  into  the  crust  or  not,  but  it  is  rather 
better  to  cook  it  first  in  a double  boiler  or  dish.  It  makes  a medium-sized 
pie.  Bake  from  thirty-five  to  forty  minutes. 

LEMON  PIE.  No  a 

Moisten  a heaping  tablespoonful  of  cornstarch  with  a little  cold  water^ 
then  add  a cupful  of  boiling  water ; stir  over  the  fire  till  it  boils  and  cook 
the  cornstarch,  say  two  or  three  minutes ; add  a teaspoonfui  of  butter  and 
a cupful  of  sugar ; take  off  the  fire,  and,  when  slightly  cooled,  add  an  egg 
well  beaten  and  the  juice  and  grated  rind  of  a fresh  lemon.  Bake  with 
a crust.  This  makes  one  small  pie. 

LEMON  PIE.  No,  t 

Two  LARGE,  fresh  lemons,  grate  off  the  rind,  if  not  bitter  reserve  it 
for  the  filling  of  the  pie,  pare  off  every  bit  of  the  white  skin  of  the  lemon 
(as  it  toughens  while  cooking) ; then  cut  the  lemon  into  very  thin  slices 
with  a sharp  knife  and  take  out  the  seeds ; two  cupfuls  of  sugar,  three 
tablespoonfuls  of  water  and  two  of  sifted  flour.  Put  into  the  pie  a layer 
of  lemon,  then  one  of  sugar,  then  one  of  the  grated  rind,  and,  lastly,  of 
dour,  and  so  on  til)  the  ingredients  are  used ; sprinkle  the  water  over  all, 
and  cover  with  upper  crust.  Be  sure  to  have  the  under  crust  lap  over  the 
upper,  and  pinch  it  well,  as  the  syrup  will  cook  all  out  if  care  is  not  taken 
when  finishing  the  edge  of  crust.  This  quantity  makes  one  medium-sized 
pie. 

ORANGE  PIE, 

Grate  the  rind  of  one  and  use  the  Juice  of  two  large  oranges.  Stir 
together  a large  cupful  of  sugar  and  a heaping  tablespoonful  of  flour;  add 
to  this  the  well-beaten  yolks  of  three  eggs,  two  tablespoonfuls  of  melted 
butter.  Reserve  the  whites  for  frosting.  Turn  this  into  a pie-pan  lined 
with  pie  paste  and  bake  in  a quick  oven.  When  done  so  as  to  resemble  a 
finely  baked  custard,  spread  on  the  top  of  it  the  beaten  whites,  which  must 
be  sweetened  with  two  tablespoonfuls  of  sugar;  spread  evenly  and  return 
to  the  oven  and  brown  slightly. 

The  addition  of  the  juice  of  half  a lemon  improves  it,  if  convenient  to 
have  it. 


FASTBY,  PIBS  AND  TABTB  3J3 

BAKERS’  CBSTARD  PIE 

Beat  up  the  yolks  of  three  eggs  to  a creairie  Stir  thoroughly  a table- 
spoonful  of  .sifted  flour  into  three  tablespoonfuls  of  sugar ; this  separates 
the  particles  of  flour  so  that  there  will  be  no  lumps  then  add  it  to  the 
beaten  yolks>  put  in  a pinch  of  salt,  a teaspoonful  of  vanilla  and  a little 
grated  nutmeg;  next  the  well-beaten  whites  of  the  eggs,  and,  lastly,  a 
pint  of  scalded  milk  (not  boiled)  which  has  been  cooled , mix  this  in  by 
degrees  and  turn  all  into ‘a  deep  pie-pan  lined  with  puff  paste,  and  bake 
from  twenty-five  to  thirty  minutes, 

I received  this  recipe  from  a celebrated  cook  in  one  of  our  best  New 
York  bakerieSc  I inquired  of  him  why  it  was  that  their  custard  pies  had 
that  look  of  solidity  and  smoothness  that  our  home-made  pies  have  not/' 
He  replied,  The  secret  is  the  addition  of  this  hit  of  flour — not  that  it 
thickens  the  custard  any  to  speak  of,  but  prevents  the  custard  from  break 
ing  or  wheying  and  gives  that  smooth  appearance  when  cut.'' 

CREAM  PIE, 

Pour  a pint  of  cream  upon  one  and  a half  cupfuls  of  sugat ; let  it  stand 
until  the  whites  of  three  eggs  have  been  beaten  to  a stiff  froth ; add  this 
to  the  cream  and  beat  up  thoroughly ; grate  a little  nutmeg  over  the  mix- 
ture and  bake  without  an  upper  crust.  If  a tablespoonful  of  sifted  flour  is 
added  to  it,  as  the  above  Custard  Pie  recipe,  it  would  improve  it. 

WHIPPED  CREAM  PIE. 

Line  a pie  plate  with  a rich  crust  and  bake  quickly  in  a hot  oven. 
When  done,  spread  with  a thin  layer  of  jelly  or  jam,  then  whip  one  cupful 
of  thick  sweet  cream  until  it  is  as  light  as  possible ; sw^eeten  with  pow 
dered  sugar  and  flavor  with  vanilla ; spread  over  the  jelly  or  jam ; set  the 
cream  where  it  will  get  very  cold  before  whipping, 

CUSTARD  PIEo 

Beat  together  until  very  light  the  yolks  of  four  eggs  and  four  table 
spoonfuls  of  sugar,  flavor  with  nutmeg  or  vanilla;  then  add  the  four 
beaten  whites,  a pinch  of  salt  and,  lastly,  a quart  of  sweet  milk ; mix  well 
and  pour  into  tins  lined  with  paste»  Bake  until  firmo 

BOSTON  CREAM  PIE. 

Cream  Part — Put  on  a pint  of  milk  to  boil.  Break  two  eggs  into  a 
dish  and  add  one  cup  of  sugar  and  half  a cup  of  flour  previously  mixed ; 


1114 


PASTMT,  pms  Ajri}  TAET8. 

after  beating  well,  stir  it  into  the  mflk  just  as  the  milk  commences  te 
boil : add  an  ounce  of  butter  and  keep  on  stirring  one  way  until  it  thick- 
ens 5 flavor  with  vanilla  or  lemon,  ' 

Crust  PaK  — Jhree  eggs  beaten  separately,  one  cup  of  granulated 
sugar,  one  and  a half  cups  of  sifted  flour,  one  large  teaspoonful  of  baking 
powder  and  two  tablespoonfuls  of  milk  or  water.  Divide  the  batter  in 
half  and  bake  on  two  medium-sized  pie-tins.  Bake  in  a rather  quick  oven 
to  a straw  color.  When  done  and  cool,  split  each  one  in  half  with  a sharp 
broad-bladed  knife,  and  spread  half  the  cream  between  each.  Serve  cold. 

The  cake  part  should  be  flavored  the  same  as  the  custard. 

• 

MOCK  CREAM  PIE, 

Takb  three  eggs,  one  pint  of  milk,  a cupful  of  sugar,  two  tablespoonfuls 
of  cornstarch  or  three  of  flour;  beat  the  sugar,  cornstarch  and  yolks  of 
the  eggs  together;  after  the  milk  has  come  to  a boil,  stir  in  the  mixture 
and  add  a pinch  of  salt  and  about  a teaspoonful  of  butter.  Make  cruot 
the  same  as  any  pie ; bake,  then  fill  with  the  custard,  grate  over  a little 
nutmeg  and  bake  again.  Take  the  whites  of  the  eggs  and  beat  to  a stiff 
froth  with  two  tablespoonfuls  of  sugar,  spread  over  the  top  and  brown 
in  a quick  oven. 

FBITIT  CTJSTAEl)  FIE. 

Ant  fruit  custard,  such  as  pineapple,  banana,  can  be  readily  made  after 
the  recipe  of  Apple  Cust^aed  Pie. 

CHERRY  FIE 

Line  your  pie  plate  with  good  crust,  fill  half  full  with  ripe  cherries ; 
sprinkle  over  them  about  a cupful  of  sugar,  a teaspoonful  of  sifted  flour, 
dot  a few  bits  of  butter  over  that.  Now  fill  the  crust  full  to  the  top. 
Oover  with  the  upper  crust  and  bake. 

This  is  one  of  the  best  of  pies,  if  made  correctly,  and  the  cherries  in 
any  case  should  be  stoned 

CURRANT  PIE. 

Make  in  just  the  same  way  as  the  “Cherry  Pie,”  unless  they  are  some- 
what green,  then  they  should  be  stewed  a little. 

RIFE  CURRANT  FIE 

One  cupful  of  mashed  ripe  currants,  one  of  sugar,  two  tablespoonfuls  of 
water,  one  of  flour,  beaten  with  the  yolks  of  two  eggs.  Bake ; frost  the 


PAjSmr,  £'IMS  AND  TAMTJSr 


81S 


top  with  the  beaten  whites  of  the  eggs  and  two  tablespoonfuis  powdered 
su^r  and  brown  in  oven 

GREEN  TOMATO  PIE 

Take  medium-sized  tomatoes,  pare  and  cut  out  the  stem  end.  Having 
your  pie-pan  lined  with  paste  made  as  biscuit  dough,  slice  the  tomatoes 
very  thin,  filling  the  pan  somewhat  heaping,  then  grate  over  it  a nutmeg , 
put  in  half  a cup  of  butter  and'  a medium  cup  of  sugar,  if  the  pan  is  rather 
deep.  Sprinkle  a small  handful  of  flour  over  Ttll,  pouring  in  half  a cup  of 
vinegar  before  adding  the  top  crust:  Bake  half  an  hour  in  a moderately 
hot  oven,  serving  hoto  Is  good , try  it 

APRICOT  MERINGUE  PIE. 

A CANNED  apricot  meringue  pie  is  made  by  cutting  the  apricots  fine 
and  mixing  them  with  a half  cup  of  sugar  and  the  beaten  yolk  of  an  egg: 
fill  the  crust  and  bake.  Take  from  the  oven,  let  it  stand  for  two  or  three 
minutes,  cover  with  a meringre  made  of  the  beaten  white  of  an  egg  and 
one  tablespoonful  o^  sugar.  Set  back  in  a slow  oven  until  it  turns  a 
golden  brown.  The  above  pie  can  be  made  into  a tart  without  the  addi 
tion  of  the  meringue  by  adding  criss-cross  strips  of  pastry  when  the  pie  is 
first  put  into  the  oven. 

All  of  jbhe  above  are  good  if  made  from  the  dried  and  stewed  apricots 
instead  of  the  canned  and  are  much  cheaper. 

Stewed  dried  apricpts  are  a delicious  addition  to  mince  meat.  They 
may  be  used  in  connection  with  minced  apples,  or  to  the  exclusion  of  the. 
latter^ 

HUCKLEBERRY  PIE. 

Put  a quart  of  picked  huckleberries  into  a basin  of  water take  off 
whatever  floats ; take  up  the  berries  by  the  handful,  pick  out  all  the  stems 
and  unripe  berries  and  put  them  into  a dish ; line  a buttered  pie  dish  v/ith 
a pie  paste,  put  in  the  berries  half  an  inch  deep,  and  tb'  a quart  of  bendes, 
put  half  of  a teacupful  of  brown  sugar;  dredge  a teaspoonful  of  flour  over, 
strew  a saltspoonful  of  salt  and  a little  nutmeg  grated,  over;  coyer  the 
pie,  cut  a slit  in  the  centre,  or  make  several  small  incisions  on  either  sidQ 
of  it ; preiBs  the  two  crusts  together  around  the  edge,  trim  it  off  neatly  with 
a sharp  knife  and  bake  in  a quick  oven  for  three-quarters  of  an  hour. 

BLACKBERRY  PIE. 

Pick  the  berries  clean,  rinse  them  in  cold  water  and  finisti  as  directed 
for  huckleberries. 


816 


FASTMY,  rms  AWI>  TABTB 

MOLASSES  PIE 

' Two  TEACUPFULS  of  molasscs;  one  of  sugar,  three  eggs,  one  tablespoon- 
ful of  melted  butter,  one  lemon,  nutmeg ; beat  and  bake  in  pastry* 

LEMON  RAISIN  PIE. 

One  cup  of  chopped  raisins,  seeded,  and  the  juice  and  grated  rind  of 
one  lemon,  one  cupful  of  cold  water,  one  tablespoonful  of  flour,  one  cupful 
of  sugar,  two  tablespoon  fuls  of  butter.  Stir  lightly  together  and  bake 
with  upper  and  under  crust 

RHUBARB  PIEo 

Cut  the  large  stalks  off  where  the  leaves  commence,  strip  off  the 
outside  skin,  then  cut  the  stalks  in  pieces  half  an  inch  long ; line  a pie 
dish  with  paste  rolled  rather  thicker  than  a dollar  piece,  put  a layer  of 
the  rhubarb  nearly  an  Inch  deep : to  a quart  bowl  of  cut  rhubarb  put 
a large  teacupful  of  sugar ; strew  it  over  with  a saltspoonful  of  salt  and  a 
little  nutmeg  grated ; shake  over  a little  flour ; cover  with  a rich  pie  crust, 
cut  a slit  in  the  centre,  trim  ofl:  the  edge  with  a sharp  knife  and  bake 
in  a quick  oven  until  the  pie  loosens  from  the  dish.  Rhubarb  pies  made 
in  this  way  are  altogether  superior  to  those  made  of  the  fruit  stewed. 

RHUBARB  PIE.  (Cooked.) 

Skin  the  stalks,  cut  them  into  small  pieces,  wash  and  put  them  in  a 
stewpan  with  no  more  water  than  what  adheres  to  them ; when  cooked, 
mash  them  flne  and  put  in  a small  piece  of  butter ; when  cool,  sweeten  to 
taste;  if  liked,  add  a little  lemon-peel,  cinnamon  or  nutmeg;  line  your 
plate  with  thin  crust,  put  in  the  Ailing,  cover  with  crust  and  bake  in  a 
qukU  oven  ; sift  sugar  over  it  when  served. 

PINEAPPLE  PIE. 

A GRATED  pineapple,  its  weight  in  sugar,  half  its  weight  in  butter,  one 
•npful  of  cream,  five  eggs  , beat  the  butter  to  a creamy  froth,  add  the 
sugar  and  yolks  of  the  eggs,  continue  beating  till  very  light;  add  the 
cream,  the  pineapple  grated  and  the  whites  of  the  eggs  beaten  to  a stiff 
froth  Bake  Avith  an  under  crust.  Eat  cold. 

GRAPE  PIE. 

Pop  the  pulps  out  of  the  skins  into  one  dish  and  put  the  skins  into  an- 
other.  Then  simmer  the  pulp  a little  over  the  fire  to  soften  it  - remove  it 


PASTBY,  PIES  AND  TABTS, 


S17 


xnd  rub  it  through  a colander  to  separate  it  from  the  seeds.  Then  put  the 
skins  and  pulp  together  and  they  are  ready  for  pies  or  for  canning  or 
putting  in  jugs  for  further  use.  Fine  for  pies. 

DAMSON  OR  PLUM  PIE. 

Stew  the  damsons  whole  in  water  only  sufficient  to  prevent  their  burn- 
ing; when  tender  and  while  hot,  sweeten  them  with  sugar  and  let  them 
stand  until  they  becgme  cold ; then  pour  them  into  pie  dishes  lined  with 
paste,  dredge  flour  upon  them,  cover  them  with  the  same  paste,  wet  and 
pinch  together  the  edges  of  the  paste,  cut  a slit  in  the  centre  of  the 
cover  through  which  the  vapor  may  escape  and  bake  twenty  minutes. 

PEACH  PIE. 

Peel,  stone  and  slice  the  peaches.  Line  a pie-plate  with  crust  and  lay 
in  your  fruit,  sprinkling  sugar  liberally  over  them  in  proportion  to  theii 
sweetness.  Allow  three  peach  kernels  chopped  fine  to  each  pie ; pour  in  a 
very  little  water  and  bake  with  an  upper  crust,  or  with  cross-bars  of  paste 
across  the  top. 

DRIED  PRUIT  PIES. 

Wash  the  fruit  thoroughly,  soak  over  night  in  water  enough  to  cover . 
In  the  mornins^  -^tew  slowdy  until  nearly  done  in  the  same  water.  Sweeten 
to  taste.  The  : , st,  both  upper  and.  under,  should  be  rolled  thin  ; a thick 
crust  to  a fruit  pie  is  undesirable. 

RIPE  BERRY  PIES. 

f All  made  the  same  as  Cherry  Pie.”  Line  your  pie-tin  with  crust,  fill 
half  full  of  berries,  shake  over  a tablespoonful  of  sifted  flour  (if  very  juicy) 
and  as  much  sugar  as  is  necessary  to  sweeten  sufficiently.  Now  fill  up  the 
crust  to  the  top,  making  quite  full.  Cover  with  crust  and  bake  about  forty 
minutes. 

Huckleberry  and  blackberry  pies  are  improved  by  putting  into  them  a 
little  ginger  and  cinnamon. 

JELLY  AND  PRESERVED  FRUIT  PIES. 

Preserved  fruit  requires  no  baking ; hence,  always  bake  the  shell  and 
put  in  the  sweetmeats  afterwards ; you  can  cover  with  whipped  cream,  oj 
bake  a top  crust  shell;  the  former  is  preferable  for  delicacy. 


S18 


JRAiSrUT,  PIES  AND  TARTS. 

CRANBERRY  Pl6. 

Take  fine,  sound,  ripe  cranberries  and  with  a sharp  knife  split  each 
one  until  you  have  a heaping  coffeecupful ; put  them  in  a vegetable  dish 
or  basin  ; put  over  them  one  cupful  of  white  sugar,  half  a cup  of  water,  a 
tablespoon  full  of  sifted  flour;  stir  it  alj  together  and  put  into  your  crust. 
Cover  with  an  u'pper  crust  and  bake  slowly  in  a moderate  ovem  You  will 
And  this  the  true  way  of  making  a cranberry  pie.- 

Newport  Style, 

CRANBERRY  TART  PIE. 

After  having  washed  and  picked  oyer  the  berries,  stew  them  well  in  a 
httle  water,  just  enough  to  cover  them . when  they  burst  open  and  become 
soft,  sweeten  them  with^plenty  of  sugar,  mash  them  smooth  (some  prefer 
them  not  mashed) ; line  your  pie-plates  with  thin  puff  paste,  fill  them  and 
kay  strips  of  paste  across  the  top*  Bake  in  a moderate  oven^  Or  you  may 
rub  them  through  a colander  to  free  them  from  the  skins. 

GOOSEBERRY  PIE, 

Can  be  made  the  same  as Cranberry  Tart  Pie,”  or  an  upper  crust  can  be 
put  on  before  baking.  Serve  with  boiled  custard  or  a pitcher  of  good 
sweet  cream. 

STEWED  PUMPKIN  OR  SOU  ASH  FOR  PIES. 

Deep-coloreb  pumpkins  are  generally  the  best  Cut  a pumpkin  or 
squash  in  half,  take  out  the  seeds,  then  cut  it  up  in  thick  slices,  pare  the 
outside  and  cut  again  in  small  pieceSo  Put  it  into  a large  pot  or  saucepan 
with  a very  little  water,  let  it  cook  slowly  until  tender,  E’ow  set  the  pot 
on  the  back  of  the  stove,  where  it  will  not  burn,  and  cook  slowly,  stirring 
often  until  the  moisture  is  dried  out  and  the  pumpkin  looks  dark  and 
red.  It  requires  cooking  a long  time,  at  least  half  a day.  to  have  it  dry 
lud  rich  When  cool,  {ness  through  a colander*. 

BAKED  PUMPKIN  OR  SOU  ASH  FOR  PIES 

Cut  up  in  several  pieces,  do  not  pare  it,  place  them  on  baking  tins  and 
set  them  in  the  oven , oake  slowly  until  soft,  then  take  them  out,  scrape 
all  the  pumpkin  from  the  shell,  rub  it  through  a’  colander.  It  will  be  fine 
and  light  and  free  from  lumps  / 

PUMPKIN  PIE.  No  3^ 

For  tnree  pies . One  quart  of  milk,  three  cupfuls  of  boiled  and  strained 
pumpkin,  one  and  one-half  cupfuls  of  sugar,  one-half  cupful  of  molasses, 


CHOPPING  THE  MINCEMEAT, 


JPASTJtT,  PIES  AKD  TABT8. 


the  yolks  and  whites  of  four  eggs  beaten  separately,  a little  salt,  one  table- 
spoonful each  of  ginger  and  cinnamoue  Beat  all  together  and  bake  with 
an  under  crust. 

Boston  marrow  or  Hubbard  squash  may  be  substituted  for  pumpkin 
and  are  much  preferred  by  many,  as  possessing  a less  strong  flavor. 

PUMPKIN  PIE.  No.  2 

One  quart  of  stewed  pumpkin  pressed  through  a sieve,  nine  eggs, 
whites  and  yolks  beaten  separately,  two  scant  quarts  of  milk,  one  tea- 
spoonful of  mace,  one  teaspoonful  of  cinnamon  and  the  same  of  nutmeg, 
one  and  one-half  cupfuls  of  white  sugar,  or  very  light  brown.  Beat  all 
well  together  and  bake  in  crust  without  cover, 

A tablespoonful  of  brandy  is  a great  improvement  to  pumpkin  or 
squash  pies. 

PUMPKIN  PIE  WITHOUT  EGGS. 

One  quart  of  properly  stewed  pumpkin  pressed  through  a colander;  to 
this  add  enough  good,  rich  milk,  sufficient  to  moisten  it  enough  to  fill  two 
good-sized  earthen  pie-plates,  a teaspoonful  of  salt,  half  a cupful  of  molasses 
or  brown  sugar,  a tablespoonful  of  ginger,  one  teaspooniui  of  cinnamon  or* 
nutmeg.  Bake  in  a moderately  slow  oven  tnrea-quarters  of  an  hour. 

saUASIl  PIE. 

One  pint  of  boiled  dry  squash,  one  cupful  of  brown  sugar,  three  eggs, 
two  tablespoonfuls  of  molasses,  one  tablespoonful  of  melted  butter,  one 
tablespoonful  of  ginger,  one  teaspoonful  of  cinnamon,  a pinch  of  salt  and 
one  pint  of  milk.  This  makes  two  pies,  or  one  large  deep  one. 

SWEET  POTATO  PIE, 

One  pound  of  steamed  sweet  potatoes  finely  mashed,  two  cups  sugar, 
one  cup  cream,  one-half  cup  butter,  three  well-beaten  eggs,  flavor  with 
lemon  or  nutmeg  and  bake  in  pastry  shell  Fine. 

COOKED  MEAT  EOK  MINCE  PIES. 

In  order  to  succeed  in  having  good  mince  pia,  it  is  quite  essential  to 
cook  the  meat  properly,  so  as  to  retain  its  juices  and  strength  of  flavor. 

Select  four  pounds  of  lean  beef,  the  neck  piece  is  as  good  as  any,  wash 
it  and  put  it  into  a kettle  with  just  water  enough  to  cover  it ; take  off  the 
scum  as  it  reaches  the  boiling  point,  add  hot  water  from  time  to  time, 
until  it  is  tender,  then  season  with  salt  and  pepper ; take  off  the  cover  and 
u 


PASTBY,  FIBS  ABB  TABT8. 


let  it  boil  until  almost  dry,  or  until  the  juice  has  bdied  back  into  tixe 
meat.  When  it  looks  as  though  it  was  beginning  to  fry  in  its  own  jtiic©, 
it  is  time  to  take  up  and  set  aside  to  get  cold,  which  should  be  done  the 
day  before  needed.  Next  day,  when  making  the  mince  meat,  the  bones, 
gristle  and  stringy  bits  should  be  well  picked  out  before  chopping. 

MINCE  PIES,  No.  I. 

The  Astor  House,"  some  years  ago,  was  famous  for  its  “ mince  pies.^^ 
The  chief  pastry  cook  at  that  time,  by  request,  published  the  recipe.  I 
find  that  those  who  partake  of  it  never  fail  to  speak  in  laudable  terms  of 
the  superior  excellence  of  this  recipe  when  strictly  followed. 

Four  pounds  of  lean  boiled  beef  chopped  fine,  twice  as  much  of 
chopped  green  tart  apples,  one  pound  of  chopped  suet,  three  pounds  of 
raisins,  seeded,  two  pounds  of  currants  picked  over,  washed  and  dried,  half 
a pound  of  citron,  cut  up  fine,  one  pound  of  brown  sugar,  one  quart  of 
cooking  molasses,  two  quarts  of  sweet  cider,  one  pint  of  boiled  cider,  one 
tablespoonful  of  salt,  one  tablespoonful  of  pepper,  one  tablespoonful  of 
mace,  one  tablespoonful  of  allspice  and  four  tablespoonfuls  of  cinnamon, 
two  grated  nutmegs,  one  tablespoonful  of  cloves;  mix  thoroughly  and 
warm  it  on  the  range  until  heated  through,  Eemove  from  the  fire  and 
when  nearly  cool,  stir  in  a pint  of  good  brandy  and  one  pint  of  Madeira 
wine.  Put  into  a crock,  cover  it  tightly  and  set  it  in  a cold  place  where  it 
will  not  freeze,  but  keep  perfectly  cold.  Will  keep  good  all  winter. 

Chef  de  Cuisine^  Astor  Jtlouse^  iV,  F. 

MINOB  PIES.  No 

Two  POUNDS  of  lean  fresh  beef,  boiled  and,  when  cold,  chopped  fine. 
One  pound  of  beef  suet,  cleared  of  strings  and  minced  to  powder.  Five 
pounds  of  apples,  pared  and  chopped,  two  pounds  of  raisins,  seeded  and 
chopped,  one  pound  of  Sultana  raisins,  washed  and  picked  over,  two 
pounds  of  currants  washed  and  carefully  picked  over,  three-quarters  of  a 
pound  of  citron  cut  up  fine,  two  tablespoonfuls  cinnamon,  one  of  pow^ 
dered  nutmeg,  two  of  mace,  one  of  cloves,  one  of  allspice,  one  of  fine  salt, 
two  and  a quarter  pounds  of  brown  sugar,  one  quart  brown  sherry,  one 
pint  best  brandy. 

Mince-meat  made  by  this  recipe  will  keep  all  winter.  Cover  closely  m 
^ i&r  and  set  in  a cool  place. 

Common  Sense  in  the  HousehdSA 

For  preserving  mince  meat,  look  for  Canned  Mince  Mea^o 


321 


PASTE  Y,  PIES  AND  TAETS. 

MOCK  MINCE  MEAT  WITHOUT  MEAT. 

One  cupful  of  cold  water,  half  a cupful  of  molasses,  half  a cupful  of 
brown  sugar,  half  a cupful  of  cider  vinegar,  two-thirds  of  a cupful  of 
melted  butter,  one  cupful  of  raisins  seeded  and  chopped,  one  egg  beaten 
light,  half  a cupful  of  rolled  cracker  crumbs,  a tablespoonful  of  cinnamon, 
a teaspoonful  each  of  cloves,  allspice,  nutmeg,  salt  and  black  pepper. 

Put  the  saucepan  on  the  fire  with  the  water  and  raisins;  let  them  cook 
a few  minutes,  then  add  the  sugar  and  molasses,  thea  the  vinegar,  then 
the  other  ingredients;  lastly,  add  a wine-glassful  of  brandy.  Very  fine. 


FRUIT  TURNOVERS.  (Suitable  for  Picnics.) 

Make  a nice  puff  paste;  roll  it  out  the  usual  thickness,  as  for  pies,  then 
cut  it  out  into  circular  pieces  about  the  size  of  a small  tea  saucer;  pile  the 
fruit  on  half  of  the  paste,  sprinkle  over  some  sugar,  wet  the  edges  and 
turn  the  paste  over.  Press  the  edges  together,  ornament  them  and  brush 
the  turnovers  over  with  the  white  of  an  egg;  sprinkle  over  sifted  sugar 
and  bake  on  tins,  in  a brisk  oven,  for  about  twenty  minutes.  Instead  of 
putting  the  fruit  in  raw,  it  may  it  may  be  boiled  down  with  a little  sugar  first 
and  then  enclosed  in  the  crust;  or  jam  of  any  kind  may  be  substituted  for 
fresh  fruit. 

PLUM  CUSTARD  TARTLETS. 

One  pint  of  greengage  plums,  after  being  rubbed  through  a sieve,  one 
large  cup  of  sugar,  the  yolks  of  two  eggs  well  beaten.  Whisk  all  together 
until  light  and  foamy,  then  bake  in  small  patty  pans  shells  of  puff  paste 
a light  brown.  Then  fill  with  the  pluih  paste,  beat  the  two  whites  until 
stiff,  add  two  tablespoonfuls  of  powdered  sugar,  spread  over  the  plum 
paste  and  set  the  shells  into  a moderate  oven  for  a few  moments. 

These  are  much  more  easily  handled  than  pieces  of  pie  or  even  pies 
whole,  and  can  be  packed  nicely  for  carrying. 

LEMON  TARTLETS.  No.  1. 

Put  a quart  of  milk  into  a saucepan  over  the  fire.  When  it  comes  to 
the  boiling  poilit  put  into  it  the  following  mixture;  Into  a bowl,  put  a 
heaping  tablespoonful  of  flouT,  half  a cupful  of  sugar  and  a pinch  of  salt. 
Stir  this  all  together  throughly,  then  add  the  beaten  yolks  of  six  eggs, 
stir  this  one  way  into  the  boiling  milk  until  cooked  to  a thick  cream, 
remove  from  the  fire  and  stir  into  it  the  grated  rind  and  juice  of  one  large 
lemon.  Have  ready  baked  and  hot  some  puff  paste  tart  shells.  Fill  them 


322 


J^ASTBY,  PIES  ABrP  TAMTS. 


with  the  custard  and  cover  each  with  a meringue  made  of  the  whites  of 
the  eggs,  sweetened  with  four  tablespoonfuls  of  sugar.  Put  into  the  oven 
and  bake  a light  straw  color. 

LEMON  TARTLETS.  No.  2. 

Mix  well  together  the  juice  and  grated  rind  of  two  lemons,  two  cupfuls 
of  sugar,  two  eggs  and  the  crumbs  of  sponge  cake;  beat  it  all  together 
until  smooth;  put  into  twelve  patty  pans  lined  with  puff  paste  and  bake 
until  the  crust  is  done.  ■ 

ORANGE  TARTLETS. 

Take  the  juice  of  two  large  oranges  and  the  grated  peel  of  one,  three- 
fourths  of  a cup  of  sugar,  a tablespoonful  of  butter;  stir  in  a good 
teaspoonful  of  cornstarch  into  the  juice  of  half  a lemon  and  add  to  the 
mixture.  Beat  all  well  together  and  bake  in  tart  shells  without  cover. 

MERINGUE  CUSTARD  TARTLETS. 

Select  deep  individual  pie  tins;  fluted  tartlet  pans  are  suitable  for 
custard  tarts,  but  they  should  be  about  six  inches  in  diameter  and  from 
two  to  three  inches  deep.  Butter  the  pan  and  line  it  with  ordinary  puff 
paste,  then  fill  it  with  a custard  made  as  follows:  Stir  gradually  into  the 
beaten  yolks  of  six  eggs  two  tablespoonfuls  of  flour,  a saltspoonful  of  salt 
and  half  a pint  of  cream.  Stir  until  free  from  lumps  and  add  two  table- 
spoonfuls of  sugar,  put  the  saucepan  on  the  range  and  stir  until  the  cus- 
tard coats  the  spoon.  Do  not  let  it  boil  or  it  will  curdle.  Pour  it  in 
a bowl,  add  a few  drops  of  vanilla  flavoring  and  stir  until  the  custard  be- 
comes cold,  fill  the  lined  mold  with  this  and  bake  in  a moderate  oven.  In 
the  meantime,  put  the  whites  of  the  eggs  in  a bright  copper  vessel  and 
beat  throughly,  using  a baker’s  wire  egg-beater  for  this  purpose.  While 
beating,  sprinkle  in  lightly  half  a pound  of  sugar  and  a dash  of  salt. 
When  the  paste  is  quite  firm,  spread  a thin  layer  of  it  over  the  tart  and 
decorate  the  top  with  the  remainder  by  squeezing  it  through  a paper  fun- 
nel. Strew  a little  powdered  sugar  over  the  top,  return  to  the  oven,  and 
when  a delicate  yellow  tinge  remove  from  the  oven  and  when  cold  serve. 

BERRY  TARTS. 

Line  small  pie  tins  with  pie  crust  and  bake.  Just  before  ready  to  use, 
fill  the  tarts  with  stawberries,  blackberries,  raspberries,  or  whatever 
berries  are  in  season.  Sprinkle  over  each  tart  a little  sugar;  after  adding 


PAS  TUT,  PIPS  AND  TARTS, 


823 


berries  add  also  to  each  tart  a tablespoonful  of  sweet  cream.  They  form 
a delicious  addition  to  the  breakfast  table. 

CREAM  STRAWBERRY  TARTS. 

After  picking  over  the  berries  carefully,  arrange  them  in  layers  in 
a deep  pie-tin  lined  with  puff  paste,  sprinkling  sugar  thickly  between  each 
layer;  fill  the  pie-tin  pretty  full,  pouring  in  a quantity  of  the  juice;  cover 
with  a thick  crust,  with  a slit  in  the  top  and  bake.  When  the  pie  is 
baked,  pour  into  the  slit  in  the  top  of  the  pie  the  following  cream  mix- 
ture: Take  a small  cupful  of  the  cream  from  the  top  of  the  morning’s 
milk,  heat  it  until  it  comes  to  a boil,  then  stir  into  it  the  whites  of  two 
eggs  beaten  light,  also  a tablespoonful  of  white  sugar  and  a teaspoonful  of 
cornstarch  wet  in  cold  milk.  Boil  all  together  a f'^w  moments  until  quite 
smooth ; set  it  aside  and  when  cool  pour  it  into  the  pie  through  the  slit  in 
the  crust.  Serve  it  cold  with  powdered  sugar  sifted  over  it. 

Raspberry,  blackberry  and  whortleberry  may  be  made  the  same. 

GREEN  GOOSEBERRY  TARTo 

Top  and  tail  the  gooseberries.  Put  into  a porcelain  kettle  with  enough 
water  to  prevent  burning  and  stew  slowly  until  they  break.  Take  them 
off,  sweeten  well  and  set  aside  to  cool.  When  cold  pour  into  pastry  shells 
and  bake  with  a top  crust  of  puff  paste.  Brush  all  over  with  beaten  egg 
while  hot,  set  back  in  the  oven  to  glaze  for  three  minutes.  Eat  cold. 

' Common  Sense  in  the  Household, 

COCOANUT  TARTS. 

Take  three  cocoanuts,  the  meats  grated,  the  yolks  of  five  eggs,  half  a 
cupful  of  white  sugar,  season,  a wine-glass  of  milk ; put  the  butter  in  cold 
and  bake  in  a nice  puff  paste. 

CHOCOLATE  TARTS. 

Four  eggs,  whites  and  yolks,  one-half  cake  of  Baker’s  chocolate, 
grated,  one  tablespoonful  of  cornstarch,  dissolved  in  water,  three  table- 
spoonfuls of  milk,  four  of  white  sugar,  two  teaspoonfuls  of  vanilla,  one 
saltspoonful  of  salt,  one-half  teaspoonful  of  cinnamon,  one  teaspoonful  of 
butter,  melted ; rub  the  chocolate  smooth  in  the  milk  and  heat  to  boiling 
over  the  fire,  then  stir  in  the  cornstarch.  Stir  five  minutes  until  well 
thickened,  remove  from  the  fire  and  pour  into  a bowl.  Beat  all  the  yolks 
and  the  whites  of  two  eggs  well  with  the  sugar,  and  when  the  chocolate 


824 


PASTRY,  PIES  AJSTD  TARTS. 


mixture  is  almost  cold,  put  all  together  with  the  flavoring  and  stir  until 
light.  Bake  in  open  shells  of  pastry.  When  done,  cover  with  a meringue 
made  of  the  whites  of  two  eggs  and  two  tablespopnfuls  of  sugar  flavored 
with  a teaspoonful  of  lemon  juice.  Eat  cold. 

These  are  nice  for  tea,  baked  in  patty-pans. 

Common  Sense  in  the  Household 

MAIDS  OF  HONOR. 

Take  one  cupful  of  sour  milk,  one  of  sweet  milk,  a tablespoonful  of 
melted  butter,  the  yolks  of  four  eggs,  juice  and  rind  qf  qne  lemon  and  a 
small  cupful  of  white  pounded  sugar.  Put  both  kiuds  of  milk  together  in 
a vessel,  which  is  set  iu  another  and  let  it  become  sufficiently  heated  to 
set  the  curd,  then  strain  off  the  milk,  rub  the  curd  through  a strainer,  add 
butter  to  the  curd,  the  sugar,  well-beaten  eggs  and  lejnon.  Line  the  little 
pans  with  the  richest  of  puff  paste  and  fill  with  the  piixture ; bake  until 
firm  in  the  centre,  from  ten  to  fifteen  niinuteso 

GERMAN  FRUIT  PIE. 

Sift  together  a heaping  teaspoonful  of  baking  powder  and  a pint  of 
flour;  add  a piece  of  butter  as  large  as  a walnut,  a pinch  of  salt,  one 
beaten  egg  and  sweet  milk  enough  to  make  a soft  dough.  Roll  it  out 
half  an  inch  thick ; butter  a square  biscuit  tin  and  cover  the  bottom  and 
sides  with  the  dough;  fill  the  pan  with  quartered  juicy  apples,  sprinkle 
with  a little  cinnamon  and  molasses.  Bake  in  rather  quick  oven  until  the 
crust  and  apples  are  cooked  a light  brown.  Sprinkle  a little  sugar  over 
the  top  five  minutes  before  removing  from  the  oven. 

Ripe  peaches  are  fine  used  in  the  same  mannen 

^ APPLE  TARTS. 

Pare,  quarter,  core  and  boil  in  half  a cupful  of  water,  until  quite  soft, 
ten  large,  tart  apples;  beat  until  very  smooth  and  add  the  yolks  of  six 
eggs,  or  three  whole  ones,  the  juice  and  grated  outside  rind  of  two  lemons, 
half  a cup  of  butter,  one  and  a half  of  sugar  (or  more,  if  not  sufficiently 
sweet) ; beat  all  thoroughly,  line  patty-pans  with  a puff  paste  and  fill ; 
bake  five  minutes  in  a hot  oven. 

Meringue.  — If  desired  very  nice,  cover  them  when  removed  from  the 
oven  with  the  meringue  made  of  the  whites  of  three  eggs  remaining, 
mixed  with  three  tablespoonfuls  sugar;  return  to  the  oven  and  delicately 
brown 


PASTRY,  PIES  AND  TARTS, 


325 


CREAM  TARTS. 

Make  a rich,  brittle  crust,  with  which  cover  your  patty-pans,  smooth- 
ing off  the  edges  nicely  and  bake  well.  While  these  “shells^’  are  cooliug, 
take  one  teacupful  (more  or  less  according  to  the  number  of  tarts  you 
want)  of  perfectly  sweet  and  fresh  cream,  skimmed  free  of  milk ; put  this 
into  a large  bowl  or  other  deep  dish,  and  with  your  egg-beater  whip  it  to  a 
thick,  stiff  froth ; add  a heaping  tablespoonful  of  fine  white  sugar,  with  a 
teaspoonful  (a  small  one)  of  lemon  or  vanilla.  Fill  the  cold  shells  with 
this  and  set  in  a cool  place  till  tea  is  ready. 

OPEN  JAM  TARTS. 

Time  to  bake  until  paste  loosens  from  the  dish.  Line  shallow  tin  dish 
with  puff  paste,  put  in  the  jam,  roll  out  some  of  the  paste,  wet  it  lightly 
with  the  yolk  of  an  egg  beaten  with  a little  milk,  and  a tablespoonful  of 
powdered  sugar.  Cut  it  in  very  narrow  strips,  then  lay  them  across  the 
tart,  lay  another  strip  around  the  edge,  trim  off  outside,  and  bake  in  a 
quick  oveiio 

CHESS  CAKES. 

Peel  and  grate  one  cocoanut ; boil  one  pound  of  sugar  fifteen  minutes 
in  two-thirds  of  a pint  of  water ; stir  in  the  grated  cocoanut  and  boil  fif- 
teen minutes  longer.  Yf  hile  warm,  stir  in  a quarter  of  a pound  of  butter  ; 
add  the  yolks  of  seven  eggs  well  beaten.  Bake  in  patty-pans  with  rich 
paste.  If  prepared  cocoanut  is  used,  take  one  and  a half  coffeecupfuls. 
Fineo 


CUSTARDS,  CREAMS  AND  DESSERTS. 


★ ★ ★ 

The  usual  rule  for  custards  is,  eight  eggs  to  a quart  of  milk ; but  a. 
very  good  custard  can  be  made  of  six,  or  even  less,  especially  with 
the  addition  of  a level  tablespoonful  of  sifted  flour,  thoroughly 
blended  in  the  sugar  first,  before  adding  the  other  ingredients. 
They  may  be  baked,  boiled  or  steamed,  either  in  cups  or  one  large  dish. 
It  improves  custards  to  first  boil  the  milk  and  then  cool  it  before  being 
used  ; also  a little  salt  adds  to  the  flavor.  A very  small  lump  of  butter 
may  also  be  added,  if  one  wants  something  especially  rich. 

To  make  custards  look  and  taste  better,  duck’s  eggs  should  be  used 
when  obtainable ; they  add  yery  much  to  the  flavor  and  richness,  and  so 
many  are  not  required  as  of  ordinary  eggs,  four  duck’s  eggs  to  the  pint  of 
milk  making  a delicious  custard.  When  desired  extremely  rich  and  good, 
cream  should  be  substituted  for  the  milk,  and  double  the  quantity  of  eggs 
used  to  those  mentioned,  omitting  the  whites. 

When  making  boiled  custard,  set  the  dish  containing  the  custard  into 
another  and  larger  dish,  partly  filled  with  boiling  water,  placed  over  the 
fire.  Let  the  cream  or  milk  come  almost  to  a boil  before  adding  the  eggs 
or  thickening,  then  stir  it  briskly  one  way  every  moment  until  smooth  and 
well  cooked  ; it  must  not  boil  or  it  will  curdle. 

To  bake  a custard,  the  fire  should  be  moderate  and  the  dish  well 
buttered. 

Everything  in  baked  custard  depends  upon  the  regularly  heated  slow 
oven.  If  made  with  nicety  it  is  the  most  delicate  of  all  sweets ; if  cooked 
till  it  wheys  it  is  hardly  eatable. 

Frozen  eggs  can  be  made  quite  as  good  as  fresh  ones  if  used  as  soon  as 
thawed  soft.  Drop  them  into  boiling  water,  letting  them  remain  until  the 
water  is  cold.  They  will  be  soft  all  through  and  beat  up  equal  to  those 
that  have  not  been  touched  with  the  frost. 

Eggs  should  always  be  thoroughly  well  beaten  separately,  the  yolks 
first,  then  the  sugar  added,  beat  again,  then  add  the  beaten  whites  with 
the  flavoring,  then  the  cooled  scalded  milk.  The  lighter  the  eggs  are 
beaten,  the  thicker  and  richer  the  custard. 

(328) 


J^ySSESvS.Gij^^^j^ 


11‘Elroy 


oyOOUPH 

LucRE^f'^  G/SREIELD 


Frances  Folsom  Cleve land 


CUSTAUDS,  C BE  AMS  AND  DESSERTS. 


827 


Eggs  should  always  be  broken  into  a cup,  the  whites  and  yolks  sepa- 
rated, and  they  should  always  be  strainedo  Breaking  the  eggs  thus,  the 
bad  ones  may  be  easily  rejected  without  spoiling  the  others  and  so  cause 
no  waste. 

» 

A meringue,  or  frosting  for  the  top,  requires  about  a tablespoonful  of 
fine  sugar  to  the  beaten  white  of  one  egg ; to  be  placed  on  the  top  after 
the  custard  or  pudding  is  baked,  smoothed  over  with  a broad-bladed  knife 
dipped  in  cold  water,  and  replaced  in  the  oven  to  brown  slightlyo 

SOFT  CAEAMEL  CUSTARD. 

One  quart  of  milk,  half  a cupful  of  sugar,  six  eggs,  half  a teaspoonfui  of 
salt.  Put  the  milk  on  to  boil,  reserving  a cupful.  Beat  the  eggs  and  add 
the  cold  milk  to  them.  Stir  the  sugar  in  a small  frying  pan  until  it 
becomes  liquid  and  just  begins  to  smoke.  Stir  it  into  the  boiling  milk; 
then  add  the  beaten  eggs  and  cold  milk  and  stir  constantly  until  the 
mixture  begins  to  thicken.  Set  away  to  cook  Serve  in  glasses. 

JBAKED  CUSTARD. 

Beat  five  fresh  eggs,  the  whites  and  yolks  separately,  the  yolks  with 
half  a cup  of  sugar,  the  whites  to  a stiff  froth ; then  stir  them  gradually 
into  a quart  of  sweet  rich  milk  previously  boiled  and  cooled ; flavor  with 
extract  of  lemon  or  vanilla  and  half  a teaspoonful  of  salt.  Rub  butter 
over  the  bottom  and  sides  of  a baking-dish  or  tin  basin ; pour  in  the  cus- 
tard, grate  a little  nutmeg  over  and  bake  in  a quick  oven.  It  is  better  to 
set  the  dish  in  a shallow  pan  of  hot  water  reaching  nearly  to  the  top,  the 
water  to  be  kept  boiling  until  the  custard  is  baked ; three-quarters  of  an 
hour  is  generally  enough.  Run  a teaspoon  handle  into  the  middle  of  it ; 
if  it  comes  out  clean  it  is  baked  sufficientlyo 

CUP  CUSTARD. 

Six  eggs,  half  a cupful  of  sugar,  one  quart  of  new  milk.  Beat  the  eggs 
and  the  sugar  and  milk,  and  any  extract  or  flavoring  you  like.  Fill  your 
custard  cups,  sift  a little  nutmeg  or  cinnamon  over  the  tops,  set  them  in  a 
moderate  oven  in  a shallow  pan  half  filled  with  hot  water.  In  about 
twenty  minutes  try  them  with  the  handle  of  a teaspoon  to  see  if  they  are 
firm.  Judgment  and  great  care  are  needed  to  attain  skill  in  baking  cus- 
tard, for  if  left  in  the  oveu  a minute  too  long,  or  if  the  fire  is  too  hot,  the 
milk  will  certainly  whey. 


m aUSTABDS,  CREAMS  AND  DESSERTS. 

Serve  cold  with  fresh  fruit  sugared  and  placed  on  top  of  each.  Straw- 
berries,  peaches  or  raspberries,  as  preferred* 

BOILED  CUSTARD. 

Beat  seven  eggs  very  light,  omitting  the  whites  of  two;  mix  them 
gradually  with  a quart  of  milk  and  half  a cupful  of  sugar ; boil  in  a dish 
set  into  another  of  boiling  water ; add  flavoring.  As  soon  as  it  comes  to 
the  boiling  point  remove  it,  or  it  will  be  liable  to  curdle  and  become 
lumpy.  Whip  the  whites  of  the  two  eggs  that  remain,  adding  two  heap- 
ing tablespoonfuls  of  sugar.  When  the  custard  is  cold  heap  this  on  top ; 
if  in  cups,  put  on  a strawberry  or  a bit  of  red  jelly  on  each.  Set  in  a cold 

place  till  wanted.  Common  Sense  in  the  Household. 

BOILED  CUSTARD,  OR  MOCK  CREAM. 

Take  two  even  tablespoonfuls  of  cornstarch,  one  quart  of  milk,  three 
eggs,  half  a teaspoonful  of  salt  and  a small  piece  of  butter ; heat  the  milk 
to  nearly  boiling  and  add  the  starch,  previously  dissolved  in  a little  cold 
milk ; then  add  the  eggs  well  beaten  with  four  tablespoonfuls  of  powdered 
sugar;  let  it  boil  up  once  or  twice,  stirring  it  briskly,  and  it  is  dopeo 
Flavor  with  lemon,  or  vanilla,  or  raspberry,  or  to  suit  your  taste. 

A good  substitute  for  ice  cream,  served  very  cold. 

FRENCH  CUSTARD. 

One  quart  of  milk,  eight  eggs,  sugar  and  cinnamon  to  taste;  separate 
the  eggs,  beat  the  yolks  until  thick,  to  which  add  the  milk,  a little  vanilla, 
and  sweeten  to  taste;  put  it  into  a pan  or  farina  kettle,  place  it  over 
a slow  fire  and  stir  it  all  the  time  until  it  becomes  custard;  then  pour 
*t  into  a pudding-dish  to  get  cold;  whisk  the  whites  until  stiff  and  dry; 
have  ready  a pan  of  boiling  water  on  the  top  of  which  place  the  whites ; 
cover  and  place  them  where  the  water  will  keep  sufficiently  hot  to  cause  a 
steam  to  pass  through  and  cook  them ; place  in  a dish  (suitable  for  the 
table)  a layer  of  custard  and  white  alternately ; on  each  layer  of  custard 
grate  a little  nutmeg  with  a teaspoonful  of  wine ; reserve  a layer  of  white 
for  the  cover,  over  which  grate  nutmeg ; then  send  to  table  and  eat  cold, 

GERMAN  CUSTARD 

Add  to  a pint  of  good,  rich,  boiled  custard  an  ounce  of  sweet  almonds, 
blanched,  roasted  and  pounded  to  a paste,  and  half  an  ounce  of  pine-uuts 


CUSTARDS,  CREAMS  AND  DESSERTS. 


820 


or  peanuts,  blanched,  roasted  and  pounded;  also  a small  quantity  of 
candied  citron  cut  into  the  thinnest  possible  slips;  cook  the  custard  as 
usual  and  set  it  on  the  ice  for  some  hours  before  usings 

APPLE  CUSTARD, 

Pare,  core  and  quarter  a dozen  large  juicy  pippinSe  Stew  among  them 
the  yellow  peel  of  a large  lemon  grated  very  fine,  and  stew  them  till 
tender  in  a very  small  portion  of  waterc  When  done,  mash  them  smooth 
with  the  back  of  a spoon  (you  must  have  a pint  and  a.  half  of  the  stewed 
apple);  mix  a half  cupful  of  sugar  with  them  and  set  them  away  till  cold. 
Beat  six  eggs  very  light  and  stir  them  gradually  into  u quart  of  rich  milk, 
alternately  with  the  stewed  apple.  Put  the  mixture.*  into  cups,  or  into 
a deep  dish  and  bake  it  about  twenty  minutes.  Send  il  to  table  cold,  with 
nutmeg  grated  over  the  top. 

ALMOND  CUSTARD.  No,  1 

Scald  and  blanch  half  a pound  of  shelled  sweet  dmimds  and  three 
ounces  of  bitter  almonds,  throwing  them,  as  you  do  then in  ( o a large  bowl 
of  cold  water.  Then  pound  them  one  at  a time  into  a i ast(>,  adding  a few 
drops  of  wine  or  rose-water  to  them.  Beat  eight  eggs  vory  i ’<ght  with  two* 
thirds  of  a cup  of  sugar,  then  mix  altogether  with  a quart  ol  rich  mxilk,  or 
part  milk  and  part  cream ; put  the  mixture  into  a saucepan  r^nd  set  it  over 
the  fire.  Stir  it  one  way  until  it  begins  to  thicken,  but  not  till  it  curdles ; 
remove  from  the  fire  and  when  it  is  cooled  put  in  a g'ass  dish.  Having 
reserved  part  of  the  whites  of  the  eggs,  beat  them  to  a stiff  froth,  season 
with  three  tablespoonfuls  of  sugar  and  a teaspoonful  of  lemon  extract, 
spread  over  the  top  of  the  custard.  Serve  cold. 

ALMOND  CUSTARD.  No.  2. 

Blanch  a quarter  of  a pound  of  sweet  almonds,  poumt  them,  as  in  No.  1 
above,  with  six  ounces  of  fine  white  sugar  and  mix  them  well  with  the 
yolks  of  four  eggs ; then  dissolve  one  ounce  of  patent  gelatine  in  one  quart 
of  boiling  piilk,  strain  it  through  a sieve  and  pour  into  it  the  other  mix- 
ture ; stir  the  whole  over  the  fire  until  it  thickens  and  is  smooth ; then 
pour  it  into  your  mold  and  keep  it  upon  ice,  or  in  a cool  place,  until 
wanted ; when  ready  to  serve  dip  the  mold  into  warm  water,  rub  it  with  a 
cloth  and  turn  out  the  cream  carefully  upon  your  dish. 


i 

S80  CUSTABDS,  CREAMS  AMD  DESSERTS. 

SITOWBAIL  CTTSTARBo 

Soak  half  a package  of  Cox’s  gelatine  in  a teacupful  of  cold  water  one 
hour,  to  which  add  a pint  of  boiling  water,  stir  it  until  the  gelatine  is 
thoroughly  dissolved.  Then  beat  the  whites  of  four  eggs  to  a stiff  froth, 
put  two  teacupfuls  of  sugar  in  the  gelatine  water  first,  then  the  beaten 
white  of  egg  and  one  teaspoonful  of  vanilla  extract,  or  the  grated  rind 
and  the  juice  of  a lemoUo  Whip  it  some  time  until  it  is  all  quite  stiff  and 
cold.  Dip  some  teacups  or  wine-glasses  in  cold  water  and  fill  them ; set  in 
a cold  placOo 

In  the  meantime,  make  a boiled  custard  of  the  yolks  of  three  of  the 
eggs,  with  half  of  a cupful  of  sugar  apd  a pint  of  milk ; flavor  with  vanilla 
extract.  Now  after  the  meringue  in  the  cups  has  stood  four  or  five  hours, 
turn  them  out  of  the  molds,  place  them  in  a glass  dish  and  pour  this 
custard  around  the  base. 

BAKED  COCOAKITT  CUSTAED, 

Grate  as  much  cocoanut  as  will  weigh  a pound.  Mix  half  a pound  of 
powdered  white  sugar  with  the  milk  of  the  cocoanut,  or  with  a pint  of 
cream,  adding  two  tablespoonfuls  of  rose-water.  Then  stir  in  gradually  a 
pint  of  rich  milk.  Beat  to  a stiff  froth  the  whites  of  eight  eggs  and  stir 
them  into  the  milk  and  sugar,  a little  at  a time,  alternately  with  the 
grated  cocoanut ; add  a teaspoonful  of  powdered  nutmeg  and  cinnamon. 
Then  put  the  mixture  into  cups  and  bake  them  twenty  minutes  in  a mod- 
erate oven,  set  in  a pan  half  filled  with  boiling  water.  When  cold,  grate 
loaf  sugar  over  them. 

WHIPPED  CEEAm  Nft  1. 

To  THE  whites  of  three  eggs,  beaten  to  a stiff  froth,  add  a pint  of  thick 
sweet  cream  (previously  set  where  it  is  very  cold)  and  four  tablespoonfuls 
of  sweet  wine,  with  three  of  fine  white  sugar  and  a teaspoonful  of  the 
the  extract  of  lemon  or  vanilla.  Mix  all  the  ingredients  together  on  a 
broad  platter  or  pan  and  whip  it  to  a standing  froth ; as  the  froth  rises, 
take  it  off  lightly  with  a spoon  and  lay  it  on  an  inverted  sieve  with  a dish 
under  it  to  catch  what  will  drain  through ; and  what  drains  through  can 
be  beaten  over  again. 

Serve  in  a glass  dish  with  jelly  or  jam  and  sliced  sponge  cake.  This 
should  be  whipped  in  a cool  place  and  set  in  the  ice  box. 


CUSTARDS,  CREAMS  AMD  DESSERTS. 

WHIPPED  CREAM.  NO.  2. 

Theee  coffeecupfuls  of  good  thick  sweet  cream,  half  of  a cup  of  pow- 
dered sugar,  three  teaspoonfuls  of  vanilla ; whip  it  to  a stiff  frothc  Dissolve 
three-fourths  of  an  ounce  of  best  gelatine  in  a teacup  of  hot  water  and 
when  cool  pour  it  in  the  cream  and  stir  it  gently  from  the  bottom  upward, 
cutting  the  cream  into  it,  until  it  thickenSo  The  dish  which  contains  the 
cream  should  be  set  in  another  dish  containing  ice-water,  or  cracked  ice„ 
When  finished  pour  in  molds  and  set  on  ice  or  in  a very  cold  place. 

SPANISH  CREAM, 

Take  one  quart  of  milk  and  soak  half  a box  of  gelatine  in  it  for  an 
hour;  place  it  on  the  fire  and  stir  often.  Beat  the  yolks  of  three  eggs 
very  light  with  a cupful  of  sugar,  stir  into  the  scalding  milk  and  heat  until 
it  begins  to  thicken  (it  should  not  boil,  or  it  will  curdle) ; remove  from  the 
fire  and  strain  through  thin  muslin  or  tarlatan,  and  when  nearly  cold 
fiavor  with  vanilla  or  lemon ; then  wet  a dish  or  mold  in  cold  water  and 
set  aside  to  stiffen. 

BAVARIAN  CREAM. 

One  quart  of  sweet  cream,  the  yolks  of  four  eggs  beaten  together  with 
a cupful  of  sugar.  Dissolve  half  an  ounce  of  gelatine  or  isinglass  in  half  a 
teacupful  of  warm  water;  when'it  is  dissolved  stir  in  a pint  of  boiling  hot 
cream ; add  the  beaten  yolks  and  sugar ; cook  all  together  until  it  begins 
to  thicken,  then  remove  from  the  fire  and  add  the  other  pint  of  cold  cream 
whipped  to  a stiff  froth,  adding  a little  at  a time  and  beating  hard.  Season 
with  vanilla  or  lemon.  Whip  the  whites  of  the  eggs  for  the  top.  Dip  the 
mold  in  cold  water  before  filling ; set  it  in  a cold  place.  To  this  could  be 
added  almonds,  pounded,  grated  chocolate,  peaches,  pineapples,  strawber- 
ries, raspberries,  or  any  seasonable  fruit. 

.STRAWBERRY  BAVARIAN  CREAM 

Pick  off  the  hulls  of  a box  of  strawberries,  bruise  them  in  a basin  with 
a cup  of  powdered  sugar;  rub  this  through  a sieve  and  mix  with  it  a pint 
of  whipped  cream  and  one  ounce  and  a half  of  clarified  isinglass  or  gela- 
tine ; pour  the  cream  into  a mold  previously  oiled.  Let  it  in  rough  ice 
and  when  it  has  become  firm  turn  out  on  a dish. 

Raspberries  or  currants  may  be  substituted  for  strawberries. 


g32 


C¥STARDS,  CBM  AMS  AMD  DESSERTS. 


GOLDEN  CREAMo 

Boil  a quart  of  milk ; when  boiling  stir  into  it  the  well-beaten  yoljcs 
of  six  eggs ; add  six  tablespoonfuls  of  sugar  and  one  tablespoonful  of  sifted 
dour,  which  have  been  well  beaten  together;  when  boiled,  turn  it  into 
a dish,  and  pour  over  it  the  whites  beaten  to  a stiff  froth,  mixing  with 
them  six  tablespoonfuls  of  powdered  sugar.  Set  all  in  the  oven  and  brown 
slightly^  Flavor  the  top  with  vanilla  and  the  bottom  with  lemon.  Serve 
cold. 

CHOCOLATE  CREAIl  No.  1. 

Three  ounces  of  grated  chocolate^  one-quarter  pound  of  sugar,  one  and 
one-half  pints  of  cream^  one  and  one-half  ounces  of  clarified  isinglass,  or 
gelatine,  the  yolks  of  six  eggs. 

Beat  the  yolks  of  the  eggs  well ; put  them  into  a basin  with  the  grated 
chocolate,  the  sugar  and  one  pint  of  the  cream ; stir  these  ingredients  well 
together,  pour  them  into  a basin  and  set  this  basin  in  a saucepan  of 
boiling  water;. stir  it  one  way  until  the  mixture  thickens,  but  do  not  allow 
it  to  holly  or  it  will  curdle.  Strain  the  cream  through  a sieve  into  a basin, 
stir  in  the  isinglass  and  the  other  one-half  pint  of  cream,  which  should  be 
well  whipped ; mix  all  well  together,  and  pour  it  into  a mold  which  has 
been  previously  oiled  with  the  purest  salad-oil,  and,  if  at  hand,  set  it  in  ice 
until  wanted  for  table. 

CHOCOLATE  CREAM  OR  CUSTARD,  NU  % 

Take  one  quart  of  milk,  and  when  nearly  boiling  stir  in  two  ounces  of 
grated  chocolate  ; let  it  warm  on  the  fire  for  a few  moments,  and  then 
remove  and  cool ; beat  the  yolks  of  eight  eggs  and  two  whites  with  eight 
tablespoonfuls  of  sugar,  then  pour  the  milk  over  them ; flavor  and  bake  as 
any  custard,  either  in  cups  or  a large  dish.  Make  a meringue  of  the 
remaining  whites. 

LEMON  CREAM.  NO.  1. 

One  pint  of  cream,  the  yolks  of  two  eggs,  one  quarter  of  a pound  of 
white  sugar,  one  large  lemon,  one  ounce  isinglass  or  gelatine. 

Put  the  cream  into  a limd  saucepan  with  the  sugar,  lemon  peel  and 
isinglass,  and  simmer  these  over  a gentle  fire  for  about  ten  minutes,  stir- 
ring them  all  the  time.  Strain  the  cream  into  a basin,  add  the  yolks  of 
eggs,  which  should  be  well  beaten,  and  put  the  basin  into  a saucepan  of' 
boiling  water ; stir  the  mixture  one  way  until  it  thickens,  hut  do  not  allow 


CUSTABDS,  C BE  AMS  AND  DESSERTS, 


333 


d to  boil ; take  it  off  the  fire  and  keep  stirring  it  until  nearly  cold.  Strain 
the  lemon  juice  into  a basin,  gradually  pour  on  it  the  cream,  and  stir  it 
well  until  the  juice  is  well  mixed  with  it.  Have  ready  a well-oiled  mold, 
pour  the  cream  into  it,  and  let  it  remain  until  perfectly  set.  When  required 
for  table,  loosen  the  edges  with  a small  blunt  knife,  put  a dish  on  the  top 
of  the  mold,  turn  it  over  quickly,  and  the  cream  should  easily  slip  away. 

LEMON  CREAM,  No.  % 

Pare  into  one  quart  of  boiling  water  the  peels  of  four  large  lemons,  the 
yellow  outside  only ; let  it  stand  for  four  hours ; then  take  them  out  and 
add  to  the  water  the  juice  of  the  four  lemons  and  one  cupful  of  fine  white 
sugar.  Beat  the  yolks  of  ten  eggs  and  mix  all  together ; strain  it  through 
a piece  of  lawn  or  lace  into  a porcelain  lined  stewpan ; set  it  over  a slow 
fire  ; stir  it  one  way  until  it  is  as  thick  as  good  cream,  hut  do  not  let  it  boil ; 
tiiiien  take  it  from  the  fire,  and,  when  cool,  serve  in  custard  cups. 

LEMON  CREAM.  No.  3. 

Peel  three  lemons  and  squeeze  out  the  juice  into  one  quart  of  milk. 
Add  the  peel ; cut  in  pieces  and  cover  the  mixture  for  a few  hours ; then 
add  six  eggs,  well  beaten,  and  one  pint  of  water,  well  sweetened.  Strain 
and  simmer  over  a gentle  fire  till  it  thickens  i do  not  let  it  boil.  Serve  very 
cold. 

ORANGE  CREAM. 

Whip  a pint  of  cream  so  long  that  there  will  be  but  one-half  the  quan- 
tity left  when  skimmed  off.  Soak  in  half  a cupful  of  cold  water  a half 
package  of  gelatine  and  then  grate  over  it  the  rind  of  two  oranges.  Strain 
the  juice  of  six  oranges  and  add  to  it  a cupful  of  sugar;  now  put  the  half 
pint  of  unwhipped  cream  into  a double  boiler,  pour  into  it  the  well-beaten 
yolks  of  six  eggs,  stirring  until  it  begins  to  thicken,  then  add  the  gelatine. 
Remove  from  the  fire,  let  it  stand  for  two  minutes  and  add  the  orange 
juice  and  sugar;  beat  all  together  until  about  the  consistency  of  soft  cus» 
tard  and  add  the  whipped  cream.  Mix  well  and  turn  into  molds  to 
harden.  To  be  served  with  sweetened  cream.  Fine. 

SOLID  CREAM. 

Four  tablespoonfuls  of  pounded  sugar,  one  quart  of  cream,  two  table- 
spoonfuls  of  brandy,  the  juice  of  one  large  lemon. 

Strain  the  lemon  juice  over  the  sugar  and  add  the  brandy,  then  stir  m 


eUSTABDjS,  CBJSAMS  AMI>  J}£:6SJEBT8. 


m 

tue  cream,  put  the  mixture  into  a pitcher  and  continue  pouring  from  ond 
pitcher  to  another,  until  it  is  quite  thick ; or  it  may  be  whisked  until  tne 
desired  consistency  is  obtained.  It  should  be  served  in  jelly-glasses. 

BANANA  CEEAM 

Apter  peeling  the  bananas,  mash  them  with  an  iron  or  wooden  spoon  \ 
allow  equal  quantities  of  bananas  and  sweet  cream ; to  one  quart  of  the 
mixture,  allow  one-quarter  of  a pound  of  sugar.  Beat  them  all  together 
until  the  cream  is  light 

TAPIOCA  CREAM  CUSTARD 

Soak  three  heaping  tablespoonfuls  of  tapioca  in  a teacupful  of  water 
over  night.  Place  over  the  fire  a quart  of  milk ; let  it  come  to  a boil,  then 
stir  in  the  tapioca,  a good  pinch  of  salt,  stir  until  it  thickens ; then  add  a 
cupful  of  sugar  and  the  beaten  yolks  of  three  eggs.  Stir  it  quickly  and 
pour  it  into  a dish  and  stir  gently  into  the  mixture  the  whites  beaten  stiffs 
the  flavoring  and  set  it  on  ice,  or  in  an  ice  chest, 

PEACH  CREAM  No.  i, 

Mash  very  smooth  two  cupfuls  of  canned  peaches,  rub  them  through  a 
sieve  and  cook  for  three  minutes  in  a syrup  made  by  boiling  together  one 
cupful  of  sugar  and  stirring  all  the  time^  Place  the  pan  containing  the 
syrup  and  peaches  into  another  of  boiling  water  and  add  one-half  packet 
of  gelatine,  prepared  the  same  as  in  previous  recjpes,  and  stir  for  five  min- 
utes to  thoroughly' dissolve  the  gelatine,  then  take  it  from  the  fire,  place 
in  a pan  of  ice-water,  beat  until  nearly  cool  and  then  add  the  well-frothed 
whites  of  six  eggs.  Beat  this  whole  mixture  unffl  it  commences  to  harden. 
Then  pour  into  a mold,  set  away  to  cool  and  serve  with  cream  and  sugar. 
It  should  be  placed  on  the  ice  to  cool  for  two  or  three  hours  before  serving. 

PEACH  CREAM.  No.  2. 

A QUART  of  fine  peaches,  pare  and  stone  the  fruit  and  cut  in  quarters. 
Beat  the  whites  of  three  eggs  with  a half  cupful  of  powdered  sugar  until 
it  is  stiff  enough  to  cut  with  a knife.  Take  the  yolks  and  mix  with  half  a 
cupful  of  granulated  sugar  and  a pint  of  milk.  Put  the  peaches  into  the 
mixture,  place  in  a pudding-dish  and  bake  until  almost  firm ; then  put  in 
the  whites,  mixing  all  thoroughly  again,  and  bake  a iisghi  brown.  eSat  im 
cold. 


J85 


CUSTAltDS,  CEE  AMS  AMD  DESSERTS. 

ITALIAN  CREAM. 

Put  two  pints  of  cream  into  two  bowls ; with  one  bowl  mix  six  ounces 
of  powdered  loaf  sugar,  the  juice  of  two  large  lemons  and  two  glassfuls  of 
white  wine;  then  add  the  other  pint  of  cream  and  stir  the  whole  very 
hard ; boil  two  ounces  of  isinglass  or  gelatine  with  four  small  teacupfuls 
of  water  till  reduced  to  one-half ; then  stir  the  mixture  luke-warm  into 
, the  other  ingredients;  put  them  in  a glass  dish  to  congeal 

■ SNOW  CHEAIIL 

Heat  a quart  of  thick,  sweet  cream ; when  ready  to  boil,  stir  into  it 
quickly  three  tablespoonfuls  of  cornstarch  flour,  blended  with  some  cold 
cream ; sweeten  to  taste  and  allow  it  to  boil  gently,  stirring  for  two  or 
three  minutes ; add  quickly  the  whites  of  six  eggs,  beaten  to  a stiff  froth ; 
^ o not  allow  it  to  boil  up  more  than  once  after  adding  the  eggs ; flavor  with 
lemon,  vanilla,  bitter  almond  or  grated  lemon  peel ; lay  the  snow  thus 
formed  quickly  in  rocky  fieaps  on  silver  or  glass  dishes,  or  in  shapes. 
Iced,  it  will  turn  out  well 

If  the  recipe  is  closely  followed,  any  family  may  enjoy  it  at  a trifling 
expense,  and  it  is  really  worthy  the  table  of  an  epicure.  It  can  be  made 
the  day  before  it  is  to  be  eaten;  kept  cold. 

MOCK  ICE. 

Take  about  three  tablespoonfuls  of  some  good  preserve ; rub  it  through 
a sieve  with  as  much  cream  as  will  fill  a quart  mold;  dissolve  three- 
quarters  of  an  ounce  of  isinglass  or  gelatine  in  half  a pint  of  water;  when 
almost  cold,  mix  it  well  with  the  cream ; put  it  into  a mold,  set  it  in  a 
cool  place  and  turn  out  next  day. 

PEACH  MERINGUE. 

Pare  and  quarter  (removing  stones)  a quart  of  sound,  ripe  peaches ; 
place  them  all  in  a dish  that  it  will  not  injure  to  set  in  the  oven  and  yet 
be  suitable  to  place  on  the  table.  Sprinkle  the  peaches  with  sugar,  and 
cover  them  well  with  the  beaten  whites  of  three  eggs.  Stand  the  dish  in 
the  oven  until  the  eggs  have  become  a delicate  brown,  then  remove,  and, 
when  cool  enough,  set  the  dish  on  ice,  or  in  a very  cool  place.  Take  the 
yolks  of  the  eggs,  add  to  them  a pint  of  milk,  sweeten  and  flavor,  and  boil 
same  in  a custard  kettle,  being  careful  to  keep  the  eggs  from  curdling. 
When  cool  pour  into  a glass  pitcher  and  serve  with  the  meringue  wbee 
ready  to  use. 


338 


CUSTARDS,  CREAMS  A:^D  DESSERTS. 

APPLE  FLOAT. 


One  dozen  apples,  pared  and  cored,  one  pound  and  a half  of  sugar.  - Put 
the  apples  oh  with  water  enough  to  cover  them' and  let  them  stew  until 
they  look  as  if  they  would  break  ; then  take  them  out  and  piit  the  sugar 
into  the  same  water ; let  the  syrup  come  to  a boil,  put  in  the"’ applets  and 
Tek them  stew  until  doiie  through  aud'blear  ; then  take  them  but,*  slice  th^ 
the  syfup  one  large  lemon  and  add  announce  of  gelatine  di^hrved  in^  a 
pint  of  cold water.  Let  the  whole  mix  welL  and  ccihe" 
pour  upon  the  apples.  The  syrup:  will  congeal.  It  is  to  be  eaten  cold 
with  cream.  . 

Or  you  may  change  the  dish  by  making  a soft  custard  with  the  yolks  ot 
four  eggs,  three  tablespoonfuls  of  powdered  sugar  and  a scant  quart  of 
milk.  When  cold,  spread  it  over  the  apples.  Whip  the  whites  of  the 
eggs,  flavor  with  lemon  and  place  on  the  custardo  Color  in  the  oven. 


SYLLABUB. 

One  quart  of  rich  milk  or  cream,  a cupful  of  wine,  half  a cupful  of 
sugar;  put  the  sugar  and  wine  into  a bowl  and  the  milk  lukewarm  In  a 
separate  ..vessel,  WJien  the  sugar  is  dissolved  in  the  wine,  pour  the  luilk 
in,  holding  it  high;  pour  it  hack  and  forth  until  it  ois  irothyi^ -Grate 
nutmeg  over  it. 

CREAM  FOR^  FRUIT, 

This  recipe  is  an  excellent  substitute  for  pure  ereajn^  to  he^eateu  on 
fresh  berries  and  fruit,  , , . ...  ..  . 

One  cupful  qf  sweet  mOk ; heat  it  until  boiling,  . Beat  together. the 
whites  of  two  eggs,  a tablespoonful  of  white  sugar  and  a piece  olhutter 
the  size  of  a nutmeg.  Now  add  half  a cupful  of  cold  milk  and  a teaspoon- 
ful of  cornstarch ; stir  well  together  Until  very  light  and  smooth,  then  add 
It  to  the  boiling  milk;  cook  it  until  it  thickens;  it  must  not  boil.  Set  it 
aside  to  cool.  It  should  be  of  the  consistency  of  real  fresh  cream/  Serve 
in  a 4r»reamerc  . . . . 

STRAWBERRY  SFOISTGE  - 

One  quart  of  strawberries,  half  a package  of  gelatine,  one  cupful  and  a 
half  of  water,  one  cupful  of  sugar,  the  juice  of  a lemon,  the  whites  of  four 
eggs.  Soak  the  gelatine  for  two  hours  in  half  a cupful  of  the  water.  Mash 
the  strawberries  and  add  half  the  sugar  to  them.  Boil  the  reinainder  of 
the  sugar  and  the  water  gently  twenty  minutes.  Rub  the  strawberries 


OmTAfifiS^  CJ^BAMS  AND  J>ESSERTS.  337 

through  a sieve.  Add  the  gelatine  to  the  boiling  syrup  and  take  from  the 
fire  immediately ; then  add  the  strawberries.  Place  in  a pan  of  ice-water 
and  beat  five  minutes.  Add  the  FWtes  of  eggs  and  beat  until  the  mix- 
ture begins  to  thicken.  Pour  in  the  molds  and  set  away  to  harden.  Serve 
with  sugar  and  creain.  Raspberry  and  blackberry  sponges  are  made  in 
the  same  way. 

LEMON  SPONGE. 

. Lemoji  sponge,  is  made,>from  the  juice  of  four  lemons,  four  eggs,  a cup- 
ful of  sugar,  half  a package  of  gelatine  and  one  pint  of  water.  Strain 
lemon  juice  on  the  sugar;  be^t-.the  yolks,  of  the  eggs  and  mix  with  the 
remainder  of  the  water,  having  used  a half  cupful  of  the  pint  in  which  to 
soak  the  gelatine.  Add  the  sugar  and  lemon  to  this  and  cook  until  it 
begins  to  thicken," then  add  the  gelatine."  Strain  this  into  a basin,  which 
place  in  a pan  of  water  to  cool.  .Beat  with  a whisk  until  iPhas  cooled  but 
not  hardened  ; now  add  the  whites  of  the  eggs  until  it  begins  to  thicken, 
turh  into  a rtiold  and  ^et  to  harden^ 

Remombei',  tho  sponge"  hardens  very  rapidly  when  it  commences  to 
cool,  so  have  your  molds All  ready.  Sefve  With  powdered  sugar  and  cream. 


‘APfiE  SNOW. 

Stew  some  fine-flavoreli  S)ur  apples  tender,  sweeten  to  taste,  strain 
them  through  a iine^wire  sieve  and  break  into' one  pint  of  strained  apples 
the  white  hf"  an  egg  ; whiSfc  the  apple  and  egg  very  briskly  till  quite  stiff 
and  it^'will  be  as  white  as  snow ; eaten  with  a nice  boiled  custard  it  makes 
a Very  desirable  dessert.  More  eggs  may  be  used,  if  liked. 

lafflNOE  SNOW. 


Quarter  five  fair-looking-quinees_anLd  boil  them  till  they  are  tender 


in  water,  then  peel  them  and  push  them  through  a coarse  sieve.  Sweeten 
to  the  taste  and  add  the  whites  of  three  or  four  eggs.  Then  with  an  egg- 
whisk  beat  all  to  a^stiff  froth  and  pile  with  a spoon  upon  a glass  dish  and 
set  away  in  the  ice  box,  unless  it  is  to  be  served  immediately. 


OJlANGE  TRIPLE. 


Take  the  thin  parings  from  thejoutside  of  a dozen  oranges  and  put  to 
steep  in  a wide-mouthed  bottle ; cover  it  with  good  cognac  and  let  it  stand 
twenty-four  hours ; "skin  and  seed  the  oranges  and  reduce  to  a pulp ; press 
this^  through  a sieve,  sugar  to  taste,  arrange  in  a dish  and  heap  with 


338  CtrSTAMDS,  C BEAMS  AMD  DESSEMfS. 

whipped  cream  flavored  with  the  orange  brand j;  ice  two  hours  before 

serving. 

LEMON  TKIFLE. 

The  juice  of  two  lemons  and  grated  peel  of  one,  one  pint  of  cream, 
well  sweetened  and  whipped  stiff,  one  cupful  of  sherry,  a little  nutmeg. 
Let  sugar,  lemon  juice  and  peel  lie  together  two  hours  before  you  add 
wine  and  nutmeg.  Strain  through  double  tarlatan  and  whip  gradually 
into  the  frothed  cream.  Serve  very  soon  heaped  in  small  glasses.  Nice 
with  cake„ 

FRUIT  TRIFLE. 

Whites  of  four  eggs  beaten  to  a stiff  froth,  two  tablespoonfuls  each  of 
sugar,  currant  jelly  and  raspberry  jam.  Eaten  with  sponge  cakes,  it  is  a 
delicious  dessert. 

GRAPE  TRIFLE. 

Pulp  through  a sieve  two  pounds  of  ripe  grapes,  enough  to  keep  back 
the  stones,  add  sugar  to  taste.  Put  into  a trifle  dish  and  cover  with 
whipped  cream,  nicely  flavored.  Serve  very  cold. 

APPLE  TRIFLE. 

Peel,  core  and  quarter  some  good  tart  apples  of  nice  flavor,  and  stew 
them  with  a strip  of  orange  and  a strip  of  quince  peel,  sufficient  water  to 
cover  the  bottom  of  the  stewpan,  and  sugar  in  the  proportion  of  half  a 
pound  to  one  pound  of  fruit ; when  cooked,  press  the  pulp  through  a sieve, 
and,  when  cold,  dish  and  cover  with  one  pint  of  whipped  cream  flavored 
with  lemon  peel. 

Quinces  prepared  in  the  same  manner  are  equally  as  good. 

PEACH  TKIFLE.  ^ 

Select  perfect,  fresh  peaches,  peel  and  core  and  cut  in  quarters  ; they 
should  be  well  sugared,  arranged  in  a trifle  dish  with  a few  of  their  own 
blanched  kernels  among  them,  then  heaped  with  whipped  cream  as  above  ; 
the  cream  should  not  be  flavored ; this  trifle  should  be  set  on  the  ice  for  at 
least  an  hour  before  serving ; home-made  sponge  cakes  should  be  served 
with  it, 

GOOSEBERRY  TRIFLE. 

One  quart  of  gooseberries,  sugar  to  taste,  one  pint  of  custard,  a plate^ 
ful  of  whipped  cream. 

Put  the  gooseberries  into  a jar,  with  sufficient  moist  sugar  to  sweeten 


CUSTARDS,  CREAAtS  AJTD  DESSERTS, 


339 


them,  and  boil  them  until  reduced  to  a pulp.  Put  this  pulp  at  the  bottom 
of  a trifle  dish  ; pour  over  it  a pint  of  custard,  and,  when  cold;  cover  with 
whipped  cream.  The  cream  should  be  whipped  the  day  before  it  is  wanted 
for  table,  as  it  will  then  be  so  much  firmer  and  more  solid.  This  dish  may 
be  garnished  as  fancy  dictates. 

LEMON  HONEY. 

One  coffeecupful  of  white  sugar,  the  grated  rind  and  juice  of  one  large 
lemon,  the  yolks  of  three  eggs  and  the  white  of  one,  a tablespoonful  of 
butter.  Put  into  a basin  the  sugar  and  butter,  set  it  in  a dish  of  boiling 
water  over  the  fire ; while  this  is  melting,  beat  up  the  eggs,  and  add  to 
them  the  grated  rind  from  the  outside  of  the  lemon  ; then  add  this  to  the 
sugar  and  butter,  cooking  and  stirring  it  until  it  is  thick  and  clear  like 
honey. 

This  will  keep  for  some  days,  put  into  a tight  preserve  jar,  and  is  nice 
for  flavoring  pies,  etc. 

FLOATING  ISLANDS. 

Beat  the  yolks  of  five  eggs  and  the  whites  of  two  very  light,  sweeten 
with  five  tablespoonfuls  of  sugar  and  flavor  to  taste  ; stir  them  into  a quart 
of  scalded  milk  and  cook  it  until  it  thickens.  When  cool  pour  it  into  a glass 
dish.  Now  whip  the  whites  of  the  three  remaining  eggs  to  a froth, 
adding  three  tablespoonfuls  of  sugar  and  a little  flavoring.  Pour  this  froth 
over  a shallow  dish  of  boiling  water ; the  steam  passing  through  it  cooks 
it ; when  sufficiently  cooked,  take  a tablespoon  and  drop  spoonfuls  of  this 
over  the  top  of  the  custard,  far  enough  apart  so  that  the  little  white 
islands  ” will  not  touch  each  other.  By  dropping  a teaspoonful  of  bright 
jelly  on  the  top  or  centre  of  each  island,  is  produced  a pleasing  effect ; 
also  by  filling  wine-glasses  and  arranging  them  around  a standard  adds 
much  to  the  appearance  of  the  table. 

FLOATING  ISLAND. 

One  quart  of  milk,  five  eggs  and  five  tablespoonfuls  of  suga/.  Scald 
the  milk,  then  add  the  beaten  yolks  and  one  of  the  whites  together  with 
the  sugar.  First  stir  into  them  a little  of  the  scalded  milk  to  prevent 
curdling,  then  all  of  the  milk.  Cook  it  the  proper  thickness ; remove  from 
the  fire,  and,  when  cool,  flavor ; then  pour  it  into  a glass  dish  and  let  it 
become  very  cold.  Before  it  is  served  beat  up  the  remaining  four  whites 
of  the  eggs  to  & frotJi  and  beat  into  them  three  tablespoonfula  of 


340 


onEA]st^^'AWi>  JbMmMMfA 

sugar  and  twQ  tablespoonfuls  of  currant  j^lly?  t)ip  tKiS"  over  tllo  top  of 
tile  custard  ''  '■ 

TAPIOCA  BIANG;  MANGEr  ‘ / / " 

Half  a pound  of  tapioca  soaked  an  hour  in  ope  pint  of  milk  apd  boiled 
till  tender ; add  a pinch  of  salt,  sweeten  to  taste  and  put  into  a mold ; when 
cold  turn  it  out  and  serve  with  strawberry  or  raspberry  jam  around  it  and 
a little  cream.  Flavor  with  lemon  pr  vanilla,  , , 

BLANC  MANGE.  No.  1.  ' ^ ' 

In  onb  teacupful  of  water  bpil  until  dissolved  one  ounce  of  clarified 
isinglass,  or  of  patent  gelatine  {which  ii^  better);  stir  epntinually 
while  boiling.  Then  squeeze  the  juice  of  a lepipn  upon  a capful  of  fine, 
white  sugar;  stir  the  sugar  into  a quart  of  rich  cream  and  half  a piptof 
Madeira  or  sherry  wine;  when  it  is  well  joined* add  the  .dissplyed  isin- 
glass or  gelatine,  stir  all  well  together,  pour  it  into  paplds  previously  wet 
with  cold  water  ; set  the  molds  upon  ic.a,-Je  t dhem  stand  until  their  con- 
tents are  hard  and  cold,  then  serve  with  sugar  and  cream  or  custard  sauce. 

BLANC  MANGE.  1^0.  2.  ‘ ' 

Dissolve  two  ounces  of  patent  gelatine  in  cold  water-;  whep  it  is  dis-^ 
solved,  stir  it  into  two  quarts  of  rich  milk,  with  a teacupful  of  fine  white 
sugar;  season  it  to  your  taste  with  lemon,  or  vanilla, ^ar  peach  water; 
place  it  over  the  fire  and  boil  it,  stirring  it  continually J let  it  boil  five' 
minutes;  then  strain  it  through  a cloth,'POur  it  into  molds  previously  wet 
with  cold  water  and  salt ; let  it  stand  on  ice,  or  in  any  cool  place,  until  it 
becomes  hard  and  cold;  turn  it  out  carefully  upon  dishes,  and. serve;  or, 
half  fill  your  mold;  when  this  has  set,  cover  with > cherries,  peaches  in 
halves,  strawberries  or  sliced  bananas,  and  add  the  remainder. 

CHOCOLATE  BLANG  IfANGE. 

Half  a box  of  gelatine  soaked  in  a Cupful  of  water  fpr  an  hour,  half  a 
cupful  of  grated  chocolate,  rubbed  smooth. in  a little  milk.  Boil  two  cup^ 
fuls  of  milk,  then  add  the  gelatine  and  chocolate  ahd'‘one  cupful  of  sugar ; 
boil  all  together  eight  or  ten  minutes.  Remove  from  the  fire,  and  When 
nearly  cold  beat  into  this  the  whipped  Whites  of  three  eggs,  flavored  with 
vanilla.  Should  be  served  cold  with  custard  made  of  the  yolks,  or  migar 
and  cream.  Set  the  molds  in  a cold  place. 


CUSTARDS,  CREAMS  AND  DESSERTS.  341 

^ - •■'r^  - 

CORNSTARCH  BLANC  MANGE. 

*\^\  r*  . /N---  o-  ^ ^ ■ 

.Taki;  one  quart  of  sweet  milk  and  put  one  pint  upon  the  stove  to 
heat;  in  the  other  pint  mix  four  heaping  tablespoonfuls  of  cornstarch  and 
half  a cupful,  of  sugar ; when  the  milk  is  hot,  pour  in  the  cold  milk  with 
the  cornstarch  and  sugar  thoroughly  mixed  in  it  and  stir  altogether  until 
there  are  no  lumps  and  it  is  thick ; flavor  with  lemon ; take  from  the  stove 
and  add  the  whites  of  three  eggs  beaten  to  a stiff  froth. 

. A Custard  for  the  ahQve.  — One  pint  of  milk,  boiled  with  a little  salt  in  it; 
beat  the  ypiks  of  three  eggs  with  half  a cupful  of  sugar  and  add  to  the 
boiling,  milk ; stir  well,  but  do  not  let  it  boil  until  the  eggs  are  put  in; 
flavor  to  taste. 

FRUIT  BLANC  MANGE. 

Stew  nice,  fresh  fruit  (cherries,  raspberries  and  strawberries  being  the 
best),  or  canned  ones  will  do ; strain  off  the  juice  and  sweeten  to  ta^te; 
place  itrover  the  fire  in  a double  kettle  until  it  boils;  while  boiling,  stir 
in  coThstarch  wet  with  a little  cold  water,  allowing  two  tablespoonfuls 
of  cornstarch  to  each  pink  of  juice;  continue  stirring  until  srufficiently 
cooked;  then  pour  into  molds  wet  in  cold  water  and  set  away  to  cool. 
Served^with  cream  and  sugar.  ^ ^ 

' T ? - V " ORANGE  CHARLOTTE.  " ‘ : T 

^ FoR.  twQ  moldi^  of  inedium  size,  soak  half  a box  of  gelatine  in,  half  a 
cupful  of  water  for  two  hours.  Add  one  and  a half  cupfuls  of.  boiling  wate^*, 
and  strain.  r^Theia  add  two  cupfuls  of  sugar,  one  of  orapge  juice  and  pulp, 
and.  the -juice.^  of  one  lemon.  Stir  until  the  mixture  begins  to  cool,,  qz 
about  fiye  .minutes ; then  add  the  whites  of  six  eggs,  beaten  to  a stiff  froth. 
Beat  the  whole,  until  so  stiff  that  it  will  only  just  poui^  intq.  niplds  lined 
with  sections  of  prange,  Set  away  to  cool.  ...  . . ..  ' 

' STRAWBERRY  CHARLOTTE.  ‘ 

Make  a boiled  custard  of  one  quart  of  milk,  the  yolks  of  six  eggs  and 
three-quarters  of  a cupful  of  sugar ; flavor  to  taste.  Line  a glass  fruit- 
dish  with  "slices  of  sponge  cake  dipped  in  sweet  cream ; Jay  upon  this  ripe 
strawberries  sweetened  to  taste ; then  a layer  of  cake  arid  strawberries  as 
beforp.^^,.  When  the  custard  is  cold  pour  over  the  whole.  Now  beat  the 
whites  of  the  eggs  to  a stiff  froth,  add  a tablespoonful  of  sugar  to  each  egg 
and  >put  over  the  top.  Decorate  the  top  with  the  largest  berries  saved  out 
at  the  commencement. 

Raspberry  charlotte  may  be  made  the  same  way. 


m CUSTAMDS,  GBEAMS  AND  DESSERTS. 

CHARLOTTE  RITSSE.  (Fine.) 

Whip  one  quart  of  rich  cream  to  a stiff  froth  and  drain  well  on  a nice 
sieve.  To  one  scant  pint  of  milk  add  six  eggs  beaten  very  light;  make 
very  sweet ; flavor  high  with  vanilla.  Cook  over  hot  water  till  it  is  a thick 
custard.  Soak  one  full  ounce  of  Cox’s  gelatine  in  a very  little  water  and 
warm  over  hot  water.  When  the  custard  is  very  cold  beat  in  lightly  the 
gelatine  and  the  w:hipped  cream.  Line  the  bottom  of  your  mold  with  but- 
tered paper,  the  side  with  sponge  cake  or  lady-fingers  fastened  together 
with  the  white  of  an  egg.  Fill  with  the  cream,  put  in  a cold  place,  or,  in  \ 
summer,  on  ice.  To  turn  out,  dip  the  mold  for  a moment  in  hot  water.  In 
draining  the  whipped  cream,  all  that  drips  through  can  be  re-whipped. 

CHARLOTTE  RTTSSE. 

Cut  stale  sponge  cake  into  slices  about  half  an  inch  thick  and  line 
three  molds  with  them,  leaving  a space  of  half  an  inch  between  each 
slice ; set  the  molds  where  they  will  not  be  disturbed  until  the  filling  is 
ready.  Take  a deep  tin  pan  and  fill  about  one-third  full  of  either  snow  or 
pounded  ice  and  into  this  set  another  pan  that  will  hold  at  least  four 
quarts.  Ii;to  a deep  bowl  or  pail  (a  whip  churn  is  better)  put  one  and  a 
half  pints  of  cream  (if  the  cream  is  very  thick  take  one  pint  of  cream  and 
a half  pint  of  milk) ; whip  it  to  a froth  and  when  the  bowl  is  full,  skim  the 
froth  into  the  pan  which  is  standing  on  the  ice  and  repeat  this  until  the 
cream  is  all  froth ; then  with  a spoon  draw  the  froth  to  one  side  and  you 
will  find  that  some  of  the  cream  has  gone  back  to  milk ; turn  this  into  the 
bowl  again  and  whip  as  before ; when  the  cream  is  all  whipped,  stir  into  it 
two-thirds  of  a cup  of  powdered  sugar,  one  teaspoonful  of  vanilla  and  half 
of  a box  of  gelatine,  which  has  been  soaked  in  cold  water  enough  to  cover 
it  for  one  hour  and  then  put  in  boiling  water  enough  to  dissolve  it 
(about  half  a cup) ; stir  from  the  bottom  of  the  pan  until  it  begins  to  grow 
stiff ; fill  the  molds  and  set  them  on  ice  in  the  pan  for  one  hour,  or  until 
they  are  sent  to  the  table.  When  ready  to  dish  them,  loosen  lightly  at 
the  sides  and  turn  out  on  a fiat  dish.  Have  the  cream  ice  cold  when  you 
begin  to  whip  it ; and  it  is  a good  plan  to  put  a lump  of  ice  into  the  cream 
while  whipping  it. 

Maria  Parloa. 

ANOTHER  CHARLOTTE  RUSSE. 

Two  TABLESPOONFULS  of  gelatine  soaked  in  a little  cold  milk  two  hours, 
two  coffeoeupfuls  of  neb  cream*  one  teacupful  of  milki  Whip  the  cream 


CUSTARDS,  CREAMS  AMD  DESSERTS. 


843 


stiff  in  a large  bowl  or  dish ; set  on  ice.  Boil  the  milk  and  pour  gradually 
over  the  gelatine  until  dissolved,  then  strain ; when  nearly  cold,  add  the 
whipped  cream,  a spoonful  at  a time.  Sweeten  with  powdered  sugar, 
flavor  with  extract  of  vanilla.  Line  a dish  with  lady-fingers  or  sponge 
cake ; pour  in  cream  and  set  in  a cool  place  to  harden.  This  is  about  the 
same  recipe  as  M.  Parloa’s,  but  is  not  as  explicit  in  detail. 

^ PLAIN  CHARLOTTE  RTJSSE.  No.  1= 

Make  a rule  of  white  sponge  cake ; bake  in  narrow  shallow  pans.  Then 
make  a custard  of  the  yolks  after  this  recipe.  Wet  a saucepan  with  cold 
water  to  prevent  the  milk  that  will  be  scalded  in  it  from  burning.  Pour 
out  the  water  and  put  in  a quart  of  milk,  boil  and  partly  cool.  Beat  up 
the  yolks  of  six  eggs  and  add  three  ounces  of  sugar  and  a saltspoonful  of 
salt ; mix  thoroughly  and  add  the  luke-warm  milk.  Stir  and  pour  the  cus- 
tard into  a porcelain  or  double  saucepan  and  stir  while  on  the  range  until 
of  the  consistency  of  cream ; do  not  allow  it  to  boil,  as  that  would  curdle 
it;  strain,  and  when  almost  cold  add  two  teaspoonfuls  of  vanilla.  Now, 
having  arranged  your  cake  (cut  into  inch  slices)  around  the  sides  and  on 
the  bottom  of  a glass  dish,  pour  over  the  custard.  If  you  wish  a meringue 
on  the  top,  beat  up  the  whites  of  four  eggs  with  four  tablespoonfuls  of 
sugar;  flavor  with  lemon  or  vanilla,  spread  over  the  top  and  brown  slightly 
in  the  oven. 

PLAIN  CHARLOTTE  RUSSE.  No.  2. 

Put  some  thin  slices  of  sponge  cake  in  the  bottom  of  a glass  sauce  dish ; 
pour  in  wine  enough  to  soak  it ; beat  up  the  whites  of  three  eggs  until 
very  light ; add  to  it  three  tablespoonfuls  of  finely  powdered  sugar,  a glass 
of  sweet  wine  and  one  pint  of  thick  sweet  cream ; beat  it  well  and  pour 
over  the  cake.  Set  it  in  a cold  place  until  served. 

NAPLE  BISCUITS,  OR  CHARLOTTE  RUSSE. 

Make  a double  rule  of  sponge  cake ; bake  it  in  round  deep  patty-pans ; 
when  cold  cut  out  the  inside  about  one-quarter  of  an  inch  from  the  edge 
and  bottom,  leaving  the  shell.  Keplace  the  inside  with  a custard  made  of 
the  yolks  of  four  eggs  beaten  with  a pint  of  boiling  milk,  sweetened  and 
flavored;  lay  on  the  top  of  this  some  jelly  or  jam;  beat  the  whites  of 
three  eggs  with  three  heaping  tablespoonfuls  of  powdered  sugar  until  it 
will  stand  in  a heap ; flavor  it  a little ; place  this  on  the  jelly*  Set  ibem 
aside  in  a eold  place  until  time  to  serve* 


i44  C I^TA^DS,  CItEA3IS  AND  DESSEETS 

EOOl^dMICAL  CHARLOTTE  ElTSSE. 

MAKi:  a quart  of  nicely  flavored  mock  custard,  put  it  into  a large  glass 
fruit  dish,  which  is  partly  filled  with  stale  cake  (of  any  kind)  cut  up  into 
small,  pieces  about  an  inch  square,  stir  it  a little,  then  beat  the  whites  of 
two  or  more  eggs  stiff,  sweetened  with  white  sugar ; spread  over  the  top, 
set  in  a refrigerator  to  become  cold. 

Or,  to  be  still  more  economical : To  make  the  cream,  take  a pint  and 
a half  of  milk,  set  it  on  the  stove  to  boil ; mix  together  in  a bowl  the  fol- 
lowing named  articles:  ,large  half  cup  of  sugar,  one  moderately  heaped 
teaspoonful  of  cornst^arch^  two  tablespoonfuls  of  grated  chocolate,  one  egg, 
a sn^all  half  cuj)  of  niilk  and  a pinch  of  salt.  Pour  into  the  boiling  milk, 
remove  to  top  of  the  stove  and  let  simmer  a minute  or  two.  When 
the  cream  is  cold  p)our  over  the  cake  just  before  setting  it  on  the  table. 
Serve  in  saucers.  If  you  do  not  have  plenty  of  eggs  you  can  use  all  corn- 
starch, about  two  heaping  teaspoon fuls ; but  be  careful  and  not  get  the 
cream  too  thick,  and  have  it  free  from  lumps. 

The  cream  should  be  flavored  either  with  vanilla  or  lemon  extract. 
Nutmeg  might  answer. 

TIPSY  CHARLOTTE. 

Takp  a stale  sponge  cake,  cut  the  bottom  and  sides  of  it,  so  as  to  make 
it  stand  even  in  a glass  fruit  dish ; make  a few  deep  gashes  through  it 
with  a sharp  knife,  pour  over  it  a pint  of  good  wine,  let  it  stand  and  soak 
info  the  cake.  In  the  meantime,  blanch,  peel  and  slice  lengthwise  half  a 
pound  of  sweet  almonds  ; stick  them  all  over  the  top  of  the  cake.  llave 
ready  a pint  of  good  boiled  custard,  ^ell  flavored,^  and  pour  over  the  whole. 
To  be  dished  with  a spoon.  This  is  equally  as  good  as  any  charlotte. 

ORANGE  CHARLOTTE. 

One-third  of  a bo^  of  geluttne,  one-third  of  a cupful  of  cold  water,  one- 
third  of  a cupful  of  boiling  water  and  one  cup  of  sugar,  the  juice  of  one 
lemon  and  one  cupful  of  orange  juice  and  pulp,  a little  grated  orange 
peel  and  the  whites  of  four  eggs.  Soak  the  gelatine  in  the  cold  water  One 
hour.  Pour  the  boiling  water  over  the  lemon  and  orange  juice,  cover  it 
and  let  stand  half  an  hour ; then  add  the  sugar,  let  it  come  to  a boil  on  the 
fire,  stir  in  the  gelatine  and  when  it  is  thoroughly  dissolved,  take  from  the 
fire.  When  cool  enough,  beat  into  it  the  four  beaten  whites  of  eggs,  turn 
into  the  mold  and  set  in  a cold  place  to  stiffen,  first  placing  pieces  of 
sponge  cake  all  around  the  mold. 


creams  and  jdessbrts.  345 

BURNT  ALMOND  CHARLOTTE. 

One  cupful  of  sweet  almonds,  blanched  and  chopped  fine,  half  a box  of 
gelatine  soaked  two  hours  in  half  a cupful  of  cold  water;  when  the 
gelatine  is  sufficiently  soaked,  put  three  tablespoonfuls  of  sugar  into  a 
saucepan  over  the  fire  and  stir  until  it  becomes  liquid  and  looks  dark; 
then  add  the  chopped  almonds  to  it  and  stir  two  minutes  more ; turn  it 
out  on  a platter  and  set  aside  to  get  cool.  After  they  become  cool  enough 
break  them  up  in  a mortar,  put  them  in  a cup  and  a half  of  milk,  and  cook 
again  for  ten  minutes.  Now  beat  together  the  yolks  of  two  eggs  with 
a cupful  of  sugar,  and  add  to  the  cooking  mixture ; add  also  the  gelatine; 
stir  until  smooth  and  well  dissolved ; take  from  the  fire  and  set  in  a basin 
of  ice-water  and  beat  it'  until  it  begins  to  thicken ; then  add  to  that  two 
quarts  of  whipped  creani,  and  turn  the  whole  carefully  into  molds,  set  away 
on  the  ice  to  become ' firmV  Sponge  cake  can  be  placed  around  the  mold 
or  not,  as  desired. 

CHARLOTTE  RUSSE,  WITH  PINEAPPLE. 

and  cut  a pineapple  in  slices,  put  the  slices  into  a stewpan  with 
half  a pound  of  fine  white  sugar,  half  an  ounce  of  isinglass,  or  of  patent 
gelatine  (which  is  better)^  and’ half  a teacupful  of  water;  stew  it  until  it  is 
quite  tender,  then  rub  it  through  a sieve,  place  it  upon  ice,  and  stir  it  well ; 
when  it  is  upon  the  point  of  setting,  add  a pint  of  cream  well  whipped,  mix 
it  well,  and  pour  it  into  a mold  lined  with  sponge  cake,  or  prepared  in  any 
other  way  you  prefer. 

COUNTRY  PLUM  CHARLOTTE. 

Stone  a quart  Of  ripe  plums;  first  stew  and  then  sweeten  them.  Cut 
slices  of ’bread  and  butter  and  lay  them  in  the  bottom  and  around  the 
sides  of  a large  bowl  or  deep  dish.  Pour  in  the  plums  boiling  hot,  cover 
the  bowl  and  set  it  away  to  cool  gradually.  When  quite  cold,  send  it  to 
table  and  eat  it  with  cream. 

VELVET  CREAM,  WITH  STRAWBERRIES. 

Dissolve^ half  ah  Ohhee  of  gelatine  in  a gill  of  water;  add  to  it  half  a 
pint  of  light  ^hOrf^,  grated  lemon  peel  and  the  juice  of  one  lemon  and  five 
ounces  of  sugar.  Stir  over  the  fire  until  the  sugar  is  thoroughly  dissolved. 
Then' strain  and  Oool.  Before  it  sets  beat  into  it  a pint  of  cream;  pour 
into  molds  and' keep  oh  ice  until  wanted.  Half  fill  the  small  molds  with 
fine  strawberries,  pour  the  mixture  on  top,  and  place  on  ice  until  wanted. 


346  CUSTABDS,  CREAMS  AN’D  JDESSEBTS.  i:  ’ 

CORNSTARCH  MERINGUE. 

Heat  a quart  of  milk  until  it  boils,  add  four  heaping  teaspoonfuls 
of  cornstarch  which  has  previously  been  dissolved  in  a little  cold  'milk. 
Stir  constantly  while  boiling  for  fifteen  minutes.  Remove  from  the  fire, 
and  gradually  add  while  hot  the  yolks  of  five  eggs,  beaten  together  with 
three-fourths  of  a cupful  of  sugar,  and  fiavored  with  lemon,  vanilla  or 
bitter  almond.  Bake  this  mixture  for  fifteen  minutes  in  a well-buttered 
pudding-dish  or  ijntil  it  begins  to  “set.” 

Make  a meringue  of  the  whites  of  five  eggs,  whipped  stiff  with  a half 
cupful  of  jelly,  and  spread  evenly  over  the  custard,  without  removing  the 
same  farther  than  the  edge  of  the  oven. 

Use  currant  jelly  if  vanilla  is  used  in  the  custard,  crab  apple  for  bitter 
almond  and  strawberry  for  lemon.  Cover  and  bake  for  five  minutes,  after 
which  take  off  the  lid  and  brown  the  meringue  a very  little.  Sift  pow- 
dered sugar  thickly  over  the  top.  To  be  eaten  cold 

WASHINGTON  PIE. 

This  recipe  is  the  same  as  “ Boston  Cream  Pie  ” (adding  half  an  ounce 
of  buttter),  which  may  be  found  under  the  head  of  Pastry,  Pies  and 
Tarts.  In  summer  time,  it  is  a good  plan  .to  bake  the  pie  the  day  before 
wanted  ; then  when  cool,  wrap  around  it  a paper  and  place  it  in  the  ice 
box  so  as  to  have  it  get  very  cold ; then  serve  it  with  a dish  of  fresh  straw- 
berries or  raspberries.  A delicious  dessert. 

CREAM  PIE. 

Make  two  cakes  as  for  Washington  pie,  then  take  one  cup  of  sweet 
cream  and  three  tablespoonfuls  of  white  sugar.  Beat  with  egg-beater 
or  fork  till  it  is  stiff  enough  to  put  on  without  running  off  and  fiavor  with 
vanilla.  If  you  beat  it  after  it  is  stiff  it  will  come  to  butter.  Put  between 
the  cakes  and  on  top. 

DESSERT  PUFFS. 

Puffs  for  dessert  are  delicate  and  nice ; take  one  pint  of  milk  and 
cream  each,  the  whites  of  four  eggs  beaten  to  a stiff  froth,  one  heaping 
cupful  of  sifted  fiour,  one  scant  cupful  of  powdered  sugar,  add  a little 
grated  lemon  peel  and  a little  salt ; beat  these  all  together  till  very  light, 
bake  in  gem-pans,  sift  pulverized  sugar  over  them  and  eat  with  sauce 
fiavored  with  lemon* 


CtrSTAEBS,  CEE  AMS  AMD  DESSEEtS.  347 

PEACH  CAKE  FOR  DESSERT. 

Bake  three  sheets  of  sponge  cake,  as  for  jelly  cake ; cut  nice  ripe 
peaches  in  thin  slices,  or  chop  them ; prepare  cream  by  whipping,  sweet- 
ening and  adding  flavor  of  vanilla,  if  desired ; put  layers  of  peaches  be- 
tween the  sheets  of  cake ; pour  cream  over  each  layer  and  over  the  top. 
To  be  eaten  soon  after  it  is  prepared. 

FRUIT  SHORT-CAKES. 

For  the  recipes  of  strawberry,  peach  and  other  fruit  short-cakes,  look 
under  the  head  of  Biscuits,  Bolls  and  Muffins.  They  all  make  a very 
delicious  dessert  when  served  with  a pitcher  of  fresh  sweet  cream,  when 
obtainable. 

SALTED  OR  ROASTED  ALMONDS. 

Blanch  half  a pound  of  almonds.  Put  with  them  a tablespoonful  of 
melted  butter  and  one  of  salt.  Stir  them  till  well  mixed,  then  spread 
them  over  a baking-pan  and  bake  fifteen  minutes,  or  till  crisp,  stirring 
often.  They  must  be  bright  yellow-brown  when  done.  They  are  a fash- 
ionable appetizer  and  should  be  placed  in  ornamental  dishes  at  the  begin- 
ning of  dinner,  and  are  used  by  some  in  place  of  olives,  which,  however, 
should  also  be  on  the  table,  or  some  fine  pickles  may  take  their  place. 

ROAST  CHESTNUTS. 

Peel  the  raw  chestnuts  and  scald  them  to  Remove  the  inner  skin ; put 
them  in  a frying  pan  with  a little  butter  and  toss  them  about  a few 
moments ; add  a sprinkle  of  salt  and  a suspicion  of  cayenne.  Serve  them 
after  the  cheese. 

Peanuts  may  be  blanched  and  roasted  the  same.  ' ^ 

AFTER-DINNER  CROUTONS. 

These  crispy  croutons  answer  as  a substitute  for  hard-water  crackers 
and  are  also  relished  by  most  people. 

Cut  sandwich  bread  into  slices  one-quarter  of  an  inch  thick ; cut  each 
slice  into  four  small  triangles ; dry  them  in  the  oven  slowly  until  they 
assume  a delicate  brownish  tint,  then  serve  either  hot  or  cold.  A nice 
way  to  serve  them  is  to  spread  a paste  of  part  butter  and  part  rich  creamy 
cheese,  to  which  may  be  added  a very  little  minced  parsley. 


S48 


CUSTARDS,  CREAMS  AMD  DESSERTS. 

ORANGE  FLOAT. 

To  MAKE  orange  float,  take  one  quart  of  water,  the  juice  and  pulp  of 
two  lemons,  one  cofieecupful  of  sugar.  When  boiling  hot,  add  four  table- 
spoonfuls of  cornstarch.  Let  it  boil  fifteen  minutes,  stirring ^all  the  time. 
When  cold,  pour’  it  over  four  or  five  oranges  that  have  been  sliced  into  a 
glass  dish  and  over  the  top  spread  the  beaten  whites  of  three  eggs, 
sweetened  and  flavored  with  vanilla.  A nice  dessert. 

LEMON  TOAST. 

This  dessert  can  be  made  very  conveniently  without  much  prepara- 
tion. 

Take  the  yolks  of  six  eggs,  beat  them  well  and  add  three  cupfuls  of 
sweet  milk  ; take  baker’s  bread,  not  too  stale,  and  cut  into  slices ; dip  them 
into  the  milk  and  eggs  and  lay  the  slices  into  a spider,  with  sufficient 
melted  butter,  hot,  to  fry  a delicate  brown.  Take  the  whites , of  the  six 
eggs  and  beat  them  to  a froth,  adding  a large  cupful  of  white  sugar;  add 
the  juice  of  two  lemons,  heating  well  and  adding  two  cupfuls  of  boiling 
water.  Serve  over  the  toast  as  a sauce  and  you  will  find  it  .a.  very  de- 
licious dish.  . ^ ^ . . 

SWEET  OMELET.  No.  1.  - 

One  tablespoonful  of  butter,  two  of  sugar,  one  cupful  of  milk,  four 
eggs.  Let  the  milk  come  to  a boil.  B,eat  the  flour  and  butter  together; 
add  to  them  gradually  the  boiling  milk  and  cook  eight  minutes,  stirring 
often ; beat  the  sugar  and  the  yolks  of  the  eggs  together ; add  to  the 
cooked  mixture  and  set  away  to  cool.  When  cool,  beat  the  whites  ot 
the  eggs  to  a stiff  froth  and  add  to  the  mixture.  Bake  in  a buttered 
pudding-dish  for  twenty  minutes  in  a moderate  oven.  Serve  immediately 
with  creamy  sauce.  " 

SWEET  OMELET.  No.  2. 

Four  eggs,  two  tablespoonfuls  of  sugar,  a pinch  of  salt,  half  a teaspoon- 
ful of  vanilla  extract,  one  cupful  of  whipped  cream.  Beat  the  whites  of 
the  eggs  to  a stiff  froth  and  gradually  beat  the  flavoring  and  sugar 
into  them.  When  well  beaten  add  the  yolks  and,  lastly,  the  whipped 
cream.  Have  a dish  holding  about  one  quart  slightly  buttered.  "Pour  the 
mixture  into  this  and  bake  just  twelve  minutes.  Serve  the  moment  it  is 
taken  from  the  oven 


emTAED^y  CREAMS  A2TD  DEBS^MTS.  m 

SALAD  OF  MIXED  FRUITS. 

, Put  in  the  centre  of  a dish  a pineapple  properly  pared?  cored  and 
filicedj  yet  retaining  as  near  as  practicable  its  original  shape.  Peel, 
qiiarter  and  remove  the  seeds  from  four  sweet  oranges ; arrange  them  in  a 
hordes  around  the  pineapple.  Select  four  fine  bananas^  peel  and  c^^ 
into  slices  lengthwirc ; arrange  these  zigzag-fence  fashion  around  the  bor- 
der of  the  dish.  In  the  V-shaped  spaces  around  the  dish  put  tiny  mounds 
of  grapes  of  mixed  colors.  When  complete,  the  dish  should  look  very  ap^ 
petizing.  To  half  a pint  of  clear  sugar  syrup  add  half  an  ounce  of  good 
brandy,  pour  over  the  fruit  and  serve.  ^ . . .. 

ORANGE  COCOANUT  SALAD. 

Peel  and  slice  a dozen  oranges,  grate  a cocoanut  and  slice  a pineapple. 
Put  alternate  layers  of  each  until  the  dish  is  full." ‘'  Then^ pour ' over  them 
'sweetened  wine.  Served  with  small  cakes.  ^ ‘ 

When  oranges  are  served  whole,  they  should  be  peeled  and  pfettily  ar- 
"ranged  in  a fruit  dish.  A small  knife  is*  best*  for  this^'p^  Break 

tke'skih  from  the  stem  into  six  or  eight  even  partk, "peel  each"' sectio 
down  half  way,  and  tuck  the  point  in  next  to  the  ^orange/""  ‘ 

. • . . ■ ■ -lO' 

\ 

CRYSTALLIZED  FRUIT. 

Pics  out  the  finest  of  any  kind  of  fruit,- leave  on  their  stalks,  beat  the 
^^hites  of  three  eggs  to  a stiff  froth,  lay  the  fruit  in  the  beaten  “egg  with 
the  stalks  upward,  drain  them  and  beat  the  part  that*  drips  off  again ; 
select  them  out,  one  by  one  and  dip  them  into  a Cup  of  finely  powdered 
sugar;  cover  a pan  with  a sheet  of  fine  paper,  place  the  fruit  inside  of  it, 
and  put  it  in  an  Oven  that  is  cooling;  when  the  icing  on  the  fruit  becomes 
firm,  pile  them  on  a dish  and  set  them  in  anool  place:  For  this ‘purpose, 
oranges  or  lemons  should  be  carefully  pared,  and  all  the  white  inner  skin 
'removed  that  is  possible,  to  prevent  bitterness;  then  cut  either dtt  thin 
horizontal  slices  if  lemons,  or  in  quarters  if  oranges.  For  cherries,  straw^ 
berries,  currants,  etc.,  choose  the  largest  and  finest,  leaving  stems  out. 
Peaches  should  be  pared  and  cut  in  halves  and  sweet  juicy  pears  inay  be 
treated  in  the  same  way,  or  look  nicely  when  pared,  leaving  on  tlie  stems 
and  iced.  Pineapples  should  be  cut  in  thin  slices  and  these  again  divided 
mto  quarters.  ' . 

XJ\J  vjV'>  J Itw.  V-'-  • - '1-.  ■ ‘ J ^ . ..  . V.'  J.O  V_.‘ . . vji-l-o  x.W 


m 


CUSTARDS,  CREAMS  AND  DESSERTS 


PEACHES  AND  CREAM. 

Pare  and  slice  the  peaches  iust  before  sending  to  table.  Cover  the 
glass  dish  containing  them  to  exclude  the  air  as  much  as  possible,  as  they 
soon  change  color.  Do  not  sugar  them  in  the  dish — they  then  become 
preserves,  not  fresh  fruit.  Pass  the  powdered  sugar  and  cream  with  them. 

SNOW  PYRAMID. 

Beat  to  a stiff  foam  the  whites  of  half  a dozen  eggs,  add  a small  teacup- 
ful of  currant  jelly  and  whip  all  together  again.  Fill  half  full  of  cream  as 
many  saucers  as  you  have  guests,  dropping  in  the  centre  of  each  saucer  a 
tablespoonful  of  the  beaten  eggs  and  jelly  in  the  shape  of  a pyramid. 

JELLY  FRITTERS. 

Make  a batter  of  three  eggs,  a pint  of  milk  and  a pint  bowl  of  wheat 
flour  or  more,  beat  it  light ; put  a tablespoonful  of  lard  or  beef  fat  in  a 
frying  or  omelet  pan,  add  a saltspoonful  of  salt,  making  it  boiling  hot,  put 
in  the  batter  by  the  large  spoonful,  not  to  close ; when  one  side  is  a 
delicate  brown,  turn  the  other ; when  done,  take  them  on  to  a dish  with  a 
d’oyley  over  it;  put  a dessertspoonful  of  firm  jelly  or  jam  on  each  and 
serve.  A very  nice  dessert. 

STEWED  APPLES.  No.  1. 

^AKE  a dozen  green  tart  apples,  core  and  slice  them,  put  into  a sauce- 
pan with  just  enough  water  to  cover  them,  cover  the  saucepan  closely, 
and  stew  the  apples  until  they  are  tender  and  clear ; then  take  them  out, 
put  them  into  a deep  dish  and  cover  them ; add  to  the  juice  in  the  sauce- 
pan a cupful  of  loaf  sugar  for  every  twelve  apples,  and  boil  it  half  an 
hour,  adding  to  the  syrup  a pinch  of  mace  and  a dozen  whole  cloves 
just  ten  minutes  before  taking  from  the  fire ; pour  scalding  hot  over 
the  apples  and  set  them  in  a cold  place  ; eat  ice  cold  with  cream  or  boiled 
custard. 

STEWED  APPLES  No.  2. 

Apples  cooked  in  the  following  way  look  very  pretty  on  a tea-table  and 
are  appreciated  by  the  palate.  Select  firm  round  greenings,  pare  neatly 
and  cut  in  halves ; place  in  a shallow  stewpan  with  sufficient  boiling  water 
to  cover  them  and  a cup  of  sugar  to  every  six  apples.  Each  half  should 
cook  on  file  bottom  of  the  pan  and  be  removed  from  the  others  so  as  not  to 


CmTAltDS,  CUE  AMS  AMD  EESSEETS.  S51 

injure  its  shape.  Stew  slowly  until  the  pieces  are  very  tender;  remove  to 
a glass  dish  carefully,  boil  the  syrup  a half  hour  longer,  pour  it  over  the 
apples  and  eat  cold.  A few  pieces  of  lemon  boiled  in  the  syrup  add  to 
Tne  flavor. 

BAKED  PEARS. 

Pare  and  core  the  pears  without  dividing ; place  them  in  a pan  and  All 
up  the  orifice  with  brown  sugar;  add  a little  water  and  let  them  bake 
until  perfectly  tender.  Nice  with  sweet  cream  or  boiled  custard. 

STEWED  PEARS. 

• Stewed  pears  with  a thick  syrup  make  a fine  dessert  dish  accompanied 
with  cake. 

Peel  and  cut  them  in  halves,  leaving  the  stems  on  and  scoop  out  the 
cores.  Put  them  into  a saucepan,  placing  them  close  together,  with  the 
stems  uppermost.  Pour  over  sufficient  water,  a cup  of  sugar,  a few  whole 
cloves  and  some  sticks  of  cinnamon,  a tablespoonful  of  lemon  juice.  Cover 
the  stewpan  closely,  to  stew  gently  till  the  fruit  is  done,  which'  will  depend 
on  the  quality  of  the  fruit.  Then  take  out  the  fruit  carefully  and  arrange 
it  on  a dish  for  serving;  Boil  down  the  syrup  until  quite  thick ; strain  it 
and  allow  it  to  cool  enough  to  set  it;  then  pour  it  over  the  fruit. 

The  juice  could  be  colored  by  a few  drops  of  liquid  cochineal,  or  a few 
slices  of  beets,  while  boiling.  A teaspoonful  of  brandy  adds  much  to  the 
flavor.  Serve  with  cream  or  boiled  custardo 

BAKED  aXTINCES. 

Take  ripe  quinces,  pare  and  quarter  them,  cut  out  the  seeds ; then  stew 
them  in  clear  water  until  a straw  w’ill  pierce  them ; put  into  a baking  dish 
with  half  a cupful  of  loaf  sugar  to  every  eight  quinces ; pour  over  them  the 
liquor  in  which  they  were  boiled,  cover  closely  and  bake  in  the  oven  one 
hour ; then  take  out  the  quinces  and  piit  them  into  a covered  dish ; returu 
the  syrup  to  the  saucepan  and  boil  twenty  minutes ; then  pour  over  the 
quinces  and  set  them  away  to  cool. 

GOOSEBERRY  FOOL. 

Stew  a quart  of  ripe  gooseberries  in  just  enough  water  to  cover  them; 
when  soft,  rub  them  through  a colander  to  remove  the  skins  and  seeds ; 
hot  stir  into  them  a tablespoonful  of  melted  butter  and  a cupful 
23 


352  CUSTARDS,  CREAMS  AMD  DESSERTS. 

of  sugar.  Jeat  the  yolks  of  three  eggs  and  add  that ; whip  all  together  un- 
til light.  Fill  a large  glass  fruit  dish  and  spread  on  the  top  the  beaten 
whites  mixed  with  three  tablespoonfuls  of  sugar.  Apples  or  any  tart  fruit 
is  nice  made  in  this  manner. 

MEHIUGXTES  OR  KISSES. 

A COFFEECUPFUL  of  line  white  sugar,  the  whites  of  six  eggs;  whisk  the 
whites  of  the  eggs  to  a stiff  froth  and  with  a wooden  spoon  stir  in  ouicklv 
the  pounded  sugar ; and  have  sor::^>  boards  put  in  the  oven  thick  enough  to 
prevent. the  bottom  of  the  meringues  from  acquiring  too  much  color.  Cut 
some  strips  of  paper  about  two  inches  wide ; place  this  paper  on  the  board 
and  drop  a tablespoonful  at  a time  of  the  mixture  on  the  paper,  taking  care 
to  let  all  the  meringues  be  the  same  size.  In  dropping  it  from  the  spoon, 
give  the  mixture  the  form  of  an  egg  and  keep  the  meringues  about  two 
inches  apart  from  each  other  on  the  paper.  Strew  over  them -some  sifted 
sugar  and  bake  in  a moderate  oven  for  half  an  hour.  As  soon  as  they 
begin  to  color,  remove  them  from  the  oven  ; take  each  slip  of  paper  by  the 
two  ends  and  turn  it  gently  on  the  table  and  with  a small  spoon  take 
out  the  soft  part  of  each  meringue.  Spread  some  clean  paper  on  the 
board,  turn  the  meringues  upside  down  and  put  them  into  the  oven 
to  harden  and  brown  on  the  other  side.  When  required  for  table,  fill  them 
with  whipped  cream,  flavored  with  liquor  or  vanilla  and  sweeten  with 
pounded  sugar.  Join  two  of  the  meringues  together  and  pile  them  high  in 
the  dish.  To  vary  their  appearance,  finely  chopped  almonds  or  currants 
may  be  strewn  over  them  before  the  sugar  is  sprinkled  over;  and  they 
may  be  garnished  with  any  bright-colored  preserve.  Great  expedition  is 
necessary  in  making  this  sweet  dish,  as,  if  the  meringues  are  not  put  into 
the  oven  as  soon  as  the  sugar  and  eggs  are  mixed,  the  former  melts  and 
the  mixture  would  run  on  the  paper  instead  of  keeping  its  egg-shape.  The 
sweeter  the  meringues  are  made  the  crisper  will  they  be ; but  if  there 
is  not  sufficient  sugar  mixed  with  them,  they  will  most  likely  be  tough. 
They  are  sometimes  colored  with  cochineal;  and  if  kept  well-covered  in  a 
dry  place,  will  remain  good  for  a month  or  six  weeks. 

JELLY  KISSES. 

Kisses,  to  be  served  for  dessert  at  a large  dinner,  with  other  suitable 
confectionery,  may  be  varied  in  this  way : Having  made  the  kisses,  heap 
them  in  the  shape  of  half  an  egg,  placed  upon  stiff  letter  paper  lininfr  the 


CUSTAEDS,  CEE  AMS  AMD  DBSSEETS. 


353 


' bottom  of  a thick  baking  pan ; put  them  in  a moderate  oven  until  the  out- 
side is  a little  hardened;  then  take  one  off  carefully,  take  out  the  soft 
inside  with  the  handle  of  a spoon,  and  put  it  back  with  the  mixture,  to 
make  more  ; then  lay  the  shell  down.  Take  another  and  prepare  it  like- 
wise ; fill  the  shells  with  currant  jelly  or  jam ; join  two  together,  cement- 
ing them  with  some  of  the  mixture ; so  coxitinue  until  you  have 
enough.  Make  kisses,  cocoanut  drops,  and  such  like,  the  day  before  they 
are  wanted. 

This  recipe  will  make  a fair-sized  cake  basket  full.  It  adds  much  to 
their  beauty  when  served  up  to  tint  half  of  them  pale  pink,  tfieii  unite 
white  and  pink.  Serve  on  a high  glass  disho 

COCOANUT  MACAROONS. 

Make  a “ kiss  mixture,  add  to  it  the  white  meat,  grated,  and  finish  as 
directed  for  Kisses. 

ALMOND  MACAROONS. 

Half  a pound  of  sweet  almonds,  a coffeecupful  of  white  sugar,  the 
whites  of  two  eggs ; blanch  the  almonds  and  pound  them  to  a paste ; 
add  to  them  the  sugar  and  the  beaten  whites  of  eggs ; work  the  whole 
together  with  the  back  of  a spoon,  then  roll  the  mixture  in  your  hands 
in  balls  about  the  size  of  a nutmeg,  dust  sugar  over  the  top,  lay  them 
on  a sheet  of  paper  at  least  an  inch  apart.  Bake  in  a cool  oven  a light 
brown. 

CHOCOLATE  MACAROONS. 

Put  three  ounces  of  plain  chocolate  in  a pan  and  melt  on  a s^ow  fire  j 
then  work  it  to  a thick  paste  with  one  pound  of  powdered  sugar  and  the 
whites  of  three  eggs ; roll  the  mixture  down  to  the  thickness  of  about  one- 
quarter  of  an  inch ; cut  it  in  small,  round  pieces  with  a paste-cutter,  either 
plain  or  scalloped ; butter  a pan  slightly,  and  dust  it  with  flour  and  sugar 
in  equal  quantities ; place  in  it  the  pieces  of  paste  or  mixture,  and  bake  in 
a hot  but  not  too  quick  oven. 

LEMON  JELLY.  No.  1. 

Wash  and  prepare  four  calfs  feet,  place  them  in  four  quarts  of  water, 
and  let  them  simmer  gently  five  hours.  At  the  expiration  of  this  time 
take  them  out  and  pour  the  liquid  into  a vessel  to  cool ; there  should  be 
nearly  a quart.  When  cold,  remove  every  particle  of  fat,  replace  the  jelly 


CU8TABDS,  CREAMS  AND  DESSERTS. 


into  the  preserving-kettle,  and  add  one  pound  of  loaf  sugar,  the  rind 
juice  of  two  lemons;  when  the  sugar  has  dissolved,  beat  two  eggs  with 
their,  shells  in  one  gill  of  water,  which  pour  into  the  kettle  and  boil  five 
minutes,  or  until  perfectly  clear ; then  add  one  gill  of  Madeira  wine  and 
strain  through  a fiannel  bag  into  any  form  you  like. 

LEMON  JELLY.  No.  2. 

To  A package  of  gelatine  add  a pint  of  cold  water,  the  juice  of  four 
lemons  and  the  rind  of  one;  let  it  stand  one  hour,  then  add  one  pint  of 
boiling.water,  a pinch  of  cinnamon,  three  cups  of  sugar ; let  it  all  come  to 
a boil ; strain  through  a napkin  into  molds,  set  away  to  get  cold.  Nice 
poured  over  sliced  bananas  and  orangeSo 

WINE  JELLY. 

One  package  of  gelatine,  one  cupful  of  cold  water  soaked  together  two 
hours ; add  to  this  three  cupfuls  of  sugar,  the  juice  of  three  lemons  and 
the  grated  rind  of  one.  Now  pour  over  this  a quart  of  boiling  water  and 
stir  until  dissolved,  then  add  a pint  of  sherry  wine.  Strain  through  a 
napkin,  turn  into  molds  dipped  in  cold  water  and  place  in  the  ice  box 
for  several  hours. 

One  good  way  to  mold  this  jelly  is  to  pour  some  of  it  into  the  mold, 
harden  it  a little,  put  in  a layer  of  strawberries  or  raspberries,  or  any  fresh 
fruit  in  season,  pour  in  jelly  to  set  them ; after  they  have  set,  another 
layer  of  jelly,  then  another  of  berries,  and  so  fill  each  mold,  alternating 
with  jelly  and  berries. 

CIDER  JELLY. 

This  can  be  made  the  same,  by  substituting  clear,  sweet  cider  in  place 
of  the  wine. 

ORANGE  JELLY 

Oeangb  jelly  is  a great  delicacy  and  not  expensive.  To  make  a large 
dish,  get  six  oranges,  two  lemons,  a two-ounce  package  of  gelatine.  Put 
the  gelatine  to  soak  in  a pint  of  water,  squeeze  the  orange  juice  into  a 
bowl,  also  the  lemon  juice,  and  grate  one  of  the  lemon  skins  in  with  it. 
Put  about  two  cupfuls  of  sugar  with  the  gelatine,  then  stir  in  the  orange 
juice,  and  pour  over  all  three  pints  of  boiling  water,  stirring  constantly. 
When  the  gelatine  is  entirely  dissolved,  strain  through  a napkin  into  molds 


355 


CUSTJMDSy  CBEAMS  AND  DESSEBTS. 

or  bowls  wet  with  cold  water,  and  set  aside  to  harden.  In  three  or  four 
hours  it  will  be  ready  for  use  and  will  last  several  days. 

VARIEGATED  JELLY. 

After  dividing  a box  of  Cox’s  gelatine  into  halves,  put  each  half  into  a 
bowl  with  half  a cupful  of  cold  water.  Put  three-quarters  of  an  ounce  or 
six  sheets  of  pink  gelatine  into  a third  bowl  containing  three-fourths  of  a 
cupful  of  cold  water.  Cover  the  bowls  to  keep  out  the  dust  and  set  them 
away  for  two  hours.  At  the  end  of  that  time,  add  a pint  of  boiling  water, 
a cupful  of  sugar,  half  a pint  of  wine,  and  the  juice  of  lemon  to  the  pink 
gelatine,  and,  after  stirring  till  the  gelatine  is  dissolved,  strain  the  liquid 
through  a napkin.  Treat  one  of  the  other  portions  of  the  gelatine  in  the 
same  way.  Beat  together  the  yolks  of  four  eggs  and  half  a cupful  of  sugar, 
and,  after  adding  this  mixture  to  the  third  portion  of  gelatine,  stir  the 
new  mixture  into  a pint  and  a third  of  boiling  milk,  contained  in  a double 
boiler.  Stir  on  the  fire  for  three  minutes,  then  strain  through  a fine  sieve, 
and  flavor  with  a teaspoonful  of  vanilla  extract.  Place  in  a deep  pan  two 
molds,  each  holding  about  three  pints,  and  surround  them  with  ice  and 
Water.  Pour  into  these  molds,  in  equal  parts,  the  wine  jelly  which  was 
made  with  the  clear  gelatine,  and  set  it  away  to  harden.  When  it  has 
become  set,  pour  in  the  pink  gelatine,  which  should  have  been  set  away  in 
a place  not  cold  enough  to  make  it  harden.  After  it  has  been  transferred 
and  has  become  hard,  pour  into  the  molds  the  mixture  of  eggs,  sugar  and 
gelatine,  which  should  be  in  a liquid  state.  Set  the  molds  in  an  ice  chest 
for  three  or  four  hours.  At  serving  time,  dip  them  into  tepid  water  to 
loosen  the  contents,  and  gently  turn  the  jelly  out  upon  flat  dishes. 

The  clear  jelly  may  be  made  first  and  poured  into  molds,  then  the  pink 
jelly  and  finally  the  egg  jelly. 

STRAWBERRY  JELLY. 

Strawberries,  pounded  sugar ; to  every  pint  of  juice  allow  half  a pack- 
age of  Cox’s  gelatine. 

Pick  the  strawberries,  put  them  into  a pan,  squeeze  them  well  with 
a wooden  spoon,  add  suflBcient  pounded  sugar  to  sweeten  them  nicely,  and 
let  them  remain  for  one  hour  that  the  juice  may  be  extracted ; then  add 
half  a pint  of  water  to  every  pint  of  juice.  Strain  the  strawberry  juice 
and  water  through  a napkin ; measure  it  and  to  every  pint  allow  half  a 
package  of  Cox’s  gelatine  dissolved  in  a teacupful  of  water.  Mix  this 


356 


CmTABDS,  ClthAMS  AJSTJ)  DESSERTk 


■{  rf. 


^ ^ ; I « 1 ix  -•  • ..  c?  # * \ 1-*  r*r  rv  i t* 

with  the  juice,  put  the  jelly  into  a mold  and  set  the  mold  on  ice.  A little 
lemon  juice  added  to  the  strawberry  juice  improves  the  flavor  of  the  jeily, 
if  the  fruit  is  very  ripe ; but  it  must  be  well  strained  before  it  is  put  with 
the  other  ingredients,  or  it  will  make  the  jelly  muddy.  Delicious  and 
beautiful. 


IIECIPE  FOR  CHEESE  CUSTARD. 


For  three  persons,  two  ounces  of  grated  parmesan  cheese ; the  whites 
of  three  eggs  beaten  to  a stiff  froth,  a little  pepper,  salt  and  cayenne* 
a little  inilk  or  cream  to  mix;  bake  for  a quarter  of  an  hour- 


ICE-CREAM  AND  ICES 


i ★ ★ 

ICE-CREAM. 

ONE  pint  of  milk,  the  yolks  of  two  eggs,  six  ounces  of  sugar  and 
one  tablespoonful  of  cornstarch.  Scald  but  do  not  boil.  Then 
put  the  whites  of  the  two  eggs  into  a pint  of  cream ; whip  it. 
Mix  the  milk  and  cream,  flavor  and  freeze.  One  teaspoonful 
of  vanilla  or  lemon  is  generally  sufiicient. 

The  quantity,  of  course,  can  be  increased  to  any  amount  desired,  so 
long  as  the  relative  proportions  of  the  different  ingredients  are  observed. 

PURE  ICE-CREAM, 

Genuine  ice-cream  is  made  of  the  pure  sweet  cream  in  this  proportion : 
Two  quarts  of  cream,  one  pound  of  sugar ; beat  up,  flavor  and  freeze. 

For  family  use,  select  one  of  the  new  patent  freezers,  as  being  more 
rapid  and  less  laborious  for  small  quantities  than  the  old  style  turned 
entirely  by  hand.  Ail  conditions  being  perfect,  those  with  crank  and 
revolving  dashers  effect  freezing  in  eight  to  fifteen  minutes. 

FRUIT  ICE-CREAM. 

Ingredients, — To  every  pint  of  fruit  juice  allow  one  pint  of  cream; 
sugar  to  taste. 

Let  the  fruit  be  well  ripened ; pick  it  off  the  stalks  and  put  it  into  a 
large  earthen  pan.  Stir  it  about  with  a wooden  spoon,  breaking  it  until  it  is 
well  mashed ; then,  with  the  back  of  the  spoon,  rub  it  through  a hair-sieve. 
Sweeten  it  nicely  with  pounded  sugar ; whip  the  cream  for  a few  minutes, 
add  it  to  the  fruit,  and  whisk  the  whole  again  for  another  flve  minutes. 
Put  the  mixture  into  the  freezer  and  freeze.  Raspberry,  strawberry,  cur- 
rant, and  all  fruit  ice-creams  are  made  in  the  same  manner.  A little 
pounded  sugar  sprinkled  over  the  fruit  before  it  is  mashed  assists  to  ex- 
tract the  juice.  In  winter,  when  fresh  fruit  is  not  obtainable,  a little  jam 
may  be  substituted  for  it ; it  should  be  melted  and  worked  through  a sieve 
before  being  added  to  the  whipped  cream  ; and  if  the  color  should  not  be 

^357) 


358 


ICE-CREAM  AND  ICES. 


good,  a little  prepared  cochineal  may  be  put  in  to  improve  its  appearance. 
In  making  berry  flavoring  for  ice-cream,  the  milk  should  never  be 
heated ; the  juice  of  the  berries  added  to  cold  cream,  or  fresh  rich  milk, 
mixed  with  cold  cream,  the  juice  put  in  just  before  freezing,  or  when  partly 
frozen. 

CHOCOLATE  ICE-CREAM.  No.  1.  (Very  fine.) 

Add  four  ounces  of  grated  chocolate  to  a cupful  of  sweet  milk,  then 
mix  it  thoroughly  to  a quart  of  thick  sweet  cream ; no  flavoring  is  re- 
quired but  vanilla.  Sweeten  with  a cupful  of  sugar ; beat  again  and  freeze. 

CHOCOLATE  ICE-CREAM.  No.  2. 

Heat  two  eggs  very  light  and  cream  them  with  two  cupfuls  of  sugar. 
Scald  a pint  of  milk  and  turn  on  by  degrees,  mixing  well  with  the  sugar 
and  eggs.  Stir  in  this  half  a cupful  of  grated  chocolate ; return  to  the 
fire  and  heat  until  it  thickens,  stirring  briskly ; take  off  and  set  aside  to 
cool.  When  thoroughly  cold,  freeze. 

COCOANTIT  ICE-CREAM. 

One  quart  of  cream,  one  pint  of  milk,  three  eggs,  one  cupful  and  a half 
of  sugar  and  one  of  prepared  cocoanut,  the  rind  and  juice  of  a lemon. 
Beat  together  the  eggs  and  grated  lemon  rind  and  put  with  the  milk  in 
the  double  boiler.  Stir  until  the  mixture  begins  to  thicken.  Add  the 
cocoanut  and  put  away  to  cool.  When  cool  add  the  sugar,  lemon  juice 
and  cream.  Freeze. 

CUSTARD  ICE-CREAM. 

Sweeten  one  quart  of  cream  or  rich  milk  with  half  a pound  of  sugar 
and  flavor  to  taste ; put  it  over  the  fire  in  a farina-kettle ; as  soon  as  it  be- 
gins to  boil,  stir  into  it  a tablespoonful  of  cornstarch  or  rice  flour  which 
has  been  previously  mixed  smooth  with  a little  milk ; after  it  has  boiled  a 
few  minutes,  take  it  off  the  fire  and  stir  in  very  gradually  six  eggs  which 
have  been  beaten  until  thick;  when  quite  cold,  freeze  it  as  ice-cream. 

STRAWBERRY  ICE-CREAM. 

Mix  a cupful  of  sugar  with  a quart  of  ripe  strawberries,  let  them  stand 
half  a day,  then  mash  and  strain  them  through  a coarse  towel,  then  add  to 
the  juice  a full  cupful  of  sugar  and  when  dissolved,  beat  in  a quart  of  fresh 
thick  cream.  Raspberries,  pineapple  and  other  fruits  made  the  same. 


ICE-CREAM  AND  ICES. 


859 


FRUIT  CREAM. 

Make  a rich,  boiled  custard ; flavor  with  wine  and  vanilla ; pour  into  a 
freezer.  When  half  frozen,  add  pounded  almonds,  chopped  citron  and 
brandy,  peaches  or  chopped  raisins.  Have  the  freezer  half  full  of  cus- 
tard and  fill  up  with  the  fruit.  Mix  well  and  freeze  again.  Almost  any 
kind  of  fruits  that  are  preferred  may  be  substituted  for  the  above. 

TUTTI  FRUTTI  ICE-CREAM. 

Take  two  quarts  of  the  richest  cream  and  add  to  it  one  pound  of  puh 
verized  sugar  and  four  whole  eggs ; mix  well  together ; place  on  the  fire, 
stirring  constantly,  and  just  bring  to  boiling  point ; now  remove  immedi^ 
ately  and  continue  to  stir  until  nearly  cold ; fiavor  with  a tablespoonful  of 
extract  of  vanilla ; place  in  freezer  and,  when  half  frozen,  mix  thoroughly 
into  it  one  pound  of  preserved  fruits,  in  equal  parts  of  peaches,  apricots, 
gages,  cherries,  pineapples,  etc. ; all  of  these  fruits  are  to  be  cut  up  into 
small  pieces  and  mixed  well  with  the  frozen  cream.  If  you  desire  to  mold 
this  ice  sprinkle  it  with  a little  carmine,  dissolved  in  a teaspoonful  of 
water,  with  two  drops  of  spirits  of  ammonia ; mix  in  this  color,  so  that 
it  will  be  streaky  or  in  veins  like  marble. 

ICE-CREAM  WITHOUT  A FREEZER. 

Beat  the  yolks  of  eight  eggs  very  light,  and  add  thereto  four  cupfuls  of 
sugar,  and  stir  well.  Add  to  this,  little  by  little,  one  quart  of  rich  milk 
that  has  been  heated  almost  to  boiling,  beating  all  the  while ; then  put  in 
the  whites  of  eight  eggs  beaten  to  a stiff  froth.  Then  boil  the  mixture  in 
a pail  set  inside  another  containing  hot  water.  Boil  about  fifteen  minutes 
or  until  it  is  as  thick  as  a boiled  custard,  stirring  steadily  meanwhileo 
Pour  into  a bowl  to  cool.  When  quite  cold,  beat  into  it  three  pints  of  rich 
sweet  cream  and  five  teaspoonfuls  of  vanilla,  or  such  other  flavoi:ing  as 
you  prefer.  Put  it  into  a pail  having  a close-fitting  cover  and  pack  in 
pounded  ice  and  salt, — rock  salt,  not  the  common  kind, — about  three-fourths 
ice  and  one-fourth  salt.  When  packed,  before  putting  the  ice  on  top  of 
the  cover,  beat  the  custard  as  you  would  batter,  for  five  minutes  steady ; 
then  put  on  the  cover  and  put  the  ice  and  salt  over  it,  and  cover  the  whole 
with  a thick  mat,  blanket  or  carpet  and  let  it  stand  for  an  hour.  Then 
carefully  uncover  and  scrape  from  the  bottom  and  sides  of  the  pail  the 
thick  coating  of  frozen  custard,  making  every  particle  clear,  and  beat  again 
VQry  hard,  until  the  custard  is  a smooth,  half-congealed  paste.  Do  this 


360 


ICE-CREAM  AND  ICES, 


thoroughly.  Put  on  the  cover,  ice,  salt  and  blanket,  and  leave  it  for  five 
or  six  hours,  replenishing  the  ice  and  salt  if  necessary. 

Common  Sense  in  the  Household. 

FROZEN  PEACHES. 

One  can  or  twelve  large  peaches,  two  coffeecupfuls  of  sugar,  one  pint 
of  water  and  the  whites  of  three  eggs  beaten  to  a stiff  froth ; break  the 
peaches  rather  fine  and  stir  all  the  ingredients  together ; freeze  the  whole 
into  form. 

Frozen  fruits  of  any  kind  can  be  made  the  same  way ; the  fruit  should 
be  mashed  to  a smooth  pulp,  but  not  thinned  too  much.  In  freezing,  care 
should  be  taken  to  prevent  its  getting  lumpy. 

FROZEN  FRUITS. 

The  above  recipe,  increasing  the  quantity  of  peaches,  raspberries  or 
whatever  fruit  you  may  use,  and  adding  a small  amount  of  rich  cream; 
make  fine  frozen  fruits.  In  freezing,  you  must  be  especially  careful  to 
prevent  its  getting  lumpy« 

LEMON  ICE. 

The  juice  of  six  lemons  and  the  grated  rind  of  three,  a large  sweet 
orange,  juice  and  rind ; squeeze  out  all  the  juice  and  steep  in  it  the  rind 
of  orange  and  lemons  a couple  of  hours  ; then  squeeze  and  strain  through 
a towel,  add  a pint  of  water  and  two  cupfuls  of  sugar.  Stir  until  dissolved, 
turn  into  a freezer,  then  proceed  as  for  ice-cream,  letting  it  stand  longer, 
two  or  three  hours. 

When  fruit  jellies  are  used,  gently  heat  the  water  sufficiently  to  melt 
them ; then  cool  and  freeze.  Other  flavors  may  be  made  in  this  manner; 
varying  the  flavoring  to  taste. 

PINEAPPLE  SHERBET. 

Grate  two  pineapples  and  mix  with  two  quarts  of  water  and  a pint  of 
sugar ; add  the  juice  of  two  lemons  and  the  beaten  whites  of  four  eggs. 
Place  in  a freezer  and  freeze. 

RASPBERRY  SHERBET. 

Two  QUARTS  of  raspberries,  one  cupful  of  sugar,  one  pint  and  a half 
of  water,  the  juice  of  a large  lemon,  one  tablespoonful  of  gelatine.  Mash 
the  berries  and  sugar  together  and  let  them  stand  two  hours.  Soak 


ICE-CREAM  AND  ICES. 


361 


the  gelatine  in'  cold  water  to  cover.  Add  one  pint  of  the  water  to  the 
berries  and  strain.  Dissolve  the  gelatine  in  half  a pint  of  boilin^=^  w^ter, 
add  this  to  the  strained  mixture  and  freeze. 

ORANGE-WATER  ICE. 

Add  a tablespoonful  of  gelatine  to  one  gill  of  water ; let  it  stand  twenty 
minutes  and  add  half  a pint  of  boiling  water ; stir  until  dissolved  and  add 
four  ounces  of  powdered  sugar,  the  strained  juice  of  six  oranges  and  cold 
water  enough  to  make  a full  quart  in  all.  Stir  until  the  sugar  is  dis- 
solved ; pour  into  the  freezing  can  and  freeze.  (See  Lemon  Ice.) 

ALMOND  ICE. 

Two  PINTS  of  milk,  eight  ounces  of  cream,  two  ounces  of  orange-flower 
water,  eight  ounces  of  sweet  almonds,  four  ounces  of  bitter  almonds; 
pound  all  in  a marble  mortar,  pouring  in  from  time  to  time  a few  drops  of 
water ; when  thoroughly  pounded  add  the  orange-flower  water  and  half  of 
the  milk ; pass  this,  tightly  squeezed,  through  a cloth ; boil  the  rest  of  the 
milk  with  the  cream  and  keep  stirring  it  with  a wooden  spoon ; as  soon  as 
it  is  thick  enough,  pour  in  the  almond  milk;  give  it  one  boiling,  take  it  off 
and  let  it  cool  in  a bowl  or  pitcher  before  pouring  it  into  the  mold  foi 
freezing. 

CURRANT  ICE. 

A REFRESHING  ice  is  made  of  currants  or  raspberries,  or  equal  portions 
of  each.  Squeeze  enough  fruit  in  a jelly-bag  to  make  a pint  of  juice  ; add 
a pint  each  of  the  water  and  sugar ; pour  the  whole,  boiling  hot,  on  to 
whites  of  three  eggs,  beaten  to  a stiff  froth,  and  whip  the  mixture  thor* 
oughly.  When  cool,  freeze  in  the  usual  manner.  Part  red  raspberry  juice 
is  a much  finer  flavor. 

Any  juicy  fruit  may  be  prepared  in  this  manner. 


DUMPLINGS  AND  PUDDINGS. 


’ ★ ★ ★ 

IT  DEPENDS  as  much  upon  the  judgment  of  the  cook  as  on  the  materials 
used  to  make  a good  pudding.  Everything  should  be  the  best  in  the 
way  of  materials,  and  a proper  attention  to  the  rules,  with  some 
practice,  will  ensure  success. 

Puddings  are  either  boiled,  baked  or  steamed ; if  boiled,  the  materials 
should  be  well  worked  together,  put  into  a thick  cloth  bag,  previously 
dipped  in  hot  water,  wringing  it  slightly  and  dredging  the  inside  thickly 
with  flour  ; tie  it  firmly,  allowing  room  for  it  to  swell ; drop  it  into  a ket- 
tle of  boiling  water,  with  a small  plate  or  saucer  in  the  bottom  to  keep  it* 
from  sticking  to  the  kettle.  It  should  not  cease  boiling  one  moment  from 
the  time  it  is  put  in  until  taken  out,  and  the  pot  must  be  tightly  covered, 
and  the  cover  not  removed  except  when  necessary  to  add  water  from 
the  boiling  tea-kettle  when  the  water  is  getting  low.  When  done,  dip 
immediately  in  cold  water  and  turn  out.  This  should  be  done  just 
before  placing  on  the  table. 

Or  butter  a tin  pudding-mold  or  an  earthen  bowl  ; close  it  tight  so 
that  water  cannot  penetrate  ; drop  it  into  boiling  water  and  boil  steadily 
the  required  time.  If  a bowl  is  used  it  should  be  well  buttered  and  not 
quite  filled  with  the  pudding,  allowing  room  for  it  to  swell ; then  a cloth 
wet  in  hot  water,  slightly  wringing  it,  then  floured  on  the  inner  side,  and 
tied  over  the  bowl,  meeting  under  the  bottom. 

To  steam  a pudding,  put  it  into  a tin  pan  or  earthen  dish ; tie  a cloth 
over  the  top,  first  dredging  it  in  flour,  and  set  it  into  a steamer.  Cover  the 
steamer  closely ; allow  a little  longer  time  than  you  do  for  boiling. 

Molds  or  basins  for  baking,  steaming  or  boiling  should  be  well  buttered 
before  the  mixture  is  put  into  them.  Allow  a little  longer  time  for  steam= 
ing  than  for  boiling. 

Dumplings  boiled  the  same  way,  put  into  little  separate  cloths. 
Batter  puddings  should  be  smoothly  mixed  and  free  from  lumps.  To 
ensure  this,  flrst  mix  the  flour  with  a very  small  proportion  of  milk,  the 
yolks  of  the  eggs  and  sugar  thoroughly  beaten  together,  and  added  to  this ; 
(862) 


DUMPLINGS  AND  PUDDINGS. 


then  add  the  remainder  of  the  milk  by  degrees,  then  the  seasoning,  then 
the  beaten  whites  of  eggs  last.  Much  success  in  making  this  kind  of  pud- 
ding depends  upon  a strict  observance  of  this  rule ; for,  although  the  ma- 
terials may  be  good,  if  the  eggs  are  put  into  the  milk  before  they  are  mixed 
with  the  flour,  there  will  be  a custard  at  the  top  and  a soft  dough  at  the 
bottom  of  your  dish. 

All  sweet  puddings  require  a little  salt  to  prevent  insipidity  and  to  draw 
out  the  flavor  of  the  several  ingredients,  but  a grain  too  much  will  spoil 
any  pudding. 

In  puddings  where  wine,  brandy,  cider,  lemon  juice  or  any  acid  is  used, 
it  should  be  stirred  in  last  and  gradually,  or  it  is  apt  to  curdle  the  milk 
or  eggs. 

In  making  custard  'puddings  (puddings  made  with  eggs  and  milk),  the 
yolks  of  the  eggs  and  sugar  should  be  thoroughly  beaten  together  before 
any  of  the  milk  or  seasoning  is  added,  and  the  beaten  whites  of  eggs  last. 

In  making  puddings  of  bread,  rice,  sago,  tapioca,  etc.,  the  eggs  should 
be  beaten  very  light,  and  mixed  with  a portion  of  the  milk,  before  adding 
them  to  the  other  Ingredients.  If  the  eggs  are  mixed  with  the  milk,  with- 
out having  been  thus  beaten,  the  milk  will  be  absorbed  by  the  bread,  rice, 
sago,  tapioca,  etc.,  without  rendering  them  light. 

The  freshness  of  all  pudding  ingredients  is  of  much  importance,  as  one 
bad  article  will  taint  the  whole  mixture. 

When  the  freshness  of  eggs  is  doubtful,  break  each  one  separately  in  a 
cup  before  mixing  them  all  together.  Should  there  be  a bad  one  amongst 
them,  it  can  be  thrown  away ; whereas,  if  mixed  with  the  good  ones,  the 
entire  quantity  would  be  spoiled.  The  yolks  and  whites  beaten  separately 
make  the  articles  they  are  put  into  much  lighter. 

Raisins  and  dried  fruit  for  puddings  should  be  carefully  picked  and, 
in  many  cases,  stoned.  Currants  should  be  well  washed,  pressed  in  a 
cloth  and  placed  on  a dish  before  the  Are  to  get  thoroughly  dry;  they 
should  then  be  picked  carefully  over,  and  every  piece  of  grit  or  stone  re- 
moved from  amongst  them.  To  plump  them,  some  cooks  pour  boiling 
water  over  them  and  then  dry  them  before  the  Are. 

Many  baked  pudding  recipes  are  quite  as  good  boiled.  As  a safe  rule 
boil  the  pudding  twice  as  long  as  you  would  bake  it;  and  remember 
that  a boiling  pudding  should  never  be  touched  after  it  is  once  put 
on  the  stove  ; a jar  of  the  kettle  destroys  the  lightness  of  the  pudding.  If 
the  water  boils  down  and  more  must  be  added,  it  must  be  done  so 


DUMPLINGS  AND  PUDDINGS. 


364 

carefully  that  the  mold  will  not  hit  the  side  of  the  kettle,  and  it  must 
not  be  allowed  to  stop  boiling  for  an  instant. 

Batter  should  never  stick  to  the  knife  when  it  is  sent  to  the  table ; 
it  will  do  this  both  when  a less  than  sufficient  number  of  eggs  is  mixed 
with  it  and  when  it  is  not  cooked  enough ; about  four  eggs  to  the  half 
pound  of  flour  will  make  it  firm  enough  to  cut  smoothly. 

When  baked  or  boiled  puddings  are  sufficiently  solid,  turn  them  out 
of  the  dish  they  were  baked  in,  bottom  uppermost  and  strew  over  them 
finely  sifted  sugar. 

When  pastry  or  baked  puddings  are  not  done  through,  and  yet  the 
outside  is  sufficiently  brown,  cover  them  over  with  a piece  of  white  paper 
until  thoroughly  cooked;  this  prevents  them  from  getting  burnt. 

TO  CLEAN  CURRANTS, 

Put  them  in  a sieve  or  colander  and  sprinkle  them  thickly  with  flour ; 
rub  them  well  until  they  are  separated,  and  the  flour,  grit  and  fine  stems 
have  passed  through  the  strainer.  Place  the  strainer  and  currants  in  a 
pan  of  water  and  wash  thoroughly ; then  lift  the  strainer  and  currants  to- 
gether, and  change  the  water  until  it  is  clear.  Dry  the  currants  between 
clean  towels.  It  hardens  them  to  dry  in  an  oven. 

TO  CHOP  SUET. 

Break  or  cut  in  small  pieces,  sprinkle  with  sifted  flour,  and  chop  in  a 
cold  place  to  keep  it  from  becoming  sticky  and  soft. 

TO  STONE  RAISINS. 

Put  them  in  a dish  and  pour  boiling  water  over  them ; cover  and  let 
them  remain  in  it  ten  minutes ; it  will  soften  so  that  by  rubbing  each  raisin 
between  the  thumb  and  finger,  the  seeds  will  come  out  clean  ; then  they 
are  ready  for  cutting  or  chopping  if  required. 

APPLE  DUMPLINGS. 

Make  a rich  biscuit  dough,  the  same  as  soda  or  baking-powder  biscuit, 
only  adding  a little  more  shortening.  Take  a piece  of  dough  out  on  the 
molding-Doard,  roll  out  almost  as  thin  as  pie  crust ; then  cut  into  square 
pieces  large  enough  to  cover  an  apple.  Put  into  the  middle  of  each  piece 
two  apple  halves  that  have  been  pared  and  cored ; sprinkle  on  a spoonful 
of  sugar  and  a pinch  of  ground  cinnamon,  turn  the  ends  of  the  dough  over 


DUMPLIKGS  AKD  PUBBIKGB. 


865 


the  apple  and  lap  them  tight.  Lay  the  dumplings  in  a dripping-pan  well 
buttered,  the  smooth  side  upward.  When  the  pans  are  filled,  put  a small 
piece  of  butter  on  top  of  each,  sprinkle  over  a large  handful  of  sugar,  turn 
in  a cupful  of  boiling  water,  then  place  in  a moderate  oven  for  three-quar- 
ters of  an  hour.  Baste  with  the  liquor  once  while  baking.  Serve  with 
pudding-sauce  or  cream  and  sugar, 

BOILED  APPLE  DUMPLINGS. 

The  s^e  recipe  as  the  above,  with  the  exception  that  they  are  put 
into  a small  coarse  cloth  well  floured  after  being  dipped  in  hot  water. 
Each  cloth  to  be  tied  securely,  but  leaving  room  enough  for  the  dumpling 
to  swell.  Put  them  in  a pot  of  boiling  water  and  boil  three-quarters  of 
an  hour.  Serve  with  sweet  sauce.  Peaches  and  other  fruits  used  in  the 
same  manner. 

t ' 

BOILED  DICE  DUMPLINGS,  CUSTARD  SAUCE 

Boil  half  a pound  of  rice  ; drain  and  mash  it  moderately  fine.  Add  to 
it  two  ounces  of  butter,  three  ounces  of  sugar,  half  a saltspoonful  of  mixed 
ground  spice,  salt  and  the  yolks  of  two  eggs.  Moisten  a trifle  with  a 
tablespoonful  or  two  of  cream.  With  floured  hands  shape  the  mixture 
into  balls,  and  tie  them  in  floured  pudding  cloths.  Steam  or  boil  forty 
minutes  and  send  to  table  with  a custard  sauce  made  as  follows:  — 

Mix  together  four  ounces  of  sugar  and  two  ounces  of  butter  (slightly 
warmed).  Beat  together  the  yolks  of  two  eggs  and  a gill  of  cream;  mix 
and  pour  the  sauce  in  a double  saucepan  ; set  this  in  a pan  of  hot  water 
and  whisk  thoroughly  three  minutes.  Set  the  saucepan  in  cold  water  and 
whisk  until  the  sauce  is  cooled. 

SUET  DUMPLINGS.  No.  1. 

One  pint  bowl  of  fine  bread  crumbs,  one-half  cupful  of  beef  suet 
chopped  fine,  the  whites  and  yolks  of  four  eggs  beaten  separately  and 
very  light,  one  teaspoonful  of  cream  of  tartar  sifted  into  half  a cupful  of 
flour,  half  a teaspoonful  of  soda  dissolved  in  a little  water,  and  a teaspoon- 
ful of  salt.  Wet  it  all  together  with  milk  enough  to  make  a stiff  paste. 
Flour  your  hands  and  make  into  balls.  Tie  up  in  separate  cloths  that 
have  been  wrung  out  in  hot  water  and  floured  inside ; leave  room,  when 
tying,  for  them  to  swell.  Drop  them  into  boiling  water  and  boil  about 
three-quarters  of  an  hour.  Serve  hot,  with  wine  sauce,  or  syrup  and 
butter. 


366 


DUMFLINGS  AND  FUDDIJSTGS 


SUET  DUMPLINGS.  No.  2. 

One  cupful  of  suet  chopped  fine,  one  cupful  of  grated  English  muffins  or 
bread,  one  cupful  of  flour,  half  a teaspoonful  of  baking  powder,  half  a cup- 
ful of  sugar,  two  eggs,  one  pint  of  milk,  a large  pinch  of  salt.  Sift  together 
powder  and  flour,  add  the  beaten  eggs,  grated  muffins,  sugar,  suet  and 
milk  ; form  into  smooth  batter,  which  drop  by  tablespoonfuls  into  a pint 
of  boiling  milk,  three  or  four  at  a time ; when  done,  dish  and  pour  over 
them  the  milk  they  were  boiled  in.  A Danish  dish ; very  good. 

PRESERVE  DUMPLINGS. 

Preserved  peaches,  plums,  quinces,  cherries  or  any  other  sweetmeat ; 
make  a light  crust,  and  roll  a small  piece  of  moderate  thickness  and  fill 
with  the  fruit  in  quantity  to  make  the  size  of  a peach  dumpling ; tie  each 
one  in  a dumpling  cloth,  well  floured  inside,  drop  them  into  hot  water  and 
boil  half  an  hour ; when  done,  remove  the  cloth,  send  to  table  hot  and  eat 
with  creamc 

OXFORD  DUMPLINGS. 

Beat  until  quite  light  one  tablespoonful  of  sugar  and  the  yolks  of  three 
eggs,  add  half  a cupful  of  finely  chopped  suet,  half  a cupful  of  English  cur- 
rants, one  cupful  of  sifted  flour,  in  which  there  has  been  sifted  a heaping 
teaspoonful  of  baking  powder,  a little  nutmeg,  one  teaspoonful  of  salt  and, 
lastly,  the  beaten  whites  of  the  eggs ; flour  your  hands  and  make  it  into 
balls  the  size  of  an  egg;  boil  in  separate  cloths  one  hour  or  more.  Serve 
with  wine  sauce^ 

LEMON  DUMPLINGS.  ' 

Mix  together  a pint  of  grated  bread  crumbs,  half  a cupful  of  chopped 
suet,  half  a cupful  of  moist  sugar,  a little  salt  and  a small  tablespoonful 
of  flour,  adding  the  grated  rind  of  a lemon.  Moisten  it  all  with  the 
whites  and  yolks  of  two  eggs  well  beaten  and  the  juice  of  the  lemon, 
strained.  Stir  it  all  well  together  and  put  the  mixture  into  small  cups 
well  buttered  ; tie  them  down  with  a cloth  dipped  in  flour  and  boil  three- 
quarters  of  an  hour.  Turn  them  out  on  a dish,  strew  sifted  sugar  over 
them  and  serve  with  wine  sauce.  s 

BOILED  APPLE  PUFFETS. 

Three  eggs,  one  pint  of  milk,  a little  salt,  sufficient  flour  to  thicken 
as  waffle  batter ; one  and  one-half  teaspoonfuls  of  baking  powder.  Fill 
teacups  alternately  with  a layer  of  batter  and  then  of  apples  chopped 


DUMPLINGS  AND  PUDDINGS. 


807 


fine.  Steam  one  hour.  Serve  hot  with  flavored  cream  and  sugar.  You 
can  substitute  any  fresh  fruit  or  jams  your  taste  prefers. 

COMMON  BATTER, 

For  boiled  pudding,  fritters,  etc.,  is  made  with  one  cupful  of  milk,  a 
pinch  of  salt,  two  eggs,  one  tablespoonful  of  melted  butter,  one  cupful  of 
flour  and  a small  teaspoonful  of  baking  powder.  Sift  the  flour,  powder 
and  salt  together,  add  the  melted  butter,  the  eggs  well  beaten  and  the 
milk ; mix  into  a very  smooth  batter,  a little  thicker  than  for  griddle- 
cakes. 

ALMOND  PUDDING, 

Turn  boiling  water  on  to  three-fourths  of  a pound  of  sweet  almonds, 
let  it  remain  until  the  skin  comes  off  easily ; rub  with  a dry  cloth  ; when 
dry,  pound  flne  with  one  large  spoonful  of  rose-water ; beat  six  eggs  to  a 
stiff,  froth  with  three  spoonfuls  of  fine  white  sugar ; mix  with  one  quart  of 
milk,  three  spoonfuls  of  pounded  crackers,  four  ounces  of  melted  butter, 
and  the  same  of  citron  cut  into  bits ; add  almonds,  stir  altogether  and 
bake  in  a small  pudding-dish  with  a lining  and  rim  of  pastry.  This  pud- 
ding is  best  when  cold.  It  will  bake  in  half  an  hour  in  a quick  oven. 

/ 

APPLE  PUDDING,  BAKED. 

Stir  two  tablespoonfuls  of  butter  and  half  a cupful  of  sugar  to  a cream ; 
stir  into  this  the  yolks  of  four  eggs,  well  beaten,  the  juice  and  grated  rind 
of  one  lemon  and  half  a dozen  sound,  green  tart  apples,  grated.  Now  stir 
in  the  four  beaten  whites  of  the  eggs,  season  with  cinnamon  or  nutmeg ; 
bake.  To  be  served  cold  with  cream. 

BOILED  APPLE  PUDDING. 

Take  three  eggs,  three  apples,  a quarter  of  a pound  of  bread  crumbs, 
one  lemon,  three  ounces  of  sugar,  three  ounces  of  currants,  half  a wine- 
glassful  of  wine,  nutmeg,  butter  and  sugar  for  sauce.  Pare,  core  and 
mince  the  apples  and  mix  with  the  bread  crumbs,  nutmeg  grated,  sugar, 
currants,  the  juice  of  the  lemon  and  half  the  rind  grated.  Beat  the  eggs 
well,  moisten  the  mixture  with  these  and  beat  all  together,  adding  the 
wine  last;  put  the  pudding  in  a buttered  mold,  tie  it  down  with  a cloth , 
boil  one  hour  and  a half  and  serve  with  sweet  sauce,, 

24 


S6S 


J>UMP£mQ8  Ajsrj)  I*iri>I>INGSc 


BIEDS’  NEST  PTIDDINa. 

Core  and  peel  eight  apples,  put  in  a dish,  fill  the  places  from  which  the 
cores  have  been  taken  with  sugar  and  a little  grated  nutmeg ; cover  and 
bake.  Beat  the  yolks  of  four  eggs  light,  add  two  teacupfuls  of  flour,  with 
three  even  teaspoonfuls  of  baking  powder  sifted  with  it,  one  pint  of  milk 
with  a teaspoonful  of  salt ; then  add  the  whites  of  the  eggs  well  beaten, 
pour  over  the  apples  and  bake  one  hour  in  a moderate  oven.  Serve  with 
sauce. 

BREAD  AND  BUTTER  PUDDINGe  No.  1. 

Butter  the  sides  and  bottom,  of  a deep  pudding-dish,  then  butter  thin 
slices  of  bread,  sprinkle  thickly  with  sugar,  a little  cinnamon,  chopped 
apple,  or  any  fruit  you  prefer  between  each  slice,  until  your  dish  is  full 
Beat  up  two  eggs,  add  a tablespoonful  of  sifted  flour ; stir  with  this  three 
cupfuls  of  milk  and  a little  salt;  pour  this  over  the  bread,  let  it  stand 
one  hour  and  then  bake  slowly,  with  a cover  on,  three-quarters  of  an 
hour ; then  take  the  cover  off  and  brown.  Serve  with  wine  and  lemon 
sauce. 

Pie-plant,  cut  up  in  small  pieces  with  plenty  of  sugar,  is  flne  made 
in  this  manner. 

BREAD  AND  BUTTER  PUDDING.  No.  2. 

Place  a layer  of  stale  bread,  rolled  fine,  in  the  bottom  of  a pudding- 
dish,  then  a layer  of  any  kind  of  fruit ; sprinkle  on  a little  sugar,  then  an- 
other layer  of  bread  crumbs  and  of  fruit ; and  so  on  until  the  dish  is  full, 
the  top  layer  being  crumbs.  Make  a custard  as  for  pies,  add  a pint  of 
milk  and  mix.  Pour  it  over  the  top  of  the  pudding  and  bake  until  the 
fruit  is  cooked. 

Stale  cake,  crumbed  fine,  in  place  of  bread,  is  an  improvement 

COLD  BERRY  PUDDING. 

Take  rather  stale  bread — baker’s  bread  or  iight  home-made — cut  in 
thin  slices  and  spread  with  butter.  Add  a very  little  water  and  a little 
sugar  to  one  quart  or  more  of  huckleberries  and  blackberries,  or  the 
former  alone.  Stew  a few  minutes  until  juicy;  put  a layer  of  buttered 
bread  in  your  buttered  pudding-dish,  then  a layer  of  stewed  berries  while 
hot  and  so  on  until  full;  lastly,  a covering  of  stewed  berries.  It  may 
be  improved  with  a rather  soft  frosting  over  the  top.  To  be  eaten  cold 
with  thick  cream  and  sugar. 


DXJMFLjm^  AWB  ruDDima^  m 

APPLE  TAPIOCA  PUDDING 

Put  one  teacupful  of  tapioca  apd  one  teaspoonful  of  salt  ipto  ope  pint 
and  a half  of  water,  apd  let  it  stand  several  hours  where  it  will  be  quite 
warm,  but  not  cook ; peel  six  tart  apples,  take  out  the  cores,  fill  them 
with  sugar,  in  which  is  grated  a little  nutmeg  and  lemon  peel,  and  put 
them  in  a pudding-dish  ; over  these  pour  the  tapioca,  first  mixing  with  it 
one  teaspoonful  of  melted  butter  and  a cupful  of  cold  milk,  and  half  a 
cupful  of  sugar ; bake  one  hour ; eat  with  sauce. 

When  fresh  fruits  are  in  season,  this  pudding  is  exceedingly  nice,  with 
damsons,  plums,  red  currants,  gooseberries  or  apples ; when  made  with 
these,  the  pudding  must  be  thickly  sprinkled  over  with  sifted  sugar. 

. Canned  or  fresh  peaches  may  be  used  in  place  of  apples  in  the  same 
manner,  moistening  the  tapioca  with  the  juice  of  the  canned  peaches  in 
place  of  the  cold  milk.  Very  nice  when  quite  cool  to  serve  with  sugar 
and  cream, 

APPLE  AND  BEOWN-BEEAD  PUDDING, 

Take  a pint  of  brown  bread  crumbs,  a pint  bowl  of  chopped  apples, 
mix ; add  two-thirds  of  a cupful  of  finely-chopped  suet,  a cupful  of  rais- 
ins, one  egg,  a tablespoonful  of  fiour,  half  a teaspoonful  of  salt.  Mix 
with  half  a pint  of  milk,  and  boil  in  buttered  molds  about  two  hours,. 
Serve  with  sauce  flavored  with  lemon, 

APPLE-PUFF  PUDDING, 

Put  half  a pound  of  flour  into  a basin,  sprinkle  in  a litte  salt,  stir  in 
gradually  a pint  of  milk ; when  quite  smooth  add  three  eggs ; butter  a 
pie-dish,  pour  in  the  batter ; take  three-quarters  of  a pound  of  apples, 
seed  and  cut  in  slices,  and  put  in  the  batter ; place  bits  of  butter  over  the 
top ; bake  three-quarters  of  an  hour  ; when  done,  sprinkle  sugar  oyer 
the  top  and  serve  hot, 

PLAIN  BEEAD  PUDDING,  BAKED. 

Break  up  about  a pint  of  stale  bread  after  cutting  off  the  crust ; pour 
over  it  a quart  of  boiling  milk ; add  to  this  a piece  of  butter  the  size  of 
a small  egg ; cover  the  dish  tight  and  let  it  stand  until  cool ; then  with 
a spoon  mash  it  until  fine,  adding  a teaspoonful  of  cinnarnon  aud  one 
of  nutmeg  grated,  half  a cupful  of  sugar  and  one  quarter  of  a teaspqonful 
of  soda  dissolved  in  a little  hot  water.  Beat  up  four  eggs  very  light  and 


370 


DUMPLINGS  AND  PUDDINGS o 


add  last.  Turn  all  into  a well-buttered  pudding-dish  and  bake  three- 
q,uarters  of  an  hour.  Serve  it  warm  with  hard  sauce. 

This  recipe  may  be  steamed  or  boiled;  very  nice  either  way, 

SUPERIOR  BREAD  PUDDINGS. 

One  and  one-half  cupfuls  of  white  ^ugar,  two  cupfuls  of  fine,  dry 
bread  crumbs,  five  eggs,  one  tablespoonful  of  butter,  vanilla,  rose-water 
or  lemon  fiavoring,  one  quart  of  fresh  rich  milk  and  half  a cupful  of  jelly 
or  jam.  Rub  the  butter  into  a cupful  of  sugar;  beat  the  yolks  very  light, 
and  stir  these  together  to  a cream.  The  bread  crumbs  soaked  in  milk 
come  next,  then  the  fiavoring.  Bake  in  a buttered  pudding-dish — a large 
one  and  but  two-thirds  full — until  the  custard  is  “set.^^  Draw  to  the 
mouth  of  the  oven,  spread  over  with  jam  or  other  nice  fruit  conserve. 
Cover  this  with  a meringue  made  of  the  whipped  whites  and  half  a cupful 
of  sugar.  Shut  the  oven  and  bake  until  the  meringue  begins  to  color. 
Eat  cold  with  cream.  In  strawberry  season,  substitute  a pint  of  fresh 
fruit  for  preserves.  It  is  then  delicious.  Serve  with  any  warm  sauce. 

BOILED  BREAD  PUDDING. 

To  ONE  quart  of  bread  crumbs  soaked  soft  in  a cup  of  hot  milk,  add  one 
cupful  of  molasses,  one  cupful  of  fruit  or  chopped  raisins,  one  teaspoonful 
each  of  spices,  one  tablespoonful  of  butter,  a teaspoonful  of  salt,  one 
teaspoonful  of  soda,  about  a cupful  of  fiour  sifted;  boil  or  steam  three 
hours.  Serve  with  sweet  sauce. 

ALMOND  PUDDING.  No.  1. 

Put  two  quarts  of  milk  into  a double  boiler ; stir  into  it  two  heaping 
tablespoonfuls  of  sifted  fiour  that  has  been  stirred  to  a cream,  with  a little 
of  the  milk.  When  it  boils,  care  should  be  taken  that  it  does  not  burn  ; 
when  cooked,  take  from  the  fire  and  let  it  cool.  Take  the  skins  off  from 
two  pounds  of  sweet  almonds,  pound  them  fine,  stir  them  into  the  milk ; 
add  a teaspoonful  of  salt,  a cupful  of  sugar,  fiavoring  and  six  well-beaten 
eggs,  the  yolks  and  whites  beaten  separately.  Put  bits  of  butter  over  the 
^^p.  Bake  one  hour.  A gill  of  brandy  or  wine  improves  it, 

ALMOND  PUDDING.  No.  2. 

Steep  four  ounces  of  crumbs  of  bread,  sliced,  in  one  and  one-half  pints 
of  cream,  or  grate  the  bread ; then  beat  half  a pound  of  blanched  almonds 
very  fine  till  they  become  a paste,  with  two  teaspoonfuls  of  orange-flower 


DUMPLINGS  AND  PUDDINGS. 


371 


water;  beat  up  the  yolks  of  eight  eggs  and  the  whites  of  four;  mix  all  well 
together ; put  in  a quarter  of  a pound  of  loaf  sugar  and  stir  in  three  or 
four  ounces  of  melted  butter ; put  it  over  the  fire,  stirring  it  until  it  is 
thick ; lay  a sheet  of  paper  at  the  bottom  of  a dish  and  pour  in  the  in- 
gredients ; bake  half  an  hour.  Use  the  remaining  four  whites  of  eggs  for 
a meringue  for  the  top. 

BATTEB  PUDDING,  BAKED. 

Four  eggs,  the  yolks  and  whites  beaten  separately,  one  pint  of  milk, 
one  teaspoonful  of  salt,  one  teaspoonful  of  baking  powder,  two  cupfuls 
of  sifted  fiour.  Put  the  whites  of  the  eggs  in  last.  Bake  in  an  earthen 
dish  that  can  be  set  on  the  table.  Bake  forty-five  minutes ; serve  with 
rich  sauce. 

BOILED  BATTER  PUDDING. 

Sift  together  a pint  of  flour  and  a teaspoonful  of  baking  powder  into 
a deep  dish,  sprinkle  in  a little  salt,  adding  also  a tablespoonful  of  melted 
butter.  Stir  into  this  gradually  a pint  of  milk ; when  quite  smooth,  add 
four  eggs,  yolks  and  whites  beaten  separately.  Now  add  enough  more 
flour  to  make  a very  stiff  batter.  If  liked,  any  kind  of  fruit  may  be  stirred 
into  this ; a pint  of  berries  or  sliced  fruit.  Boil  two  houra  Serve  with 
cream  and  sugar,  wine  sauce,  or  any  sweet  sauce. 

CUSTARU  PUDDING.  No.  1. 

Take  five  tablespoonfuls  out  of  a quart  of  cream  or  rich  milk  and  mix 
them  with  two  large  spoonfuls  of  fine  flour.  Set  the  rest  of  the  milk  to 
boil,  flavoring  it  with  bitter  almonds  broken  up.  When  it  has  boiled  hard, 
take  it  off,  strain  it  and  stir  it  in  the  cold  milk  and  fiour.  Set  it  away 
to  cool  and  beat  well  eight  yolks  and  four  whites  of  eggs ; add  them  to 
the  milk  and  stir  in,  at  the  last,  a glass  of  brandy  or  white  wine,  a tea- 
spoonful of  powdered  nutmeg  and  half  a cupful  of  sugar.  Butter  a large 
bowl  or  mold ; pour  in  the  mixture ; tie  a cloth  tightly  over  it;  put  it  into 
a pot  of  boiling  water  and  boil  it  two  hours,  replenishing  the  pot  with  hot 
water  from  a tea-kettle.  When  the  pudding  is  done,  let  it  get  cool  before 
you  turn  it  out.  Eat  it  with  butter  and  sugar  stirred  together  to  a 
cream  and  flavored  with  lemon  Juice  or  orange^ 

CUSTARD  PUDDING.  No.  2. 

Pour  one  quart  of  milk  in  a deep  pan  and  let  the  pan  stand  in  a 
Settle  lof  bailing  while  yon  tb  a iiream  eight  eggs  and 


872 


DUMPLIKGS  AJSTD  PUBDmGS. 


tablespoonfuis  of  fine  sugar  and  a teaspoon  of  flour ; then  stir  the  eggs  and 
sugar  into  the  milk  and  continue  stirring  until  it  begins  to  thicken ; then 
remove  the  pan  from  the  boiling  water,  scrape  down  the  sides,  stir  to  the 
bottom  until  it  begins  to  cool,  add  a tablespoonfui  of  peach-water,  or  any 
other  flavor  you  may  prefer,  pour  into  little  cups  and,  when  cold,  serve. 

CTTSTAED  PUDDINGS, 

The  recipe  for  Common  Custard,  Vvdth  the  addition  of  chocolate  grated, 
banana,  or  pineapple  or  cocoanut,  makes  successfully  those  different  kinds 
ef  puddings, 

APPLE  CUSTARD  PUDDINGS, 

Put  a quart  of  pared  and  quartered  apples  into  a stewpan,  with  half  ® 
cupful  of  water  and  qook  them  until  they  are  soft.  Remove  from  the  fire 
and  add  half  a cupful  of  sugar,  two  tablespoonfuls  of  butter  and  the  grated 
rind  and  the  juice  of  a lemon.  Have  ready  mixed  two  cupfuls  of  grated 
bread  crumbs  and  two  tablespoonfuls  of  flour ; add  this  also  to  the  apple 
mixture,  after  which  stir  in  two  well-beaten  eggs.  Turn  all  into  a well- 
buttered  pudding-dish  and  bake  forty-five  minutes  in  a moderate  oven 
Serve  with  sugar  and  cream  or  hard  sweet  sauca 

CREAM  PUDDING. 

Beat  the  yolks  and  whites  of  six  eggs  well  and  stir  them  into  one 
pint  of  flour,  one  pint  of  milk,  a little  salt  and  a bit  of  soda  dissolved  in  a 
little  water,  the  grated  rind  of  a lemon  and  three  spoonfuls  of  sugar  \ just 
before  baking  stir  in  one  pint  of  cream  and  bake  in  a buttered  dishio  Eat 
with  cream. 

CREAM  MERINGUE  PUDDING. 

Stir  to  a cream  half  a cupful  of  sugar  with  the  white  of  one  egg  and 
the  yolks  of  four.  Add  one  quart  of  milk  and  mix  thoroughly„  Put  four 
tablespoonfuls  of  flour  and  a teaspoonful  of  salt  into  another  dish,  and 
pour  half  a cupful  of  the  milk  and  egg  mixture  upon  them,  and  beat  very 
smooth,  gradually  adding  the  rest  of  the  milk  and  egg  mixture.  Turn 
this  all  into  a double  boiler  surrounded  by  boiling  water ; stir  this  until 
smooth  and  thick  like  cream,  or  about  fifteen  minutes  ; then  add  vanilla 
or  other  extract.  Rub  all  through  a strainer  into  a well-buttered  pudaing- 
dish.  Kow  beat  the  remaining  three  whites  of  eggs  to  atiff  frothy  and 


BUMPLims  AKD  puDBiiarm. 


878 


gradually  add  three  tablespoonfuls  of  powdered  sugar,  and  spread  roughly 
over  the  pudding.  Cook  for  twenty  minutes  in  a moderate  oven.  Serve 
.:old, 

COEIJSTAECH  PUDDING, 

Reserve  half  a cupful  of  miik  from  a quart  and  put  the  remainder  on 
the  stove  in  a double  boiler.  Mix  four  large  tablespoonfuis  of  cornstarch 
and  a teaspoonful  of  salt  with  the  half  cupful  of  milk ; then  stir  the  mix- 
ture into  the  boiling  milk  and  beat  well  for  two  minutes.  Cover  the 
boiler  and  cook  the  pudding  for  twelve  minutes ; then  pour  it  into  a 
pudding-dish  and  set  in  a cool  place  for  half  an  hour.  When  the  time  for 
serving  comes,  make  a sauce  in  this  manner:  Beat  the  whites  of  two 
eggs  to  a stiff,  dry  froth,  and  beat  into  this  two  tablespoonfuls  of  pow- 
dered  sugar.  As  soon  as  the  sugar  has  been  well  mixed  with  the  whites, 
add  half  of  a large  tumbler  of  currant  jelly,  or  any  other  bright  jelly,  or 
any  kind  of  preserved  fruit  may  be  used.  If  you  prefer,  serve  sugar  and 
cream  with  the  pudding  instead  of  a sauce, 

COLD  FRUIT  PUDDING 

Throw  into  a pint  of  new  milk  the  thin  rind  of  a lemon,  heat  it  slowly 
by  the  side  of  the  fire  and  keep  at  the  boiling  point  until  strongly  flavored. 
Sprinkle  in  a small  pinch  of  salt  and  three-quarters  of  an  ounce  of  the 
finest  isinglass  or  gelatine.  When  dissolved,  strain  through  muslin  into  a 
clean  saucepan  with  five  ounces  of  powdered  sugar  and  half  a pint  of  rich 
cream.  Give  the  whole  one  boil,  stir  it  briskly  and  add  by  degrees  the 
well-beaten  yolks  of  five  e^s.  Next  thicken  the  mixture  as  a custard 
over  a slow  fire,  taking  care  not  to  keep  it  over  the  fire  a moment  longer 
than  necessary ; pour  it  into  a basin  and  flavor  with  orange-flower  water 
or  vanilla.  Stir  until  nearly  cold,  then  add  two  ounces  of  citron  cut  in  thin 
strips  and  two  ounces  of  candied  cherrieSo  Pour  into  a buttered  mold. 
For  sauce  use  any  kind  of  fruit  syrup. 

CUBAN  PUDDING, 

Crumble  a pound  of  sponge  cakes,  an  equal  quantity,  or  less  if  pm^ 
terred,  of  cocoanut,  grated  in  a basin.  Pour  over  two  pints  of  rich  cream 
previously  sweetened  with  a quarter  of  a pound  of  loaf  sugar  and  brought 
to  the  boiling  point.  Cover  the  basin  and  when  the  cream  is  soaked  up 
stir  in  it  eight  well-beaten  eggs.  Butter  a mold,  arrange  four  or  five 


DUMFLIJSTQB  JJTJ)  PUJOBTiraB. 


ounces  of  preserved  ginger  around  it,  pour  in  the  pudding  carefully  and 
tie  it  down  with  a clothe  Steam  or  boil  slowly  for  an  hour  and  a half ; 
serve  with  the  syrup  from  the  ginger,  which  should  be  warmed  and  poured 
over  the  pudding. 

CRACKEB  PTTDBINGr, 

Of  easpbeesies,  may  be  made  of  one  large  teacupfui  of  cracker  crumbs^ 
one  quart  of  milk,  one  spoonful  of  flour,  a pinch  of  salt,  the  yolks  of  three 
eggs,  one  whole  egg  and  half  a cupful  of  sugar.  Flavor  with  vanilla, 
adding  a little  pinch  of  salt.  Bake  in  a moderate  oven.  When  done, 
spread  over  the  top,  while  hot,  a pint  of  well-sugared  raspberries.  Then 
beat  the  whites  of  the  three  eggs  very  stiff,  with  two  tablespoonfuls  of 
sugar,  a little  lemon  extract,  or  whatever  one  prefers.  Spread  this  over 
the  berries  and  bake  a light  brown.  Serve  with  fruit  sauce  made  of 
raspberries. 

BAKED  CORN  MEAL  PUDDING,  WITHOUT  EGGS. 

Take  a large  cupful  of  yellow  meal  and  a teacupful  of  cooking  mo^ 
lasses  and  beat  them  well  together ; then  add  to  them  a quart  of  boiling 
milk,  some  salt  and  a large  tablespoonful  of  powdered  ginger,  add  a cup- 
ful of  finely-chopped  suet  or  a piece  of  butter  the  size  of  an  egg.  Butter 
a brown  earthen  pan  and  turn  the  pudding  in,  let  it  stand  until  it  thick- 
ens ; then  as  you  put  it  into  the  oven,  turn  over  it  a pint  of  cold  milk, 
but  do  not  stir  it,  as  this  makes  the  jelly.  Bake  three  hours.  Serve 
warm  with  hard  sauce. 

This  recipe  has  been  handed  down  from  mother  to  daughter  for  many 
years  back  in  a New  England  family. 

BAKED  CORN  MEAL  PUDDING,  WITH  EGG& 

One  small  cupful  of  Indian  meal,  one-half  cupful  of  wheat  flour  stirred 
together  with  cold  milk.  Scald  one  pint  of  milk  and  stir  the  mixture  in 
it  and  cook  until  thick ; then  thin  with  cold  inilk  to  the  consistency  of 
batter,  not  very  thick ; add  half  a cupful  of  sugar,  half  a cupful  of  mo- 
lasses, two  eggs,  two  tablespoonfuls  of  butter,  a little  salt,  a tablespoonful 
of  mixed  cinnamon  and  nutmeg,  two-thirds  of  a teaspoonfql  of  soda  added 
just  before  putting  it  into  the  oven.  Bake  two  hours.  After  baking  it 
half  an  hour,  stir  it  np  thoroughly,  then  fluiab  baking. 

Serve  it  np  hot,  eat  it  with  wine  or  with  butter  and  fsymp 


STATE  DINING  ROOM. 


THE  BLUE  ROOM 


1>UMPLIKGS  AND  PUDDINGS. 


BOILED  CORN  MEAL  PUDDING, 

Warm  a pint  of  molasses  and  a pint  of  milk,  stir  well  together ; beat 
four  eggs  and  stir  gradually  into  molasses  and  milk ; add  a cupful  of  beef 
suet  chopped  fine,  or  half  a cupful  of  butter,  and  corn  meal  sufficient  tc 
make  a thick  batter ; add  a teaspoonful  of  pulverized  cinnamon,  the  same 
of  nutmeg,  a teaspoonful  of  soda,  one  of  salt,  and  stir  all  together  thor- 
oughly ; dip  a cloth  into  boiling  water,  shake,  fiour  a little,  turn  in  the 
mixture,  tie  up,  leaving  room  for  the  pudding  to  swell,  and  boil  three 
hours ; serve  hot  with  sauce  made  of  drawn  butter,  wine  and  nutmeg. 

BOILED  CORN  MEAL  PUDDING,  WITHOUT  EGGS. 

To  ONE  quart  of  boiling  milk,  stir  in  a pint  and  a half  of  Indian  meal, 
well  sifted,  a teaspoonful  of  salt,  a cupful  of  molasses,  half  a cupful  of 
chopped  suet  and  a teaspoonful  of  dissolved  soda;  tie  it  up  tight  in  a 
cloth,  allowing  room  for  it  to  swell,  and  boil  four  hours.  Serve  with 
sweet  sauce, 

CORN  MEAL  PUFFS 

Into  one  quart  of  boiling  milk  stir  eight  tablespoonfuls  of  Indian  meal, 
four  tablespoonfuls  of  powdered  sugar  and  a teaspoonful  of  nutmeg ; let 
the  whole  boil  five  minutes,  stirring  constantly  to  prevent  its  adhering  to 
the  saucepan ; then  remove  it  from  the  fire,  ind  when  it  has  become  cool  stir 
into  it  six  eggs,  beaten  as  light  as  possible ; mix  well,  and  pour  the  mixture 
into  buttered  teacups,  nearly  filling  them;  bake  in  a moderate^ oven  half 
an  hour;  serve  with  lemon  saucOe 

DELICATE  INDIAN  PUDDING 

One  quart  milk,  two  heaping  tablespoonfuls  of  Indian  meal,  four  of 
sugar,  one  of  butter,  three  eggs,  one  teaspoonful  of  salt  Boil  milk  in 
double  boiler,  sprinkle  the  meal  into  it,  stirring  all  the  while ; cook  twelve 
minutes,  stirring  often.  Beat  together  the  eggs,  salt,  sugar  and  one-half 
teaspoonful  of  ginger.  Stir  the  butter  into  the  meal  and  milke  Pour  this 
gradually  over  the  egg  mixture^  Bake  slowly  one  hour.  Serve  with  sauce 
of  heated  syrup  and  butteic 

‘ Maria  Parloa^ 

COTTAGE  PUDDING 

Onb  heaping  pint  of  flour,  half  a cupful  of  sugar,  one  cupful  of  milk, 
oeiii  t<9Rspocisfnl  of  sofls  disiolTed  is  the  milk,  ocs  tablespoonM  of  hotter. 


376 


DUMPZmGS  APfJ)  PUPDmGS, 


two  teaspoonfuls  of  cream  of  tartar  rubbed  dry  in  the  flour;  flavor  with 
nutmeg;  bake  in  a moderate  oven;  cut  in  slices  and  serve  warm  with  wine 
or  brandy  sauce,  or  sweet  sugar  sauce. 

FRENCH  COCOANUT  PUDDING.  No.  1. 

One  quart  of  milk,  three  tablespoonfuls  of  cornstarch,  the  yolks  of 
four  eggs,  half  a cupful  of  sugar  and  a little  salt;  put  part  of  the  milk,  salt 
and  sugar  on  the  stove  and  let  it  boil;  dissolve  the  cornstarch  in  the  rest 
of  the  milk;  stir  into  the  milk  and  while  boiling  add  the  yolks  and  a 
cupful  of  grated  cocoanut.  Flavor  with  vanilla. 

Frosting, — The  whites  of  four  eggs  beaten  to  a stiff  froth,  half  a cupful 
of  sugar,  flavor  with  lemon;  spread  it  on  the  pudding  and  put  it  into  the 
oven  to  brown,  saving  a little  of  the  frosting  to  moisten  the  top;  then  put 
on  grated  cocoanut  to  give  it  the  appearance  of  snow-flake. 

COCOANUT  PUDDING.  No.  2. 

Half  a pound  of  grated  cocoanut.  Then  mix  with  it  half  a cupful 
of  stale  sponge  cake,  crumbled  fine.  Stir  together  until  very  light  half 
a cupful  of  butter  and  one  of  sugar,  add  a coffeem^iwl  of  rich  milk  or 
cream.  Beat  six  eggs  very  light  and  stir  them  gradually  into  the  butter 
and  sugar  in  turn,  with  the  grated  cocoanut.  Having  stirred  the  whole 
very  hard,  add  two  teaspoonfuls  of  vanilla;  stir  again,  put  into  a buttered 
dish  and  bake  until  set,  or  about  three-quarters  of  an  hour.  Three  of 
the  whites  of  the  eggs  could  be  left  out  for  a meringue  on  the  top  of  the 
pudding.  Most  excellent. 

COCOANUT  PUDDING.  No.  3. 

A CUP  of  grated  cocoanut  put  into  the  recipes  of  Cracker  Pudding 
and  Bread  Pudding,  makes  good  cocoanut  pudding. 

CHERRY  PUDDING,  BOILED  OR  STEAMED. 

Two  EGGS  well  beaten,  one  cupful  of  sweet  milk,  sifted  flour  enough  to 
make  a stiff  batter,  two  large  teaspoonfuls  of  baking  powder,  a pinch  of 
salt  and  as  many  cherries  as  can  be  stirred  in.  Boil  one  hour  or  steam 
and  serve  with  liquid  sauce. 

Cranberries,  currants,  peaches,  cherries,  or  any  tart  fruit  is  nice  used 
with  this  recipe.  Serve  with  sweet  sauce. 


DUMFLIKGS  AND  PUDDINGSc 


877 


CHERRY  PUDDING  No  2 

Make  a crust  or  paste  of  two  cupfuls  of  flour,  two  teaspoonfuls  of 
baking  powder,  a teaspoonful  of  salt ; wet  up  with  milk  or  water ; roll  out 
a quarter  of  an  inch  thick,  butter  a large  common  bowl  and  line  it  with 
this  paste,  leaving  it  large  enough  to  lap  over  the  top ; fill  it  with  stoned 
cherries  and  half  a cupful  of  sugar*  Gather  the  paste  closely  over  the  top, 
sprinkle  a little  with  dry  flour  and  cover  the  whole  with  a linen  cloth, 
fastening  it  with  a string.  Put  it  into  a pot  of  boiling  water  and  cook  for 
an  hour  and  a half*  Serve  with  sweet  sauce* 

ENGLISH  PLUM  PUDDING.  (The  Genuine.) 

Soak  one  pound  of  stale  bread  in  a pint  of  hot  milk  and  let  it  stand  and 
cool.  When  cold,  add  to  it  one-half  pound  of  sugar  and  the  yolks  of  eight 
eggs  beaten  to  a cream,  one  pound  of  raisins,  stoned  and  floured,  one 
pound  of  Zante  currants,  washed  and  floured,  a quarter  of  a pound  of  cit- 
ron cut  in  slips  and  dredged  with  flour,  one  pound  of  beef  suet,  chopped 
fine  and  salted,  one  glass  of  wine,  one  glass  of  brandy,  one  nutmeg  and  a 
tablespoonful  of  mace,  cinnamon  and  cloves  mixed ; beat  the  whole  well 
together  and,  as  the  last  thing,  add  the  whites  of  the  eight  eggs,  beaten  to 
a stiff  froth  ; pour  into  a cloth,  previously  scalded  and  dredged  with  flour, 
tie  it  firmly,  leaving  room  for  the  pudding  to  swell  and  boil  six  hours. 
Serve  with  wine  or  brandy  sauce* 

It  is  best  to  prepare  the  ingredients  the  day  before  and  cover  closely* 

CHRISTMAS  PLUM  PUDDING.  (By  Measure.) 

One  cupful  of  finely-chopped  beef  suet,  two  cupfuls  of  fine  bread 
crumbs,  one  heaping  cupful  of  sugar,  one  cupful  of  seeded  raisins,  one  cup- 
ful of  well-washed  currants,  one  cupful  of  chopped  blanched  almonds,  half 
a cupful  of  citron,  sliced  thin,  a teaspoonful  of  salt,  one  of  cloves,  two  of 
cinnamon,  half  a grated  nutmeg  and  four  well-beaten  eggs.  Dissolve  a 
level  teaspoonful  of  soda  in  a tablespoonful  of  warm  water.  Flour  the 
fruit  thoroughly  from  a pint  of  flour ; then  mix  the  remainder  as  follows  ^ 
In  a large  bowl  put  the  well-beaten  eggs,  sugar,  spices  and  salt  in  one  cup- 
ful of  milk.  Stir  in  the  fruit,  chopped  nuts,  bread  crumbs  and  suet,  one 
after  the  other,  until  all  are  used,  putting  in  the  dissolved  soda  last  and 
adding  enough  flour  to  make  the  fruit  stick  together,  which  will  take  all 
the  pint.  Boil  or  steam  four  hours.  Serve  with  wine  or  brandy  or  any 
well-flavored  sauce. 


BUMPzmGs  Airz  piTDipm&s. 


BAKED  PLDM  PTODIK0. 

It  will  be  found  best  to  prepare  the  ingredients  the  day  before  and 
cover  closely.  Grate  a loaf  of  stale  bread,  or  enough  for  a pint  of  crumbs ; 
boil  one  quart  of  milk  and  turn  boiling  hot  over  the  grated  bread ; cover 
and  let  steep  an  hour;  in  the  meantime  pick,  soak  and  dry  half  a pound  of 
currants,  half  a pound  of  raisins,  a quarter  of  a pound  of  citron  cut  in 
large  slips,  one  nutmeg,  one  tablespoonful  of  mace  and  cinnamon  mixed, 
one  cupful  pf  sugar,  with  half  of  a cupful  of  butter;  when  the  bread  is 
ready  mix  with  it  the  butter,  sugar,  spice  and  citron,  adding  a glassful  of 
white  wine ; beat  eight  eggs  very  light,  and  when  the  mixture  is  quite  cold, 
stir  them  gradually  in;  then  add  by  degrees  the  raisins  and  currants 
dredged  with  flour;  stir  the  whole  very  hard ; put  it  into  a buttered  dish ; 
bake  two  hours,  send  to  the  table  warmo  Eat  with  wine  sauce,  or  wine 
and  sugar.  Most  excellent. 

^ PLUM  PUDDING,  WITHOUT  EGGS 

This  delicious,  light  pudding  is  made  by  stirring  thoroughly  together 
the  following  ingredients : One  cupful  of  finely-chopped  beef  suet,  two 
cupfuls  of  fine  bread  crumbs,  one  cupful  of  molasses,  one  of  chopped  rais- 
ins, one  of  well-washed  currants,  one  spoonful  of  salt,  one  teaspoonful  each 
of  cloves,  cinnamon,  allspice  and  carbonate  of  soda,  one  cupful  of  milk 
and  flour  enough  to  make  a stiff  batter.  Put  into  a well-greased  pudding- 
mold,  or  a three-quart  pail  and  cover  closely.  Set  this  pail  into  a larger 
kettle,  close  covered,  and  half  full  of  boiling  water,  adding  boiling  water  as 
it  boils  away.  Steam  not  less  than  four  hours.  This  pudding  is  sure  to 
be  a success,  and  is  quite  rich  for  one  containing  neither  eggs  nor  butter. 
One-half  of  the  above  amount  is  more  than  eight  persons  would  be  able  to 
eat,  but  it  is  equally  good  some  days  later,  steamed  again  for  an  hour,  if 
kept  closely  covered  meantime.  Serve  with  wine  sauce  or  common  sweet 
sauce. 

CABINET  PUDDING. 

Butter  well  the  inside  of  a pudding-mold.  Have  ready  a cupful  of 
chopped  citron,  raisins  and  currants.  Sprinkle  some  of  this  fruit  on  the 
bottom  of  the  mold,  then  slices  of  stale  sponge  cake ; shake  over  this 
some  spices,  cinnamon,  cloves  and  nutmeg,  then  fruit  again  and  cake^ 
until  the  mold  is  nearly  full.  Make  a custard  of  a quart  of  milk,  four 
6gg9|  a pinch  of  salt,  two  tableepconfuls  of  melted  buttery  pour  this  over 


DUMPLINGS  AND  PUDDINGS. 


379 


the  cake  without  cooking  it;  let  it  stand  and  soak  one  hour;  then  steam 
one  hour  and  a half.  Serve  with  wine  sauce  or  a custard.  Seasoned  with 
wine. 

Manhattan  Beach  Hotel. 

BAKED  CRANBERRY  PUDDING. 

Pour  boiling  water  on  a pint  of  bread  crumbs,  melt  a tablespoonful 
of  butter  and  stir  in.  When  the  bread  is  softened,  add  two  eggs  and  beat 
thoroughly  with  the  bread.  Then  put  in  a pint  of  the  stewed  fruit  and 
sweeten  to  your  taste.  Fresh  fruit  of  many  kinds  can  be  used  instead  of 
cranberries.  Slices  of  peaches  put  in  layers  are  delicious.  Serve  with 
sw^eet  sugar  sauce. 

ORANGE  PUDDING.  NO.  1. 

One  pint  of  milk,  the  juice  of  six  oranges  and  »the  rind  of  three,  eight 
eggs,  half  a cupful  of  butter,  half  a cupful  of  granulated  sugar,  one  table- 
spoonful of  ground  rice,  paste  to  line  the  pudding-dish.  Mix  the  ground 
rice  with  a little  of  the  cold  milk.  Put  the  remainder  of  the  milk  in  the 
double  boiler,  and  when  it  boils  stir  in  the  mixed  rice.  Stir  for  five  min- 
utes; then  add  the  butter  and  set  away  to  cool.  Beat  together  the  sugar, 
the  yolks  of  eight  eggs  and  whites  of  four.  Grate  the  rinds  and  squeeze 
the  juice  of  the  oranges  into  this.  Stir  all  into  the  cooked  mixture. 
Have  a pudding-dish  holding  about  three  quarts  lined  with  paste.  Pour 
the  preparation  into  this  and  bake  in  a moderate  oven  for  forty  minutes. 
Beat  the  remaining  four  whites  of  the  eggs  to  a stiff  froth  and  gradually 
beat  in  the  powdered  sugar.  Cover  the  pudding  with  this.  Return  to  the 
oven  and  cook  ten  minutes,  leaving  the  door  open.  Set  away  to  cool.  It 
must  be  ice  cold  when  served. 

Maria  Parloa 

\ 

ORANGE  PUDDING.  NO.  2.  ' 

Five  sweet  oranges,  one  coffeecupful  of  white  sugar,  one  pint  of  milk, 
the  yolks  of  three  eggs,  one  tablespoonful  of  cornstarch.  Peel  and  cut  the 
oranges  into  thin  slices,  taking  out  the  seeds;  pour  over  them  the  sugar 
and  let  them  stand  while  you  make  the  rest.  Now  set  the  milk  in  a suita- 
ble dish  into  another  of  boiling  water,  let  the  milk  get  boiling  hot,  add 
a piece  of  butter  as  large  as  a nutmeg,  the  cornstarch  made  smooth  with  a 
little  cold  milk,  and  the  well-beaten  yolks  of  the  eggs  and  a little  flavor- 
ing. Stir  it  all  well  together  until  it  is  smooth  and  cooked.  Set  it  off 
and  pour  it  over  the  oranges.  Beat  the  whites  to  a stiff  froth,  adding  two 


m 


DUMFZW&S  AFTD 


tablespoonfuls  of  sugar,  spread  over  the  top  for  frosting.  Set  into  the 
Qven  a few  minutes  to  brown.  Eat  cold.  Berries,  peaches  and  other 
fruits  may  be  substituted. 

BAKED  LEMON  PUDDING  (aueen  of  Puddings.) 

Jngredienis,—Om  quart  of  milk,  two  cupfuls  of  bread  crumbs,  four  eggs, 
whites  and  yolks  beaten  separately,  butter  the  size  of  an  egg,  one  cupful  of 
white  sugar,  one  large  lemon— juice  and  grated  rind.  Heat  the  milk  and 
pour  over  the  bread  crumbs,  add  the  butter,  cover  and  let  it  get  soft. 
When  cool,  beat  the  sugar  and  yolks  and  add  to  the  mixture,  also  the 
grated  rind.  Bake  in  a buttered  dish  until  firm  and  slightly  brown,  from 
a half  to  three-quarters  of  an  houro  When  done,  draw  it  to  the  dooi 
of  the  oven  and  cover  with  a meringue  made  of  the  whites  of  the  eggs, 
whipped  to  a froth  with  four  tablespoonfuls  of  powdered  sugar  and  the 
lemon  juice ; put  jt  back  in  the  oven  and  brown  a light  straw  color.  Eat 
warm,  with  lemon  saucOo 

LEMON  PUDDING, 

A SMAri  cupful  of  butter,  the  grated  peel  of  two  large  lemons  and  the 
Juice  of  one,  the  yolks  of  ten  eggs  and  whites  of  five,  a cupful  and  a half 
of  white  sugar  Beat  all  together  and,  lining  a deep  pudding-dish  with 
puff  paste,  bake  the  lemon  pudding  in  it ; while  baking,  beat  the  whites 
of  the  remaining  five  eggs  to  a stiff  froth,  whip  in  fine  white  sugar  to 
taste,  cover  the  top  of  the  pudding  (when  baked)  with  the  meringue  and 
return  to  the  oven  for  a moment  to  brown;  eat  cold,  it  requires  no 
sauce. 

BOILED  LEMON  PUDDING, 

Half  a cupful  of  chopped  suet,  one  pint  of  bread  crumbs,  one  lemon, 
one  cupful  of  sugar,  one  of  flour,  a teaspoonful  of  salt  and  two  eggs,  milk, 
■^irst  mix  the  suet,  bread  crumbs,  sugar  and  flour  well  together,  adding  the 
emon  peel,  which  should  be  the  yellow  grated  from  the  outside,  and  the 
ruice,  which  should  be  strained.  When  these  ingredients  are  well  mixed, 
moisten  with  the  eggs  and  sufficient  milk  to  make  the  pudding  of  the  con 
sistency  of  thick  batter ; put  it  into  a well-buttered  mold  and  boil  for  three 
and  a half  hours  , turn  it  out,  strew  sifted  suga^*  over  and  serve  warm  with 
amon  sauce,  ox  not,  at  pleasure 

LEMON  PUDDINGp  COLD, 

One  cupful  of  sugar,  four  eggs,  the  whites  and  yolks  beaten  separately, 
two  tablespoonfuls  of  cornstarch,  ope  pint  of  milk,  one  tablespoonful  of 


DtTMFZIirGS  AJTl)  PUDDIJ^GS. 


<?/Utter  and  the  juice  and  rind  of  two  lemonSc  Wet  the  cornstarch  in  some 
'of  the  milk,  then  stir  it  into  the  remainder  of  the  milk,  which  should  be 
boiling  on  the  stove,  stirring  constantly  and  briskly  for  five  minutes.  Take 
it  from  the  stove,  stir  in  the  butter  and  let  it  cool.  Beat  the  yoiks  and 
sugar  together,  then  stir  them  thoroughly  into  the  milk  and  cornstarch. 
Now  stir  in  the  lemon  juice  and  grated  rind,  doing  it  very  gradually,  mak° 
ing  it  very  smooth.  Bake  in  a well-buttered  dish.  To  be  eaten  cold. 
Oranges  may  be  used  in  place  of  lemons.  This  also  may  be  turned  while 
hot  into  several  small  cups  or  forms  previously  dipped  in  cold  water,  place 
them  aside ; in  one  hour  they  will  be  fit  to  turn  out,  ServQ  with  creapp 
and  sugar.  Should  be  boiled  altogether,  not  baked, 

nOYAL  SAGO  PUDDING. 

Three-quarters  of  a cupful  of  sago  washed  and  put  into  one  quart  of 
milk ; put  it  into  a saucepan,  let  it  stand  in  boiling  water  on  the  stove 
or  range  until  the  sago  has  well  swelled.  While  hot,  put  in  two  table 
spoonfuls  of  butter  with  one  cupful  of  white  sugar  and  flavoring.  When 
cool,  add  the  well-beaten  yolks  of  four  eggs,  put  in  a buttered  pudding- 
dish,  and  bake  from  half  to  three-quarters  of  an  hour;  then  remove  it 
from  the  ov  n and  place  it  to  cool.  Beat  the  whites  of  the  eggs  with 
three  tablespoonfuls  of  powdered  white  sugar  till  they  are  a mass  of 
froth ; spread  the  pudding  with  either  raspberry  or  strawberry  jam,  and 
then  spread  on  the  frosting  ; put  in  the  oven  for  two  minutes  to  slightly 
brown,  If  made  in  summer,  be  sure  and  keep  the  whites  'of  the  eggs 
on  ice  until  ready  for  use  and  beat  them  in  the  coolest  place  you  can  find, 
as  it  will  make  a much  richer  frosting. 

The  small  white  sago  called  pearl  is  the  best.  The  large  brown  kind 
has  au  earthy?  taste.  It  should  always  be  kept  in  a covered  jar  or  box. 

This  pudding,  made  with  tapioca,  is  equally  as  good.  Serve  with  any 
sweet  sauce, 

SAGO  APPLE  PUDDING, 

One  cupful  of  sago  in  a quart  of  tepid  water,  with  a pinch  of  salt, 
soaked  for  one  hour ; six  or  eight  apples  pared  and  cored,  pr  quartered, 
and  steamed  tender  and  put  in  the  pudding-dish  ; boil  and  stir  thq  sago 
until  clear,  adding  water  to  make  it  thin,  and  pour  it  over  the  apples; 
bake  one  hour.  This  is  good  hot,  with  butter  and  sugar,  or  cold 
i?ream  and  sugar 


DUMPZIRGiS  AND  PUDDINGS. 


PLAIN  SAGO  PUDDING. 

Make  the  same  as  Tapioca  Pudding,  substituting  sago  for  tapioca. 

CHOCOLATE  PUDDING.  No.  L 

Make  a cornstarch  pudding  with  a quart  of  milk,  three  tablespoonfuis 
of  cornstarch  and  three  tablespoonfuls  of  sugar.  When  done,  remove 
about  half  and  flavor  to  taste,  and  then  to  that  remaining  in  the  kettle 
add  an  egg  beaten  very  light,  and  four  tablespoonfuls  of  vanilla  chocolate 
grated  and  dissolved  in  a little  milk.  Put  in  a mold,  alternating  the  dark 
and  lightc  Serve  with  whipped  cream  or  boiled  custard.  This  is  more 
of  a blanc  mange  than  a pudding. 

CHOCOLATE  PUDDING..  No.  ^ 

One  quart  of  sweet  milk,  three-quarters  of  a cupful  of  grated  chocolate ; 
scald  the  milk  and  chocolate  together ; when  cool^  add  the  yolks  of  five 
eggs,  one  cupful  of  sugar;  flavor  with  vanilla.  Bake  about  twenty-five 
minutes.  Beat  the  five  whites  of  eggs  to  a stiff  froth,  adding  four  table- 
spoonfuls of  fine  sugar,  spread  evenly  over  the  top  and  brown  slightly 
in  the  oven. 

' CHOCOLATE  PUDDING.  No.  3. 

One  quart  of  milk,  fourteen  even  tablespoonfuis  of  grated  bread 
crumbs,  twelve  tablespoonfuis  grated  chocolate,  six  eggs,  one  tablespoon 
ful  vanilla,  sugar  to  make  very  sweet.  Separate  the  yolks  and  whites 
of  four  eggs,  beat  up  the  four  yolks  and  two  whole  eggs  together  ver^ 
light  with  the  sugar.  Put  the  milk  on  the  range,  and  when  it  comes  tc 
a perfect  boil  pour  it  over  the  bread  and  chocolate ; add  the  beaten  eggg 
and  sugar  and  vanilla ; be  sure  it  is  sweet  enough ; pour  into  a buttered 
dish ; bake  one  hour  in  a moderate  oven.  When  cold,  and  just  before  it  is 
served,  have  the  four  whites  beaten  with  a little  powdered  sugar  and 
flavor  with  vanilla  and  use  as  a meringue. 

CHOqOLATE  PUDDING,  No,  4, 

Half  a cake  of  chocolate  broken  in  one  quart  of  milk  and  put  on 
the  range  until  it  reaches  boiling  point;  remove  the  mixture  from  the 
range ; add  four  teaspoonfuls  of  cornstarch  mixed  with  the  yolks  of  three 
eggs  and  one  cup  and  a half  of  suga;r;  stir  constantly  until  thick;  re- 
move from  the  fire  and  flavor  with  vanilla  ; pour  the  mixture  in  a dish  ; 
the  whites  of  the  three  eggs  to  a stiff  froth  and  add  a little  sugar  i 


DUMPLINGS  AND  PUDDINGS. 


383 


cover  the  top  of  the  pudding  with  a meringue  and  set  in  the  oven  until 
a light  brown.  Serve  cold. 

TAPIOCA  PUDDING. 

Five  tablespoonfuls  of  tapioca,  one  quart  of  milk,  two  ounces  of  butter, 
a cupful  of  sugar,  four  eggs,  flavoring  of  vanilla  or  bitter  almonds.  Wash 
the  tapioca  and  let  it  stew  gently  in  the  milk  on  the  back  part  of  the  stove  for 
a quarter  of  an  hour,  occasionally  stirring  it,  then  let  it  cool,  mix  with  it 
the  butter,  sugar  and  eggs,  which  should  be  well  beaten,  and  flavor  with 
either  of  the  above  ingredients.  Butter  a dish,  put  in  the  pudding  and 
bake  in  a moderate  oven  for  an  hour.  If  the  pudding  is  boiled,  add  a little 
more  tapioca  and  boil  it  in  a buttered  basin  one  and  a half  hours. 

STRAWBERRY  TAPIOCA. 

This  makes  a most  delightful  dessert.  Soak  over  night  a large  teacup- 
ful of  tapioca  in  cold  water,  in  the  morning,  put  half  of  it  in  a buttered 
yellow-ware  baking-dish,  or  any  suitable  pudding-dish.  Sprinkle  sugar 
over  the  tapioca;  then  on  this  put  a quart  of  berries,  sugar  and  the  rest  of 
the  tapioca.  Fill  the  dish  with  water,  which  should  cover  the  tapioca 
about  a quarter  of  an  inch.  Bake  in  a moderately  hot  oven  until  it  looks 
clear.  Eat  cold,  with  cream  or  custard.  If  not  sweet  enough,  add  more 
sugar  at  table;  and  in  baking,  if  it  seems  too  dry,  more  water  is  needed. 

A similar  dish  may  be  made,  using  peaches,  either  fresh  or  canned. 

RASPBERRY  PUDDING. 

One-quarter  cupful  of  butter,  one-half  cupful  of  sugar,  two  cupfuls  of 
jam,  six  cupfuls  of  soft  bread  crumbs,  four  eggs.  Rub  the  butter  and  sugar 
together,  beat  the  eggs,  yolks  and  whites  seperately,  mash  the  raspber- 
ries, add  the  whites  beaten  to  a stiff  froth,  stir  all  together  to  a smooth 
paste;  butter  a pudding  dish,  cover  the  bottom  with  a layer  of  the  crumbs, 
then  a layer  of  the  mixture;  continue  the  alternate  layers  until  the  dish  is 
full,  making  the  last  layer  of  crumbs;  bake  one  hour  in  a moderate  oven. 
Serve  in  the  dish  in  which  it  is  baked  and  serve  with  fruit  sauce  made 
with  raspberries.  This  pudding  may  be  made  the  same  with  any  other 
kind  of  berries.  v 

PEAR,  PEACH  AND  APPLE  PUDDING. 

Pare  some  nice  ripe  pears  (to  weigh  about  three-fourths  of  a pound); 
put  them  in  a saucepan  with  a few  cloves,  some  lemon  or  orange  peel,  and 
25 


384 


DUMPLINGS  AND  PUDDINGS. 


stew  about  a quarter  of  an  hour  in  two  cupfuls  of  water;  put  them  in 
your  pudding-dish,  and  having  made  the  following  custard,  one  pint  of 
cream,  or  milk,  four  eggs,  sugar  to  taste,  a pinch  of  salt  and  a tablepoon- 
ful  of  flour;  beat  eggs  and  sugar  well,  add  the  flour,  grate  some  nutmeg, 
add  the  cream  by  degrees,  stirring  all  the  time, — pour  this  over  the  pears 
and  bake  in  a quick  oven.  Apples  or  peaches  may  be  substituted. 

Serve  cold  with  sweetened  cream. 

FIG  PUDDINGS. 

Half  a pound  of  good  dried  figs,  washed,  wiped  and  minced,  two 
cupfuls  of  fine  dry  bread  crumbs,  three  eggs,  half  a cupful  of  beef  suet 
powered,  two  scant  cupfuls  of  sweet  milk,  half  a cupful  of  white  sugar, 
a little  salt,  half  a teaspoonful  of  baking  powder,  stirred  in  half  a cupful 
of  sifted  flour.  Soak  the  crumbs  in  milk,  add  the  eggs,  beaten  light,  with 
sugar,  salt,  suet,  flour  and  figs.  Beat  three  minutes,  put  in  buttered  molds 
with  tight  top,  set  in  boiling  water  with  weight  on  cover  to  prevent  mold 
from  upsetting,  and  boil  three  hours.  Eat  hot  with  hard  sauce  or  butter, 
powered  sugar,  one  teaspoonful  of  extract  of  nutmeg. 

FRUIT  PUDDING,  CORN  MEAL. 

Take  a pint  of  hot  milk  and  stir  in  sifted  Indian  meal  till  the  batter  is 
stiff;  add  a teaspoonful  of  salt  and  half  of  a cup  of  molasses,  adding  a 
teaspoonful  of  soda  dissolved;  then  stir  in  a pint  of  whortleberries  or 
chopped  sweet  apple;  tie  in  a cloth  that  has  been  wet,  and  leave  room 
for  it  to  swell,  or  put  it  in  a pudding-pan  and  tie  a cloth  over;  boil  three 
hours;  the  water  must  boil  when  it  is  put  in;  you  can  use  cranberries 
and  sweet  sauce. 

APPLE  CORN  MEAL  PUDDING. 

Pare  and  core  twelve  pippin  apples;  slice  them  very  thin;  then  stir 
into  one  quart  of  new  milk  one  quart  of  sifted  corn  meal;  add  a little  salt, 
then  the  apples,  four  spoonfuls  of  chopped  suet  and  a teacupful  of  good 
molasses  adding  a teaspoonful  of  soda  dissolved;  mix  these  well  together, 
pour  into  a buttered  dish  and  bake  four  hours;  serve  hot  with  sugar  and 
wine  sauce.  This  is  the  most  simple,  cheap  and  luxuriant  fruit  pud- 
ding that  can  be  made. 

RHUBARB  OR  PIE-PLANT.  PUDDING. 

Chop  rhubarb  pretty  fine,  put  in  a pudding  dish  and  sprinkle  sugar 
Over  it;  make  a batter  of  one  cupful  of  sour  milk,  two  eggs,  a piece  of 


DUMPLINGS  AND  PUDDINGS. 


885 


butter  the  size  of  an  egg,  half  a teaspoonful  of  soda  and  enough  flour  to 
make  batter  about  as  thick  as  for  cake.  Spread  it  over  the  rhubarb  and 
bake  till  done.  Turn  out  on  a platter  upside  down,  so  that  the  rhubarb 
will  be  on  top.  Serve  with  sugar  and  cream. 

FKTTIT  PUDDINGSl 

Fruit  puddings,  such  as  green  gooseberry,  are  very  nice  made  in  a 
basin,  the  basin  to  be  buttered  and  lined  with  a paste,  rolling  it  round 
to  the  thickness  of  half  an  inch ; then  get  a pint  of  gooseberries  and  three 
ounces  of  sugar;  after  having  made  your  paste,  take  half  the  fruit  and 
lay  it  at'  the  bottom  of  your  basin ; then  add  half  your  sugar,  then  put 
the  remainder  of  the  gooseberries  in  and  the  remainder  of  the  sugar; 
on  that,  draw  your  paste  to  the  centre,  join  the  edges  well  together, 
put  the  cloth  over  the  whole,  tying  it  at  the  bottom,  and  boil  in  plenty 
of  water.  Fruit  puddings  of  this  kind,  such  as  apples  and  rhubarb,  should 
be  done  in  this  manner. 

Boil  for  an  hour,  take  out  of  the  saucepan,  untie  the  cloth,  turn  out 
on  a dish,  or  let  it  remain  in  the  basin  and  serve  with  sugar  over.  A thin 
cover  of  the  paste  may  be  rolled  round  and  put  over  the  pudding. 

Ripe  cherries,  currants,  raspberries,  greengages,  plums  and  such  like 
fruit,  will  not  require  so  much  sugar,  or  so  long  boiling.  These  puddings 
are  also  very  good  steamed. 

SNOW  PTJDDINQ. 

One  half  a package  of  Cox^s  gelatine ; pour  over  it  a cupful  of  cold 
water  and  add  one  and  a half  cupfuls  of  sugar ; when  soft,  add  one  cup- 
ful of  boiling  water  and  the  juice  of  one  lemon ; then  the  whites  of  four 
well-beaten  eggs ; beat  all  together  until  it  is  light  and  frothy,  or  until  the 
gelatine  will  not  settle  clear  in  the  bottom  of  the  dish  after  standing  a 
few  minutes;  put  it  on  a glass  dish.  Serve  with  a custard  made  of  one 
pint  of  milk,  the  yolks  of  four  eggs,  four  tablespoonfuls  of  sugar  and 
the  grated  rind  of  a lemon ; boil. 

PPLMONICO  PUDBING. 

Three  tablespoonfuls  of  cornstarch,  the  yolks  of  five  eggs,  six  table- 
spoonfuls  of  sugar;  beat  the  eggs  light,  then  add  the  sugar  and  beat 
again  till  very  light ; mix  the  cornstarch  with  a little  cold  milk ; mix 
all  together  and  stir  into  one  quart  of  milk  just  as  it  is  about  to  boil, 
having  added  a little  salt ; stir  it  until  it  has  Idiickened  well ; pour  it  into 


386  DXIMPLIJSTGS  AND  PUDDINGS. 

a dish  for  the  table  and  place  it  in  the  oven  until  it  v^ill  bear  icing  ; place  ^ 
over  the  top  a layer  of  canned  peaches  or  other  fruit  (and  it  improves  it 
to  mix  the  syrup  of  the  fruit  with  the  custard  part);  beat  the  whites  to  a 
stiff  froth  with  two  tablespoonfuls  of  white  sugar  to  an  egg  ; then  put  it 
into  the  oven  until  it  is  a light  brown. 

This  is  a very  delicate  and  delicious  pudding. 

SAUCER  PUDDINGS. 

Two  TABLESPOONFULS  of  flour,  two  tablospoonfuls  of  powdered  sugar, 
three  eggs,  a teacupful  of  milk,  butter,  preserve  of  any  kind.  Mix  the 
flour  and  sugar,  beat  the  eggs,  add  them  to  the  niilk,  and  beat  up  with  the 
flour  and  sugar.  Butter  well  three  saucers,  half  All  them,  and  bake  in  a 
quick  oven  about  twenty  minutes.  Kemove  them  from  the  saucers  when 
cool  enough,  cut  in  half,  and  spread  a thin  layer  of  preserve  between  each 
half  ; close  them  again,  and  serve  w^ith  cream. 

NANTUCKET  PUDDING. 

One  quart  of  berries  or  any  small  fruit,  two  tablespoonfuls  of  flour,  two 
tablespoonfuls  of  sugar  ; simmer  together  and  turn  into  molds  ; cover  with 
frosting  as  for  cake,  or  with  whipped  eggs  and  sugar,  browning  lightly  in 
the  oven  ; serve  with  cream. 


TOAST  PUDDING. 

Toast  several  thin  slices  of  stale  bread,  removing  the  crust,  butter 
them  well,  and  pour  over  them  hot  stewed  fruit  in  alternate  layers.  Serve 
warm  with  rich  hot  sauce. 

PLAIN  RICE  PUDDING. 

Pick  over,  wash  and  boil,  a teacupful  of  rice  ; when  soft  drain  off  the 
water  ; while  warm,  add  to  it  a tablespoonful  of  cold  butter.  When  cool, 
mix  with  it  a cupful  of  sugar,  a teaspoonful  of  grated  nutmeg  and  one 
of  ground  cinnamon.  Beat  up  four  eggs  very  light,  whites  and  yolks 
separately  ; add  them  to  the  rice ; then  stir  in  a quart  of  sweet  milk  grad- 
ually. Butter  a pudding-dish,  turn  in  the  mixture  and  bake  one  hour  in  a 
moderate  oven.  Serve  warm  with  sweet  wine  sauce. 

If  you  have  cold  cooked  rice,  first  soak  it  in  the  milk  and  proceed  as 
above. 


PV^MPLINGS  ANB  PTIBBINdS, 


88? 


BICE  PTTDDING.  (Fine.) 

Wash  a teacupful  of  rice  and  boil  it  in  two  teacupfuls  of  water;  then, 
add,  while  the  rice  is  hot,  three  tablespoonfuls  of  butter,  five  tablespoon- 
fuls of  sugar,  five  eggs  well  beaten,  one  tablespoonful  of  powdered 
nutmeg,  a little  salt,  one  glass  of  wine,  a quarter  of  a pound  of  raisins, 
stoned  and  cut  in  halves,  a quarter  of  a pound  of  Zante  currants,  a 
quarter  of  a pound  of  citron  cut  in  slips,  and  one  quart  of  cream;  mix 
well,  pour  into  a buttered  dish  and  bake  an  hour  in  a moderate  ovenc 

AiUn  House^  New  York  City^ 

BICE  MEBINGVE. 

One  cupful  of  carefully  sorted  rice  boiled  in  water  until  it  is  soft;  when 
done,  drain  it  so  as  to  remove  all  the  water ; cool  it,  and  add  one  quart 
of  new  milk,  the  well-beaten  yolks  of  three  eggs,  three  tablespoonfuls  of 
white  sugar  and  a little  nutmeg,  or  flavor  with  lemon  or  vanilla;  pour 
into  a baking  dish  and  bake  about  half  an  hour.  Let  it  get  cold ; beat 
the  whites  of  the  eggs,  add  two  tablespoonfuls  of  sugar,  flavor  with  lemon 
or  vanilla;  drop  or  spread  it  over  the  pudding  and  slightly  brown  it  in 
the  oven. 

BICE  LEMON  PUDDINa 

Put  on  to  boil  one  quart  of  milk,  and  when  it  simmers  stir  in  four 
tablespoonfuls  of  rice  flour  that  has  been  moistened  in  a little  milk ; let  it 
come  to  a boil  and  remove  from  the  fire ; add  one  quarter  of  a pound  of 
butter,  and,  when  cool,  the  grated  peel  with  the  juice  of  two  lemons, 
and  the  yolks  and  beaten  whites  of  four  eggs;  sweeten  to  taste;  one 
wine-glassful  of  wine,  put  in  the  last  thing,  is  also  an  improvemento 

BICE  PUDDING  WITHOUT  EGG& 

Two  QUARTS  of  milk,  two-thirds  of  a cupful  of  rice,  a cupful  of  sugar,  a 
piece  of  butter  as  large  as  a walnut,  a teaspoonful  of  cinnamon,  a little 
nutmeg  and  a pinch  of  salt  Put  into  a deep  pudding-dish,  well  buttered, 
set  into  a moderate  oven ; stir  it  once  or  twice  until  it  begins  to  cook,  let 
it  remain  in  the  oven  about  two  hours  (until  it  is  the  consistency  of 
cream).  Eat  cold. 

FBUIT  BICE  PUDDING. 

One  large  teacupful  of  rice,  a little  water  to  cook  it  partially ; dry,  liEi^^ 
an  earthen  basin  with  part  of  it ; fill  nearly  full  with  pared,  cored  and 


388. 


DUMI'LIJ^aS  AND  PUDDINGS, 


quartered  apples,  or  any  fruit  you  choose ; cover  with  the  balance  of  your 
rice : tie  a cloth  tightly  over  the  top  and  steam  one  hour.  To  be  eaten 
with  sweet  sauce.  Do  not  butter  your  dish. 

BOILED  EICE  PUDDING.  No.  t 

One  cupful  of  cold  boiled  rice,  one  cupful  of  sugar,  four  eggs,  a pinch 
of  soda  and  a pinch  of  salt.  Put  it  all  in  a bowl  and  beat  it  up  until  it  is 
very  light  and  w^hite.  Beat  four  ounces  of  butter  to  a cream,  put  it  into 
the  pudding  and  ten  drops  of  essence  of  lemon.  Beat  altogether  for  five 
minutes.  Butter  a mold,  pour  the  pudding  into  it  and  boil  for  two  hourSo 
Serve  with  sweet  fruit  saucCo 

BOILED  RICE  PUDDING.  No.  2 

Wash  two  teacupfuls  of  rice  and  soak  it  in  water  for  half  an  hour;  then 
turn  off  the  water  and  mix  the  rice  with  hajf  a pound  of  raisins  stoned  and 
cut  in  halves ; add  a little  salt,  tie  the  whole  in  a cloth,  leaving  room  for 
the  rice  to  swell  to  twice  its  natural  size,  and  boil  two  houi^  in  plenty  of 
water;  serve  with  wine  sauce 

RICE  SNOW.BALLS. 

Wash  two  teacupfuls  of  rice  and  boil  it  in  one  teacupful  of  water 
and  one  of  milk,  with  a little  salt ; if  the  rice  is  not  tender  when  the  milk 
and  water  are  absorbed,  add  a little  more  milk  and  water ; when  the  rice 
is  tender,  flavor  with  vanilla,  form  it  into  balls,  or  mold  it  into  a compact 
form  with  little  cups ; place  these  rice  balls  around  the  inside  of  a deep 
dish,  fill  the  dish  with  a rich  soft  custard  and  serve  either  hot  or  coldo 
The  custard  and  balls  should  be  flavored  with  the  same. 

PRUNE  PUDDING. 

Heat  a little  more  than  a pint  of  sweet  milk  to  the  boiling  point,  then 
stir  in  gradually  a little  cold  milk  in  which  you  have  rubbed  smooth  a 
heaping  tablespoonful  of  cornstarch ; add  sugar  to  suit  your  taste,  three 
well-beaten  eggs,  about  a teaspoonful  of  butter  and  a little  grated  nut* 
meg.  Let  this  come  to  a boil,  then  pour  it  in  a buttered  pudding-dish, 
first  adding  a cupful  of  stewed  prunes,  with  the  stones  taken  out.  Bake 
for  from  fifteen  to  twenty  minutes,  according  to  the  state  of  the  oven. 
Serve  with  or  without  sauce  A litue  cream  improves  it  if  poured  over 
it  when  pla-ced  m /iauce'  v. 


miMF LINGS  AND  PUDDINGS. 


m 


BLACKBERRY  OR  WHORTLEBERRY  PTJBDINQ 

capful?  of  flour,  one  cupful  of  molasses,  h^lf  a cupful  of  milk, 
a teaspoonful  of  salt,  a little  cloves  and  cinnamon,  a teaspoonful  of  soda 
dissolved  in  a little  of  the  milk.  Stir  xn  a quart  of  huckJebemes,  floured, 
Boil  in  a well-buttered  mold  two  hours.  Serve  with  brandy  sauce. 

BAKED  HUCKLEBERRY  PUDDIHG 

One  quart  of  ripe  fresh  huckleberries  or  blueberries,  half  a teaspoon 
tul  of  mace  or  nutmeg,  three  eggs  well  beaten,  separately,  two  cupfuls  of 
sugar,  one  tablespoonful  of  cold  butter,  one  cupful  of  sweet  milk,  one 
pint  of  flour,  two  teaspoonfuls  of  baking  powder.  Koll  the  berries  well 
in  the  Tour  and  add  them  last  of  all  Bake  half  an  Lour  and  serve  with 
saucOc  There  is  no  more  delicate  and  delicicj^s  pudding  than,  this. 

BRUIT  PUDDING 

This  pudding  is  made  without  cooking  and  is  nice  prepared  the  day 
before  used^ 

Stew  currants  or  any  small  fruits,  either  fresh  or  dried,  sweeten  with 
sugar  to  taste  and  pour  hot  over  thin  slices  of  bread  with  the  crust  cut 
cS,  placed  in  a suitable  dish,  first  a layer  of  bread,  then  the  hot  stewed 
fruit,  then  bread  and  fruit,  then  bread,  leaving  the  fruit  last  Put  a plate 
over  the  top  and,  when  cool,  set  it  on  ice.  Serve  with  sugar  and  cream„ 

This  pudding  is  very  fine  made  with  Boston  crackers  split  open  and 
placed  in  layers  with  stewed  peaches 

BOILED  CURRANT  PUDDING 

Five  cupfuls  of  sifted  flour  in  which  two  teaspoonfuls  of  baking  pow- 
der have  been  sifted,  one-half  a cupful  of  chopped  suet,  half  a pound  of 
currants,  milk, .a  pinch  of  salt.  Wash  the  currants,  dry  them  thoroughly 
and  pick  away  any  stalks  or  grit ; chop  the  suet  finely ; mix  all  the  im 
gredients  together  and  moisten  with  suifleient  milk  to  make  the  pudding 
into  a stiff  battery  tie  it  up  in  a floured  cloth,  put  it  into  boiling  water 
and  boil  for  three  hours  and  a halt  Serve  with  jelly  sauce  made  very 
^weet 

TRANSPARENT  PUDDING 

A SMALL  cupful  of  fresh  butter  warmed,  but  not  melted,  one  cupful 
of  sifted  sugar  creamed  with  the  butter,  a teaspoonful  of  nutmeg,  grated, 
eight  eggs,  yolks  and  whites  beaten  separately.  Beat  the  butter  and 


390 


DUMPLINGS  AND  PUDDINGS, 


SHgar  light  and  then  add  the  nutmeg  and  the  beaten  eggs,  which  should 
be  stirred  in  gradually  ; flavor  with  vanilla,  almond,  peach  or  rose-water  ; 
stir  hard,  butter  a deep  dish,  line  with  puff  paste  and  bake  half  an  hour. 
Then  make  a meringue  for  the  top  and  brown.  Serve  cold. 

SWEET-POTATO  PUDDING. 

To  a large  sweet  potato,  weighing  two  pounds,  allow  half  a pound  of 
sugar,  half  a pound  of  butter,  one  gill  of  sweet  cream,  one  gill  of  strong 
wine  or  brandy,  one  grated  nutnieg,  a little  lemon  peel  and  four  eggs. 
Boil  the  potato  until  thoroughly  done,  mash  up  flne,  and  while  hot  add 
the  sugar  and  butter.  Set  aside  to  cool  while  you  beat  the  eggs  light  and 
add  the  seasoning  last.  Line  tin  plates  with  puff  paste,  and  pour  in  the 
mixture,  bake  in  a moderate  but  regularly  heated  oven.  When  the  pud- 
dings are  drawn  from  the  Are,  cover  the  top  with  thinly  sliced  bits  of 
preserved  citron  or  quince  marmalade.  Strew  the  top  thickly  with 
granulated  white  sugar  and  serve,  with  the  addition  of  a glass  of  rich 
milk  for  each  person  at  table. 

PINEAPPLE  PUDDING. 

Butter  a pudding-dish  and  line  the  bottom  and  sides  with  slices  of 
stale  cake  (sponge  cake  is  best);  pare  and  slice  thin  a large  pineapple, 
place  in  the  dish  first  a layer  of  pineapples,  then  strew  with  sugar,  then 
more  pineapple,  and  so  on  until  all  is  used.  Pour  over  a small  teacupful 
of  water  and  cover  with  slices  of  cake  which  have  been  dipped  in  cold 
water;  cover  the  whole  with  a buttered  plate  and  bake  slowly  for  two 
hours. 

ORANGE  ROLEY  POLEY. 

Make  a light  dough  the  same  as  for  apple  dumplings,  roll  it  out  into  a 
long  narrow  sheet,  about  quarter  of  an  inch  thick.  Spread  thickly  over 
it  peeled  and  sliced  oranges,  sprinkle  it  plentifully  with  white  sugar, 
scatter  over  all  a teaspoonful  or  two  of  grated  orange  peel,  then  roll 
it  up.  Fold  the  edges  well  together  to  keep  the  juice  from  running 
out.  Boil  it  in  a floured  cloth  one  hour  and  a half.  Serve  it  with  lemon 
sauce.  Fine. 

ROLEY  POLEY  PUDDING.  (Apple.) 

Peel,  core  and  slice  sour  apples  ; make  a rich  biscuit  dough,  or  raised 
biscuit  dough  may  be  used  if  rolled  thinner ; roll  not  quite  half  an  inch 


PUMPZIKGS  AK]y  rUDDINGS. 


991 


thick,  lay  the  slices  on  the  paste,  roll  up,  tuck  in  the  ends,  prick  deeply 
wUh  a fork,  lay  it  in  a steamer  and  steam  hard  for  \n  hour  and  three 
quarters.  Or  wrap  it  in  a pudding  cloth  well  floured  tie  the  ends,  baste 
up  the  sides,  plunge  into  boiling  water  and  boil  continually  an  hour  and 
a half,  perhaps  more.  Stoned  cherries,  dried  fruits,  or  any  kind  of  berrieSg 
fresh  or  dned,  may  be  used 

FEUIT  PUTT  PTODHra 

Into  one  pint  of  flour  stir  two  teaspoonfuls  baking  powder  and  a little 
salt  ^ then  sift  and  stir  the  mixture  into  milk,  until  very  soft.  Place 
well-greased  cups  in  a steamer,  put  in  each  a spoonful  of  the  above  batter, 
then  add  one  of  berries  or  steamed  apples,  cover  with  another  spoonful  of 
batter  and  steam  twenty  minutes  This  pudding  is  delicious  made  with 
strawberries  and  eaten  with  a sauce  made  of  two  eggs,  half  a cup  butter,  a 
cup  of  sugar  beaten  thoroughly  with  a cup  of  boiling  milk  and  one  cup 
of  strawbernes. 

SPOKGE  CAKE  PUDDING  No.  1. 

Bake  a common  sponge  cake  in  a flat-bottomed  pudding-dish;  when 
ready  to  use,  cut  in  six  or  eight  pieces,  split  and  spread  with  butter  and 
return  them  to  the  dish.  Make  a custard  with  four  eggs  to  a quart  of 
milk ; flavor  and  sweeten  to  taste , pour  over  the  cake  and  bake  one-half 
houro  The  cake  will  swell  and  fill  the  custardo  Serve  with  or  without 
saucOo 

SPONGE  CAKE  PUDDING.  No^  9= 

Butter  pudding-mold ; fill  the  mold  with  small  sponge  cakes  or  slices 
of  stale  plain  cake  that  have  been  soaked  in  a liquid  made  by  dissolving 
one-half  pint  of  jelly  in  a pint  of  hot  water.  This  will  be  of  as  fine  a 
flavor  and  much  better  for  all  than  if  the  cake  had  been  soaked  in  winOo 
Make  a suflScient  quantity  of  custard  to  fill  the  mold  and  leave  as  much 
more  to  be  boiled  in  a dish  by  itself.  Set  the  mold,  after  being  tightly 
covered/into  a kettle  and  boil  one  hour.  Turn  out  of  the  mold  and  serve 
with  some  of  the  other  custard  poured  over  it, 

OEAHAM  PUDDING, 

Mix  well  together  one-half  a coffeecupful  of  molasses,  one-quarter  of 
a cupful  of  butter,  one  egg,  one-half  a cupful  of  milk,  one-half  a tea- 
spoonful  of  pure  soda,  one  and  one-half  cupfuls  of  good  Graham  flour, 


392 


DUMPLINGS  AND  PUDDINGS. 


one  small  teacupful  of  raisins,  spices  to  taste.  Steam  four  hours  and  serve 
with  brandy  or  wine  sauce,  or  any  sauce  that  may  be  preferred.  This 
makes  a showy  as  well  as  a light  and  wholesome  dessert,  and  has  the 
merit  of  simplicity  and  cheapnessc 

BANANA  PUDDING. 

Cut  sponge  cake  in  slices,  and,  in  a glass  dish,  put  alternately  a layer 
of  cake  ai  d a layer  of  bananas  sliced.  Make  a soft  custard,  flavor  with  a 
little  wine,  and  pour  over  it.  Beat  the  whites  of  the  eggs  to  a stiff  froth 
and  heap  over  the  whole. 

Peaches  cut  up,  left  a few  hours  in  sugar  and  then  scalded,  and  added 
when  cold  to  thick  boiled  custard,  made  rather  sweet,  are  a delicious 
dessert 

DRIED  PEACH  PUDDING. 

Boil  one  pint  of  milk  and  while  hot  turn  it  over  a pint  of  bread- 
crumbs. Stir  into  it  a tablespoonful  of  butter,  one  pint  of  dried  peaches 
stewed  soft.  When  all  is  cool,  add  two  well-beaten  eggs,  half  a cupful  of 
sugar  and  a pinch  of  salt;  flavor  to  taste^  Put  into  a well-buttered 
pudding-dish  and  bake  half  an  hour. 

SUET  PUDDING,  PLAIN, 

One  cupful  of  chopped  suet,  one  cupful  of  milk,  two  eggs  beaten,  half  a 
teaspoonful  of  salt  and  enough  flour  to  make  a stiff  batter,  but  thin 
enough  to  pour  from  a spoon.  Put  into  a bowl,  cover  with  a cloth  and 
boil  three  hours.  The  same,  made  a little  thinner,  with  a few  raising 
added  and  baked  in  a well-greased  dish  is  excellent.  Two  teaspoonfuls 
of  baking  powder  in  the  flour  improves  this  pudding.  Or  if  made  with 
sour  milk  and  soda  it  is  equally  as  good. 

SUET  PLUM  PUDDING. 

One  cupful  of  suet  chopped  fine,  one  cupful  of  cooking  molasses,  one 
3apful  of  milk,  one  cupful  of  raisins,  three  and  one-half  cupfuls  of  flour, 
one  egg,  one  teaspoonful  of  cloves,  two  of  cinnamon  and  one  of  nutmeg,  a 
little  salt,  one  teaspoonful  of  soda ; boil  three  hours  in  a pudding-mold 
set  into  a kettle  of  water ; eat  with  common  sweet  sauce.  If  sour  milk  is 
used  in  place  of  .sweet,  the  pudding  will  be  much  lighter 


DUMFLIRGS  AND  PUDDINGS 

PEACH  COBBLER. 

*ANB  a deep  dish  with  rich  thick  crust;  pare  and  cut  into. halves  or 
quarters  some  juicy,  rather  tart  peaches ; put  in  sugar,  spices  and  flavoring 
to  taste ; stew  it  slightly  and  put  it  in  the  lined  dish ; cover  with  thick 
crust  of  rich  puff  paste  and  bake  a rich  brown;  when  done,  break  up 
the  top  crust  into  small  pieces  and  stir  it  into  the  fruit ; serve  hot  or  cold  ; 
very  palatable  without  sauce,  but  more  so  with  plain  rich  cream  or  cream 
sauce,  or  with  a rich  brandy  or  wine.  Other  fruits  can  be  used  in  place  of 
peaches.  Currants  are  best  made  in  this  manner; — 

Press  the  currants  through  a sieve  to  free  it  from  pips ; to  each  pint 
of  the  pulp  put  two  ounces  of  crumbed  bread  and  four  ounces  of  sugar ; 
bake  with  a rim  of  puff  paste ; serve  with  cream.  White  currants  may 
be  used  instead  of  red. 

HOMINY  PTOI)IN& 

Two-thirds  of  a cupful  of  hominy,  one  and  a half  pints  of  milk,  two 
eggs,  one  tablespoonful  of  butter,  one  teaspoonful  of  extract  of  lemon  or 
vanilla,  one  cupful  of  sugar.  Boil  hominy  in  milk  one  hour ; then  pour  it 
on  the  eggs,  extract  and  sugar  beaten  together;  add  butter,  pour  in  but 
tered  pudding-dish,  bake  in  hot  oven  for  twenty  minutes. 

BAKED  BERRY  ROLLS. 

Roll  rich  biscuit  dough  thin,  cut  it  into  little  squares  four  inches  wide 
and  seven  inches  long.  Spread  over  with  berries.  Roll  up  the  crust,  and 
put  the  rolls  in  a dripping-pan  just  a little  apart;  put  a piece  of  butter 
on  each  roll,  spices  if  you  like.  Strew  over  a large  handful  of  sugar,  a 
little  hot  water.  Set  in  the  oven  and  bake  like  dumplings.  Served  with 
sweet  sauce„ 

GREEN  CORN  PUDDING, 

Take  two  dozen  full  ears  of  sweet  green  com,  score  the  kernels  and 
cut  them  from  the  cob.  Scmpe  off  what  remains  on  the  cob  with  a knife. 
Add  a pint  and  a half  or  one  quart  of  milk,  according  to  the  youngness 
and  juiciness  of  the  corn.  Add  four  eggs  well  beaten,  a half  teacupful  of 
flour,  a half  teacupful  butter,  a tablespoonful  of  sugar,  and  salt  to  taste. 
Bake  in  a well-greased  earthen  dish,  in  a hot  oven  two  hours.  Place  it 
on  the  table  browned  and  smoking  hot,  eat  it  with  plenty  of  fresh  buttero 
This  can  be  used  as  a dessert  by  serving  a sweet  sauce  with  it.  If  eaten 
plainly  with  butter,  it  answers  as  a side  vegetable 


394 


DUMPLINGS  AND  PUDDINGS. 


GENEVA  WAFEES 

Two  EGGS,  three  ounces  of  butter,  three  ounces  of  flour,  three  ounces  of 
pounded  sugar.  Well  whisk  the  eggs,  put  them  into  a basin  and  stir  to 
them  the  butter,  which  should  be  beaten  to  a cream ; add  the  flour  and 
sifted  sugar  gradually,  and  then  mix  all  well  together.  Butter  a baking- 
sheet,  and  drop  on  it  a teaspoonful  of  the  mixture  at  a time,  leaving  a 
space  between  each.  Bake  in  a cool  oven ; watch  the  pieces  of  paste,  and, 
when  half  done,  roll  them  up  like  wafers  and  put  in  a nail  wedge  of 
bread  or  piece  of  wood,  to  keep  them  in  shape.  Ketum  fcnom  to  the  oven 
until  crisp.  Before  serving,  remove  the  bread,  put  a spoonful  of  preserve 
in  the  widest  end,  and  fill  up  with  whipped  cream.  This  is  a very  pretty 
and  ornamental  dish  for  the  supper-table,  and  is  very  nice  and  very 
easily  made. 

' MDIUTE  PUDDDia  Na  t 

Set  saucepan  or  deep  frying  pan  on  the  stove,  the  bottom  and  sides 
well  buttered,  put  into  it  a quart  of  sweet  milk,  a pinch  of  salt  and  a piece 
of  butter  as  large  as  half  an  egg ; when  it  boils  have  ready  a dish  of  sifted 
flour,  stir  it  into  the  boiling  milk,  sifting  it  through  your  fingers,  a hhud- 
ful  at  a time,  until  it  becomes  smooth  and  quite  thick.  Turn  it  into  a aish 
that  has  been  dipped  in  water.  Make  a sauce  very  sweet  to  serve  with  it. 
Maple  molasses  is  fine  with  it.  This  pudding  is  much  improved  by  adding 
canned  berries  or  fresh  ones  just  before  taking  from  the  stove. 


MINUTE  PUDDma  No.  2 

One  quart  of  milk,  salt,  two  eggs,  about  a pint  of  flour.  Beat  the  eggs 
well ; add  the  flour  and  enough  milk  to  make  it  smooth.  Butter  the 
saucepan  and  put  in  the  remainder  of  the  milk  well  salted ; when  it  boils, 
stir  in  the  flour,  eggs,  etc.,  lightly;  let  it  cook  well.  It  should  be  of 
the  consistency  of  thick  corn  mush.  Serve  immediately  with  the  follow- 
ing simple  sauce,  viz : Rich  milk  or  cream  sweetened  to  taste  and  flavored 
with  grated  nutmeg. 


SUNDERLAND  PUDDINa 


One  cupful  of  sugar,  half  a cupful  of  cold  butter,  a pint  of  milk,  two 
cupfuls  of  sifted  flour  and  five  eggs.  Make  the  milk  hot;  stir  in  the  but- 
ter and  let  it  cool  before  the  other  ingredients  are  added  to  it ; then  stir  in 
the  sugar,  flour  and  eggs,  which  should  be  well  whisked  and  omit  the 


DUMPLINGS  AND  PUDDINGS. 


895 


whites  of  two ; flavor  with  a little  grated  lemon  rind  and  beat  the  mixture 
well.  Butter  some  small  cups,  rather  more  than  half  fill  them ; bake  from 
twenty  minutes  to  half  an  hour,  according  to  the  size  of  the  puddings,  and 
serve  with  fruit,  custard  or  wine  sauce,  a little  of  which  may  be  poured 
over  them.  They  may  be  dropped  by  spoonfuls  on  buttered  tins  and 
baked,  if  cups  are  not  convenient. 

JELLY  PUDDINGS. 

Two  CUPFULS  of  very  fine  stale  biscuit  or  bread  crumbs,  one  cupful  of 
rich  milk — half  cream,  if  you  can  get  it;  five  eggs  beaten  very  light, 
half  a teaspoonful  of  soda  stirred  in  boiling  water,  one  cupful  of  sweet 
jelly,  jam  or  marmalade.  Scald  the  milk  and  pour  over  the  crumbs. 
Beat  until  half  cold  and  stir  in  the  beaten  yolks,  then  whites,  finally  the 
soda.  Fill  large  cups  half  full  with  the  batter,  set  in  a quick  oven  and 
bake  half  an  hour.  When  done,  turn  out  quickly  and  dexterously ; with 
a sharp  knife  make  an  incision  in  the  side  of  each ; pull  partly  open,  and 
put  a liberal  spoonful  of  the  conserve  within.  Close  the  slit  by  pinching 
the  edges  with  your  fingers.  Eat  warm  with  sweetened  cream. 

aUICK  PUDDINGe 

Soak  and  split  some  crackers ; lay  the  surface  over  with  raisiniS  and 
citron ; put  the  halves  together,  tie  them  in  a bag,  and  boil  fifteen  min- 
utes in  milk  and  water ; delicious  with  rich  sauce. 

BEADY  PUDDING. 

Make  a batter  of  one  quart  of  milk  and  about  one  pound  of  flour ; add 
six  eggs,  the  yolks  and  whites  separately  beaten,  a teaspoonful  of  salt  and 
four  tablespoonfuls  of  sugar.  It  should  be  as  stiff  as  can  possibly  be 
stirred  with  a spoon.  Dip  a spoonful  at  a time  into  quick  boiling  water, 
boil  from  five  to  ten  minutes,  take  out.  Serve  hot  with  sauce  or  syrup. 

A BOYAL  DESSEBT, 

Cut  a stale  cake  into  slices  an  inch  and  a half  in  thickness ; pour  over 
them  a little  good  sweet  cream ; then  fry  lightly  in  fresh  butter  in  a 
smooth  frying  pan ; when  done,  place  over  each  slice  of  cake  a layer  of 
preserves  or  you  may  make  a rich  sauce  to  be  served  with  it. 

Another  dish  equally  as  good,  is  to  dip  thin  slices  of  bread  into  fresh 
milk ; have  ready  two  eggs  well  beaten ; dip  the  slices  in  the  egg  and  fry 


896  DUMPLINGS  AND  PUDDINGS. 

them  in  butter  to  a light  brown  ; when  friedj  pour  over  them  a syrup,  any 
kind  that  you  choose,  and  serve  hot, 

HUCKLEBERRIES  WITH  CRACKERS  AND  CREAM. 

Pick  over  carefully  one  quart  of  blueberries  and  keep  them  on  ice  until 
wanted.  Put  into  each  bowl,  for  each  guest,  two  soda  crackers,  broken  in 
not  too  small  pieces ; add  a few  tablespoonfuls  of  berries,  a teaspoonful  of 
powdered  sugar  and  fill  the  bowl  with  the  richest  of  cold  sweet  cream. 
This  is  an  old-fashioned  New  England  breakfast  dish.  It  also  answers 
for  a dessert. 


SAUCES  FOR  PUDDINGS. 

★ ★ ★ 

BRANDY  SADCE,  COLD. 

TWO  CUPFULS  of  powdered  sugar,  half  a cupful  of  butter,  one  wine- 
glassful  of  brandy,  cinnamon  and  nutmeg,  a teaspoonful  of  each. 
Warm  the  butter  slightly  and  work  it  to  a light  cream  with  the 
sugar,  then  add  the  brandy  and  spices ; beat  it  hard  and  set  aside 
until  wanted.  Should  be  put  into  a mold  to  look  nicely  and  serve  on  a 
flat  dish. 

BRANDY  OR  WINE  SAUCE.  No.  1. 

Stir  a heaping  teaspoonful  of  cornstarch  in  a little  cold  water  to  a 
smooth  paste  (or  instead  use  a tablespoonful  of  sifted  flour) ; add  to  it  a 
cupful  of  boiling  water,  with  one  cupful  of  sugar,  a piece  of  butter  as  large 
as  an  egg,  boil  all  together  ten  minutes.  Remove  from  the  fire  and  when 
cool,  stir  into  it  half  of  a cupful  of  brandy  or  wine.  It  should  be  about  as 
thick  as  thin  syrup. 

BRANDY  OR  WINE  SAUCE.  No.  % 

Take  one  cupful  of  butter,  two  of  powdered  sugar,  the  whites  of  two 
eggs,  five  tablespoonfuls  of  sherry  wdrie  or  brandy  and  a quarter  of  a cup- 
ful of  boiling  water.  Beat  butter  and  sugar  to  a cream,  add  the  v/hites  of 
the  eggs,  one  at  a time,  unbeaten,  and  then  the  wine  or  brandy.  Place  the 
bowl  in  hot  water  and  stir  till  smooth  and  frothy. 

RICH  WINE  SAUCE. 

One  cupful  of  butter,  two  of  powdered  sugar,  half  a cupful  of  wine. 
Beat  the  butter  to  a cream.  Add  the  sugar  gradually  and  when  very  light 
add  the  wine,  which  has  been  made  hot,  a little  at  a time,  a teaspoonful  of 
grated  nutmeg.  Place  the  bowl  in  a basin  of  hot  water  and  stir  for  two 
minutes.  The  sauce  should  be  smooth  and  foamy. 

SAUCE  FOR  PLUM  PUDDING.  (Superior.) 

Cream  together  a cupful  of  sugar  and  half  a cupful  of  butter;  when 
light  and  creamy,  add  the  well-beaten  yolks  of  four  eggs.  Stir  into  this 

(397} 


398 


SAUCES  FOB  PUDDINGS. 


one  wine-glass  of  wine  or  one  of  brandy,  a pinch  of  salt  and  one  large  cup* 
•ful  of  hot  cream  or  rich  milk.  Beat  this  mixture  well;  place  it  in  a sauce- 
pan over  the  fire,  stir  it  until  it  cooks  sufficiently  to  thicken  like  cream. 
Be  sure  and  not  let  it  boil.  Delicious. 

LIQUID  BRANDY  SAUCE. 

Brown  over  the  fire  three  tablespoonfuls  of  sugar;  add  a cupful  of 
water,  six  whole  cloves  and  a piece  of  stick  cinnamon,  the  yellow  rind  of  a 
lemon  cut  very  thin;  let  the  sauce  boil,  strain  while  hot,  then  pour  it  into 
a sauce  bowl  containing  the  juice  of  the  lemon  and  a cup  of  brandy. 
Serve  warm, 

GRANDMOTHER’S  SAUCE. 

Cream  together  a cupful  of  sifted  sugar  and  half  a cupful  of  butter,  add 
a teaspoonful  of  ground  cinnamon  and  an  egg  well  beaten.  Boil  a teacup- 
ful of  milk  and  turn  it,  boiling  hot,  over  the  mixture  slowly,  stirring  all 
the  time;  this  will  cook  the  egg  smoothly.  It  may  be  served  cold  or  hot. 

SUGAR  SAUCE. 

One  coffeecupful  of'  granulated  sugar,  half  a cupful  of  water,  a piece 
of  butter  the  size  of  a walnut.  Boil  all  together  until  it  becomes  the  con- 
sistency of  syrup.  Flavor  with  lemon  or  vanilla  extract.  A tablespoonful 
of  lemon  juice  is  an  improvement.  Nice  with  cottage  pudding. 

LEMON  SAUCE. 

One  cupful  of  sugar,  half  a cupful  of  butter,  one  egg  beaten  light,  one 
lemon,  juice  and  grated  rind,  half  a cupful  of  boiling  water;  put  in  a tin 
basin  and  thicken  over  steam. 

LEMON  CREAM  SAUCE,  HOT, 

Put  half  a pint  of  new  milk  on  the  fire  and  when  it  boils  stir  into 
it  one  teaspoonful  of  wheat  flour,  four  ounces  of  sugar  and  the  well-beaten 
yolks  of  three  eggs;  remove  it  from  the  fire  and  add  the  grated  rind  and 
the  juice  of  one  lemon;  stir  it  well  and  serve  ht)t  in  a sauce  tureen. 

ORANGE  CREAM  SAUCE,  HOT. 

This  is  made  as  Lemon  Cream  Sauce,  substituting  orange  for  lemon. 

Creams  for  puddings,  pies  and  fritters  may  be  made  in  the  same 


SAUCES  FOR  PUDEIKOS. 


S99 


manner  with  any  other  flavoring ; if  flour  is  used  in  making  them^,  it 
should  boil  in  the  milk  three  or  four  minutes. 

COLD  LEMON  SAUCE. 

Beat  to  a cream  one  teacupful  of  butter  and  two  teacupfuls  of  fine 
white  sugar;  then  stir  in  the  juice  and  grated  rind  of  one  lemon;  grate 
nutmeg  upon  the  sauce  and  serve  on  a flat  dish. 

COLD  ORANGE  SAUCE, 

Beat  to  a cream  one  teacupful  of  butter  and  two  teacupfuls  of  fine 
white  sugar;  then  stir  in  the  grated  rind  of  one  orange  and  the  juice 
of  two;  stir  until  all  the  orange  juice  is  absorbed;  grate  nutmeg  upon 
the  sauce  and  serve  on  a flat  dish. 

COLD  CREAM  SAUCM 

Stir  to  a cream  one  cupful  of  sugar,  half  a cupful  of  butter,  then  add  a 
cupful  of  sweet,  thick  cold  cream,  flavor  to  taste.  Stir  well  and  i^t  it 
in  a cool  place. 

CREAM  SAUCE,  WARM  ' 

Heat  a pint  of  cream  slowly  in  a double  boiler ; when  nearly  boiling, 
set  it  off  from  the  fire,  put  into  it  half  a cupful  of  sugar,  a little  nutmeg  or 
vanilla  extract ; stir  it  thoroughly  and  add,  when  cool,  the  whites  of  two 
well-beaten  eggs.  Set  it  on  the  fire  in  a dish  containing  hot  water  to 
keep  it  warm  until  needed,  stirring  once  or  more. 

CARAMEL  SAUCE. 

Place  over  the  fire  a saucepan  ; when  it ‘begins  to  be  hot,  put  into  it 
four  tablespoonfuls  of  white  sugar  and  one  tablespoonful  of  water.  Stir  it 
continually  for  three  or  four  minutes,  until  all  the  water  evaporates ; then 
watch  it  carefully  until  it  becomes  a delicate  brown  color.  Have  ready  a 
pint  of  cold  water  and  cup  of  sugar  mixed  with  some  flavoring ; turn  it 
into  the  saucepan  with  the  browned  sugar  and  let  it  simmer  for  ten 
minutes ; then  add  half  a glass  of  brandy  or  a glass  of  wine.  The  wine  or 
brandy  may  be  omitted  if  preferredc 

A GOOD  PLAIN  SAUCE. 

A GOOD  sauce  to  go  with  plain  fruit  puddings  is  made  by  mixing  one 
cupful  of  brown  sugar,  one  cupful  of  best  molasses,  half  a cupful  of  butter, 

20 


400 


SAUCES  FOR  PUDDINGS 


one  iarge  teaspoonfnl  of  flour;  add  the  juice  and  gratea  rind  of  one 
iemon,  half  a nutmeg  grated,  half  a teaspoonful  of  cloves  and  cinnamon. 
When  these  are  all  stirred  together,  add  a teacupful  of  boiling  water; 
stir  it  constantly,  put  into  a saucepan  and  let  it  boil  until  clear;  then 
strain, 

OLD  STYLE  SAUCE. 

One  pint  of  sour  cream,  the  juice  and  finely  grated  rind  of  a large 
lemon;  sugar  to  taste.  Beat  hard  and  long  until  the  sauce  is  very  lij^ht. 
This  is  delicious  with  cold  Brown  Betty  ” — a form  of  cold  farina — cora> 
starch,  blanc  mange  and  the  like. 

PLAIN  COLD,  HABB  SAUCE. 

Stir  together  one  cupful  of  white  sugar  and  half  a cupful  of  butter 
until  it  is  creamy  and  light;  add  flavoring  to  taste.  This  is  very  nice, 
flavored  with  the  juice  of  raspberries  or  strawberries,  or  beat  into  it 
a cupful  of  ripe  strawberries  or  raspberries  and  the  white  of  an  egg 
beaten  stiff. 

CUSTARD  SAUCE. 

One  cupful  of  sugar,  two  beaten  eggs,  one  pint  of  milk,  flavoring  to 
taste,  brandy  or  wine,  if  preferred. 

Heat  the  milk  to  boiling;  add  by  degrees  the  beaten  eggs  and  sugar,  put 
in  the  flavoring  and  set  within  a pan  of  boiling  water;  stir  until  it  begins 
to  thicken;  then  take  it  off  and  stir  in  the  brandy  or  wine  gradually: 
set,  until  wanted,  within  a pan  of  boiling  water. 

MELK  SAUCE. 

Dissolve  a tablespoonful  of  flour  in  cold  milk;  see  that  it  is  free  from 
lumps.  Whisk  an  ounce  of  butter  and  a cupful  of  sugar  to  a cream  and 
add  to  it  a pinch  of  salt.  Mix  together  half  a pint  of  milk,  one  egg  and 
the  flour;  stir  this  into  the  butter  and  add  a dash  of  nutmeg,  or  any  flavor; 
heat  until  near  the  boiling  point  and  serve.  Very  nice  in  place  of  cold 
cream. 

MILK  OR  CREAM  SAUCE. 

Cream  or  rich  milk,  simply  sweetened  with  plenty  of  white  sugar  and 
flavored,  answers  the  purpose  for  some  kinds  of  pudding,  and  can  be  made 

verv  o^iickly. 


SAUCES  FOR  PUB  DIF  as 


401 


FRUIT  SAUCE. 

Two-thirds  of  a cupful  of  sugar,  a pint  of  raspberries  or  strawberries* 
a tablespoonful  of  melted  butter  and  a cupful  of  hot  water.  Boil  all  to- 
gether slowly,  removing  the  scum  as  fast  as  it  rises ; then  strain  through  a 
sieve.  This  is  very  good  served  with  dumplings  or  apple  puddings. 

JELLY  SAUCE 

Melt  two  tablespoonfuls  of  sugar  and  half  a cupful  of  jelly  over  the  fire 
in  a cupful  of  boiling  water,  adding  also  two  tablespoonfuls  of  butter ; then 
stir  into  it  a teaspoonful  of  cornstarch,  dissolved  in  half  a cupful  of  water 
or  wine ; add  it  to  the  j*elly  and  let  it  come  to  a boil.  Set  it  iu  a dish  of 
hot  water  to  keep  it  warm  until  time  to  serve ; stir  occasionally.  Any 
fruit  jelly  can  be  usedo 

COMMON  SWEET  SAUCE 

Into  a pint  of  water  stir  a paste  made  of  a tablespoonful  of  cornstarch 
or  flour  (rubbed  smooth  with  a little  cold  water) ; add  a cupful  of  sugar 
and  a tablespoonful  of  vinegar.  Cook  well  for  three  minutes.  Take  from 
the  fire  and  add  a piece  of  butter  as  large  as  a small  egg;  when  cool, 
flavor  with  a tablespoonful  of  vanilla  or  lemon  extract 

SYRUP  FOR  FRUIT  SAUCE.- 

An  excellent  syrup  for  fruit  sauce  is  made  of  Morello  cherries  (red,  sour 
cherries).  For  each  pound  of  cherry  juice,  allow  half  a pound  of  sugar  and 
six  cherry  kernels ; seed  the  cherries  and  let  them  stand  in  a bowl  over 
night ; in  the  morning,  press  them  through  a fine  cloth,  which  has  been 
dipped  in  boiling  water,  weigh  the  juice,  add  the  sugar,  boil  fifteen 
minutes,  removing  all  the  scum.  Fill  small  bottles  that  are  perfectly  dry 
with  the  syrup ; when  it  is  cold,  cork  the  bottles  tightly,  seal  them  and 
keep  them  in  a cool  place,  standing  upright. 

Most  excellent  to  put  into  pudding  sauceso 

ROSE  BRANDY.  (For  Cakes  and  Puddings.) 

Gather  the  leaves  of  roses  while  the  dew  is  on  them,  and  as  soon  as 
they  open  put  them  into  a wide-mouthed  bottle,  and  when  the  bottle  is  full 
pour  in  the  best  of  fourth  proof  French  brandy. 

S will  be  fit  for  use  in  three  or  four  weeks  and  may  be  frequently 


402 


SAVCES  FOn  PVFFIKQS, 


replenished,  it  is  sometimes  considered  preferable  to  wine  as  a flavoniig  M 
to  pastries  and  pudding  sauces.,  |l 

LEMON  BRANDYc  (For  Cakes  and  Puddings.)  | 

When  you  use  lemons  for  punch  or  lemonade,  do  not  throw  away  the  j 
peels,  but  cut  them  in  small  pieces — the  thin  yellow  outside  (the  thick  | 
part  is  not  good)  — and  put  them  in  a glass  jar  or  bottle  of  brandy.  You  4 
will  find  this  brandy  useful  for  many  purposes.  f 

In  the  same  way  keep  for  use  the  kernels  of  peach  and  plum  stones,  | 
j^ounding  them  slightly  before  you  put  them  into  the  brandy.  I 


1 

^ I 


' 

A 


PRESERVES,  JELLIES,  ETC 

★ ★ ★ 


Fruit  for  preserving  should  be  sound  and  free  from  all  defects,  using 
white  sugar,  and  also  that  which  is  dry,  which  produces  the  nicest 
syrup ; dark  sugar  can  be  used  by  being  clarified,  which  is  done 
by  dissolving  two  pounds  of  sugar  in  a pint  of  water;  add  to 
it  the  white  of  an  egg  and  beat  it  well,  put  it  into  a preserving  kettle  on 
the  fire  and  stir  with  a wooden  spoon.  As  soon  as  it  begins  to  swell  and 
boil  up,  throw  in  a little  cold  water ; let  it  boil  up  again,  take  it  off  and 
remove  the  scum ; boil  it  again,  throw  in  more  cold  water  and  remove  the 
scum ; repeat  until  it  is  clear  and  pours  like  oil  from  the  spoon. 

In  the  old  way  of  preserving,  we  used  pound  for  pound,  when  they  were 
kept  in  stone  jars  or  crocks  ; now,  as  most  preserves  are  put  up  in  sealed 
jars  or  cans,  less  sugar  seems  sufficient ; three-quarters  of  a pound  of  sugar 
is  generally  all  that  is  required  for  a pound  of  fruit. 

Fruit  should  be  boiled  in  a porcelain-lined  or  granite-ware  dish,  if  pos- 
sible ; but  other  utensils,  copper  or  metal,  if  made  bright  and  clean,  answer 
as  well. 

Any  of  the  fruits  that  have  been  preserved  in  syrup,  may  be  converted 
into  dry  preserves,  by  first  draining  them  from  the  syrup,  and  then  drying 
them  in  a stove  or  very  moderate  oven,  adding  to  them  a quantity  of 
powdered  loaf  sugar,  which  will  gradually  penetrate  the  fruit,  while  the 
fluid  parts  of  the  syrup  gently  evaporate.  They  should  be  dried  in  the 
stove  or  oven  on  a sieve,  and  turned  every  six  or  eight  hours,  fresh 
powdered  sugar  being  sifted  over  them  every  time  they  are  turned. 
Afterwards  they  are  to  be  kept  in  a dry  situation,  in  drawers  or  boxes. 
Currants  and  cherries  preserved  whole  in  this  manner,  in  bunches,  are 
extremely  elegant  and  have  a fine  flavor.  In  this  way  it  is,  also,  that 
orange  and  lemon  chips  are  preserved. 

Mold'  can  be  prevented  from  forming  on  fruit  jellies  by  pouring  a little 
melted  paraffine  over  the  top.  When  cool,  it  will  harden  to  a solid  cake, 
which  can  be  easily  removed  when  the  jelly  is  used,  and  saved  to  use  over 


igain  another  yeftr?  U i?  porfoetly 


404 


PBESEBVES,  JELLIES,  ETC. 


Large  glass  tumblers  are  the  best  for  keeping  jellies,  much  better  than 
large  vessels,  for  by  being  opened  frequently  they  soon  spoil ; a paper 
should  be  cut  to  fit  and  placed  over  the  jelly  ; then  put  on  the  lid  or  cover, 
with  thick  paper  rubbed  over  on  the  inside  with  the  white  of  an  egg. 

There  cannot  be  too  much  care  taken  in  selecting  fruit  for  jellies,  for  if 
the  fruit  is  over  ripe,  any  amount  of  time  in  boiling  will  never  make 
it  jelly — there  is  where  so  many  fail  in  making  good  jelly  ; and  another  im^ 
portant  matter  is  overlooked — that  of  carefully  skimming  off  the  juice 
after  it  begins  to  boil  and  a scum  rises  from  the  bottom  to  the  top ; the 
juice  should  not  be  stirred,  but  the  scum  carefully  taken  off;  if  allowed  to 
boil  under,  the  jelly  will  not  be  clear. 

When  either  preserves  or  canned  fruits  show  any  indications  of  fermen- 
tation, they  should  be  immediately  re-boiled  with  more  sugar,  to  save  them. 
It  is  much  better  to  be  generous  with  the  sugar  at  first  than  to  have  any 
losses  afterwards.  Keep  all  preserves  in  a cool,  dry  closet. 

PRESERVED  CHERRIES. 

Take  large,  ripe  Morello  cherries  ; weigh  them  and  to  each  pound  allow 
a pound  of  loaf  sugar.  Stone  the  cherries  (opening  them  with  a sharp 
quill)  and  save  the  juice  that  comes  from  them  in  the  process.  As  you 
stone  them,  throw  them  into  a large  pan  or  tureen  and  strew  about  half 
the  sugar  over  them  and  let  them  lie  in  it  an  hour  or  two  after  they  are  all 
stoned.  Then  put  them  into  a preserving  kettle  with  the  remainder  of  the 
sugar  and  boil  and  skim  them  till  the  fruit  is  clear  and  the  syrup  thick. 

PRESERVED  CRANBERRIES. 

The  cranberries  must  be  large  and  ripe.  Wash  them  and  to  six  quarts 
of  cranberries  allow  nine  pounds  of  the  best  loaf  sugar.  Take  three  quarts 
of  the  cranberries  and  put  them  into  a stewpan  with  a pint  and  a half  of 
water.  Cover  the  pan  and  boil  or  stew  them  till  they  are  all  to  pieces. 
Then  squeeze  the  juice  through  a jelly  bag.  Put  the  sugar  into  a preserv- 
ing kettle,  pour  the  cranberry  juice  over  it  and  let  it  stand  until  it  is  all 
melted,  stirring  it  up  frequently.  Then  place  the  kettle  over  the  fire  and 
put  in  the  remaining  three  quarts  of  whole  cranberries.  Let  them  boil  till 
they  are  tender,  clear  and  of  a bright  color,  skimming  them  frequently. 
When  done,  put  them  warm  into  jars  with  the  syrup,  which  should  be  like 
a thick  jelly. 


405 


PBESEBVESy  JELLIES,  ETC. 

PRESERVED  STRAWBERRIES. 

For  every  pound  of  fruit  weigh  a pound  of  refined  sugar,  put  them 
with  the  sugar  over  the  fire  in  a porcelain  kettle,  bring  to  a boil  slowly 
about  twenty  minutes.  Take  them  out  carefully  with  a perforated  skim- 
mer and  fill  your  hoi  jars  nearly  full ; boil  the  juice  a few  minutes  longer 
and  fill  up  the  jars ; seal  them  hot.  Keep  in  a cool,  dry  place. 

TO  PRESERVE  BERRIES  WHOLE.  (Excellent.) 

Buy  the  fruit  when  not  too  ri'pe,  pick  over  immediately,  wash  if  abso- 
lutely necessary  and  put  in  glass  jars,  filling  each  one  about  two-thirds  full. 

Put  in  the  preserving  kettle  a pound  of  sugar  and  one  cupful  of  water 
for  every  two  pounds  of  fruit,  and  let  it  come  slowly  to  a boil.  Pour  this 
syrup  into  the  jars  over  the  berries,  filling  them  up  to  the  brim ; then  set 
the  jars  in  a pot  of  cold  water  on  the  stove,  and  let  the  water  boil  and  the 
fruit  become  scalding  hot.  Now  take  them  out  and  seal  perfectly  tight. 
If  this  process  is  followed'  thoroughly,  the  fruit  will  keep  for  several 
years. 

PRESERVED  EGG  PLUMS. 

Use  a pound  of  sugar  for  a pound  of  plums ; wash  the  plums  and  wipe 
dry ; put  the  sugar  on  a slow  fire  in  the  preserving  kettle,  with  as  much 
water  as  will  melt  the  sugar  and  let  it  simmer  slowly ; then  prick  each 
plum  thoroughly  with  a needle,  or  a fork  with  fine  prongs,  and  place  a 
layer  of  them  in  the  syrup ; let  them  cook  until  they  lose  their  color  a 
little  and  the  skins  begin  to  break ; then  lift  them  out  with  a perforated 
skimmer  and  place  them  singly  in  a large  dish  to  cool ; then  put  another 
layer  of  plums  in  the  syrup  and  let  them  cook  and  cool  in  the  same  man- 
ner, until  the  whole  are  done ; as  they  cool,  carefully  replace  the  broken 
skins  so  as  not  to  spoil  the  appearance  of  the  plums ; when  the  last  layer 
is  finished,  return  the  first  to  the  kettle,  and  boil  until  transparent ; do  the 
same  with  each  layer ; while  the  latest  cooked  are  cooling,  place  the  first 
in  glass  jars ; when  all  are  done,  pour  the  hot  syrup  over  them ; when 
they  are  cold,  close  as  usual ; the  jelly  should  be  of  the  color  and  consist- 
ency of  rich  wine  jelly. 

PRESERVED  PEACHES. 

Peaches  for  preserving  may  be  ripe  but  not  soft ; cut  them  in  halves, 
take  out  the  stones  and  pare  them  neatly  ; take  as  many  pounds  of  white 
sugar  as  of  fruit,  put  to  each  pound  of  sugar  a teacupful  of  water;  stir  it 


406 


PRESERVES,  JELLIES,  ETC. 


until  it  is  dissolved ; set  it  over  a moderate  fire ; when  it  is  boiling  hot,  put 
in  the  peaches ; let  them  boil  gently  until  a pure,  clear,  uniform  color ; 
turn  those  at  the  bottom  to  the  top  carefully  with  a skimmer  several 
times ; do  not  hurry  them.  When  they  are  clear,  take  each  half  up  with  a 
spoon  and  spread  them  on  fiat  dishes  to  become  cold.  When  all  are 
done,  let  the  syrup  boil  until  it  is  quite  thick  ; pour  it  into  a large  pitcher 
and  let  it  set  to  cool  and  settle.  When  the  peaches  are  cold  put  them 
carefully  into  jars  and  pour  the  syrup  over  them,  leaving  any  sediment 
which  has  settled  at  the  bottom,  or  strain  the  syrup.  Some  of  the  kernels 
from  the  peach-stones  may  be  put  in  with  the  peaches  while  boiling.  Let 
them  remain  open  one  night,  then  cover. 

In  like  manner  quince,  plum,  apricot,  apple,  cherry,  greengage  and 
other  fruit  preserves  are  made ; in  every  case  fine  large  fruit  should  be 
taken,  free  from  imperfections,  and  the  slightest  bruises  or  other  fault 
should  be  removed. 


PRESERVED  GREEN  TOMATOES. 

Take  one  peck  of  green  tomatoes.  Slice  six  fresh  lemons  without  re- 
moving the  skins,  but  taking  out  the  seeds ; put  to  this  quantity  six  pounds 
of  sugar,  common  white,  and  boil  until  transparent  and  the  syrup  thick. 
Ginger  root  may  be  added,  if  liked. 

PRESERVED  APPLES.  (Whole.) 

Peel  and  core  large  firm  apples  (pippins  are  best).  Throw  them  into 
water  as  you  pare  them.  Boil  the  parings  in  water  for  fifteen  minutes, 
allowing  a pint  to  one  pound  of  fruit.  Then  strain  and,  adding  three- 
quarters  of  a pound  of  sugar  to  each  pint  of  water,  as  measured  at  first, 
with  enough  lemon  peel,  orange  peel  or  mace,  to  impart  a pleasant  fiavor, 
return  to  the  kettle.  When  the  syrup  has  been  well  skimmed  and  is  clear, 
pour  it  boiling  hot  over  the  apples,  which  must  be  drained  from  the  water 
in  which  they  have  hitherto  stood.  Let  them  remain  in  the  syrup  until 
both  are  perfectly  cold.  Then,  covering  closely,  let  them  simmer  over  a 
slow  fire  until  transparent.  When  all  the  minutiaB  of  these  directions  are 
attended  to,  the  fruit  will  remain  unbroken  and  present  a beautiful  «.nd 
inviting  appearance. 

PRESERVED  aiTINCES. 

Pare,  core  and  quarter  your  fruit,  then  weigh  it  and  allow  an  equal 
quantity  of  white  sugar.  Tfike  the  parings  apd  Gpres  apd  put  W a 


STIRRING  THE  CRANBERRY  SAUCE. 


PBESERVES,  JELLIES,  ETC. 


407 


preserving  kettle ; cover  them  with  water  and  boil  for  half  an  hour ; then 
strain  through  a hair-sieve,  and  put  the  juice  back  into  the  kettle  and  boil 
the  quinces  in  it  a little  at  a timo  until  they  are  tender;  lift  out  as  they 
are  done  with  a drainer  and  lay  on  a dish ; if  the  liquid  seems  scarce  add 
more  water.  When  all  are  cooked,  throw  into  this  liquor  the  sugar,  and 
allow  it  to  boil  ten  minutes  before  putting  in  the  quinces ; let  them  boil 
until  they  change  color,  say  one  hour  and  a quarter,  on  a slow  fire ; while 
they  are  boiling  occasionally  slip  a silver  spoon  under  them  to  see  that 
they  do  not  burn,  but  on  no  account  stir  them.  Have  two  fresh  lemons 
cut  in  thin  slices,  and  when  the  fruit  is  being  put  in  Jars  lay  a slice  or  two 
in  each.  Quinces  may  be  steamed  until  tender^ 

PRESERVED  PEARS. 

One  pound  of  fruit,  one  pound  of  sugar;  pare  off  the  peeling  thin. 
Make  a nice  syrup  of  nearly  one  cupful  of  water  and  one  pound  of  sugar, 
and  when  clarified  by  boiling  and  skimming  put  in  the  pears  and  stew 
gently  until  clear.  Choose  rather  pears  like  the  Seckle  for  preserving, 
both  on  account  of  the  flavor  and  size.  A nice  way  is  to  stick  a clove  in 
the  blossom  end  of  each  pear,  for  this  fruit  seems  to  require  some  extra- 
neous flavor  to  bring  out  its  own  piquancy.  Another  acceptable  addition 
to  pear  preserves  may  be  found  instead,  by  adding  the  juice  and  thinly 
pared  rind  of  one  lemon  to  each  five  pounds  of  fruit.  If  the  pears  are  hard 
and  tough,  parboil  them  until  tender  before  beginning  to  preserve,  and 
from  the  same  water  take  what  you  need  for  making  their  syrup. 

If  you  can  procure  only  large  pears  to  preserve,  cut  them  into  halves,  or 
even  slices,  so  that  they  can  get  done  more  quickly,  and  lose  nothing  in 
appearance,  either. 

PINEAPPLE  PRESERVES. 

Twist  off  the  top  and  bottom  and  pare  off  the  rough  outside  of  pineaples ; 
then  weigh  them  and  cut  them  in  slices,  chips  or  quarters,  or  cut  them 
in  four  or  six  and  shape  each  piece  like  a whole  pineapple ; to  each  pound 
of  fruit,  put  a teacupful  of  water;  put  it  in  a preserving  kettle,  cover  it 
and  set  it  over  the  fire  and  let  them  boil  gently  until  they  are  tender  and 
clear ; then  take  them  from  the  water,  by  sticking  a fork  in  the  centre  of 
each  slice,  or  with  a skimmer,  into  a dish. 

Put  to  the  water  white  sugar,  a pound  for  each  pound  of  fruit ; stir  it 
until  it  is  all  dissolved ; then  put  in  the  pineapple,  cover  the  kettle  and 
Ifeenj  boil  gently  nnWl  tranepaxent  tbjronglibntj  wkm  it  is  so*  take  it  ewt, 


408 


PBESEBVES,  JELLIES,  ETC. 


let  it  eool  and  put  it  in  glass  jars ; let  the  syrup  boil  or  simmer  gently 
until  it  is  thick  and  rich  and  when  nearly  cool,  pour  it  over  the  fruit.  The 
next  day  secure  the  jars,  as  before  directed. 

Pineapple  done  in  this  way  is  a beautiful  and  delicious  preserve.  The 
usual  manner  of  preserving  it  by  putting  it  into  the  syrup  without  first 
boiling  it,  makes  it  little  better  than  sweetened  leathero 

TO  PRESERVE  WATERMELON  RIND  AND  CITRON. 

Pare  off  the  green  skin,  cut  the  watermelon  rind  into  pieces.  Weigl 
the  pieces  and  allow  to  each  pound  a pound  and  a half  of  loaf  sugar. 
Line  your  kettle  with  green  vine-leaves,  and  put  in  the  pieces  ivithout  the 
sugar.  A layer  of  vine-leaves  must  cover  each  layer  of  melon  rind.  Pour 
in  water  to  cover  the  whole  and  place  a thick  cloth  over  the  kettle.  Sim- 
mer the  fruit  for  two  hours,  after  scattering  a few  bits  of  alum  amongst  it. 
Spread  the  melon  rind  on  a dish  to  cool.  Melt  the  sugar,  using  a pint 
of  water  to  a pound  and  a half  of  sugar,  and  mix  with  it  some  beaten 
white  of  egg.  Boil  and  skim  the  sugar.  When  quite  clear,  put  in  the 
rind  and  let  it  boil  two  hours ; take  out  the  rind,  boil  the  syrup  again, 
pour  it  over  the  rind,  and  let  it  remain  all  night.  The  next  morning,  boil 
the  syrup  with  lemon  juice,  allowing  one  lemon  to  a quart  of  syrup. 
When  it  is  thick  enough  to  hang  in  a drop  from  the  point  of  a spoon,  it  is 
done.  Put  the  rind  in  jars  and  pour  over  it  the  syrup.  It  is  not  fit  for 
use  immediately. 

Citrons  may  be  preserved  in  the  same  manner,  first  paring  off  the  outer 
skin  and  cutting  them  into  quarters.  Also  green  limes. 

TO  PRESERVE  AND  DRY  GREENGAGES. 

To  EVERY  pound  of  sugar  allow  one  pound  of  fruit,  one  quarter  pint  of 
water. 

For  this  purpose,  the  fruit  must  be  used  before  it  is  quite  ripe  and  part 
of  the  stalk  must  be  left  on.  Weigh  the  fruit,  rejecting  all  that  is  in  the 
least  degree  blemished,  and  put  it  into  a lined  saucepan  with  the  sugar 
and  water,  which  should  have  been  previously  boiled  together  to  a rich 
syrup.  Boil  the  fruit  in  this  for  ten  minutes,  remove  it  from  the  fire,  and 
drain  the  greengages.  The  next  day  boil  up  the  syrup  and  put  in  the  fruit 
again,  let  it  simmer  for  three  minutes,  and  drain  the  syrup  away.  Con- 
tinue  this  process  for  five  or  six  days,  and  the  last  time  place  the  green- 
gages, when  drained,  on  a hair-sieve,  and  put  them  in  an  oven  or  warm' 


PMESEJRVES,  JELLIES,  ETC.  409 

spot  to  dry ; keep  them  in  a box,  with  paper  between  each  layer,  in  a place 
free  from  damp 

PRESERVED  PUMPKINS. 

To  EACH  pound  of  pumpkin  allow  one  pound  of  roughly  pounded  loaf 
sugar,  one  gill  of  lemon  juice. 

Obtain  a good,  sweet  pumpkin ; halve  it,  take  out  the  seeds  and  pare  off 
the  rind;  cut  it  into  neat  slices.  Weigh  the  pumpkin,  put  the  slices  in  a 
pan  or  deep  dish  in  layers,  with  the  sugar  sprinkled  between  them ; pour 
the  lemon  juice  over  the  top,  and  let  the  whole  remain  for  two  or  three 
days.  Boil  all  together,  adding  half  a pint  of  water  to  every  three  pounds 
of  sugar  used  until  the  pumpkin  becomes  tender ; then  turn  the  whole  into 
a pan,  where  let  it  remain  for  a week  ; then  drain  off  the  syrup,  boil  it  un- 
til it  is  quite  thick,  skim,  and  pour  it  boiling  over  the  pumpkin.  A little 
bruised  ginger  and  lemon  rind,  thinly  pared,  may  be  boiled  in  the  syrup 
to  flavor  the  pumpkin. 

A Southern  Recipe. 

PRESERVING  FRUIT.  (New  Mode.) 

Housekeepers  who  dislike  the  tedious,  old-time  fashion  of  clarifying 
sugar  and  boiling  the  fruit,  will  appreciate  the  following  two  recipes,  no 
fire  being  needed  in  their  preparation.  The  first  is  for  “tutti  frutti,”  and 
has  been  repeatedly  tested  with  unvarying  success. 

Put  one  quart  of  white,  preserving,  fine  Batavia  brandy  into  a two- 
gallon  stone  jar  that  has  a tightly  fitting  top.  Then  for  every  pound  of 
fruit,  in  prime  condition  and  perfectly  dry,  which  you  put  in  the  brandy, 
use  three-quarters  of  a pound  of  granulated  sugar ; stir  everyday  so  that 
the  sugar  will  be  dissolved,  using  a clean,  wooden  spoon  kept  for  the  pur- 
pose. Every  sort  of  fruit  may  be  used,  beginning  with  strawberries  and 
ending  with  plums.  Be  sure  and  have  at  least  one  pound  of  black  cherries, 
as  they  make  the  color  of  the  preserve  very  rich.  Strawberries,  rasp- 
berries, blackberries,  apricots,  cherries  (sweet  and  sour),  peaches,  plums, 
are  all  used,  and,  if  you  like,  currants  and  grapes.  Plums  and  grapes 
should  be  peeled  and  seeded,  apricots  and  peaches  peeled  and  cut  in 
quarters  or  eighths  or  dice  ; cherries  also  must  be  seeded ; quinces  may  be 
steamed  until  tender.  The  jar  must  be  kept  in  a cool,  dry  place,  and  the 
daily  stirring  must  never  be  forgotten,  for  that  is  the  secret  of  success. 
You  may  use  as  much  of  one  sort  of  fruit  as  you  like,  and  it  may  be  put  in 
from  day  to  day,  just  as  you  happen  to  have  it.  Half  the  quantity  of 
spirits  may  be  used»  The  preserve  will  be  ready  for  us©  within  a week 


410 


PRESERVES,  JELLIES,  ETC. 


after  the  last  fruit  is  put  in,  and  will  keep  for  a number  of  months.  We 
have  found  it  good  eight  months  after  making. 

The  second  is  as  follows : Take  some  pure  white  vinegar  and  mix  with 
it  granulated  sugar  until  a syrup  is  formed  quite  free  from  acidity.  Pour 
this  syrup  into  earthen  jars  and  put  in  it  good,  perfectly  ripe  fruit,  gath- 
ered in  dry  weather.  Cover  the  jars  tight  and  put  them  in  a dry  place. 
The  contents  will  keep  for  six  or  eight  months,  and  the  flavor  of  the  fruit 
will  be  excellent. 


TO  PRESERVE  FRUIT  WITHOUT  SUGAR. 

Cherries,  strawberries,  sliced  pineapple,  plums,  apricots,  gooseberries, 
etc.,  may  be  preserved  in  the  following  manner — to  be  used  the  same  as 
fresh  fruit. 

Gather  the  fruit  before  it  is  very  ripe ; put  it  in  wide-mouthed  bottles 
made  for  the  purpose ; fill  them  as  full  as  they  will  hold  and  cork  them 
tight;  seal  the  corks;  put  some  hay  in  a large  saucepan,  set  in  the 
bottles,  with  hay  between  them  to  prevent  their  touching ; then  fill  the 
saucepan  with  vvater  to  the  necks  of  the  bottles,  and  set  it  over  the  fire 
until  the  water  is  nearly  boiling,  then  take  it  off;  let  it  stand  until  the 
bottles  are  cold.  Keep  them  in  a cool  place  until  wanted,  when  the  fruit 
will  be  found  equal  to  fresh. 

NEW  METHOD  OF  PRESERVING  FRUIT. 

A NEW  method  of  preserving  fruit  is  practiced  in  England.  Pears, 
apples  and  other  fruits  are  reduced  to  a paste  by  jamming,  which  is  then 
pressed  into  cakes  and  gently  dried.  When  required  for  use  it  is  only 
necessary  to  pour  four  times  their  weight  of  boiling  water  over  them  and 
allow  them  to  soak  for  twenty  minutes  and  then  add  sugar  to  suit  the 
taste.  The  fine  flavor  of  the  fruit  is  said  to  be  retained  to  perfection. 
The  cost  of  the  prepared  product  is  scarcely  greater  than  that  of  the 
original  fruit,  differing  with  the  supply  and  price  of  the  latter ; the  keep- 
ing qualitie^^  are  excellent,  so  that  it  may  be  had  at  any  time  of  the  year 
and  bears  long  sea-voyages  without  detriment.  No  peeling  or  coring  is 
required,  so  there  is  no  waste. 

FRUIT  JELLIES. 

Take  a stone  jar  and  put  in  the  fruit,  place  this  in  a kettle  of  tepid 
water  and  set  op  the  fire ; let  it  boil,  closely  covered,  uptU  tbe  fruit 


PRESERVES,  JELLIES,  ETC, 


411 


broken  to  pieces ; strain,  pressing  the  bag,  a stout,  coarse  one,  hard,  put- 
ting in  a few  handfuls  each  time,  and  between  each  squeezing  turning  it 
inside  out  to  scald  off  the  pulp  and  skins ; to  each  pint  of  juice  allow  a 
pound  of  loaf  sugar;  set  the  juice  on  alone  to  boil,  and,  while  it  is  boil- 
ing, put  the  sugar  into  shallow  dishes  or  pans,  and  heat  it  in  the  oven, 
watching  and  stirring  it  to  prevent  burning;  boil  the  juice  just  twenty 
minutes  from  the  time  it  begins  fairly  to  boil;  by  this  time  the  sugar 
should  be  very  hot;  throw  it  into  the  boiling  juice,  stirring  rapidly  all 
the  time ; withdraw  the  spoon  when  all  is  thoroughly  dissolved ; let  the 
jelly  come  to  a boil  to  make  all  certain;  withdraw  the  kettle  instantly 
from  the  fire ; roll  your  glasses  and  cups  in  hot  water,  and  fill  with  the 
scalding  liquid ; the  jelly  will  form  within  an  hour ; 'when  cold,  close  and 
tie  up  as  you  do  preserves. 

CTJIIRANT  JELLY. 

Currants  for  jelly  should  be  perfectly  ripe  and  gathered  the  first  week 
of  the  season ; they  lose  their  jelly  property  if  they  hang  on  the  bushes  too 
long,  and  become  too  juicy — the  juice  will  not  be  apt  to  congeal.  Strip 
them  from  the  stalks,  put  them  into  a stone  jar,  and  set  it  in  a vessel  of 
hot  water  over  the  fire ; keep  the  water  around  it  boiling  until  the  cur- 
rants are  all  broken,  stirring  them  up  occasionally.  Then  squeeze  them 
through  a coarse  cloth  or  towel.  To  each  pint  of  juice  allow  a pound  and 
a quarter  of  refined  sugar.  Put  the  sugar  into  a porcelain  kettle,  pour  the 
juice  over  it,  stirring  frequently.  Skim  it  before  it  boils;  boil  about 
twenty  minutes,  or  until  it  congeals  in  the  spoon  when  held  in  the  air. 
Pour  it  into  hot  jelly  glasses  and  seal  when  cool. 

Wild  frost  grape  jelly  is  nice  made  after  .this  recipe. 

CURRANT  JELLY.  (New  Method.) 

This  recipe  for  making  superior  jelly  without  heat  is  given  in  a Parisian 
journal  of  chemistry,  which  may  be  worth  trying  by  some  of  our  readers. 
The  currants  are  to  be  washed  and  squeezed  in  the  usual  way,  and  the 
juice  placed  in  a stone  or  earthen  vessel,  and  set  away  in  a cool  place  in 
the  cellar.  In  about  twenty-four  hours  a considerable  amount  of  froth 
will  cover  the  surface,  produced  by  fermentation,  and  this  must  be  removed 
and  the  whole  strained  again  through  the  jelly  bag,  then  weighed,  and  an 
equal  weight  of  powdered  white  sugar  is  to  be  added.  This  is  to  be  stirred 
constantly  until  entirely  dissolved,  and  then  put  into  jars,  tied  up  tightly 


412 


PRE SERVES,  JELLIES,  ETC. 


and  set  away.  At  the  end  of  another  twenty-four  hours  a perfectly  trans- 
parent jelly  of  the  most  satisfactory  flavor  will  be  formed,  which  will  keep 
as  long  as  if  it  had  been  cooked. 

QUINCE  JELLY. 

Quinces  for  jelly  should  not  be  quite  ripe,  they  should  be  a fine  yellow ; 
rub  ofl  the  down  from  them,  core  and  cut  them  small ; put  them  in  a pre- 
serving kettle  with  a teacupful  of  water*  for  each  pound ; let  them  stew 
gently  until  soft,  without  mashing ; put  them  in  a thin  muslin  bag  with  the 
liquor ; press  them  very  lightly ; to  each  pint  of  the  liquor  put  a pound  of 
sugar ; stir  it  until  it  is  all  dissolved,  then  set  it  over  the  fire  and  let  it  boil 
gently,  until  by  cooling  some  on  a plate  you  find  it  a good  jelly ; then  turn 
it  into  pots  or  tumblers  and,  when  cold,  secure  as  directed  for  jellies. 

RASPBERRY  JELLY. 

To  EACH  pint  of  juice  allow  one  pound  of  sugar.  Let  the  raspberries  be 
freshly  gathered,  quite  ripe,  picked  from  the  stalks  ; put  them  into  a large 
jar  after  breaking  the  fruit  a little  with  a wooden  spoon,  and  place  this  jar, 
covered,  in  a saucepan  of  boiling  water.  When  the  juice  is  well  drawn, 
which  will  be  in  from  three-quarters  to  one  hour,  strain  the  fruit  through 
a fine  hair-sieve  or  cloth;  measure  the  juice,  and  to  every  pint  allow  the 
above  proportion  of  white  sugar.  Put  the  juice  and  sugar  into  a preserv- 
ing pan,  place  it  over  the  fire,  and  boil  gently  until  the  jelly  thickens,  when 
a little  is  poured  on  a plate ; carefully  remove  all  the  scum  as  it  rises,  pour 
the  jelly  into  small  pots,  cover  down,  and  keep  in  a dry  place.  This  jelly 
answers  for  making  raspberry  cream  and  for  flavoring  various  sweet 
dishes,  when,  in  winter,  the  fresh  fruit  is  not  obtainable. 

APPLE  JELLY. 

Select  apples  that  are  rather  tart  and  highly  flavored;  slice  them 
without  paring ; place  in  a porcelain  preserving  kettle,  cover  with  water, 
and  let  them  cook  slowly  until  the  apples  look  red.  Pour  into  a col- 
ander, drain  off  the  juice,  and  let  this  run  through  a jelly-bag;  return 
to  the  kettle,  which  must  be  carefully  washed,  and  boil  half  an  hour ; 
measure  it  and  allow  bo  every  pint  of  juice  a pound  of  sugar  ani  half  the 
juice  of  a lemon ; boil  quickly  for  ten  minutes. 

The  juice  of  apples  boiled  in  shallow  vessels,  without  a particle  of 
sugar,  makes  the  most  sparkling,  delicious  jelly  imaginable.  Red  apples 


eRESEK  VES.  JELLIES.  Em 


m 

will  give  jelly  the  color  and  clearness  of  claret,  while  that  from  light  fruit 
is  like  amber.  Take  the  cider  just  as  it  is  made,  not  allowing  it  to  fer 
ment  at  all,  and,  if  possible,  boil  it  in  a pan,  flat,  very  large  and  shallow 

GRAPE  JELLY. 

Mash  well  the  berries  so  as  to  remove  the  skins ; pour  all  into  a pre- 
serving kettle  and  cook  slowly  for  a few  minutes  to  extract  the  juice  i 
strain  through  a colander,  and  then  through  a flannel  jelly-bag,  keeping 
as  hot  as  possible,  for  if  not  allowed  to  cool  before  putting  again  on  the 
stove  the  jelly  comes  much  stiff er;  a few  quince  seeds  boiled  with  the 
berries  the  first  time  tend  to  stiffen  it;  measure  the  juice,  allowing  a 
pound  of  loaf  sugar  to  every  pint  of  juice,  and  boil  fast  for  at  least  half 
an  hour.  Try  a little,  and  if  it  seems  done,  remove  and  put  into  glasses. 

FLORIDA  ORANGE  JELLY. 

Grate  the  yellow  rind  of  two  Florida  oranges  and  two  lemons,  and 
squeeze  the  juice  into  a porcelain- lined  preserving  kettle,  adding  the  juice 
of  two  more  oranges,  and  removing  all  the  seeds ; put  in  the  grated  rind 
a quarter  of  a pound  of  sugar,  or  more  if  the  fruit  is  sour,  and  a gill  of 
water,  and  boil  these  ingredients  together  until  a rich  syrup  is  formed ; 
meantime,  dissolve  two  ounces  of  gelatine  in  a quart  of  warm  water,  stir- 
ring it  over  the  fire  until  it  is  entirely  dissolved,  then  add  the  syrup,  strain 
the  jelly,  and  cool  it  in  molds  wet  in  cold  watero 

CRAB-APPLE  JELLY- 

The  apples  should  be  juicy  and  ripe.  The  fruit  is  then  quartered,  the 
black  spots  in  the  cores  removed,  afterward  put  into  a preserving  kettle 
over  the  fire,  with  a teacupful  of  water  in  the  bottom  to  prevent  burning  i 
more  water  is  added  as  it  evaporates  while  cooking.  When  boiled  to  a 
pulp,  strain  the  apples  through  a coarse  flannel,  then  proceed  as  fof 
curran*.  jelly. 

PEACH  JELLY. 

Pare  the  peaches,  take  out  the  stones,  then  slice  them ; add  to  them 
about  a quarter  of  the  kernels.  Place  them  in  a kettle  with  enough  water 
to  cover  them.  Stir  them  often  until  the  fruit  is  well  cooked,  then  strain, 
and  to  every  pint  of  the  juice  add  the  juice  of  a lemon ; measure  agaiUo 
allowing  a pound  of  sugar  to  each  pint  of  juice ; heat  the  sugar  very 


414 


PRESERVES,  JELLIES,  ETC. 


hot,  and  add  when  the  juice  has  boiled  twenty  minutes;  let  it  come  to 
a boil  and  take  instantly  from  the  fireo 

ORANGE  SYRUP, 

Pare  the  oranges,  squeeze  and  strain  the  juice  from  the  pulp.  To  one 
pint  of  juice  allow  one  pound  and  three-quarters  of  loaf  sugar.  Put 
the  juice  and  sugar  together,  boil  and  skim  it  until  it  is  cream;  then 
strain  it  through  a flannel  bag  and  let  it  stand  until  it  becomes  cool, 
then  put  in  bottles  and  cork  tight. 

Lemon  syrup  is  made  in  the  same  way,  except  that  you  scald  the 
lemons  and  squeeze  out  the  juice,  allowing  rather  more  sugar. 

ORANGE  MARMALADE 

Allow  pound  for  pound.  Pare  half  the  oranges  and  cut  the  rind  into 
shreds.  Boil  in  three  waters  until  tender  and  set  aside.  Grate  the  rind 
of  the  remaining  oranges ; take  off,  and  throw  away  every  bit  of  the  thick 
white  inner  skin ; quarter  all  the  oranges  and  take  out  the  seeds.  Chop 
or  cut  them  into  small  pieces;  drain  all  the  juice  that  will  come  away 
without  pressing  them  over  the  sugar ; heat  this,  stirring  until  the  sugar 
is  dissolved,  adding  a very  little  water,  unless  the  oranges  are  very  juicy. 
Boil  and  skim  flve  or  six  minutes;  put  in  the  boiled  shreds  and  cook  ten 
minutes ; then  the  chopped  fruit  and  grated  peel,  and  boil  twenty  minutes 
longer.  When  cold,  put  into  small  jars,  tied  up  with  bladder  or  paper 
next  the  fruit,  cloths  dipped  in  wax  over  all.  A nicer  way  still  is  to  put 
away  in  tumblers  with  self-adjusting  metal  tops.  Press  brandied  tissue 
paper  down  closely  to  the  fruito 

LEMON  MARMALADE 

Is  MADE  as  you  would  prepare  orange — allowing  a pound  and  a quarter 
of  sugar  to  a pound  of  the  fruit,  and  using  but  half  the  grated  peel. 

RAISINS.  (A  French  Marmalade.) 

This  recipe  is  particularly  valuable  at  seasons  when  fruit  is  scarce. 
Take  six  flne  large  cooking  apples,  peel  them,  put  them  over  a slow  Are, 
together  with  a wine-glassful  of  Madeira  wine  and  half  a pound  of  sugar. 
When  well  stewed,  split  and  stone  two  and  a half  pounds  of  raisins,  and 
put  them  to  stew  with  the  apples  and  enough  water  to  prevent  their 
burning.  When  all  appears  well  dissolved,  beat  it  through  a strainer 


PRESEMVES,  JELLIES,  ETC, 


415 


bowl,  and  lastly  through  a sieve.  Mold,  if  you  like,  or  put  away  in  small 
preserve  jars,  to  cut  in  thin  slices  for  the  ornamentation  of  pastry,  or  to 
dish  up  for  eating  with  cream. 

STRAWBERRY  JAM. 

To  EACH  pound  of  fine  and  not  too  ripe  berries,  allow  three-quarters  of 
a pound  of  sugar.  Put  them  into  a preserving  pan  and  stir  gently,  not 
to  break  up  the  fruit;  simmer  for  one-half  hour  and  put  into  pots  air- 
tight. An  excellent  way  to  seal  jellies  and  jams  is  as  the  German  women 
do:  cut  round  covers  from  waiting  paper  a half-inch  too  large  for  the 
tops,  smear  the  inside  with  the  unbeaten  white  of  an  egg,  tie  over  with 
a cord,  and  it  will  dry  quickly  and  be  absolutely  preservative.  A circular 
paper  dipped  in  brandy  and  laid  over  the  toothsome  contents  before 
covering,  will  prevent  any  dampness  from  affecting  the  flavor.  I have 
removed  covers  heavy  with  mold  to  find  the  preserve  intact. 

GOOSEBERRY  JAM. 

Pick  the  gooseberries  just  as  they  begin  to  turn.  Stem,  wash  and 
weigh.  To  four  pounds  of  fruit  add  half  a teacupful  of  water;  boil  until 
soft  and  add  four  pounds  of  sugar  and  boil  until  clear.  If  picked  at  the 
right  stage  the  jam  will  be  amber  colored  and  firm,  and  very  much 
nicer  than  if  the  fruit  is  preserved  when  ripe. 

BRANDIED  PEACHES  OR  PEARS. 

Four  pounds  of  fruit,  four  pounds  of  sugar,  one  pint  of  best  white 
brandy.  Make  a syrup  of  the  sugar  and  enough  water  to  dissolve  it. 
Let  this  come  to  a boil;  put  the  fruit  in  and  boil  five  minutes.  Having 
removed  the  fruit  carefully,  let  the  syrup  boil  fifteen  minutes  longer,  or 
until  it  thickens  well;  add  the  brandy  and  take  the  kettle  at  once  from 
the  fire ; pour  the  hot  syrup  over  the  fruit  and  seal.  If,  after  the  fruit 
is  taken  from  the  fire,  a reddish  liquor  oozes  fromAt,  drain  this  off  before 
adding  the  clear  syrup.  Put  up  in  glass  jars.  Peaches  and  pears  should 
be  peeled  for  brandying.  Plums  should  be  pricked  and  watched  carefully 
for  fear  of  bursting. 

j RASPBERRY  JAM. 

To  FIVE  or  six  pounds  of  fine  red  raspberries  (not  too  ripe)  add  an 
equal  quantity  of  the  finest  quality  of  white  sugar.  Mash  the  whole  well 
27 


416 


PRESERVES,  JELLIES,  ETC. 


in  a preserving  kettle ; add  about  one  quart  of  currant  Juice  (a  little  less 
will  do)  and  boil  gently  until  it  jellies  upon  a cold  plate ; then  put  into 
small  jars ; cover  with  brandied  paper  and  tie  a thick  white  paper  over 
them.  Keep  in  a dark,  dry  and  cool  place. 

Blackberry  or  strawberry  jam  is  made  the  same  way,  leaving  out  the 
currant  juice. 


A NEW  WAY  OF  KEEPING  FKUIT. 


It  is  stated  that  experiments  have  been  made  im  keeping  fruit  in  jars 
covered  only  with  cotton  batting,  and  at  the  end  of  two  years  the  fruit 
was  sound.  The  following  directions  are  given  for  the  process:  Use 
crocks,  stone  butter-jars  or  any  other  convenient  dishes.  Prepare  and 
cook  the  fruit  precisely  as  for  canning  in  glass  jars ; fill  your  dishes  with 
fruit  while  hot  and  immediately  cover  with  cotton  batting,  securely  tied 
on.  Remember  that  all  putrefaction  is  caused  by  the  invisible  creatures 
in  the  air.  Cooking  the  fruit  expels  all  these,  and  they  cannot  pass 
through  the  cotton  batting.  The  fruit  thus  protected  will  keep  an  indefi- 
nite period.  It  will  be  remembered  that  Tyndall  has  proved  that  the 
atmospheric  germs  cannot  pass  through  a layer  of  cotton. 


flSlACEBOINES 

Suspend  in  the  centre  of  the  jelly  mold  a bunch  of  grapes,  cherries, 
berries,  or  currants  on  their  stems,  sections  of  oranges,  pineapples,  or 
brandied  fruits,  and  pour  in  a little  jelly  when  quite  cold,  but  not  set.  It 
makes  a very  agreeable  effect.  By  a little  ingenuity  you  can  imbed  first 
one  fruit  and  then  another,  arranging  in  circles,  and  pour  a little  jelly 
successively  over  each.  Do  not  re-heat  the  jelly,  but  keep  it  in  a warm 
place,  while  the  mold  is  on  ice  and  the  first  layers  are  hardening. 


CANNED  FRUITS 


. * if  H 

B JERRIES  and  ail  ripe,  mellow  fruit  require  but  little  cooking,  only 
long  enough  for  the  sugar  to  penetratOo  Strew  sugar  over  them, 
allow  them  to  stand  a few  hours,  then  merely  scald  with  the 
sugar ; half  to  three-quarters  of  a pound  is  considered  sufficient. 
Harder  fruits  like  pears,  quinces,  etc.,  require  longer  boiling. 

The  great  secret  of  canning  is  to  make  the  fruit  or  vegetable  perfectly 
air-tight.  It  must  be  put  up  boiling  hot  and  the  vessel  filled  to  the  brim. 

Have  your  jars  conveniently  placed  near  your  boiling  fruit,  in  a tin  pan 
of  hot  water  on  the  stove,  roll  them  in  the  hot  water,  then  fill  immediately 
with  the  hot,  scalding  fruit,  fill  to  the  top,  and  seal  quickly  with  the  tops, 
which  should  also  be  heated ; occasionally  screw  down  the  tops  tighter,  as 
the  fruit  shrinks  as  it  cools,  and  the  glass  contracts  and  allows  the  air  to 
enter  the  cans.  They  must  be  perfectly  air-tight.  The  jars  to  be  kept  in 
a dark,  cool,  dry  place. 

Use  glass  jars  for  fruit  always,  and  the  fruit  should  be  cooked  in  a 
porcelain  or  granite-iron  kettle.  If  you  are  obliged  to  use  common  large- 
mouthed bottles  with  corks,  steam  the  corks  and  pare  them  to  a close  fit, 
driving  them  in  with  a mallet.  Use  the  following  wax  for  sealing : One 
pound  of  resin,  three  ounces  of  beeswax,  one  and  one-half  ounces  of  tallow. 
Use  a brush  in  covering  the  corks  and  as  they  cool,  dip  the  mouth  into  the 
melted  wax.  Place  in  a basin  of  cool  water.  Pack  in  a cool,  dark  and 
dry  cellar.  After  one  week,  examine  for  flaws,  cracks  or  signs  of  ferment. 
The  rubber  rings  used  to  assist  in  keeping  the  air  from  the  fruit  cam 
sometimes  become  so  dry  and  brittle  as  to  be  almost  useless.  They  can  be 
restored  to  normal  condition  usually  by  letting  them  lie  in  water  in 
which  you  have  put  a little  ammonia.  Mix  in  this  proportion : One  part 
of  ammonia  and  two  parts  water.  Sometimes  they  do  not  need  to  lie  in 
this  more  than  five  minutes,  but  frequently  a half  hour  is  needed  to  restore 
their  elasticity. 

CANNED  PEACHES. 

To  ONE  pound  of  peaches  allow  half  a pound  of  sugar ; fco  six  pounds  of 
sugar  add  half  a tumbler  of  water ; put  in  the  kettle  a layer  of  sugar  and 

(41T) 


418 


CANNED  FRUITS. 


one  of  peaches  until  the  whole  of  both  are  in.  Wash  about  eight  peach 
leaves,  tie  them  up  and  put  into  the  kettle,  remembering  to  take  them  out 
when  you  begin  to  fill  up  the  jars.  Let  the  sugared  fruit  remain  on  the 
range,  but  away  from  the  fire,  until  upon  tipping  the  vessel  to  one  side  you 
can  see  some  liquid;  then  fill  the  jars,  taking  them  out  of  hot  water  into 
which  they  were  put  when  cold,  remaining  until'  it  was  made  to  boil 
around  them.  In  this  way  you  will  find  out  if  the  glass  has  been  properly 
annealed;  for  we  consider  glass  jars  with  stoppers  screwing  down  upon 
India-rubber  rings  as  the  best  for  canning  fruit  in  families.  They  should 
be  kept  in  a dark  closet;  and  although  somewhat  more  expensive  than  tin 
in  the  first  instance,  are  much  nicer  and  keep  for  years  with  careful  usage. 

Fruit  must  be  of  fine  flavor  and  ri'^e,  though  not  soft,  to  make*  nice 
canned  fruit. 

Peaches  should  be  thrown  into  cold  water  as  they  are  peeled,  to  prevent 
a yellowish  crust. 

CANNED  GRAPES. 

There  is  no  fruit  so  difficult  to  can  nicely  as  the  grape;  by  observing 
the  following  instructions  you  will  find  the  grapes  rich  and  tender  a year 
from  putting  up.  Squeeze  the  pulp  from  the  skin,  as  the  seeds  are 
objectionable;  boil  the  pulp,  until  the  seeds  begin  to  loosen,  in  one  kettle, 
having  the  skins  boiling,  in  a little  water,  hard  in  another  kettle,  as  they 
are  tough.  When  the  pulp  seems  tender,  put  it  through  the  sieve;  then 
add  the  skins,  if  tender,  with  the  water  they  boil  in,  if  not  too  much.  We 
use  a large  coffeecupful  of  sugar  for  a quart  can;  boil  until  thick  and  can 
in  the  usual  way. 

CANNED  STRAWBERRIES. 

After  the  berries  are  picked  over,  let  as  many  as  can  be  put  carefully 
in  the  preserve  kettle  at  once  be  placed  on  a platter.  To  each  pound  of 
fruit  add  three-fourths  of  a pound  of  sugar;  let  them  stand  two  or  three 
hours,  till  the  juice  is  drawn  from  them;  pour  it  into  the  kettle  and  let  it 
come  to  a boil  and  remove  the  scum  which  rises;  then  put  in  the  berries 
very  carefully.  As  soon  as  they  come  thoroughly  to  a boil  put  them  in 
warm  jars  and  seal  while  boiling  hot. 

TO  CAN  QUINCES. 

Cut  the  quinces  into  thin  slices  like  apples  for  pies.  To  one  quart  jar- 
ful of  quince,  take  a coffeesaucer  and  a half  of  sugar  and  a coffeecupful 
of  water;  put  the  sugar  and  water  on  the  fire,  and  when  boiling  put  in  the 


CANNED  FRUITS. 


419 


quinces;  have  ready  the  jars  with  their  fastenings,  stand  the  jars  in  a pan 
of  boiling  water  on  the  stove,  and  when  the  quince  is  clear  and  tender  put 
rapidly  into  the  jars,  fruit  and  syrup  together.  The  jars  must  be  filled  so 
that  the  syrup  overflows,  and  fastened  up  tight  as  quickly  as  possible. 

CANNED  PINEAPPLE. 

For  six  pounds  of  fruit,  when  cut  and  ready  to  can,  make  syrup  with 
two  and  a half  pounds  of  sugar  and  nearly  three  pints  of  water;  boil  syrup 
five  minutes  and  skim  or  strain  if  necessary;  then  add  the  fruit  and  let  it 
boil  up;  have  cans  hof,  fill  and  shut  up  as  soon  as  possible.  Use  the  best 
white  sugar.  As  the  cans  cool,  keep  tightening  them  up.  Cut  the  fruit 
half  an  inch  thick. 


CANNED  FRUIT  JUICES. 

Canned  fruit  juices  are  an  excellent  substitute  for  brandy  or  wine  in 
all  puddings  and  sauces,  etc. 

It  is  a good  plan  to  can  the  pure  juices  of  fruit  in  the  summer  time, 
putting  it  by  for  this  purpose. 

Select  clean  ripe  fruit,  press  out  the  juice  and  strain  it  through  a flan- 
nel cloth.  To  each  pint  of  juice  add  one  cupful  of  white  granulated  sugar. 
Put  it  in  a porcelain  kettle,  bring  it  to  the  boiling  point,  and  bottle  while 
hot  in  small  bottles.  It  must  be  sealed  very  tight  while  it  is  hot.  Will 
keep  a long  time,  the  same  as  canned  fruit. 

CANNED  TOMATOES. 

Canning  tomatoes  is  quite  a simple  process.  A large  or  small  quantity 
may  be  done  at  a time,  and  they  should  be  put  in  glass  jars  in  preference 
to  those  of  tin,  which  are  apt  to  injure  the  flavor.  .Very  ripe  tomatoes  are 
the  best  for  the  purpose.  They  are  first  put  into  a large  pan  and  covered 
with  boiling  water.  This  loosens  the  skin,  which  is  easily  removed,  and 
the  tomatoes  are  then  put  into  the  preserving  kettle,  set  over  a moderate 
fire  without  the  addition  of  water  or  any  seasoning,  and  brought  to  a boil. 
After  boiling  slowly  one-half  hour,  they  are  put  into  the  jars  while  boiling 
hot  and  sealed  tightly.  They  will  keep  two  or  three  years  in  this  way. 
The  jars  should  be  filled  to  the  brim  to  prevent  air  from  getting  in,  and 
set  in  a cool  dark  closet. 

TO  CAN  CORN. 

Split  the  kernels  lengthwise  with  a knife,  then  scrape  with  the  back  of 
the  knife,  thus  leaving  the  hulls  upon  the  cob.  Fill  cans  full  of  cut  corn 


42G 


CAKKED  FRUITS. 


pressing  it  in  very  hard.  To  press  the  corn  in  the  can,  use  the  small  end 
of  a potato  masher,  as  this  will  enter  the  can  easily.  It  will  take  from  ten 
to  a dozen  large  ears  of  corn  to  fill  a one-quart  can.  When  the  cans  are 
full,  screw  cover  on  with  thumb  and  first  finger ; this  will  be  tight  enough, 
then  place  a cloth  in  the  bottom  of  a wash  boiler  to  prevent  breakage.  On 
this  put  a layer  of  cans  in  any  position  you  prefer,  over  the  cans  put  a 
layer  of  cloth,  then  a layer  of  cans.  Fill  the  boiler  in  this  manner,  then 
cover  the  cans  well  with  cold  water,  place  the  boiler  on  the  fire  and  hoil 
three  hours  without  ceasing.  On  steady  boiling,  depends  much  of  your 
success.  After  boiling  three  hours,  lift  the  boiler  from  the  fire,  let  the 
water  cool,  then  take  the  cans  from  the  boiler  and  tighten,  let  them  remain 
until  cold,  then  tighten  again.  Wrap  each  can  in  brown  paper  to  exclude 
the  light  and  keep  in  a cool,  dry  cellar  and  be  very  sure  the  rubber  rings 
are  not  hardened  by  use.  The  rings  should  be  renewed  every  two  years. 
I would  advise  the  beginner  to  use  new  rings  entirely,  for  poor  rings  cause 
the  loss  of  canned  fruit  and  vegetables  in  many  cases.  You  will  observe 
that  in  canning  corn  the  cans  are  not  wrapped  in  a cloth  nor  heated; 
merely  filled  with  the  cut  corn.  The  corn  in  the  cans  will  shrink  con- 
siderably in  boiling,  but  on  no  account  open  them  after  canning. 

TO  CAN  PEAS. 

Fill  the  can  full  of  peas,  shake  the  can  so  they  can  be  filled  well. 
You  cannot  press  the  peas  in  the  can  as  you  did  the  corn,  but  by  shaking 
the  cans  they  may  be  filled  quite  full.  Pour  into  the  cans  enough  cold 
water  to  fill  to  overflowing,  then  screw  the  cover  tight  as  you  can  with 
your  thumb  and  first  finger  and  proceed  exactly  as  in  canning  corn. 

String  beans  are  cut  as  for  cooking  and  canned  in  the  same  manner. 
No  seasoning  of  salt,  pepper  or  sugar  should  be  added. 

Mary  Currier  Parsons. 

CANNED  PLUMS. 

To  EVERY  pound  of  plums  allow  a quarter  of  a pound  of  sugar.  Put 
the  sugar  and  plums  alternately  into  the  preserving  kettle,  first  pricking 
the  plums  to  prevent  their  breaking.  Let  them  stand  on  the  back  of  the 
stove  for  an  hour  or  two,  then  put  them  over  a moderate  fire,  and  allow  to 
come  to  a boil ; skim  and  pour  at  once  into  jars,  running  a silver  spoon 
handle  around  the  inside  of  the  jar  to  break  the  air-bubbles ; cover  and 
screw  down  the  tops. 


CANNED  FRUITS 


m 


CANNED  MINCE  MEAT 

M JCE  MEAT  for  pi.es  can  be  preserved  for  years  if  canned  the  same  as 
fruit  while  hof,  and  put  into  glass  jars  and  sealed  perfectly  tight,  and  set  in 
a cool,  dark  place.  One  glass  quart  jar  will  hold  dnough  to  make  two 
ordinary-sized  pies,  and  in  this  way  “mince  pies”  can  be  had  in  the  mid- 
dle of  summer  as  well  as  in  winter,  and  if  the  cans  are  sealed  properly, 
the  meat  will  be  just  as  fine  when  opened  as  when  first  canned, 

CANNED  BOILED  CIDER. 

Boiled  cider,  in  our  grandmothers^  time,  was  indispensable  to  the 
making  of  a good  “ mince  pie,”  adding  the  proper  fiavor  and  richness, 
which  cannot  be  substituted  by  any  other  ingredient,  and  a gill  of  which 
being  added  to  a rule  of  “ fruit  cake  ” makes  it  more  moist,  keeps  longer, 
and  is  far  superior  to  fruit  cake  made  without  it.  Boiled  cider  is  an  arti- 
cle rarely  found  in  the  market,  now-a-days,  but  can  be  made  by  any  one, 
with  but  little  trouble  and  expense,  using  sweet  cider,  shortly  after  it  is 
made,  and  before  fermentation  takes  place.  Place  five  quarts  of  sweet 
cider  in  a porcelain-lined  kettle  over  the  fire,  boil  it  slowly  until  reduced 
to  one  quart,  carefully  watching  it  that  it  does  not  burn ; turn  into  glass 
jars  while  hot  and  seal  tightly,  the  same  as  canned  fruit.  It  is  then  ready 
to  use  any  time  of  the  year. 

' CANNED  PUMPKIN, 

Pumpkins  or  squash  canned  are  far  more  convenient  for  ready  use  than 
those  dried  in  the  old-fashioned  way. 

Cut  up  pumpkin  or  squash  into  small  pieces,  first  cutting  off  the  peel ; 
stew  them  until  tender,  add  no  seasoning ; then  mash  them  very  fine  with 
a potato  masher.  Have  ready  your  cans,  made  hot,  and  then  fill  them 
with  the  hot  pumpkin  or  squash,  seal  tight ; place  in  a dark,  cool  closet. 

PEACH  BUTTER, 

Pare  ripe  peaches  and  put  them  in  a preserving  Kettle,  with  sufficient 
water  to  boil  them  soft ; then  sift  through  a colander,  removing  the  stones. 
To  each  quart  of  peaches  put  one  and  one-half  pounds  of  sugar,  and  boil 
very  slowly  one  hour.  Stir  often  and  do  not  let  them  burn.  Put  in  stone 
or  glass  jars,  and  keep  in  a cool  placec 


422 


CANNED  FRUITS. 


^1 


PEACHES  DRIED  WITH  SUGAR. 

Peel  yellow  peaches,  cut  them  from  the  stone  in  one  piece ; allow  two 
pounds  of  sugar  to  six  pounds  of  fruit;  make  a syrup  of  three-quarters 
of  a pound  of  sugar  and  a little  water ; put  in  the  peaches,  a few  at  a time, 
and  let  them  cook  gently  until  quite  clear.  Take  them  up  carefully  on  a 
dish  and  set  them  in  the  sun  to  dry.  Strew  powdered  sugar  over  them 
on  all  sides,  a little  at  a time ; if  any  syrup  is  left,  remove  to  fresh  dishes. 
When  they  are  quite  dry,  lay  them  lightly  in  a jar  with  a little  sugar 
sifted  between  the  layers. 

. 1 


I, 


COLORING  FOR  FRUIT,  ETC 

★ ★ ★ 

RED  OR  PINK  COLORING, 

Take  two  cents’  worth  of  cochineal.  Lay  it  on  a flat  plate  and 
bruise  it  with  the  blade  of  a knife.  Put  it  into  half  a teacupful 
of  alcohol.  Let  it  stand  a quarter  of  an  hour,  and  then  filter  it 
through  fine  muslin.  Always  ready  for  immediate  use.  Cork  the 
bottle  tightc 

Strawberry  or  cranberry  juice  makes  a fine  coloring  for  frosting 
sweet  puddings  and  confectionery. 

DEEP  RED  COLORINa 

Take  twenty  grains  of  cochineal  and  fifteen  grains  of  cream  of  tartar 
finely  powdered ; add  to  them  a piece  of  alum  the  size  of  a cherry  stone 
and  boil  them  with  a gill  of  soft  water  in  an  earthen  vessel,  slowly,  for 
half  an  hour.  Then  strain  it  through  muslin,  and  keep  it  tightly  corked 
in  a phial.  If  a little  alcohol  is  added  it  will  keep  any  length  of  time., 

YELLOW  COLORINa 

Take  a little  saffron,  put  it  into  an  earthen  vessel  with  a very  small 
quantity  of  cold,  soft  water,  and  let  it  steep  till  the  color  of  the  infusion 
is  a bright  yellow.  Then  strain  it,  add  half  alcohol  to  it.  To  color  fruit 
yellow,  boil  the  fruit  with  fresh  lemon  skins  in  water  to  cover  them  until 
it  is  tender ; then  take  it  up,  spread  it  on  dishes  to  cool  and  finish  as  may 
be  directed. 

To  color  icing,  put  the  grated  peel  of  a lemon  or  orange  in  a thin 
muslin  bag,  squeezing  a little  juice  through  it,  then  mixing  with  the  sugar, 

GREEN  COLORING, 

Take  fresh  spinach  or  beet  leaves  and  pound  them  in  a marble  mortar. 
If  you  want  it  for  immediate  use,  take  off  the  green  froth  as  it  rises,  and 
mix  it  with  the  article  you  intend  to  color.  If  you  wish  to  keep  it  a few 
days,  take  the  juice  when  you  have  pressed  out  a teacupful,  and  adding  to 


424 


COLORING  FOR  FRUIT,  ETC. 


it  a piece  of  alum  the  size  of  a pea,  give  it  a boil  in  a saucepan.  Or  make 
the  juice  very  strong  and  add  a quart  of  alcohol.  Bottle  it  air-tight. 

SUGAR  GRAINS. 

These  are  made  by  pounding  white  lump  sugar  in  a mortar  and  shak- 
ing it  through  sieves  of  different  degrees  of  coarseness,  thus  accumulating 
grains  of  different  sizes.  They  are  used  in  ornamenting  cake. 

SUGAR  GRAINS,  COLORED. 

Stir  a little  coloring — as  the  essence  of  spinach,  or  prepared  cochineal, 
or  liquid  carmine,  or  indigo,  rouge,  saffron,  etc., — into  the  sugar  grains 
made  as  above,  until  each  grain  is  stained,  then  spread  them  on  a baking- 
sheet  and  dry  them  in  a warm  place.  They  are  used  in  ornamenting 
cake. 

CARAMEL  OR  BURNT  SUGAR. 

Put  one  cupful  of  sugar  and  two  teaspoonfuls  of  water  in  a saucepan 
on  the  fire ; stir  constantly  until  it  is  quite  a dark  color,  then  add  a half 
cupful  of  water  and  a pinch  of  salt ; let  it  boil  a few  minutes  and  when 
cold,  bottle. 

For  coloring  soups,  sauces  or  gravies^ 

TO  CLARIFY  JELLY« 

The  white  of  egg  is,  perhaps,  the  best  substance  that  can  be  employed 
in  clarifying  jelly,  as  well  as  some  other  fluids,  for  the  reason  that  when 
albumen  (and  the  white  of  egg  is  nearly  pure  albumen)  is  put  into  a 
liquid  that  is  muddy,  from  substances  suspended  in  it,  on  boiling  the 
liquid  the  albumen  coagulates  in  a flocculent  manner,  and.  entangling 
with  the  impurities,  rises  with  them  to  the  surface  as  a scum,  or  sinks  to 
the  bottom,  according  to  their  weight. 


CONFECTIONERY 


★ ★ ★ 

IN  THE  making  of  confections,  the  best  granulated  or  loaf  sugar  sh( uld 
be  used.  (Beware  of  glucose  mixed  with  sugar.)  Sugar  is  boiled 
more  or  less,  according  to  the  kind  of  candy  to  be  made,  and  it  is 
necessary  to  understand  Wie  proper  degree  of  sugar  boiling  to  operate 
it  successfully. 

Occasionally  sugar  made  into  candies,  “creams”  or  syrups,  will  need 
clarifying.  The  process  is  as  follows : Beat  up  well  the  white  of  an  egg 
with  a cupful  of  cold  water  and  pour  it  into  a very  clean  iron  or  thick 
new  tin  saucepan,  then  put  into  the  pan  four  cupfuls  of  sugar,  mixed  with 
a cupful  of  warm  water.  Put  on  the  stove  and  heat  moderately  until  the 
scum  rises.  Remove  the  pan,  and  skim  off  the  top,  then  place  on  the  fire 
again  until  the  scum  rises  again.  Then  remove  as  before,  and  so  continue 
until  no  scum  rises. 

This  recipe  is  good  for  brown  or  yellowish  sugar;  for  soft,  white 
sugars,  half  the  white  of  an  egg  will  do,  and  for  refined  or  loaf  sugar  a 
quarter  will  do. 

The  quantities  of  sugar  and  water  are  the  same  in  all  cases.  Loaf 
sugar  will  generally  do  for  all  candy-making  without  further  clarification. 
Brown  or  yellow  sugars  are  used  for  caramels,  dark-colored  cocoanut,  taffy, 
and  pulled  molasses  candies  generally. 

Havana  is  the  cheapest  grade  of  white  sugar  and  a shade  or  two  lighter 
than  the  brown. 

Confectioners’  A is  superior  in  color  and  grain  to  the  Havana.  It  is  a 
centrifugal  sugar — that  is,  it  is  not  re-boiled  to  procure  its  white  color, 
but  is  moistened  with  water  and  then  put  into  rapidly-revolving  cylinders, 
The  uncrystallized  syrup  or  molasses  is  whirled  out  of  it,  and  the  sugar 
comes  out  with  a dry,  white  grain. 

Icing  or  Powdered  Sugars. — This  is  powdered  loaf  sugar.  Icing  can 
only  be  made  with  powdered  sugar  which  is  produced  by  grinding  or 
crushing  loaf  sugar  nearly  as  fine  as  flour. 


426 


COKFECTIONEB  Y 


Granulated  Sugar. — This  is  a coarse-grained  sugar,  generally  very 
clean  and  sparkling, and  fit  for  use  as  a colored  sugar  in  crystallized  goods, 
and  other  superior  uses. 

This  same  syrup  answers  for  most  candies  and  should  be  boiled  to  such 
a degree,  that  when  a fork  or  splinter  is  dipped  into  it  the  liquid  will  run 
off  and  form  a thick  drop  on  the  end,  and  long  silk-like  threads  hang  from 
it  when  exposed  to  the  air.  The  syrup  never  to  be  stirred  while  hot, 
or  else  it  will  grain,  but  if  intended  for  soft,  French  candies,  should  be 
removed,  and,  when  nearly  cold,  stirred  to  a cream.  For  hard,  brittle 
candies,  the  syrup  should  be  boiled  until,  when  a little  is  dropped  in  cold 
water,  it  will  crack  and  break  when  biting  it. 

The  hands  should  be  buttered  when  handling  it,  or  it  will  stick  to 
them. 

The  top  of  the  inside  of  the  dish  that  the  sugar  or  molasses  is  to  be 
cooked  in  should  be  buttered  a few  inches  around  the  inside ; it  prevents 
the  syrup  from  rising  and  swelling  any  higher  than  where  it  reaches  the 
buttered  edge. 

For  common  crack  candies,  the  sugar  can  be  kept  from  graining  by 
adding  a teaspoonful  of  vinegar  or  cream  of  tartar. 

Colorings  for  candies  should  be  harmless,  and  those  used  for  fruit  and 
confectionery,  on  page  423,  will  be  most  suitable^ 

Essences  and  extracts  should  be  bought  at  the  aruggist^'s,  not  the  poor 
kind  usually  sold  at  the  grocer^a 

FRENCH  CREAM  CANDy. 

i 

Put  four  cupfuls  of  white  sugar  and  one  cupful  of  water  into  a bright 
tin  pan  on  the  range  and  let  it  boil  without  stirring  for  ten  minutes.  If  it 
looks  somewhat  thick,  test  it  by  letting  some  drop  from  the  spoon,  and  if 
it  threads,  remove  the  pan  to  the  table.  Take  out  a small  spoonful,  and 
rub  it  agains^:  the  side  of  a cake  bowl ; if  it  becomes  creamy,  and  will  roll 
into  a ball  between  .the  fingers,  pour  the  whole  into  the  bowl.  When  cool 
enough  to  bear  your  finger  in  it,  take  it  in  your  lap,  stir  or  beat  it  with  a 
large  spoon,  or  pudding-stick.  It  will  soon  begin  to  look  like  cream,  and 
then  grow  stiff er  until  you  find  it  necessary  to  take  your  hands  and  work 
it  like  bread  dough.  If  it  is  not  boiled  enough  to  cream,  set  it  back  upon 
the  range  and  let  it  remain  one  or  two  minutes,  or  as  long  as  is  necessary, 
taking  care  not  to  cook  it  too  much.  Add  the  flavoring  as  soon  as  it  be- 
gins to  cook  This  is  the  foundation  of  all  French  creams.  It  can  be  made 


CONFECTIONER  Y. 


427 


into  rolls,  and  sliced  off,  or  packed  in  plates  and  cut  into  small  cubes,  or 
made  into  any  shape  imitating  French  candies.  A pretty  form  is  made  by 
coloring  some  of  the  cream  pink,  taking  a piece  about  as  large  as  a hazel 
nut,  and  crowding  an  almond  meat  half  way  into  one  side,  till  it  looks  like 
a bursting  kernel.  In  working,  should  the  cream  get  too  cold,  warm  it. 

To  be  successful  in  making  this  cream,  several  points  are  to  be  remem- 
bered ; when  the  boiled  sugar  is  cool  enough  to  beat,  if  it  looks  rough  and 
has  turned  to  sugar  it  is  because  it  has  been  boiled  too  much,  or  has  been 
stirred.  If,  after  it  is  beaten,  it  does  not  look  like  lard  or  thick  cream,  and 
is  sandy  or  sugary  instead,  it  is  because  you  did  not  let  it  get  cool  enough 
before  beating. 

It  is  not  boiled  enough  if  it  does  not  harden  so  as  to  work  like  dough, 
and  should  not  stick  to  the  hands ; in  this  case  put  it  back  into  the  pan 
with  an  ounce  of  hot  water,  and  cook  over  just  enough,  by  testing  in  water 
as  above.  After  it  is  turned  into  the  bowl  to  cool,  it  should  look  clear  as 
jelly.  Practice  and  patience  will  make  perfect.  / 

FRUIT  CREAMS. 

Add  to  ‘‘French  Cream”  raisins,  currants,  figs,  a little  citron,  chopped 
and  mixed  thoroughly  through  the  cream  while  quite  warm.  Make  into 
bars  or  flat  cakes. 

WALNUT  CREAMS. 

Take  a piece  of  “ French  Cream  ” the  size  of  a walnut.  Having  cracked 
some  English  walnuts,  using  care  not  to  break  the  meats,  place  one-half  of 
each  nut  upon  each  side  of  the  ball,  pressing  them  into  the  ball. 

Walnut  creams  can  be  made  by  another  method:  First  take  a piece  of 
“French  Cream,”  put  it  into  a cup  and  setting  the  cup  into  a vessel  of 
boiling  water,  heating  it  until  it  turns  like  thick  cream  ; drop  the  walnut 
meats  into  it,  one  at  a time,  taking  them  out  on  the  end  of  a fork  and  plac- 
ing on  buttered  paper ; continue  to  dip  them  up  until  all  are  used,  then  go 
over  again,  giving  them  a second  coat  of  candy.  They  look  nice  colored 
pink  and  flavored  with  vanilla. 

CHOCOLATE  CREAMS. 

Use  “French  Cream,”  and  form  it  into  small  cone-shaped  balls  with  the 
fingers.  Lay  them  upon  paper  to  harden  until  all  are  formed.  Melt  vme 
cake  of  Baker’s  chocolate  in  an  earthen  dish  or  small  basin  ; by  setting  it 
in  the  oven  it  will  soon  melt ; do  not  let  it  cook,  but  it  must  be  kept  hot. 


428 


CONFECTIONER  K 


Take  the  balls  of  cream,  one  at  a time,  on  the  tines  of  a fork,  pour  the 
melted  chocolate  over  them  with  a teaspoon  and  when  well  covered,  slip 
them  tom  the  fork  upon  oiled  paper. 

COCOANUT  CEEAMS. 

Take  two  tablespoonfuls  of  grated  cocoanut  and  half  as  much  French 
candy ; ” work  them  both  together  with  your  hand  till  the  cocoanut  is  all 
well  mixed  in  it.  If  you  choose,  you  can  add  a drop  of  vanilla.  If  too 
soft  to  work  into  balls,  add  confectioners’  sugar  to  stiffen;  make  into 
balls  the  size  of  hazelnuts  and  dip  twice,  as  in  the  foregoing  recipes,  flavor- 
ing the  melted  “French  Cream”  with  vanilla. 

VARIEGATED  CREAMS, 

Make  the  “ French  Cream  ” recipe,  and  divide  into  three  parts,  leaving 
one  part  white,  color  one  pink  with  cochineal  syrup,  and  the  third  part 
color  brown  with  chocolate,  which  is  done  by  just  letting  the  cream  soften 
and  stirring  in  a little  finely  grated  chocolate.  The  pink  is  colored  by 
dropping  on  a few  drops  of  cochineal  syrup  while  the  cream  is  warm  and 
beating  it  in.  Take  the  white  cream,  make  a flat  ball  of  it,  and  lay  it 
upon  a buttered  dish,  and  pat  it  out  flat  until  about  half  an  inch  thick.  If 
it  does  not  work  easily,  dip  the  hand  in  alcohol.  Take  the  pink  cream, 
work  in  the  same  way  as  the  white  and  lay  it  upon  the  white;  then  the 
chocolate  in  the  same  manner,  and  lay  upon  the  pink,  pressing  all  to- 
gether. Trim  the  edges  off  smooth,  leaving  it  in  a nice,  square  cake,  then 
cut  into  slices  or  small  cubes,  as  you  prefer.  It  is  necessary  to  work  it 
all  up  as  rapidly  as  possible.  , 

RASPBERRY  CREAMS. 

Stir  enough  confectioners’  sugar  into  a teaspoonful  of  raspberry  jam 
to  form  a thick  paste  ; roll  it  into  balls  between  the  palms  of  your  hands. 
Put  a lump  of  “ French  Cream  ” into  a teacup  and  set  it  into  a basin  of 
boiling  water,  stirring  it  until  it  has  melted;  then  drop  a few  drops  of 
cochineal  coloring  to  make  it  a pale  pink,  or  a few  drops  of  raspberry 
juice,  being  careful  not  to  add  enough  to  prevent  its  hardening.  Now 
dip  these  little  balls  into  the  sugar  cream,  giving  them  two  coats.  Lay 
aside  to  harden. 

Remember  to  /i:eep  stirring  the  melted  cream,  or  if  not  it  will  turn  hack 
to  clear  syrup. 


VOI^FE  CTWNER 


m 


NUT  CKEAMS. 

Chop  almonds,  hickory  nuts,  butternuts  or  English  walnuts  quite  fine. 
Make  the  “French  Cream,”  and  before  adding  all  the  sugar,  while  the 
?ream  is  quite  soft,  stir  into  it  the  nuts,  and  then  form  into  balls,  bars  or 
squares.  Several  kinds  of  nuts  may  be  mixed  together. 

MAPLE  SUGAR  CREAMS. 

Orate  fine  maple  sugar  and  mix,  in  quantity  to  suit  the  taste,  with 
“French  Cream;”  make  any  shape  desired.  Walnut  creams  are  some- 
times made  with  maple  sugar  and  are  very  finCc 

STICK  CANDYo 

One  pound  of  granulated  sugar,  one  cupful  of  water,  a quarter  of  a cup- 
ful of  vinegar,  or  half  a teaspoonful  of  cream  of  tartar,  one  small  table- 
spoonful of  glycerine.  Flavor  with  vanilla,  rose  or  lemon.  Boil  all  except 
the  flavoring,  without  stirring,  twenty  minutes  or  half  an  hour,  or  until 
crisp  when  dropped  in  water.  Just  before  pouring  upon  greased  platters  to 
cool,  add  half  a teaspoonful  of  soda.  After  pouring  upon  platters  to  cool, 
pour  two  teaspoonfuls  of  flavoring  over  the  top.  When  partly  cool,  pull 
it  until  very  white.  Draw  it  into  sticks  the  size  you  wish,  and  cut  off 
with  shears  into  sticks  or  kiss-shaped  drops„  It  may  be  colored  if  desired. 
(See  page  423,  for  coloring.) 


CHOCOLATE  CARAMELS. 

One  cupful  of  grated  chocolate,  two  cupfuls  of  brown  sugar,  one  cupful 
of  West  India  molasses,  one  cupful  of  milk  or  cream,  butter  the  size  of  an 
egg,  boil  until  thick,  almost  brittle,  stirring  constantly.  Turn  it  out  on  to 
buttered  plates,  and  when  it  begins  to  stiffen,  mark  it  in  small  squares  so 
that  it  will  break  easily  when  cold.  Some  like  it  flavored  with  a table- 
spoonful  of  vanilla. 

GRILLED  ALMONDS. 

These  are  a very  delicious  candy  seldom  met  with  out  of  France. 
They  are  rather  more  trouble  to  make  than  other  kinds,  but  well  repay  it 
from  their  novel  flavor.  Blanch  a cupful  of  almonds;  dry  them  thor- 
oughly. Boil  a cupful  of  sugar  and  a quarter  of  a cupful  of  water  till  it 
“hairs,”  then  throw  in  the  almonds;  let  them  fry,  as  it  were,  in  this 
syrup,  stirring  them  occasionally ; they  will  turn  a faint  yellow  brown 


430 


aOKFECTIOKER  Y. 


before  the  sugar  changes  color , do  not  wait  an  instant  once  this  change 
of  color  begins,  or  they  will  lose  flavor ; remove  them  from  the  fire,  and 
stir  them  until  the  syrup  has  turned  back  to  sugar  and  clings  irregularly 
to  the  nuts. 

These  are  grilled  almonds.  You  will  find  them  deMcious,  as  they  are 
to  alternate  at  dinner  with  the  salted  almonds  now  so  fashionable. 

PEPPERMINT  DROPS 

One  cupful  of  sugar  crushed  fine,  and  just  moistened  with  boiling 
water,  then  boiled  five  minutes ; then  take  from  the  fire  and  add  cream 
of  tartar  the  size  of  a pea ; mix  well  and  add  four  or  five  drops  of  oil 
of  peppermint.  Beat  briskly  until  the  mixture  whitens,  then  drop 
quickly  upon  white  paper„  Have  the  cream  of  tartar  and  oil  of  pepper- 
mint measured  while  the  sugar  is  boiling.  If  it  sugars  before  it  is  ail 
dropped,  add  a little  water  and  boil  a minute  or  twOo 

CURRANT  DROPS. 

Use  currant  juice  instead  of  water,  to  moisten  a quantity  of  sugar. 
Put  it  in  a pan  and  heat,  stirring  constantly ; be  sure  not  to  let  it  boil ; 
then  mix  a very  little  more  sugar,  let  it  warm  with  the  rest  a moment, 
then,  with  a smooth  stick,  drop  on  paper. 

LEMON  DROPS. 

Upon  a coffeecupful  of  finely  powdered  sugar  pour  just  enough  lemon 
juice  to  dissolve  it,  and  boil  it  to  the  consistency  of  thick  syrup,  and  so 
that  it  appears  brittle  when  dropped  in  cold  water.  Drop  this  on  buttered 
plates  in  drops;  set  away  to  cool  and  harden. 

NUT  MOLASSES  CANDY. 

When  making  molasses  candy,  add  any  kind  of  nuts  you  fancy;  put 
them  in  after  the  syrup  has  thickened  and  is  ready  to  take  from  the  fire ; 
pour  out  on  buttered  tins.  Mark  it  off  in  squares  before  it  gets  too  cool. 
Peanuts  should  be  fresh  roasted  and  then  tossed  in  a sieve,  to  free  them 
of  their  inner  skins. 

SUGAR  NUT  CANDY. 

Three  pounds  of  white  sugar,  half  a pint  of  water,  half  a pint  of 
vinegar,  a quarter  of  a pound  of  butter,  one  pound  of  hickory  nut 


COKFECTIOKER  Y. 


4S1 


kernels.  Put  the  sugar,  butter,  vinegar  and  water  together  into  a thick 
saucepan.  When  it  begins  to  thicken,  add  the  nuts.  To  test  it,  take 
up  a very  small  quantity  as  quickly  as  possible  directly  from  the  centre, 
taking  care  not  to  disturb  it  any  more  than  is  necessary.  Drop  it  into 
cold  water,  and  remove  from  the  fire  the  moment  the  little  particles  are 
brittle.  Pour  into  buttered  plates.  Use  any  nuts  with  this  recipe.  ' 


COCqANXJT  CANDY. 

One  cocoanut,  one  and  one-half  pounds  of  granulated  sugar.  Put 
sugar  and  milk  of  cocoanut  together,  beat  slowly  until  the  sugar  is  melted, 
then  boil  five  minutes ; add  cocoanut  (finely  grated),  boil  ten  minutes 
longer,  stir  constantly  to  keep  from  burning.  Pour  on  buttered  plates ; cut 
in  squares.  Will  take  about  two  days  to  harden.  Use  prepared  cocoa^ 
nut  when  other  cannot  be  had 


SirTTEN-SCOTCBu 

Three  cupfuls  of  white  sugar,  half  a cupful  of  water,  half  a cupful  of 
vinegar,  or  half  a teaspoonful  of  cream  of  tartar,  a tablespoonful  of  but- 
ter and  eight  drops  of  extract  of  lemon.  Boil  without  stirring  till  it  will 
snap  and  break.  Just  before  taking  from  the  fire,  add  a quarter  of  a tea- 
spoonful  of  soda ; pour  into  well-buttered  biscuit  tins,  a quarter  of  an  inch 
thick.  Mark  off  into  inch  squares  when  partly  cold 

EVEETON  TAEEY,  OE  BUTTEE-SCOTCH. 

Two  CUPFULS  of  sugar,  two  cupfuls  of  dark  molasses,  one  cupful  of  cold 
butter,  grated  rind  of  half  a lemon.  Boil  over  a slow  fire  until  it  hardens 
when  dropped  in  cold  water.  Pour  thinly  into  tins  well  buttered,  and 
mark  into  inch  squares  before  it  cools. 

MAPLE  WALNUTS. 

Beat  the  white  of  one  egg  to  a stiff  froth,  stir  in  enough  powdered 
sugar  to  make  it  like  hard  frosting,  dip  the  walnut  meats  (which  you  have 
^ taken  care  to  remove  from  the  shells  without  breaking)  in  a syrup  made 
by  boiling  for  two  or  three  minutes  two  tablespoonfuls  of  maple  sugar  in 
one  of  water,  or  in  this  proportion.  Press  some  of  the  hard  frosting  be- 
tween the  two  halves  of  the  walnut  and  let  it  harden.  Dates  may  be 
prepared  in  this  way,  and  .butternuts  and  English  walnuts  aisa 

28 


VOITFEOTIOJSrJSn  Y 


POP-CORN  CANDY.  No.  1. 

Put  into  an  iron  kettle  one  tablespoonful  of  butter,  three  tablespoon 
fuls  of  water  and  one  cupful  of  white  sugar ; boil  until  ready  to  candy 
then  throw  in  three  quarts  nicely  popped  corn ; stir  vigorously  until  the 
sugar  is  evenly  distributed  over  the  corn ; take  the  kettle  from  the  fire  and 
stir  until  it  cools  a little,  and  in  this  way  you  may  have  each  kernel  sep- 
arate and  all  coated  with  the  sugar.  Of  course  it  must  have  your  undi- 
vided attention  from  the  first,  to  prevent  scorching.  Almonds,  English 
walnuts,  or,  in  fact,  any  nuts  are  delicious  prepared  in  this  way^ 

POP-CORN  CANDY.  No,  2 

Having  popped  your  corn,  salt  it  and  keep  it  warm,  sprinkle  over  with 
a w^hisk  broom  a mixture  composed  of  an  ounce  of  gum  arabic  and  a half 
pound  of  sugar,  dissolved  in  two  quarts  of  water ; boil  all  a few  minutes. 
Stir  the  corn  with  the  hands  or  large  spoon  thoroughly ; then  mold  into 
balls  with  the  handSo 

POP-CORN  BAILS. 

Take  three  large  ears  of  pop-corn  (rice  is  best).  After  popping,  shake 
it  dowm  in  pan  so  the  unpopped  corn  will  settle  at  the  bottom ; put  the 
nice  white  popped  in  a greased  pan.  For  the  candy,  take  one  cup  of 
molasses,  one  cup  of  light  brown  or  white  sugar,  one  tablespoonful  of  vin- 
egar. Boil  until  it  will  harden  in  water.  Pour  on  the  corn.  Stir  with  a 
spoon  until  thoroughly  mixed ; then  mold  into  balls  with  the  hand. 

No  flavor  should  be  added  to  this  mixture,  as  the  excellence  of  this 
commodity  depends  entirely  upon  the  united  flavor  of  the  corn,  salt  and 
the  sugar  or  molasses, 

HOARHOTTND  CANDY, 

Boil  two  ounces  of  dried  hoarhound  in  a pint  and  a half  of  water  for 
about  half  an  hour;  strain  and  add  three  and  a half  pounds  of  brown 
sugar ; boil  over  a hot  fire  until  sufficiently  hard ; pour  out  in  flat,  well- 
greased  tins  and  mark  into  sticks  or  small  squares  with  a knife  as  soon 
as  cool  enough  to  retain  its  shape. 

JUJUBE  PASTE. 

Two  CUPFULS  of  sugar,  one-quarter  of  a pound  of  gum  arabic,  one  pint 
jf  water.  Flavor  with  the  essence  of  lemon  and  a grain  of  cochineal. 
Lftt  the  mixture  stand,  until  the  gum  is  dissolved,  in  warm  place  on  the 


OONFECTIONERY  433 

back  of  the  stove,  then  draw  forward  and  cook  until  thick;  try  in  cold 
water ; it  should  be  limber  and  bend  when  cold.  Pour  in  buttered  pans, 
an  eighth  of  an  inch  thick ; when  cool,  roll  up  in  a scroll. 

CANDIED  ORANGES. 

Candied  orange  is  a great  delicacy,  which  is  easily  made : Peel  and 
quarter  the  oranges;  make  a syrup  in  the  proportion  of  one  pound  of 
sugar  to  one  pint  of  water ; let  it  boil  until  it  will  harden  in  water ; then 
take  it  from  the  fire  and  dip  the  quarters  of  orange  in  the  syrup ; let  them 
drain  on  a fine  sieve  placed  over  a platter  so  that  the  syrup  will  not  be  , 
wasted ; let  them  drain  thus  until  cool,  when  the  sugar  will  crystallize. 
These  are  nice  served,  with  the  last  course  of  dinner.  Any  fruit  the 
same. 

FIG  CANDY. 

One  cup  of  sugar,  one-third  cup  of  water,  one-fourth  teaspoonful  cream 
of  tartar.  Do  not  stir  while  boiling.  Boil  to  amber  color,  stir  in  the 
cream  of  tartar  just  before  taking  from  the  fire.  Wash  the  figs,  open  and 
lay  in  a tin  pan  and  pour  the  candy  over  them.  Or  you  may  dip  them  in 
the  syrup  the  same  as  ‘‘  Candied  Oranges.” 

CANDY  ROLEY  POLEY. 

Take  half  a pint  of  citron,  half  a pint  of  raisins,  half  a pound  of  figs,  a 
quarter  of  a pound  of  shelled  almonds,  one  pint  of  peanuts  before  they  are 
hulled ; cut  up  the  citron,  stone  the  raisins,  blanch  the  almonds,  and  hull 
the  peanuts ; cut  up  the  figs  into  small  bits.  Take  two  pounds  of  coffee- 
sugar  and  moisten  with  vinegar;  put  in  a piece  of  butter  as  large  as  a 
walnut ; stew  till  it  hardens,  but  take  off  before  it  gets  to  the  brittle  stage; 
beat  it  with  a spoon  six  or  eight  times,  then  stir  in  the  mixed  fruits  and 
nuts.  Pour  into  a wet  cloth  and  roll  it  up  like  a pudding,  twisting  the 
ends  of  the  cloth  to  mold  it.  Let  it  get  cold  and  slice  off  pieces  as  it  may 
oe  wanted  for  eating. 

MOLASSES  CANDY. 

Put  one  quart  of  West  India  molasses,  one  cupful  of  brown  sugar,  a 
piece  of  butter  the  size  of  half  an  egg,  into  a six-quart  kettle.  Let  it  boil 
over  a slack  fire  until  it  begins  to  look  thick,  stirring  it  often  to  prevent 
burning.  Test  it  by  taking  some  out  and  dropping  a few  drops  in  a cup  of 
cold  water.  If  it  hardens  quickly  and  breaks  short  between  the  teeth  it  is 


CON^FECTIOKER  F. 


434 

boiled  enough.  Now  put  in  half  a teaspoonful  of  baking  soda,  and  stir  it 
well ; then  pour  it  out  into  well-buttered  flat  tins.  When  partly  cooled, 
take  up  the  candy  with  your  hands  well  buttered  then  pull  and  double,  and 
so  on,  until  the  candy  is  a whitish  yellow.  It  may  be  cut  in  strips  and 
rolled  or  twisted. 

If  flavoring  is  desired,  drop  the  flavoring  on  the  top  as  it  begins  to  cool, 
and  when  it  is  pulled,  the  whole  will  be  flavored. 

STRAWBERRY  CONSERVE. 

Prepare  the  fruit  as  for  preserving,  allowing  half  a pound  of  loaf  sugar 
to  one  pound  of  fruit.  Sprinkle  the  sugar  over  the  fruit  at  night ; in  the 
morning,  put  it  on  the  Are  in  a kettle  and  boil  until  the  berries  are  clear. 
Spread  on  dishes  and  put  in  the  sun  until  dry ; after  which  roll  the  fruit 
in  sugar  and  pack  in  jars. 

PEACH  CONSERVE. 

Halve  the  peaches  and  take  out  the  stones ; pare.  Have  ready  some 
powdered  white  sugar  on  a plate  or  dish.  Eoll  the  peaches  in  it  several 
times,  until  they  will  not  take  up  any  more.  Place  them  singly  on  a plate, 
with  the  cup  or  hollow  side  up,  that  the  juices  may  not  run  out.  Lay 
them  in  the  sun.  The  next  morning  roll  them  again.  As  soon  as  the 
juice  seems  set  in  the  peaches,  turn  the  other  side  to  the  sun.  When  they 
are  thoroughly  dry,  pack  them  in  glass  jars,  or,  what  is  still  nicer,  flg- 
drums.  They  make  an  excellent  sweetmeat  just  as  they  are ; or,  if  wanted 
for  table  use,  put  over  the  fire  in  porcelain,  with  a very  little  water,  and 
stew  a few  minutes. 

PEACH  LEATHER. 

Stew  as  many  peaches  as  you  choose,  allowing  a quarter  of  a pound  of 
sugar  to  one  of  fruit ; mash  it  up  smooth  as  it  cooks,  and  when  it  is 
dry  enough  to  spread  in  a thin  sheet  on  ’a  board  greased  with  butter,  set  it 
out  in  the  sun  to  dry ; when  dry  it  can  be  rolled  up  like  leather,  wrapped 
up  in  a doth,  and  will  keep  perfectly  from  season  to  season.  School- 
children  regard  it  as  a delightful  addition  to  their  lunch  of  biscuit  or  cold 
bread.  Apple  and  quince  leather  are  made  in  the  same  fashion,  Only  a 
little  flavoring  or  spice  is  added  to  them. 

COCOANUT  CARAMELS. 

Two  CUPFULS  of  grated  cocoanut,  one  cupful  of  sugar,  two  tablespoon- 
tuls  of  flour,  the  whites  of  three  eggs,  beaten  stiff.  Soak  the  cocoanut,  if 


COKFECTIOKEIt  Y 


43S 


desiccated,  in  milk  enough  to  cover  it ; then  beat  the  whites  of  the  eggs,  add 
gradually  the  sugar,  cocoanut  and  flour;  with  your  Angers  make,  by  roll- 
ing the  mixture,  into  cone  shapes.  Place  them  on  buttered  sheets  of  tin 
covered  with  buttered  letter  paper  and  bake  in  a moderate  heat  about  fif- 
teen or  twenty  minutes.  They  should  cool  before  removing  from  the  tins. 

DRIED  PRESERVES. 

Any  of  the  fruits  that  have  been  preserved  in  syrup  may  be  converted 
into  dry  preserves,  by  flrst  draining  them  from  the  syrup  and  then  drying 
them  slowly  on  the  stove,  strewing  them  thickly  with  powdered  sugar. 
They  should  be  turned  every  few  hours,  sifting  over  them  more  sugar^ 

CANDIES  WITHOUT  COOKING. 

Very  many  candies  made  by  confectioners  are  made  without  boiling, 
which  makes  them  very  desirable,  and  they  are  equal  to  the  best  “ French 
Creams.”  The  secret  lies  in  the  sugar  used,  which  is  the  XXX  powdered 
or  confectioners’  sugar.  Ordinary  powdered  sugar,  when  rubbed  between 
the  thumb  and  Anger  has  a decided  grain,  but  the  confectioners’  sugar  is 
fine  as  flour.  The  candies  made  after  this  process  are  better  the  day  after. 

FRENCH  VANILLA  CREAM. 

Break  into  a bowl  the  whites  of  one  or  more  eggs,  as  the  quantity  you 
wish  to  make  will  require ; add  to  it  an  equal  quantity  of  cold  water,  then 
stir  in  XXX  powdered  or  confectioners  ’ sugar  until  you  have  it  stiff  enough 
to  mold  into  shape  with  the  fingers.  Flavor  with  vanilla  to  taste.  After 
it  is  formed  in  balls,  cubes  or  lozenge  shapes,  lay  them  upon  plates  or 
waxed  paper  and  set  them  aside  to  dry.  This  cream  can  worked  in 
candies  similar  to  the  French  cooked  cream. 

CHOCOLATE  CREAM  DROPS. 

These  are  made  or  molded  into  cone-shape  forms  with  the  fingers,  from 
the  uncooked  “French  Cream,”  similar  to  that  which  is  cooked.  After 
forming  into  these  little  balls  or  cones,  lay  them  on  oiled  paper  until  the 
next  day,  to  harden,  or  make  them  in  the  morning  and  leave  them  until 
afternoon.  Then  melt  some  chocolate  (the  best  confectioners’)  in  a basin 
set  in  another  basin  of  boiling  water ; when  melted,  and  the  creams  are 
hard  enough  to  handle,  take  one  at  a time  on  a fork  and  drop  into  the 
melted  chocolate,  roll  it  until  well  covered,  then  slip  from  the  fork  upon 
oiled  or  waxed  paper^  and  set  them  asids  to  harden* 


436 


COKFECTIOKEn  T. 

FRUIT  AND  NUT  CREAMS. 

Raisins  seeded,  currants^  figs  and  citron,  chopped  fine,  and  mixed  with 
the  uncooked  French  Cream,”  while  soft,  before  the  sugar  is  all  mixed 
in,  makes  a delicious  variety.  Nuts  also  may  be  mixed  with  this  cream, 
stirring  into  it  chopped  almonds,  hickory  nuts,  butternuts,  or  English 
walnuts,  then  forming  them  into  balls,  bars  or  squares.  Several  kinds  of 
nuts  may  be  mixed  together. 

ORANGE  DROPS. 

Grate  the  rind  of  one  orange  and  squeeze  the  juice,  taking  care  to 
reject  the  seeds;  add  to  this  a pinch  of  tartaric  acid;  then  stir  in  con- 
fectioners’ sugar  until  it  is  stiff  enough  to  form  into  balls  the  size  of  a 
small  marble.  This  is  delicious  candy. 

The  same  process  for  lemon  drops,  using  lemons  in  place  of  orange. 
Color  a faint  yellow. 

COCOANUT  CREAMS. 

Make  the  uncooked  cream  as  in  the  foregoing  recipe.  Take  the  cream 
while  soft,  add  fresh  grated  cocoanut  to  taste ; add  sufficient  confectioners’ 
sugar  to  mold  into  balls  and  then  roll  the  balls  in  the  fresh  grated  cocoa- 
nut.  These  may  be  colored  pink  with  a few  drops  of  cochineal  syrup,  also 
brown  by  adding  a few  spoonfuls  of  grated  chocolate ; then  rolling  them 
in  grated  cocoanut ; the  three  colors  are  very  pretty  together.  The  cocoa- 
nut  cream  may  be  made  into  a flat  cake  and  cut  into  squares  or  strips. 

With  this  uncooked  cream,  all  the  recipes  given  for  the  cooked  “French 
Cream,”  may  be  used : English  walnut  creams,  variegated  creams,  etc. 


COFFEE  TEA,  BEVERAGES. 

★ ★ ★ 

Boiling  water  is  a very  important  desideratum  in  the  making  of  a 
cup  of  good  coffee  or  tea,  but  the  average  housewife  is  very  apt 
to  overlook  this  fact.  Do  not  boil  the  water  more  than  three  or 
four  minutes;  longer  boiling  ruins  the  water  for  coffee  or  tea 
making,  as  most  of  its  natural  properties  escape  by  evaporation,  leaving  a 
very  insipid  liquid,  composed  mostly  of  lime  and  iron,  that  would  ruin  the 
best  coffee,  and  give  the  tea  a dark,  dead  look,  which  ought  to  be  the 
reverse. 

Water  left  in  the  tea-kettle  over  night  must  never  he  used  for  jprejoaring 
the  breakfast  coffee;  no  matter  how  excellent  your  coffee  or  tea  may  be,  it 
will  be  ruined  by  the  addition  of  water  that  has  been  boiled  more  than 
oncOo 

THE  HEALING  PROPERTIES  OP  TEA  AND  COFFEE. 

The  medical  properties  of  these  two  beverages  are  considerable.  Tea 
is  used  advantageously  in  inflammatory  diseases  and  as  a cure  for  the 
headache.  Coffee  is  supposed  to  act  as  a preventive  of  gravel  and  gout, 
and  to  its  influence  is  ascribed  the  rarity  of  those  diseases  in  France  and 
Turkey.  Both  tea  and  coffee  powerfully  counteract  the  effects  of  opium 
and  intoxicating  liquors ; though,  when  taken  in  excess,  and  without  nour- 
ishing food,  they  themselves  produce,  temporarily  at  least,  some  of  the 
more  disagreeable  consequences  incident  to  the  use  of  ardent  spirits.  In 
general,  however,  none  but  persons  possessing  great  mobility  of  the  nerv- 
ous system,  or  enfeebled  or  effeminate  constitutions,  are  injuriously 
affected  by  the  moderate  use  of  tea  and  coffee  in  connection  with  food. 

COFFEE. 

One  full  coffeecupful  of  ground  coffee,  stirred  with  one  egg  and  part  of 
the  shell,  adding  a half  cupful  of  cold  water.  Put  it  into  the  coffee  boiler, 

and  pour  on  to  it  a quart  of  boiling  water ; as  it  rises  tod  begins  to  bOil, 

(437) 


438 


COFFEE,  TEA,  BEYEEACES. 


stir  it  down  with  a silver  spoon  or  fork.  Boil  hard  for  ten  or  twelve 
minutes.  Remove  from  the  fire  and  pour  out  a cupful  of  coffee,  then 
pour  back  into  the  coft’eepot.  Place  it  on  the  back  of  the  stove  or  range 
where  it  will  keep  hot  (and  not  boil) ; it  will  settle  in  about  five  minutes. 
Send  to  the  table  hot.  Serve  with  good  cream  and  lump  sugar.  Three- 
quarters  of  a pound  of  Java  and  a quarter  of  a pound  of  Mocha  make  the 
best  mixture  of  coffee. 

VIENNA  COFFEE. 

Equal  parts  of  Mocha  and  J ava  coffee ; allow  one  heaping  tablespoonful 
of  coffee  to  each  person  and  two  extra  to  make  good  strength.  Mix  one 
egg  with  grounds ; pour  on  coffee  half  as  much  boiling  water  as  will  be 
needed;  let  it  froth,  then  stir  down  grounds,  and  let  boil  five  minutes; 
then  let  it  stand  where  it  will  keep  hot,  but  not  boil,  for  five  or  ten 
minutes,  and  add  rest  of  water.  To  one  pint  of  cream  add  the  white  of  an 
egg,  well  beaten ; this  is  to  be  put  in  cups  with  sugar,  and  hot  coffee  added. 

FILTERED  OR  DRIP  COFFEE. 

For  each  person  allow  a large  tablespoonful  of  finely  ground  coffee,  and 
to  every  tablespocnful  allow  a cupful  of  boiling  water ; the  coffee  to  be  one 
part  Mocha  to  two  of  Java. 

Have  a small  iron  ring  made  to  fit  the  top  of  the  coffeepot  inside,  and 
to  this  ring  sew  a small  muslin  bag  (the  muslin  for  the  purpose  must  not 
be  too  thin).  Fit  the  bag  into  the  pot,  pour  some  boiling  water  in  it,  and, 
when  the  pot  is  well  warmed,  put  the  ground  coffee  into  the  bag ; pour 
over  as  much  boiling  water  as  is  required,  close  the  lid,  and,  when  all 
the  vrater  has  filtered  through,  remove  the  bag,  and  send  the  coffee  to 
table.  Making  it  in  this  manner  prevents  the  necessity  of  pouring  the 
coffee  from  one  vessel  to  another,  which  cools  and  spoils  it.  The  water 
should  be  poured  on  the  coffee  gradually  so  that  the  infusion  may  be 
stronger ; and  the  bag  must  be  well  made  that  none  of  the  grounds  may 
escape  through  the  seams  and  so  make  the  coffee  thick  and  muddy. 

Patented  coffeepots  on  this  principle  can  be  purchased  at  most  house- 
furnishing stores. 

ICED  COFFEE. 

Make  more  coffee  than  usual  at  breakfast  time  and  stronger.  When 
cold  put  on  ice^  Serve  with  cracked  ice  in  each  tumbler* 


439 


COFFEE,  TEA,  BEVERAGES. 

SUBSTITUTE  FOR  CREAM  IN  COFFEE. 

Beat  the  white  of  an  egg,  put  to  it  a small  lump  of  butter  and  pour  the 
eoffee  into  it  gradually,  stirring  it  so  that  it  will  not  curdle.  It  is  difficult 
to  distinguish  this  from  fresh  cream. 

Many  drop  a tiny  piece  of  sweet  butter  into  their  cup  of  hot  coffee 
as  a substitute  for  cream. 

TO  MAKE  TEA, 

Allow  two  teaspoonfuls  of  tea  to  one  large  cupful  of  boiling  water. 
Scald  the  teapot,  put  in  the  tea,  pour  on  about  a cupful  of  boiling  water, 
set  it  on  the  fire  in  a warm  place  where  it  will  not  boil,  but  keep  very  hot, 
to  almost  boiling ; let  it  steep  or  ‘^draw”  ten  or  twelve  minutes.  Now  fill 
up  with  as  ihuch  boiling  water  as  is  required.  Send  hot  to  the  table.  It 
is  better  to  use  a china  or  porcelain  teapot,  but  if  you  do  use  metal  let  it 
be  tin,  new,  bright  and  clean  ; never  use  it  when  the  tin  is  worn  off  and 
the  iron  exposed.  If  you  do  you  are  drinking  tea-ate  of  iron. 

To  make  tea  to  perfection,  boiling  water  must  be  poured  on  the  leaves 
directly  it  boils,  V/ater  which  has  been  boiling  more  than  five  minutes, 
or  which  has  previously  boiled,  should  on  no  account  be  used.  If  the 
water  does  not  boil,  or  if  it  be  allowed  to  overboil,  the  leaves  of  the  tea 
will  be  only  half-opened  and  the  tea  itself  will  be  quite  spoiled.  The 
water  should  be  allowed  to  remain  on  the  leaves  from  ten  to  fifteen 
minutes. 

A Chinese  being  interviewed,  for  the  Cook  says : Drink  your  tea  plain. 
Don’t  add  milk  or  sugar.  Tea-brokers  and  tea-tasters  never  do  ; epicures 
never  do  ; the  Chinese  never  do.  Milk  contains  fibrin,  albumen  or  some 
other  stuff,  and  the  tea  a delicate  amount  of  tannin.  Mixing  the  two 
makes  the  liquid  turbid.  This  turbidity,  if  I remember  the  cyclopaedia 
aright,  is  tannate  of  fibrin,  or  leather.  People  who  put  milk  in  tea  are 
therefore  drinking  boots  and  shoes  in  mild  disguise. 

ICED  TEA 

'V 

Is  NOW  served  to  a considerable  extent  during  the  summer  months.  It 
is  of  course  used  without  milk,  and  the  addition  of  sugar  serves  only  to 
destroy  the  finer  tea  flavor.  It  may  be  prepared  some  hours  in  advance, 
and  should  be  made  stronger  than  when  served  hot.  It  is  bottled  and 
placed  in  the  ice  chest  till  required.  Use  the  black  or  green  teas,  or  both, 
mix8d|  a8  fancied. 


440 


COFFEE,  TEA,  BEVERAGES. 

CHOCOLATE. 

Allow  half  a cupful  of  grated  chocolate  to  a pint  of  water  and  a pint 
of  milk.  Rub  the  chocolate  smooth  in  a little  cold  water  and  stir  into  the 
boiling  water.  Boil  twenty  minutes,  add  the  milk  and  boil  ten  minutes 
more,  stirring  it  often.  Sweeten  to  your  taste. 

The  French  put  two  cupfuls  of  boiling  water  to  each  cupful  of  choco- 
late. They  throw  in  the  chocolate  just  as  the  water  commences  to  boil. 
Stir  it  with  a spoon  as  soon  as  it  boils  up,  add  two  cupfuls  of  good  milk, 
and  when  it  has  boiled  sufficiently,  serve  a spoonful  of  thick  whipped 
cream  with  each  cup.  ^ 

COCOA. 

Six  tablespoonfuls  of  cocoa  to  each  pint  of  water,  as  much  milk  as 
water,  sugar  to  taste.  Rub  cocoa  smooth  in  c.  little  cold  water;  have 
ready  on  the  fire  a pint  of  boiling  water ; stir  in  grated  cocoa  paste.  Boil 
twenty  minutes,  add  milk  and  boil  five  minuces  more,  stiring  often, 
Sweeten  in  cups  so  as  to  suit  different  tastes. 

BUTTERMILK  AS  A DRINK. 

Buttermilk,  so  generally  regarded  as  a waste  product,  has  latterly  been 
coming  somewhat  into  vogue,  not  only  as  a nutrient,  but /as  a therapeutic 
agent,  and  in  an  editorial  article  the  Canada  Lancet,  some  time  ago,  highly 
extolled  its  virtues.  Buttermilk  may  be  roughly  described  as  milk  which 
has  lost  most  of  its  fat  and  a small  percentage  of  casein,  and  which  has 
become  sour  by  fermentation.  Long  experience  has  demonstrated  it  to  be 
an  agent  of  superior  digestibility.  It  is,  indeed,  a true  milk  peptone — ■ 
that  is,  milk  already  partially  digested,  the  coagulation  of  the  coagulable 
portion  being  loose  and  flaky,  and  not  of  that  firm  indigestible  nature 
which  is  the  result  of  the  action  of  the  gastric  juice  upon  cow’s  sweet 
milk.  It  resembles  koumiss  in  its  nature,  and,  with  the  exception  of  that 
article,  it  is  the  most  grateful,  refreshing  and  digestible  of  the  products  of 
milk.  It  is  a decided  laxative  to  the  bowels,  a fact  which  must  be  borne 
in  mind  in  the  treatment  of  typhoid  fever,  and  which  may  be  turned 
to  advantage  in  the  treatment  of  habitual  constipation.  It  is  a diuretic, 
and  may  be  prescribed  with  advantage  in  some  kidney  troubles.  Owing  to 
its  acidity,  combined  With  its  laxative  properties,  it  is  believed  to  exercise 
a general  impression  on  the  liver.  It  is  well  adapted  to  many  cases  where 
it  is  customary  to  recommend  lime  water  and  milk.  It  is  invaluable  in 


dOFFEE,  TEA,  BEVEBAGES 


441 

the  treatment  of  did-betes,  either  exclusively,  or  alternating  with  skimmed 
milk.  In  some  case^  of  gastric  ulcer  and  cancer  of  the  stomach,  it  is  the 
only  food  that  can  be  retainedo 

Medical  JournaiL 

CURRANT  WINE.  No.  1. 

The  currants  should  be  quite  ripe.  Stem,  mash  and  strain  them, 
adding  a half  pint  of  water  and  less  than  a pound  of  sugar  to  a quart  of 
the  mashed  fruit.  Stir  well  up  together  and  pour  into  a clean  cask, 
leaving  the  bung-hole  open,  or  covered  with  a piece  of  lace.  It  should 
stand  for  a month  to  ferment,  when  it  will  be  ready  for  bottling;  just 
before  bottling  you  may  add  a small  quantity  of  brandy  or  whisky. 

CURRANT  WINE.  No.  2. 

To  EACH  quart  of  currant  juice,  add  two  quarts  of  soft  water  and  three 
pounds  of  brown  sugar.  Put  into  a jug  or  small  keg,  leaving  the  top  open 
until  fermentation  ceases  and  it  Iv'oks  clear.  Draw  off  and  cork  tightlyo 

Long  Island  Recipe. 

BLACKBERRY  WINE.  No. 

Cover  your  blackberries  with  cold  water ; crush  the  berries  well  with  a 
wooden  masher;  let  them  stand  twemv-four  hours;  then  strain,  and  to 
one  gallon  of  juice  put  three  pounds  of  com  mon  brown  sugar ; put  into  wide- 
mouthed jars  for  several  days,  carefully  sk  miming  off  the  skum  that  will 
rise  to  the  top;  put  in  several  sheets  of  brown  paper  and  let  them  remain, 
in  it  three  days;  then  skim  again  and  pour  fhrough  a funnel  into  your 
cask.  There  let  it  remain  undisturbed  till  Marv'h ; then  strain  again  and 
bottle.  These  directions,  if  carefully  followed  out,  will  insure  you  excel- 
lent wine. 

Orange  County  Recipe, 

BLACKBERRY  WINE.  No.  2. 

Berries  should  be  ripe  and  plumpo  Put  into  a large  wood  or  stone 
vessel  with  a tap;  pour  on  sufficient  boiling  water  to  cover  them;  when 
cool  enough  to  bear  your  hand,  bruise  well  until  all  the  berries  are  broken ; 
cover  up,  let  stand  until  berries  begin  to  rise  to  top,  which  will  occur 
in  three  or  four  days.  Then  draw  off  the  clear  juice  in  another  vessel, 
and  add  one  pound  of  sugar  to  every  ten  quarts  of  the  liquor,  and  stir 
thoroughly.  Let  stand  six  to  ten  days  in  first  vessel  with  top ; then  draw 
off  through  a jelly  bag^  Steep  four  ounces  of  isinglass  in  a pint  of  wine 
for  twelve  hours ; boil  it  over  a slow  fire  till  all  dissolved,  then  place 
dissolved  isinglass  \n  a gallon  of  blackberry  juice,  give  them  a boil 


442 


COFFEE,  TEA,  BEVERAGES. 


together  and  pour  all  into  the  vessel.  Let  stand , a few  days  to  ferment 
and  settle;  draw  off  and  keep  in  a cool  place.  Other  berry  wines  may  be 
made  in  the  same  manner. 

GRAPE  WINE. 

Mash  the  grapes  and  strain  them  through  a cloth;  put  the  skins 
in  a tub,  after  squeezing  them,  with  barely  enough  water  to  cover  them; 
strain  the  juice  thus  obtained  into  the  first  portion;  put  three  pounds 
of  sugar  to  one  gallon  of  the  mixture;  let  it  stand  in  an  open  tub  to  fer- 
ment, covered  with  a cloth,  for  a period  of  from  three  to  seven  days; 
skim  off  what  rises  every  morning.  Put  the  juice  in  a cask  and  leave  it 
open  for  twenty-four  hours;  then  bung  it  up,  and  put  clay  over  the  bung 
to  keep  the  air  out.  Let  your  wine  remain  in  the  cask  until  March,  when 
it  should  be  drawn  off  and  bottled. 

FLORIDA  ORANGE  WINE. 

Wipe  the  oranges  with  a wet  cloth,  peel  off  the  yellow  rind  very  thin, 
squeeze  the  oranges,  and  strain  the  juice  through  a hair-sieve;  measure  the 
juice  after  it  is  strained  and  for  each  gallon  allow  three  pounds  of  granu- 
lated sugar,  the  white  and  shell  of  one  egg  and  one-third  of  a gallon  of 
cold  water;  put  the  sugar,  the  white  and  shell  of  the  egg  (crushed  small) 
and  the  water  over  the  fire  and  stir  them  every  two  minutes  until  the  eggs 
begin  to  harden;  then  boil  the  syrup  until  it  looks  clear  under  the  froth 
of  egg  which  will  form  on  the  surface;  strain  the  syrup,  pour  it  upon  the 
orange  rind  and  let  it  stand  over  night;  then  next  add  the  orange  juice 
and  again  let  it  stand  over  night;  strain  it  the  second  day,  and  put  it  into  a 
tight  cask  with  a small  cake  of  compressed  yeast  to  about  ten  gallons  of  wine, 
and  leave  the  bung  out  of  the  cask  until  the  wine  ceases  to  ferment;  the 
hissing  noise  continues  as  long  as  fermentation  is  in  progress;  when 
fermentation  ceases,  close  the  cask  by  driving  in  the  bung,  and  let  the 
wine  stand  about  nine  months  before  bottling  it;  three  months  after  it  is 
bottled,  it  can  be  used.  A glass  of  brandy  added  to  each  gallon  of  wine 
after  fermentation  ceases  is  generally  considered  an  improvement. 

There  are  seasons  of  the  year  when  Florida  oranges  by  the  box  are  very 
cheap,  and  this  fine  wine  can  be  made  at  a small  expense. 

METHELIN,  OR  HONEY  WINE. 

This  is  a very  ancient  and  popular  drink  in  the  north  of  Europe.  To 
some  new  honey,  strained,  add  spring  water;  put  a whole  egg  into  it;  boil 


COFFEE,  TEA,  BEVEEAGE8. 


m 


this  liquor  till  the  egg  swims  above  the  liquor ; strain,  pour  it  in  a casko 
To  every  fifteen  gallons  add  two  ounces  of  white  Jamaica  ginger,  bruised, 
one  ounce  of  cloves  and  mace,  one  and  a half  ounces  of  cinnamon,  all 
bruised  together  and  tied  up  in  a muslin  bag';  accelerate  the  fermentation 
with  yeast ; when  worked  sufficiently,  bung  up ; in  six  weeks  draw  off  into 
bottles. 

Another  Mead. — Boil  the  combs,  from  which  the  honey  has  been  drained, 
with  sufficient  watei:  to  make  a tolerably  sweet  liquor ; ferment  this  with 
yeast  and  proceed  as  per  previous  formula. 

Sack  Mead  is  made  by  adding  a handful  of  hops  and  sufficient  brandy  to 
the  comb  liquor. 

BLACK  CTJRKAWT  WDSTE. 

Four  quarts  of  whisky,  four  quarts  of  black  currants,  four  pounds  of 
brown  or  white  sugar,  one  tablespoonful  of  cloves,  one  tablespoonful  of 
cinnamon* 

Crush  the  currants  and  let  them  stand  in  the  whisky  with  the  spices  for 
three  weeks;  then  strain  and  add  the  sugar;  set  away  again  for  three 
weeks  longer;  then  strain  and  bottteo 

EAisor  wmk 

Take  two  pounds  of  raisins,  seed  and  chop  them,  a lemon,  a pound  of 
white  sugar  and  about  two  gallons  of  boiling  water.  Pour  into  a stone 
jar  and  stir  daily  for  six  or  eight  days*  Strain,  bottle  and  put  in  a cool 
place  for  ten  days  or  so,  when  the  wine  will  be  ready  for  use, 

CHERRY  BOTOCK 

) 

To  ONE  gallon  of  wild  cherries  add  enough  good  whisky  to  cover  the 
fruit.  Let  soak  two  or  three  weeks  and  then  drain  off  the  liquor^  Mash 
the  cherries  without  breaking  the  stones  and  strain  through  a jelly-bag ; 
add  this  liquor  to  that  already  drained  off*  Make  a syrup  with  a gill  of 
water  and  a pound  of  white  sugar  to  every  two  quarts  of  liquor  thus  pre- 
pared; stir  in  well  and  bottle,  and  tightly  cork,  A common  way  of 
making  cherry  bounce  is  to  put  wild  cherries  and  whisky  together  in  a 
jug  and  use  the  liquor  as  wanted* 

BLACOERRY  CORDIAL 

Warm  and  squeeze  the  taemes ; add  to  one  pint  of  ]uice  one  pound  of 
white  sugar,  one-half  ounce  of  powdered  cinnamon,  one-fourth  ounce  of 


TBA, 


444 

mace,  two  teaspoonfuls  of  cloves.  Boil  all  together  for  one-fourth  of  an 
hour;  strain  the  syrup,  and  to  each  pint  add  a glass  of  French  brandy 
Two  or  three  doses  of  a tablespoonful  or  less  will  check  any  slight  diar- 
rnoea.  When  the  attact  is  violent,  give  a tablespoonful  after  each 
discharge  until  the  complaint  is  in  subjection.  It  will  arrest  dysentery  if 
given  in  season,  and  is  a pleasant  and  safe  remedy.  Excellent  for  children 
when  teething. 

HOP  BEER. 

Take  five  quarts  of  water,  six  ounces  of  hops,  boil  it  three  hours ; then 
strain  the  liquor,  add  to  it  five  quarts  of  water,  four  ounces  of  bruised 
ginger  root ; boil  this  again  twenty  minutes,  strain  and  add  four  pounds  of 
3ugar«  When  luke-warm  put  in  a pint  of  yeast.  Let  it  ferment;  in 
twenty-four  hours  it  will  be  ready  for  bottling. 

GINGER  BEER, 

Put  into  a kettle  two  ounces  of  powdered  ginger  root  (or  more  if  it  is 
not  very  strong),  half  an  ounce  of  cream  of  tartar,  two  large  lemons,  cut 
in  slices,  two  pounds  of  broken  loaf  sugar  and  two  gallons  of  soft  boiling 
'water.  Simmer  them  over  a slow  fire  for  half  an  hour.  When  the  liquor 
is  nearly  cold,  stir  into  it  a large  tablespoonful  of  the  best  yeast.  After 
has  fermented,  which  will  be  in  about  twenty-four  hours,  bottle  for  use. 

SPRUCE  BEER. 

Allow  an  ounce  of  hops  and  a spoonful  of  ginger  to  a gallon  of  water 
When  well  boiled,  strain  it  and  put  in  a pint  of  molasses,  or  a pound  of 
brown  sugar,  and  half  an  ounce  or  less  of  the  essence  of  spruce ; when 
cool,  add  a teacupful  of  yeast,  and  put  into  a clean  tight  cask,  and  let  it 
ferment  for  a day  or  two,  then  bottle  it  for  use.  You  can  boil  the  sprigs 
of  spruce  fir  in  place  of  the  essence. 

ROMAN  PUNCH.  No,  1 

Grate  the  yellow  rind  of  four  lemons  and  two  oranges  upon  two 
pounds  of  loaf  sugar.  Squeeze  the  juice  of  the  lemons  and  oranges ; cover 
it  and  let  it  stand  until  next  day.  Strain  it  through  a sieve,  mix  with 
the  sugar ; add  a bottle  of  champagne  and  the  whites  of  eight  eggs  beaten 
to  a stiff  froth  It  may  be  frozen  or  not,  as  desired.  For  winter  use  snow 
mstead  of  ice. 

ROMAN  PUNCH.  No.  2. 

Make  two  quarts  of  lemonade, j*ich  with  pure  juice  lemon  fruit;  add 
one  tablespoonful  of  extract  of  lemon.  Work  well  and  freeze;  just  before 


T£:jU  be  VEnAQEts 


ut 


serving,  add  for  each  quart  of  ice  half  a pint  of  brandy  and  half  a pint  of 
Jamaica  rum.  Mix  well  and  serve  in  high  glasses,  as  this  makes  what  is 
called  a semi  or  half  ice*  It  is  usually  served  at  dinners  as  a coup  de  milieu. 

DELICIOUS  JUNKET. 

Take  two  quarts  of  new  milk,  warm  it  on  the  stove  to  about  blood 
heat,  pour  it  into  a glass  or  china  bowl  and  stir  into  it  two  tablespoonfuls 
of  prepared  rennet,  two  tablespoonfuls  of  powdered  loaf  sugar,  and  a small 
wine-glassful  of  pale  brandy.  Let  it  stand  till  cold  and  eat  with  sugar  and 
rich  cream.  Half  the  quantity  can  be  made. 

KASPBERRY  SHRUB. 

One  quart  of  raspberry  juice,  half  a pound  of  loaf  sugar,  dissolved,  a 
pint  of  Jamaica  rum,  or  part  rum  and  brandy.  Mix  thoroughly.  Bottle 
for  use. 

SASSAFRAS  HEAD. 

Mix  gradually  with  two  quarts  of  boiling  water  three  pounds  and  a 
half  of  the  best  brown  sugar,  a pint  and  a half  of^od  West  India  molasses, 
and  a quarter  of  a pound  of  tataric  acid.  Stir  it  well  and  when  cool,  strain 
it  into  a large  jug  or  pan,  then  mix  in  a teaspoonful  (not  more)  of  essence  of 
sassafras.  Transfer  it  to  clean  bottles  (it  will  fill  about  half  a dozen),  cork 
it  tightly  and  keep  it  in  a cool  place.  It  will  be  fit  for  use  next  day.  Put 
into  a box  or  boxes  a quarter  of  a pound  of  carbonate  of  soda,  to  use  with 
It.  To  prepare  a glass  of  sassafras  mead  for  drinking,  put  a large  table* 
spoonful  of  the  mead  into  a half  tumbler  full  of  ice-water,  stir  into  it  a 
half  teaspoonful  of  the  soda  and  it  will  immediately  foam  up  to  the  top. 

Sassafras  mead  will  be  found  a cheap,  wholesome  and  pleasant  beverage 
for  warm  weather.  The  essence  of  sassafras,  tartaric  acid  and  carbonate 
of  soda,  can,  of  course,  all  be  obtained  at  the  druggist^s. 

CREAH  SODA  WITHOUT  THE  FOUNTAIN. 

Coffee-sugar,  four  pounds,  three  pints  of  water,  three  nutmegs,  grated, 
tne  whites  of  ten  eggs,  well  beaten,  gum  arabic,  one  ounce,  twenty  drops 
of  oil  of  lemon,  or  extract  equal  to  that  amount.  By  using  oils  of  other 
fruits,  you  can  make  as  many  flavors  from  this  as  you  desire.  Mix  all  and 
place  over  a gentle  fire,  and  stir  well  about  thirty  minutes ; remove  from 
the  fire  and  strain,  and  divide  into  two  parts;  into  one-half  put  eight 
ounces  of  hi -carbonate  of  soda,  into  the  other  half  put  six  ounces  of 
tartaric  acid.  Shake  well,  and  when  cold  they  are  ready  for  use  by  pouring 


446 


COFFEE,  TEA,  BEVERAGES. 


three  or  four  spoonfuls  from  both  parts  into  separate  glasses,  each 
one-third  full  of  water.  Stir  each  and  pour  together,  and  you  have  a nice 
glass  of  cream  soda  which  you  can  drink  at  your  leisure,  as  the  gum  and 
eggs  hold  the  gas* 

WINE  WHEYo 

Sweeten  one  pint  of  milk  to  taste,  and  when  boiling,  throw  in  two 
wine-glasses  of  sherry ; when  the  curd  forms,  strain  the  whey  through  a 
muslin  bag  into  tumblerSo 

LEMON  SYRUE 

Take  the  juice  of  twelve  lemons ; grate  the  rind  of  six  in  it,  let  it 
stand  over  night;  then  take  six  pounds  of  white  sugar  and  make  a thick 
syrup.  When  it  is  quite  cool,  strain  the  juice  into  it,  and  squeeze  as  much 
oil  from  the  grated  rind  as  will  suit  the  taste.  Put  in  bottles,  securely 
corked,  for  future  use.  A tablespoonful  in  a goblet  of  water  will  make  a 
delicious  drink  on  a hot  day. 

FOR  A SUMMER  DRAUGHT. 

The  juice  of  one  lemon,  a tumblerful  of  cold  water,  pounded  sugar  to 
taste,  half  a small  teaspoonful  of  carbonate  of  soda.  Squeeze  the  juice 
from  the  lemon ; strain  and  add  it  to  the  water,  with  sufficient  pounded 
sugar  to  sweeten  the  whole  nicely.  When  well  mixed,  put  in  the  soda, 
stir  well  and  drink  while  the  mixture  is  in  an  effervescing  state. 

NOYEAU  CORDIAL. 

To  ONE  gallon  of  proof  spirit  add  three  pounds  of  loaf  sugar  and  a 
tablespoonful  of  extract  of  almonds.  Mix  well  together  and  allow  to  stand 
forty-eight  hours,  covered  closely ; now  strain  through  thick  flannel  and 
bottle.  This  liquor  will  be  much  improved  by  adding  half  a pint  of  apri- 
cot or  peach  juice.  i 

EGG  NOGG. 

Peat  the  yolks  of  twelve  eggs  very  light,  stir  in  as  much  white  sugar 
as  t.iey  will  dissolve,  pour  in  gradually  one  glass  of  brandy  to  cook  the 
eggs,  one  glass  of  old  whisky,  one  grated  nutmeg,  and  three  pints  of  rich 
milk.  Beat  the  whites  to  a froth  and  stir  in  last. 

EGG  FLIP,  OR  MULLED  ALE. 

Boil  one  quart  of  good  ale  with  some  nutmeg ; beat  up  six  eggs  and 
mix  them  with  a little  cold  ale;  then  pour  the  hot  ale  to  it,  and  pour  it 


COFFEE,  TEA,  BEVERAGES. 


447 


back  and  forth  several  times  to  prevent  its  curdling ; warm  and  stir  it  till 
sufiBciently  thick ; add  a piece  of  butter  or  a glass  of  brandy  and  serve 
it  with  dry  toast. 

HILK  PUNCH. 

One  pint  of  milk  made  very  sweet ; a wine-glassful  of  brandy  or  mm, 
well  stirred  together ; grate  a little  nutmeg  over  the  top  of  the  glasses. 
Serve  with  a straw  in  each  glass. 

FINE  MILK  PUNCH. 

Pare  off  the  yellow  rind  of  four  large  lemons  and  steep  it  for  twenty- 
four  hours  in  a quart  of  brandy  or  rum.  Then  mix  with  it  the  juice  of  the 
lemons,  a pound  and  a half  of  loaf  sugar,  two  grated  nutmegs  and  a quart 
of  water.  Add  a quart  of  rich  unskimmed  milk,  made  boiling  hot,  and 
strain  the  whole  through  a jelly  bag.  You  may  either  use  it  as  soon  as  it 
is  cold,  or  make  a larger  quantity  (in  the  above  proportions)  and  bottle  it. 
It  will  keep  several  months. 

TO  MAKE  HOT  PUNCH. 

Half  a pint  of  rum,  half  a pint  of  brandy,  quarter  of  a pound  of  sugar, 
one  large  lemon,  half  a teaspoonful  o!f  nutmeg,  one  pint  of  boiling  water. 

Rub  the  sugar  over  the  lemon  until  it  has  absorbed  all  the  yellow  pacrt 
of  the  skin,  then  put  the  sugar  into  a punch  bowl ; add  the  lemon  juice 
(free  from  pips)  and  mix  these  two  ingredients,  well  together.  Pour  over 
them  the  boiling  water,  stir  well  together,  add  the  rum,  brandy  and  nut- 
meg ; mix  thoroughly  and  the  punch  will  be  ready  to  serye.  It  is  very 
important  in  making  good  punch  that  all  the  ingredients  are  thoroughly 
incorporated;  and  to  insure  success,  the  processes  of  mixing  must  be 
diligently  attended  to.  (This  is  an  old-style  punch.) 

LEMONADE. 

Three  lemons  to  a pint  of  water  makes  strong  lemonade ; sweelieB  to 
your  taste. 

STEAWBEERY  WATER. 

Take  one  cupful  of  ripe  hulled  berries;  crush  with  a wooden  spoon, 
mixing  with  the  mass  a quarter  of  a pound  of  pulverized  sugar  and  half  a 
pint  of  cold  water.  Pour  the  mixture  into  a fine  sieve,  rub  through  and 
filter  till  clear ; add  the  strained  juice  of  one  lemon  and  one  and  a half 
pints  of  cold  Water,  mix  thoroughly  and  set  in  ice  chest  till  wanted. 

This  makes  a nice,  cool  drink  on  a warm  day  and  easily  to  be  made  in 
Btrawberry  season, 

29 


448 


COFFEE,  TEA,  BEVEBAGES. 


STRAWBERRY  AND  RASPBERRY  SYRTTP, 

Mash  the  fresh  fruit,  express  the  juice  and  to  each  quart  add  three  and 
a half  pounds  of  granulated  sugar.  The  juice,  heated  to  180°  Fahrenheit, 
and  strained  or  filtered  previous  to  dissolving  the  sugar,  will  keep  for  an 
indefinite  time,  canned  hot  in  glass  jars. 

The  juice  of  soft  fruits  is  best  when  allowed  to  drop  therefrom  by  its 
own  weight ; lightly  mash  the  fruit  and  t|ien  suspend  in  a cloth,  allowing 
the  juice  to  drop  in  a vessel  beneath.  Many  housekeepers,  after  the 
bottles  and  jars  are  thoroughly  washed  and  dried,  smoke  them  with  suh 
phur  in  this  way : Take  a piece  of  wire  and  bend  it  around  a small  piece 
of  brimstone  the  size  of  a bean ; set  the  brimstone  bn  fire,  put  it  in  the  jar 
or  bottle,  bending  the  other  end  over  the  mouth  of  the  vessel,  and  cover 
. with  a cork ; after  the  brimstone  has  burned  away,  fill  the  vessel  with  the 
syrup  or  preserves  and  cover  tightly*  There  is  no  sulphurous  taste  left  by 
the  process. 

KODMISSe 

Koumiss  is  prepared  by  dissolving  four  ounces  of  white  sugar  in  one 
gallon  of  skimmed  milk,  and  placing  in  bottles  of  the  capacity  of  one 
quart ; add  two  ounces  of  bakers’  yeast,  or  a cake  of  compressed  yeast  to 
each  bottle.  Cork  and  tie  securely,  set  in  a warm  place  until  fermentation 
is  well  under  way,  and  lay  the  bottles  on  their  sides  in  a cool  cellar.  In 
three  days,  fermentation  will  have  progressed  sufficiently  to  permit  the 
koumiss  to  be  in  good  condition. 

PINEAPPLE  VINEGAR 

Cover  sliced  pineapples  with  pure  cider  vinegar ; let  them  stand  three 
or  four  days,  then  mash  and  strain  through  a cloth  as  long  as  it  runs  clear ; to 
every  three  quarts  of  juice  add  five  pounds  of  sugar* 

Boil  it  altogether  about  ten  minutes,  skim  carefully  until  nothing 
rises  to  the  surface,  take  from  the  fire  \ when  cool,  bottle  it.  Blackberries 
and  raspberries,  and,  in  fact,  any  kind  of  highly  flavored  fruit,  is  fine ; % 
tablespoonful  in  a glass  of  ice-cold  water,  to  drink  in  warm  weather. 

RASPBERRY  VINEGAR.  No  1, 

Put  a quart  of  raspberries  into  a suitable  dish,  pour  over  them  a quart 
of  good  vinegar,  let  it  stand  twenty-four  hours,  then  strain  through  a flan* 
nel  bag  and  pour  this  liquor  on  another  quart  of  berries ; do  this  tor  three 
or  four  days  successively  and  strain  it ; make  it  very  sweet  with  loaf  sugar  t 
bottle  and  seal  it. 


COFFEE,  TEA,  BEVERAGES.  449 

RASPBERRY  VINEGAR.  No.  2. 

Turn  over  a quart  of  ripe  raspberries,  mashed,  a quart  of  good  cider 
vinegar,  add  one  pound  of  white  sugar,  mix  well,  then  let  stand  in  the  sun 
four  hours.  Strain  it,  squeeze  out  the  juice  and  put  in  a pint  of  good 
brandy.  Seal  it  up  in  bottles,  air-tight,  and  lay  them  on  their  sides  in  the 
cellar  ; cover  them  with  sawdust.  When  used,  pour  two  tablespoonfuls  to 
a tumblerful  of  ice-water.  Fine. 

HOME-MADE  TABLE  VINEGAR. 

Put  in  an  open  cask  four  gallons  of  warm  rainwater,  one  gallon  of 
common  molasses  and  two  quarts  of  yeast ; cover  the  top  with  thin  muslin 
and  leave  it  in  the  sun,  covering  it  up  at  night  and  when  it  rains.  In 
three  or  four  weeks  it  will  be  good  vinegar.  If  cider  can  be  used  in  place 
of  rainwater  the  vinegar  will  make  much  sooner — will  not  take  over  a 
week  to  make  a very  sharp  vinegar.  Excellent  for  pickling  purposes. 

VERY  STRONG  TABLE  VINEGAR. 

Take  two  gallons  of  good  cider  and  thoroughly  mix  it  with  two  pounds  of 
new  honey,  pour  into  your  cask  or  bottle  and  let  it  stand  from  four  to  six 
months,  when  you  will  have  vinegar  so  strong  that  it  cannot  be  used  at 
table  without  diluting  with  water.  It  is  the  best  ever  procured  for  pick- 
ling purposes. 

PINEAPPLE-ADE. 

Pare  and  slice  some  very  ripe  pineapples ; then  cut  the  slices  into  small 
pieces.  Put  them  with  all  their  juice  into  a large  pitcher,  and  sprinkle 
among  them  plenty  of  powdered  white  sugar..  Pour  on  boiling  water, 
allowing  a small  half  pint  to  each  pineapple.  Cover  the  pitcher  and  let 
it  stand  till  quite  cool,  occasionally  pressing  down  the  pineapple  with  a 
spoon.  Then  set  the  pitcher  for  a while  in  ice.  Lastly,  strain  the  infu- 
sion into  another  vessel  and  transfer  it  to  tumblers,  putting  into  each 
glass  some  more  sugar  and  a bit  of  ice.  This  beverage  will  be  found 
delicious. 

SEIDLITZ  POWDERS. 

Fold  in  a white  paper  a mixture  of  one  drachm  of  Eochelle  salts  and 
twenty-five  grains  of  carbonate  of  soda,  in  a blue  paper  twenty  grains  of 
tartaric  acid.  They  should  all  be  pulverized  very  finely.  Put  the  contents 
of  the  white  paper  into  a tumbler,  not  quite  half  full  of  cold  water,  and 
stir  it  till  dissolved.  Then  put  the  mixture  from  the  blue  paper  into 


450 


COFFEE,  TEA,  BEVERAGES. 


another  tumbler  with  the  same  quantity  of  water,  and  stir  that  also. 
When  the  powders  are  dissolved  in  both  tumblers,  pour  the  first  into  the 
other,  and  it  will  effervesce  immediately.  Drink  it  quickly,  while 
foaming. 

INEXPENSIVE  DRINK. 

_ A VERY  nice,  cheap  drink  which  may  take  the  place  of  lemonade  and 
be  found  fully  as  healthful  is  made  with  one  cupful  of  pure  cider  vinegar, 
half  a cupful  of  good  molasses,  put  into  one  quart  pitcher  of  ice-water.  A 
tablespoonful  of  ground  ginger  added  makes  a healthful  beverage. 


i 


I 


..THE... 


Varieties  of  Seasonable  Food 

. TO  BE  OBTAINED  IN  OUR  MARKETS  DURING  THE  YEAR. 

★ ★ ★ 

JANUARY 

MEATS. — Beef,  mutton,  pork,  lamb. 

PO U LTRY  AND  GAME. — Rabbits,  hares,  partridges,  woodcocks,  grouse  or  prairie 
chickens,  snipes,  antelope,  quails,  swans,  geese,  chickens,  capons,  tame  pigeons,  wild 
ducks,  the  canvas-back  duck  being  the  most  popular  and  highly  prized ; turkeys. 

FISH . — Haddock,  fresh  codfish,  halibut,  fiounders,  bass,  fresh  salmon,  turbot.  Frozen 
fresh  mackerel  is  found  in  our  large  cities  during  this  month ; also  frozen  salmon,  red- 
snapper,  shad,  frozen  bluefish,  pickerel,  smelts,  green  turtle,  diamond-back  terrapin, 
prawns,  oysters,  scallops,  hard  crabs,  white  bait,  finnan  haddie,  smoked  halibut,  smoked 
salmon. 

VEGETABLES. — Cabbage,  carrots,  turnips,  parsnips,  beets, . pumpkins,  chives, 
celery,  winter  squash,  onions,  white  and  sweet  potatoes,  Jerusalem  artichokes,  chiccory, 
Brussels-sprouts,  kale-sprouts,  oyster  plant,  leeks,  cress,  caulifiower.  Garden  herbs, 
both  dry  and  green,  being  chiefly  used  in  stuffing  and  soups,  and  for  flavoring  and  gar- 
nishing certain  dishes,  are  always  in  season,  such  as  sage,  thyme,  sweet  basil,  borage,  dill, 
mint,  parsley,  lavender,  summer  savory,  etc.,  may  be  procured  green  in  the  summer  and 
dried  in  the  winter. 


FEBRUARY. 

MEATS.— Beef,  mutton,  pork,  lamb,  antelope. 

POULTRY  AND  GAME. — Partridges,  hares,  rabbits,  snipes,  capons,  pheasants, 
fowls,  pullets,  geese,  ducks,  turkeys,  wild  ducks,  swan,  geese  and  pigeons. 

FISHc: — Halibut,  haddock,  fresh  codfish,  striped  bass,  eels,  fresh  salmon,  live  lobsters, 
pompano,  sheep’s-head,  red-snapper,  white  perch,  a panfish,  smelts  — green  and  frozen ; 
shad,  herring,  salmon-trout,  whitefish,  pickerel,  green  turtle,  flounders,  scallops,  prawns, 
oysters;  soft-shell  crabs  — which  are  in  excellent  condition  this  month  ; hard  crabs,  white 
bait,  boneless  dried  codfish,  finnan  haddie,  smoked  halibut,  smoked  salmon. 

VEGETABLES. — White  potatoes,  sweet  potatoes,  cabbage,  onions,  parsnips,  oyster 
plant,  okra,  celery,  chiccory,  carrots,  turnips,  Jerusalem  artichokes,  French  artichokes, 
Brussels-sprouts,  beets,  mushrooms  raised  in  hot  houses,  pumpkins,  winter  squash,  diy 
shallots  and  garden  herbs  for  seasoning  put  up  in  the  dried  state. 


(461) 


452 


SEASONABLE  FOOD. 


MARCH. 

MEATS.— Beef,  veal,  mutton,  lamb,  pork. 

POULTRY  AND  GAME. — Chickens,  turkeys,  ducks,  rabbits,  snipes,  wild 
pigeons,  capons. 

FISH. — Striped  bass,  halibut,  salmon,  live  codfish,  chicken  halibut,  live  lobster, 
Spanish  mackerel,  flounders,  sheep’s-head,  pompano,  grouper,  red-snapper.  Shad  are 
plentiful  this  month.  Herring,  salmon-trout,  sturgeon,  whitefish,  pickerel,  yellow  perch, 
catfish,  green  turtle,  terrapin,  scallops,  soft-shell  clams,  oysters,  prawns,  smoked  salmon, 
smoked  halibut,  smoked  haddock,  salt  codfish. 

VEGETABLES. — Cabbage,  turnips,  carrots,  parsnips,  artichokes,  white  potatoes, 
sweet  potatoes,  onions,  leeks,  radishes,  Brussels-sprouts,  celery,  mushrooms,  salsify-chives, 
cress,  parsley  and  other  garden  herbs,  greens,  rhubarb  and  cucumbers  raised  in  hot  beds. 


APRIL. 

MEATS. — Beef,  veal,  pork,  mutton,  lamb. 

POULTRY  AND  GAME. — Chickens,  fowls,  green  geese,  young  ducks,  capons, 
golden  plover,  squabs,  wild  ducks. 

FISH. — Haddock,  fresh  cod,  striped  bass,  halibut,  eels,  chicken  halibut,  live  lobsters, 
salmon,  white  perch,  flounders,  fresh  mackerel,  sheep’s-head,  smelts,  red-snapper,  blue- 
fish,  skate  or  ray  fish,  shad,  whitefish,  brook  trout,  salmon-trout,  pickerel,  catfish,  prawns, 
crayfish,  green  turtle,  oysters,  scallops,  frogs’  legs,  clams,  hard  crabs,  white  bait,  smoked 
halibut,  smoked  salmon,  smoked  haddock,  salt  mackerel,  salt  codfish. 

VEGETABLES. — Onions,  white  and  sweet  potatoes,  kale-sprouts,  rhubarb,  arti- 
chokes, turnips,  radishes,  Brussels-sprouts,  okra,  cabbage,  parsnips,  mushrooms,  cress,  car- 
rots, beets,  dandelion,  egg  plant,  leeks,  lettuce,  cucumbers,  asparagus,  string  beans,  peas, 
chives. 


MAY. 

MEATS. — Beef,  veal,  mutton,  lamb,  pork. 

POULTRY  AND  GAME. — Fowls,  pigeons,  spring  chickens,  young  ducks, 
chickens,  green  geese,  young  turkeys. 

FISH. — Halibut,  haddock,  striped  bass,  salmon,  flounders,  fresh  mackerel,  Spanish 
mackerel,  blackfish,  pompano,  butterfish,  weakfish,  kingfish,  porgies,  shad,  bluefish,  clams, 
brook-trout,  whitefish,  carp,  crayfish,  prawns,  green  turtle,  soft  crabs,  frogs’  legs,  smoked 
fish. 

VEGETABLES  . — New  potatoes,  sweet  potatoes,  cabbage,  young  onions,  asparagus 
beets,  carrots,  kidney  beans,  string  beans,  lettuce,  tomatoes,  cauliflower,  peas,  turnips, 
squash,  rhubarb,  spinach,  radishes,  artichokes,  sorrel,  egg-plant,  cucumbers,  salads 
generally 


SEASONABLE  FOOD, 


458 


JUNE. 

MEATS. — Beef,  veal,  mutton,  lamb. 

POULTRY  AND  GAME. — Chickens,  geese,  ducks,  joung  turkeys,  plovers, 
pigeons. 

FISH. — Fresh  salmon,  striped  bass,  halibut,  fresh  mackerel,  flounders,  kingfish, 
blackfish,  vt^eakfish,  butterfish,  pompano,  Spanish  mackerel,  porgies,  sheep’s-head,  sturgeon, 
sea  bass,  blueflsh,  skate  or  rayfish,  carp,  black  bass,  crayfish,  lobsters,  eels,  white  bait, 
frogs’  legs,  soft  crabs,  clams. 

VEGETABLES. — Potatoes,  spinach,  cauliflower,  string  beans,  peas,  tomatoes, 
asparagus,  carrots,  artichokes,  parsnips,  onions,  cucumbers,  lettuce,  radishes,  cress,  oyster 
plant,  egg  plant,  rhubarb  and  all  kinds  of  garden  herbs,  sorrel,  horse-radishc 


JULY. 

MEATS. — Beef,  veal,  mutton,  lamb,  pork. 

POULTRY  AND  GAME  . — Fowls,  chickens,  pigeons,  plovers,  young  geese,  turkey^ 
plouts,  squabs,  doe -birds,  tame  rabbits. 

FISH. — Spanish  mackerel,  striped  bass,  fresh  mackerel,  blackfish,  kingfish, flounders, 
salmon,  cod,  haddock,  halibut,  pompano,  butterfish,  a sweet  panfish,  sheep’s-head,  porgies, 
sea  bass,  weakfish,  swordfish,  tantog,  blueflsh,  skate,  brook  trout,  crayfish,  black  bass, 
moonfish  — a fine  baking  or  boiling  fish ; pickerel,  perch,  eels,  green  turtle,  frogs’  legs, 
soft  crabs,  white  bait,  prawns,  lobsters,  clams. 

VEGETABLES. — Potatoes,  asparagus,  peas,  green  string  beans,  butter  beans, 
artichokes,  celery,  lettuce,  carrots,  salsify,  tomatoes,  spinach,  mushrooms,  cabbage,  onions, 
endive,  radishes,  turnips,  mint,  various  kinds  of  greens  and  salads. 


AUGUST. 

MEATS. — Beef,  veal,  mutton,  lamb,  pork. 

POULTRY  AND  GAME. — Venison,  young  ducks,  green  geese,  snipe,  plover, 
turkeys,  guinea-fowls,  squabs,  wild  pigeons,  woodcock,  fowls. 

FISH. — Striped  bass,  cod,  halibut,  haddock,  salmon,  flounders,  fresh  mackerel, 
ponito,  butterfish,  sea  bass,  kingfish,  sheep’s-head,  porgies,  blueflsh,  moonfish,  brook-trout, 
eels,  black  bass,  crayfish,  skate  or  rayfish,  catfish,  green  turtle,  white  bait,  squid,  frogs’ 
legs,  soft  crabs,  prawns,  clams. 

VEGETABLES. — Carrots,  artichokes,  onions,  string  beans,  lima  beans,  cauliflower., 
Irish  potatoes,  sweet  potatoes,  green  corn,  tomatoes,  peas,  summer  squash,  oueumbers, 
radishes,  lettuce,  celery,  rhubarb,  beets,  greens,  mushrooms,  chives- 


454 


SEASONABLE  FOOB. 


SEPTEMBER. 

MEAT. — Beef,  veal,  mutton,  lamb,  pork,  venison. 

POULTRY  AND  GAME. — Larks,  woodcock,  snipe,  wild  pigeons,  squabs,  yoimg 
geese,  young  turkeys,  plover,  wild  ducks,  wild  geese,  swans  and  brant  fowls,  reed-birds, 
grouse,  doe -birds,  partridges. 

FISH. — Salmon,  halibut,  codfish,  pompano,  striped  bass,  haddock,  cero,  a large  fish 
similar  to  the  Spanish  mackerel ; flounders,  fresh  mackerel,  blackfish,  Spanish  mackerel, 
butterfish,  whitefish,  weakfish,  smelts,  porgies,  squids,  pickerel,  crayfish,  catfish,  bluefish, 
wall-eyed  pike,  sea  bass,  skate,  carp,  prawns,  white  bait,  frogs’  legs,  hard  crabs,  moonfish, 
soft  crabs,  herrings,  lobsters,  clams. 

VEGETABLES. — Potatoes,  cabbages,  turnips,  artichokes,  peas,  beans,  carrotSj 
onions,  salsify,  mushrooms,  lettuce,  sorrel,  celery,  cauliflower,  Brussels-sprouts,  sweet 
potatoes,  squash,  rhubarb,  green-peppers,  parsnips,  beets,  green  com,  tomatoes,  cressc 


OCTOBER. 

MEATS.— Beef,  real,  mutton,  lamb,  pork,  venison,  antelope. 

POULTRY  AND  GAME. — ^Turkeys,  geese,  fowls,  pullets,  chickens,  wild  ducks, 
the  canvas-back  duck  being  the  most  highly  prized,  for  its  delicate  flavor;  woodcock, 
grouse,  pheasants,  pigeons,  partridges,  snipes,  reed-birds,  golden  plover,  gray  plover, 
squabs. 

FISH. — Striped  bass,  fresh  cod,  halibut,  haddock,  Spanish  mackerel,  fresh  mackerel, 
cero,  flounders,  pompano,  weakfish,  white  perch,  grouper,  sheep’s  head,  whitefish,  bluefish 
pickerel,  red-snapper,  yellow  perch,  smelts,  sea  bass,  black  bass,  cisco,  wall-eyed  pike, 
crayfish,  carp,  salmon-trout,  spotted  bass,  terrapin,  frogs’  legs,  hard  crabs,  soft  crabs,  white 
bait,  green  turtle,  scallops,  eels,  lobsters,  oysters, 

VEGETABLES. — Potatoes,  cabbages,  turnips,  carrots,  cauliflowers,  parsnips,  string 
beans,  peas,  lima  beans,  corn,  tomatoes,  onions,  spinach,  salsify,  egg  plant,  beets,  pump- 
kins, endive,  celery,  parsley,  squash,  cucumbers,  mushrooms,  sweet  herbs  of  all  kinds, 
salads  of  all  kinds,  garlic,  shallots. 


NOVEMBER. 

MEATS. — Beef,  veal,  mutton,  pork,  venison,  antelope. 

POULTRY  AND  GAME. — Rabbits,  hares,  pheasants,  woodcock,  partridges, 
quails,  snipe,  grouse,  wild  ducks,  wild  geese,  fowls,  turkeys,  pigeons. 

FISH. — Striped  bass,  fresh  cod,  halibut,  haddock,  salmon,  fresh  mackerel,  blackfish, 
whitefish,  bluefish,  catfish,  redfish  or  spotted  bass,  black  bass,  yellow  perch,  skate,  red- 
snapper,  salmon-trout,  pickerel,  shad,  wall-eyed  pike,  cisco,  crayfish,  terrapin,  green  turtle, 
scallops,  prawns,  white  bait,  frogs’  legs,  hard  crabs,  oysters. 

VEGETABLES. — Potatoes,  carrots,  parsnips,  turnips,  onions,  dried  beans,  arti- 
chokes, cabbages,  beets,  winter  squash,  celery,  parsley,  pumpkins,  shallots,  mushrooms, 
ohiccory,  all  sorts  of  salads  and  sweet  herbs. 


bi:asokabze  foob. 


4M 


DECEMBER. 

MEATS. — Beef,  veal,  mutton,  pork,  venison.' 

POULTRY  AND  GAME Rabbits,  hares,  grouse,  pheasants,  woodcock,  snipe, 

partridges,  turkey,  fowls,  chickens,  pullets,  geese,  wild  geese,  ducks,  wild  duck,  tame 
duck,  canvas-back  duck,  quails. 

FISH. — Turbot,  sturgeon,  haddock,  halibut,  eels,  striped  bass,  flounders,  salmon, 
fresh  cod,  blaokfish,  whitefish,  grouper,  cusk,  shad,  mullet,  a sweet  panfish,  black  bass, 
yellow  perch,  salmon-trout,  pickerel,  cisco,  skate,  wall-eyed  pike,  terrapin,  crayfish,  green 
turtle,  prawns,  hard  crabs,  soft  crabs,  scallops,  frogs’  legs,  oysters. 

VEGETABLES. — Potatoes,  cabbages,  onions,  winter  squash,  beets,  turnips,  pump- 
kins, carrots,  parsnips,  dried  beans,  dried  peas,  mushrooms,  parsley,  shallots,  Brussels-' 
sprouts,  leeks,  horse-radish,  garlic,  mint,  sage  and  small  salads.  Garden  herbs  which  are 
mostly  used  for  stuflSngs  and  for  flavoring  dishes,  soups,  etc.,  or  for  garnishing,  may  be 
found  either  green  or  dried  the  year  round,  always  in  season. 

Melons  can  be  had  at  most  of  our  markets  from  July  1st  until  the  15th  of  October ; 
they  are  received  from  the  South  in  the  early  part  of  the  season,  and  are  not  as  fresh  and 
good  as  those  ripened  in  our  own  vicinity. 


MENUS 

BREAKFAST,  LUNCH  AND  DINNER  FOR  THE  HOLIDAYS 

And  for  a Week  in  Each  Month  in  the  Year* 

★ ★ ★ 

JANUARY. 


NEW  YEAR’S  DAY. 


BREAKFAST. 

Baked  Apples  492. 

Hominy  260. 

Broiled  White  Fish  57.  Ham  Omelet  220. 
Potatoes  & la  CrOme  184.  Parker  House  Rolls  240. 
Crullers  300.  Toast  263.. 

Coffee  437. 


DINNER. 


SUPPER. 

Cold  Roast  Turkey  79, 

Boston  Oyster  Pie  74.  Celery  Salad  166. 
Baked  Sweet  Potatoes  189. 

Rusks  243.  Fruit  Cake  276. 

Sliced  OrangeSc  Tea  439. 


Oysters  on  Half  Shell, 
julienne  Soup  33. 

Baked  Pickerel  50. 

Roast  Turkey  79,  Oyster  Stufling  80. 

Mashed  Potatoes  183.  Boiled  Onions  189. 

Baked  Winter  Squash  202. 

Cranberry  Sauce  156.  Chicken  Pie  86. 

Plain  Celery  167.  Lobster  Salad  163. 

Olives.  Spiced  Currants  180. 

English  Plum  Pudding  377,  Wine  Sauce  397. 
Mince  Pie  320.  Orange-water  Ice  861. 

Fancy  Cakes  294.  Cheese.  Fruits. 

Nuts.  Raisins.  Confectionery. 

Coffee  437. 


SUNDAY. 


BREAKFAST. 

Oranges.  Oatmeal,  with  Cream  260, 

Broiled  Mutton  Chops  133.  Tomato  Sauce  153, 

Favorite  Warmed  Potatoes  186. 

Eggs  on  Toast, 265.  Graham  Gems  246. 
Wheat  Bread  228.  Coffee  437. 


SUPPER. 

Potted  Ham  146. 

Cheese  Cream  Toast  212.  Celery  Salad  166, 

Cold  Raised  Biscuit  239. 

Gooseberry  Jam  415.  Citron  Cake  280. 

Tea  439. 


DINNER. 

Oysters  on  Half  Shell. 

Mock  Turtle  Soup  39. 

Boiled  Halibut  55,  Sauce  Maitre  d’Hotel  153. 
Roast  Haunch  of  Venison  100,  Currant  Jelly  411. 
Potato  Croquettes  No.  1 187. 

Creamed  Parsnips  194. 

Celery. 

Pickled  White  Cabbage  174. 

Chicken  Patties  86. 

Baked  Lemon  Pudding  380, 

Jelly  Kisses  352. 

Raisins.  Nuts.  FruBf 

Coffee  437. 


MONDAY, 


BREAKFAST. 

Baked  Apples  492. 

Boiled  Rice  261.  Pork  Cutlets  141. 

Waffles  247,  with  Maple  Syrup.  Potato  Fillets  187. 
Toast  263.  Coffee  437. 


DINNER. 


LUNCHEON. 

Cold  Roast  Venison  100.  Broiled  Oysters  71. 
Potato  Salad  167.  Rye  Drop-cakes  248, 

Canned  Peaches  417.  Tea  439- 

(466) 


Macaroni  Soup  40. 

Boiled  Leg  of  Mutton  131,  Caper  Sauce  151, 
Potatoes  A la  Delmonico  187. 

Steamed  Cabbage  191.  Cheese  Fondu  211. 

Cucumber  Pickles  172. 

Boston  Cream  Pie  313.  Sliced  Oranges. 
Crackers.  Cheese. 

Qoffee  437, 


MEKUa^ 


457 


TUESDAY. 


BREAKFAST. 

Raspberry  Jam  416. 

Hominy  260.  Saratoga  Chips  184. 
Porterhouse  Steak  106.  French  Griddle-cakes  352. 
Brown  Bread  232.  Coffee  437. 


LUNCHEON. 

Scrambled  Mutton  135. 

Welsh  Rarebit  212.  Olives.  Hominy  Croquettes  261. 
Currant  Jelly  411.  Molasses  Cup  Cake  293. 
Chocolate  440. 


DINNER. 

Oyster  Soup  45. 

Roast  Loin  of  Pork  139.  Apple  Sauce  154. 

Boiled  Sweet  Potatoes  189. 

Scalloped  Onions  190.  Stewed  Carrots  203. 

Pickled  Green  Peppers  174. 

Royal  Sago  Pudding  881,  Sweet  Sauce  401. 
Crullers  300. 

Fruit.  Cheese. 

Coffee  437. 


WEDNESDAY. 


BREAKFAST. 

Old-fashioned  Apple  Sauce  155.  Fried  Mush  260. 
Pork  Tenderloins  140.  Fried  Sweet  Potatoes  189. 
Parker  House  Rolls  240.  Omelet  217, 

Wheat  Bread  228.  Coffee  487. 


LUNCHEON. 

Cold  Roast  Pork  139.  Stewed  Codfish  62. 
Green  Tomato  Pickles  178.  Rusks  243. 

Strawberry  Jam  415.  Tea  439. 


DINNER. 

Beef  Soup  81. 

Roast  Fillet  of  Veal  121. 

Tomato  Sauce  152.  Browned  Potatoes  183. 

Macaroni  ^ la  CrOme  207. 

Parsnip  Fritters  194.  Piccalili  177. 

Lemon  Pie  311. 

Cocoanut  Tarts  323.  Cheese. 

Coffee  437. 


THURSDAY. 


BREAKFAST. 

Stewed  Peaqhes. 

Corn  Meal  Mush  259.  Stewed  Beef  Kidney  119. 

Egg  Muffins  245.  Crisp  Potatoes  186. 

Ham  Toast  265.  Coffee  487. 


LUNCHEON. 

Veal  Croquettes  124.  Sardines. 

Cold  Slaw  165.  Cheese  Toast  264. 

Canned  Plums  420.  Soft  Ginger  Cake  290. 
Cocoa  440. 


DINNER. 

Chicken  Cream  Soup  33. 

Boiled  Corned  Beef  113. 

Boiled  Potatoes  182.  Boiled  Turnips  204. 

Boiled  Cabbage  191. 

Beets  Boiled  200. 

Charlotte  Russe  842. 

Preserved  Strawberries  405. 

Fruit  Jumbles  299.  FrulL 

Coffee  437. 


FRIDAY. 


BREAKFAST. 

Orange  Marmalade  414. 

Oat  Flakes  262.  Codfish  Balls  62. 

••-aked  Eggs  on  Toast  265.  Lyonnaise  Potatoes  186. 
Sally  Lunn  242. 

Raised  Doughnuts  801.  Coffee  437. 


LUNCHEON. 

Cold  Corned  Beef  113. 

Vegetable  Hash  202.  Deviled  Lobster  67. 

Graham  Bread  231.  Peach  Butter  421, 

. Golden  Spice  Cake  287.  Tea  439, 


DINNER. 

Celery  Soup  42. 

Baked  Halibut  66,  Hollandaise  Sauce  153. 
Browned  Potatoes  183, 

Scalloped  Oysters  73. 

Stewed  Tomatoes  194. 
Fried  Salsify  199. 

Suet  Plum  Pudding  392,  Brandy  Sauce  397. 
Sponge  Drops  296. 

Fruit. 

Coffee  437, 


MEKU8 


SATURDAY. 


BREAKFAST. 

Apple  Sauce  154.  Cracked  Wheat  262. 

Beef  Hash  118.  Fried  Raw  Potatoes  184. 

Buckwheat  Cakes  with  Maple  Syrup  252. 
heat  Bread  228.  Coffee  437. 


LUNCHEON. 

Scalloped  Fish  61.  Head  Cheese  147. 

Celery  167.  Grafton  Milk  Biscuits  242. 

Grape  Jelly  413.  Cream  Cake  285, 
Chocolate  440. 


DINNER. 

Tomato  Soup  37. 

Fricassee  Chicken  84. 

Hashed  Potatoes  183.  Ladies’  Cabbage  192. 

Boiled  Rice  193. 

Cold  Slaw  163. 

Apple  Pie  309. 

Mock  Ice  336. 

Cookies  299. 

Cheese. 

Coffee  437. 


FEBRUARY. 


WASHINGTON'S  BIRTHDAY. 


BREAKFAST. 

Oranges.  Oatmeal  with  Cream  260. 
Country  Sausage  146.  Baked  Omelet  222. 

Lyonnaise  Potatoes  186.  Clam  Fritters  75. 

Egg  Muffins  245.  Wheat  Bread  228. 

Coffee  437. 


SUPPER. 

Cold  Boiled  Turkey  81. 

Potato  Croquettes  187.  Lobster  Salad  163. 

Soda  Biscuit  238. 

English  Pound  Cake  279.  Pineapple  Preserves  407. 
Tea  439. 


DINNER. 

Oysters  on  Half  Shell. 

Mock  Turtle  Soup  39. 

Baked  White  Fish  65,  Bechamel  Sauce  16S. 
Boiled  Turkey  81,  Oyster  Sauce  J60. 

Boiled  Sweet  Potatoes  189. 

Steamed  Potatoes  185.  Stewed  Tomatoes  194. 

Scalloped  Onions  190. 

Salmi  of  Game  99. 

Olives.  Chicken  Salad  163. 
Washington  Pie  346.  Bavarian  Cream  SSL 

Variegated  Jelly  365.  Marble  Cake  289. 
Candled  Fruits.  Raisins  and  Nats. 

Coffee  437. 


SUNDAY. 


BREAKFAST. 

Old-fashioned  Apple  Sauce  155.  Graham  Mush  260, 
Broiled  Ham  145.  Potato  Croquettes  187. 
Fried  Eggs  215. 

Virginia  Com  Bread  235.  German  Doughnuts  302. 
Wheat  Bread  228.  Coffee  437. 


SUPPER. 

Boston  Oyster  Pie  74. 

Cold  Boiled  Tongue  119.  Sliced  Cucumber  Pickle  172. 
Orange  Short-cake  257.  Ginger  Snaps  293. 

Tea  439. 


DINNER. 

Ox-tall  Soup  34. 

Baked  White  Fish  (Bordeaux  Sauce)  66. 
Braised  Ducks  with  Turnips  98. 

Mashed  Potatoes  183. 

Stewed  Tomatoes  194. 

Timbale  of  Macaroni  207.  Celery  Salad  166. 

Fried  Sweetbreads  180. 

Sago  Apple  Pudding  881. 

Lemon  Jelly  853.  Fruit. 

Almond  Macaroons  853. 

Coffee  487. 


MENUS. 


MONDAY. 


BREAKFAST. 

Stewed  Apricots.  Steamed  Oatmeal  262. 

Fried  Chicken  86. 

Potato  Puffs  184.  Flannel  Cakes  249. 

Milk  Toast  363.  Coffee  437. 


LUNCHEON. 

Warmed-up  Duck  94. 

Sliced  Bologna  Sausage  146.  ^ Celery  167. 

Potato  Biscuit  241.  Canned  Grapes  418. 
Chocolate  440. 


DINNER. 


Vermicelli  Soup  41. 

Stewed  Brisket  of  Beef  115. 
Scalloped  Potatoes  186. 

Stewed  Parsnips  198. 


French  Cahhage  192. 


Mixed  Pickles  178. 

Cranberry  Pie  318. 

Spanish  Cream  331. 

Fruit.  Cheese.' 

Coffee  437. 


TUESDAY. 


BREAKFAST. 

Sliced  Oranges.  Hominy  260. 

Hamburger  Steak  118.  Grilled  Pork  143. 
Saratoga  Chips  184.  Tennessee  Mufllns 

Puff  Ball  Doughnuts  302. 

Wheat  Bread  228.  Coffee  4CT, 


LUNCHEON. 

Cold  Sliced  Beef  115.  Potato  Puffs  184. 
Tomato  Catsup  168.  Light  Biscuit 

Jelly  Fritters  360.  Tea  439. 


DINNER. 

Scotch  Mutton  Broth  32. 

Baked  Ham  144. 

Potato  Snow  185. 
Scalloped  Tomatoes  195. 

Veal  Croquettes  124,  Stewed  Beets 

Sunderland  Pudding  394. 

Custard  Sauce  400. 
Lemon  Cookies  300. 

' Fruit. 

Coffee  437. 


WEDNESDAY. 


BREAKFAST. 

Fried  Apples  141. 

Com  Meal  Mush  259.  Fried  Pork  Chops  141. 
Newport  WafiSes  247.  Favorite  Warmed  Potatoes  186. 
Brown  Bread  232.  Coffee  437. 


LUNCHEON. 

Sliced  Ham  144.  Scalloped  Oysters  73. 

Fried  Sweet  Potatoes  189.  Sweet  Pickle  180. 

Lemon  Toast  848.  Tea  439. 


DINNER. 

Mullagatawny  Soup  88. 

Boned  Leg  of  Mutton,  Roasted  131. 

Boiled  Potatoes  182. 

Stewed  Onions  189.  Mashed  Turnips  204. 
Hot  Slaw  165. 

Tapioca  Blanc  Mange  840,  with  Raspberry  Jam  415. 
Neapolitaines  297. 

Fruit. 

Coffee  49. 


THURSDAY. 


BREAKFAST. 

Bananas.  Samp  261. 

Broiled  Veal  Cutlets  124.  Tomato  Sauce  152. 

Fried  Potatoes  184.  French  Rolls  241. 
Wonders  801.  Wheat  Bread  228.  Coffee  437. 


LUNCHEON. 

Hashed  Mutton  on  Toast  132. 

Betate  Croquettes  187.  Pickled  Oysters  177. 

Preserved  CheMes  404.  Feather  Cake  284. 
Chocolate  44^ 


DINNER. 

Tapioca  Cream  Soup  40. 

Curry  Chicken  with  Rice  89. 

Steamed  Sweet  Potatoes  189, 
Stewed  Salsify  199. 

Boiled  Squash  202.  Pickled  Onions  176. 

Delicate  Indian  Pudding  375. 

Orange  Jelly  345. 

Crackers. 

Cheese. 

Coffee,  487. 


460 


MENUS. 


FRIDAY. 


BREAKFAST. 

Oranges. 

Oatmeal  with  Cream  260. 

Boiled  Salt  Mackerel  58.  Veal  Hash  on  Toast  266, 
Fried  Sweet  Potatoes  189. 

Corn  Meal  Griddle-cakes  250.  Coffee  437. 


LUNCHEON. 

Lobster  Croquettes  67. 

French  Stew  115.  Cold  Slaw  165.  Rusks  243. 
Sweet  Omelet  348.  Tea  439. 


DINNER, 

Lobster  Soup  45. 

Boiled  Cod  with  Oyster  Sauce  63. 

Potato  Puffs  184.  Fried  Cabbage  192. 

Muttonettes  134. 

Olives, 

Cocoanut  Pudding  376. 

Banana  Cream  334, 

Cup  Cakes  295. 

Coffee  437. 


SATURDAY. 


BREAKFAST. 

Apple  Jelly  412.  Boiled  Rice  261. 

Fried  Pickled  Pigs  Feet  144.  Baked  Potatoes  188. 
Fish  Omelet  221.  English  Crumpets  258. 
Wheat  Bread  228.  Coffee  437. 


LUNCHEON. 

Dried  Beef  with  Cream  116. 

Cheese  Fondu  211. 

Potato  Salad  166.  Grafton  Milk  Biscuits  242. 

Com  Meal  Puffs  379. 

Lemon  Sauce  398.  Cocoa  440. 


DINNER. 

Turtle  Bean  Soup  36. 

Beef  d la  Mode  108. 

Baked  Potatoes  188.  Sourcrout  192. 

- Macaroni  d la  Italienne  206. 

Chowchow  175. 

Chocolate  Custard  Pie  311. 

Little  Plum  Cakes  297. 
Fruit. 

Coffee  437. 


MARCH. 


SUNDAY. 


' BREAKFAST. 

Sliced  Oranges. 

Oat  Flakes  262.  Porterhouse  Steak  106. 

Lyonnaise  Potatoes  186. 

Oyster  Omelet  221.  Raised  Biscuit  239. 

Sour  Milk  Griddle-cakes  249. 

Coffee  437. 


SUPPER. 

Calf’s  Head  Cheese  127. 

Lobster  Patties  67.  Potato  Salad  166. 

Warm  Soda  Biscuits  238. 

Honey.  Lemon  Cookies  300.  Tea  439. 


DINNER. 

Swiss  White  Soup  41. 

Boiled  Fresh  Mackerel  59,  Egg  Sauce  149. 

Roast  Beef  105. 

Yorkshire  Pudding  106. 

Browned  Potatoes  183. 

Spinach  with  Eggs  202.  Boiled  Parsnips  193. 

Scalloped  Cheese  211. 

Chicken  Croquettes  86. 

Tapioca  Cream  Custard  334. 

Rhubarb  Pie  316. 

Sponge  Drops  296.  Cheese. 

Coffee  437. 


m 


MONDAY. 


BREAKFAST, 

Ba^ed  Apples  492,  Hominy  260. 
ijPrled  Ham  and  Eggs  143.  Crisp  Potatoes  180. 

Plain  MuflBns  245.  Brown  Bread  232. 

Coffee  437. 


LUNCHEON. 

Cold  Roast  Beef  105.  Fish  Fritters  63. 

Baked  Potatoes  188. 

iilndlan  Loaf  Cake  235.  Plum  Preserves  40&. 

Chocolate  44a 


DINNER, 

Split  Pea  Soup  85. 

Braised  Veal  126. 

Steamed  Potatoes  185. 

Cabbage  with  Cream  19L 
Stewed  Beets  200. 

Mixed  Pickles  178. 

Superior  Bread  Pudding  370, 

Plain  Sauce  40a 

Orange  Tarts  822.  Fruit, 

Coffee  437. 


TUESDAY. 


BREAKFAST. 

Bananas.  Fried  Mush  260. 

Fried  Veal  Chops  123.  Hasty  Cooked  Potatoes  185. 
Egg  Biscuit  240.  Wheat  Bread  228. 

Coffee  437, 


LUNCHEON, 

Oyster  Stew  70. 

^Spiced  Beef  Relish  114.  Hominy  Croquettes  IM. 

Busks  243.  Canned  Peaches  417. 

* Tea  439. 


DINNER. 

ConsommS  Soup  83. 

^ Roast  Chicken  83. 

Mashed;i^tatoes  183. 

Stewed  Carrots  203, 
Tomato  Toast  265. 

Spiced  Currants  180. 

Almond  Pudding  367, 

Lemon  Trifle  388 
Angel  Cake  287.  Fruit 
Coffee  437. 


WEDNESDAY. 


BREAKFAST^ 

Lemon  Marmalade  414.  Cracked  Wheat  262. 
Country  Sausages  146.  Potato  Puffs  184. 

Bread  Griddle-cakes  251. 

Cream  Toast  263.  ' Coffee  437. 


LUNCHEON. 

Chicken  Patties  85.  Baked  Omelet  222. 
Potato  Croquettes  187. 

tSast  India  Pickle  178.  Beaten  Biscuit  94L 

Apirte  Pudding  880,  Tea  439. 


DINNER. 

Vegetable  Soup  4L 
Baked  CalTs  Head  127. 

Boiled  Potatoes  182. 
Stewed  Onions  189, 

Macaroni  and  Tomato  Sauce  207.  Cold  Slaw  16A 
Apple  Custard  Pie  309. 

Wine  Jelly  354. 

Cocoanut  Cookies  309. 

Cheese. 

Coffee  4Sf. 


THURSDAY. 


BREAKFAST. 

Stewed  Prunes.  Steamed  Oatmeal  862. 
Cutlets  141.  Baked  Potatoes  188. 

Scrambled  Eggs  215.  Corn  Meal  Fritters  253. 
Wheat  Bread  228.  Coffee  487. 

LUNCHEON. 

Fricasseed  Tripe  120. 

Hashed  Beef  on  Toast  266.  Chicken  Salad  168. 
(Sream  Toast  268.  GrulSeim  USEio 

Jelfy  418.  Cboodat®  440. 


DINNER. 

Oyster  Soup  45. 

Spiced  Beef  108. 

Potato  Croquettes  187. 

Spinach  with  Eggs  M. 
Scalloped  Tomatoes  196. 

Olives. 

Plain  Charlotte  Rnsse  343. 

Jam  Tarts  91k 

Frail. 


462 


MENUS, 


FRIDAY. 


BREAKFAST. 

Peach  Jelly  413.  Boiled  Rice  261. 

Fried  Pan  Fish  50.  Veal  Hash  on  Toast  266. 

Saratoga  Chips  184.  Feather  Griddle-cakes  249. 

Coffee  437. 


LUNCHEON. 

Cold  Spiced  Beef  108.  Stewed  Codfish  62. 

Fried  Potatoes  184.  Brown  Bread  232.  . 

Apple  Fritters  254.  Tea  439. 


DINNER. 

Tomato  Soup  No.  238. 

Boiled  White  Fish  57. 

Maitre  d’Hotel  Sauce  153. 

Potato  Snow  185.  • Fried  Parsnips  199. 

Boiled  Cabbage  191,  and  Ham  145. 

Cucumber  Pickle  172. 

Cracker  Pudding  374,  Fruit  Sauce  401. 

Lemon  Jelly  354. 

Delicate  Cake  281.  Fruit. 

Coffee  437. 


SATURDAY. 


BREAKFAST. 

Cider  Apple  Sauce  155.  Hominy  262. 

Calf’s  Liver  and  Bacon  128. 

Potatoes  4 la  Creme  184.  Egg  Muffins  245. 
Brown  Bread  232.  Coffee  437. 


LUNCHEON. 

Ham  Omelet  220.  Pan  oysters  71. 

Rice  Croquettes  260.  Cream  Short-cake  256. 

Strawberry  Preserves  405.  Chocolate  440. 


DINNER. 

Philadelphia  Pepper  Pot  37. 

Baked  Mutton  Cutlets  134.  ' 

, Roast  Sweet  Potatoes  189, 

Mashed  Turnips  204.  Stewed  Celery  199. 

Lobster  Salad  163. 

Apple  Dumplings  364. 

Sweet  Sauce  401. 

Baked  Custard  327. 

Raisins.  Nuts. 

Coffee  437. 


APRIL. 


SUNDAY. 


BREAKFAST. 

Stewed  Apples  350.  Oatmeal  with  Cream  260. 

Veal  Cutlets  Broiled  124.  Shirred  Eggs  215. 
Warmed  Potatoes  186.  French  Rolls  241. 

Wheat  Bread  228.  Coffee  437. 


SUPPER. 

Cold  Roast  Chicken  83.  Mayonnaise  Fish  81. 
Welsh  Rarebit  212.  Baking  Powder  Biscuit  239. 

Layer  Cake  269,  with  Banana  Filling  274. 
Chocolate  440. 


DINNER. 

Cream  of  Spinach  Soup  35. 

Boiled  Shad  53,  Sauce  Tartare  149. 

Leg  of  Mutton  A la  Venison  132. 

Steamed  Potatoes  185. 

Creamed  Parsnips  194. 
Oysters  Patties  72. 

Currant  Jelly  411. 

Lettuce  Salad  166. 

Delmonico  Pudding  385.  Pineapple  Sherbet  360. 
Rolled  Jelly  Cake  289.  Fruit.  Coffee  437. 


MENUS. 


MONDAY. 


BREAKFAST. 

Sliced  Oranges,  Hominy  S262. 
Broiled  Halibut  67.  Omelet  of  Herbs  219. 
Saratoga  Chips  184.  Raised  Muffins  244. 
Brown  Bread  232.  Coffee  437. 


LUNCHEON. 

Mutton  Pudding  135.  Oyster  Roast  71. 

Lettuce  with  Cream  Dressing  162.  French  Bolls  tll. 
Cup  Custard  327.  Tea  439. 


DINNER. 

Mock  Turtle  Soup  39. 

Tenderloin  of  Beef  109, 

Boiled  Potatoes  162. 
Steamed  Cabbage  191. 

‘ Stewed  Onions  189. 
Radishes. 

Snow  Pudding  885. 

Peach  Meringue  Pie  810. 

Crisp  Cookies  291.  Fruit.  Coffee  437. 


TUESDAY. 


BREAKFAST. 

Stewed  Prunes.  Oat  Flakes 
Frizzled  Beef  113.  Grilled  Salt  Pork  148. 

Potato  Puffs  184,  Sally  Lunn  242, 

Toast  268,  Coffee  437. 

LUNCHEON. 

Roast  Beef  Pie  with  Potato  Crust  112, 

Fried  Tripe  120.  Hominy  Croquettes  2SI. 

Olives.  Light  Biscuit  239. 

Jelly  Puddings  895b  Chocolate  440b 


DINNER* 

Celery  Soup  42. 

French  Stew  115. 

Potato  Puffs  184,  Mashed  Turnips  204. 

Brain  Cutlets  127. 

Pickled  Cabbage  174, 

Golden  Cream  Cake  285. 

Orange  Cocoanot  Salad  349. 
Nuts. 

Raisins. 

Coffee  483^ 


WEDNESDAY. 


BREAKFAST. 

Baked  Apples  492.  Boiled  Rice  261, 

Mutton  Chops  Fried  133,  - Lyonnaise  Potatoes  186. 

Parker  House  Rolls  240. 

Wheat  Bread  228.  Coffee  437. 


LUNCHEON. 

Chicken  Omelet  220, 

Fried  Eels  54.  Radishes  167. 

Steamed  Brown  Bread  233. 

Cake  338b  X^uince  Preserves  406^ 


DINNER. 

Mullagatawny  Soup  88, 

Boiled  Fillet  of  Veal  122, 

Boiled  Sweet  Potatoes  189. 
Stewed  Tomatoes  194. 

Baked  Sweetbreads  130.  Chowchow  178. 
Mock  Cream  Pie  314. 

Jelly  dSSt.  Almond  Jumhles  296. 

Fruit. 

Coffee  487. 


THURSDAY. 


BREAKFAST, 

Dranges,  Cracked  Wheat  262, 

Dried  Beef  with  Cream  116. 

'f'tM  Coliops  123  Baked  Potatoes  188b 

Grafton  Milk  Biscuits  242. 

Dipped  Toast  263.  Coffee  487. 


luncheon, 

Pressed  Beef  114,  Stewed  Kidneys  119, 
iiaked  Potatoes  188.  Pickled  Peppers  m 

Fried  Dinner  Rolls  257. 

Gaimed  Peaches  417.  Cocoa  449. 

30 


DINNER. 

Beef  Soup  81, 

Chicken  d la  Terrapin  91, 

Browned  Potatoes  183, 

Fried  Parsnips  19ft. 
Macaroni  and  Cheese  206. 
lijettnce  168,  with  French  Dressing  162. 

Banana  Pudding  392. 

Jam  Tarts  815, 

Nuts. 

Raisins. 

Coffee  417. 


164 


FRIDAY 


BREAKFAST. 

Bananas. 

Steamed  Oatmeal  262.  Stewed  Codfish  62 

Bread  Omelet  221.  Boiled  Potatoes  182. 

Hot  Cross  Buns  242. 

Brown  Bread  232.  Coffee  437. 


LUNCHEON. 

Elssoles  of  Chicken  84. 

Potted  Fish  60.  Nun’s  Toast  263.  Potato  Biscuit  241. 
Lemon  Cake  280.  Peach  Jelly  413,>  Tea  43&. 


DINNER. 

Vermicelli  Soup  41. 

Baked  Shad  with  Dressing  58, 
Scalloped  Potatoes  185. 

Spinach  with  Eggs 
, Veal  Croquettes  124, 

Olives. 

Pig  Padding  384, 

Chocolate  Eclairs  2S8i, 
Fruit. 

QoSee  43^.  ' 


SATURDAY 


BREAKFAST, 


Stewed  Apricots. 
Broiled  Ham  145. 
Sweet  Potatoes  Fried  189. 

Flannel  Cakes  249. 


Samp  26ir 
Fried  Eggs  215. 
Newport  Waffles  241. 
Coffee  437. 


LUNCHEON, 

Veal  Stew  125.  Scalloped  Cheese  211. 

Potato  Croquettes  187.  Radishes  167. 

Boston  Brown  Bread  232.  Ginger  Snaps  283. 
Canned  Grapes  418,  Chocolate  440^ 


DINNER. 

Onion  Soup  4i. 

Pot  Roast  108. 

Mashed  Potatoes  183. 

Boiled  Onions  i8». 
Lobster  Patties  67.'' 

Xjettuee  168,  with  Mayonnaise  161. 

Pineapple  Charlotte  Basse  5# 
Lady  Fingers  296. 

Nuts.  Raisins. 

Coffee  437. 


MAY. 


SUNDAY. 


BREAKFAST. 

Sliced  Pineapple.  Oat  Flakes  262. 

Fried  Ohlcken  86.  Mushroom  Omelet  220. 

Saratoga  Chips  184. 

Sally  Lunn  242  Wheat  Bread  828.  Coffee  487. 


SUPPER. 

Veal  loaf  Sliced  126. 

Scalloped  Clams  76..  Ham  Salad  166.  Rusks  243, 
( Preserved  Pears  407.  Almond  Cake  288 

Tea  489. 


DINNER. 

Cream  ol  Asparagus  Soup  35. 

Boiled  Bass  54.  Sauce  Tartars  141k 

Roast  Lamb  136,  with  Mint  Sauce  162. 

Boiled  New  Potatoes  182. 

Green  Peas  201,  Rice  Croquettes  260. 

Lobster  Salad  163. 

Cabinet  Pudding  87& 

Custard  Iee<OYam  86t^ 
' felly  Kisses  862.  Fruit, 

Coffee  487. 


m'Mffm 


MONDAY 


BREAKFAST. 

Oranges,  Boiled  Rice  261. 

Broiled  Lamb  Chops  133.  Lyonnaise  Potatoes  186. 
Egg  Muffins  245.  Milk  Toast  263. 

Coffee  437, 


LUNCHEONc 

Cold  Roast  Lamb  136.  Chicken  Turnovers  91. 
Lettuce  168,  with  Mayonnaise  161. 

French  Bread  234.  Layer  Cake  with  Fig  Filling  275. 
Chocolate  44a 


DINNER 

Macaroni  Soup  40. 

Beefsteak  Pie  112. 

Mashed  Potatoes  188. 
String  Beans  198, 

Ladles*  Cabbage  192. 


Horse-radish  168. 

Rhubarb  Pie  316. 


Rice  Meringue  387. 
Wuts,  Cheese.  Raising, 
Coffee  437. 


TUESDAY. 


BREAKFASl- 

Stewed  Rhubard.  Oatmeal  with  Cream  360. 
Broiled  Shad  53.  Scrambled  Eggs  215. 
Browned  Potatoes  183.  Brown  Bread  238. 

Parker  House  Rolls  240.  Coffee  437o 


LUNCHEON. 

Hamburger  Steak  118. 

Potato  Croquettes  187,  Bean  Salad  167, 

Sour  Milk  Biscuits  239.  Election  Cake  286. 

Peach  Butter  421.  Tea  439. 


DINNER. 

Swiss  White  Soup  4L 
Boast  Loin  of  Veal  121. 

New  Potatoes  & la  Crdme  184, 
Baked  Onions  189. 

Cheese  Fondu  211, 

Spinach  with  Egg  202. 
Transparent  Pudding  389, 

Cold  Cream  Sauce  390. 

Cookies  299.  Fruit. 

Coffee  437. 


WEDNESDAY, 


BREAKFAST. 

Stewed  Peaches.  Fried  Mush  260. 

Frogs*  Legs  Fried  76,  Tomato  Sauce  162. 

New  Boiled  Potatoes  182. 

French  Rolls  241.  Wheat  Bread  228,  Coffee  437. 


LUNCHEON. 

Veal  Pie  125.  Broiled  Ham  145. 

String  Beans  198.  Com  Bread  236, 

Pineapple  Fritters  254.  Chocolate  440, 


DINNER. 

Julienne  Soup  83, 

Boiled  Beef  Tongue  119. 

Potato  Snow  185, 

Boiled  Turnips  204. 
Macaroni  & la  Italienne  206. 

Lettuce  Salad  166, 

Chocolate  Pudding  382,  Whipped  Cream  830. 
Nuts,  Raisins. 

Coffee  437. 


THURSDAY. 


BREAKFAST. 

’ Sliced  Pineapple. 

Hominy  262.  Tripe  Lyonnaise  121.  Plain  Omelet  218, 
New  Potatoes  A la  Cr6me  184. 

IPlaln  Cmmpets  259.  Wheat  Griddle-cakes  246. 

Coffee  437. 


LUNCHEON. 

iSoid  Tongue  119,  Beefsteak  108.  Walnut  Catsup  166 
Light  Biscuit  289.  Cheap  Cream  Cake  290, 
Preserved  Apples  406.  Tea  489 


DINNER^ 


Split  Pea  Soup  35, 

Chicken  Pot-pie  90. 

Boiled  Potatoes  182. 

Stewed  Tomatoes  194. 


Bean  Salad  167. 


Fried  Sweetbreads  180, 


Burnt  Almond  Charlotte  848, 
Orange  Jelly  854. 

Cornstarch  Cakes  295,  Fruit. 

Coffee  487. 


FRIDAY* 


BREAKFAST. 

ranges.  Steamed  Oatmeal  262. 

Fresh  Salmon  Fried  61.  Boiled  Eggs  214. 
Warmed  Potatoes  186. 

<H«am  Waffles  247.  Brown  Bread  232.  Coffee  437o 


LUNCHEON. 

Lamb  Stew  1S7.  Asparagus  Omelet  219. 
Lettuce  Salad  166. 

Qerman  Bread  284.  J Canned  Peaches  419. 

Molasses  Oup  Cakes  296b  Chocolate  440. 


DINNER. 

Irish  Potato  Soup  42. 

Steamed  Halibut  52, 

Egg  Sauce  149. 

Steamed  Sweet  Potatoes  189. 

Green  Peas  20L 

Veal  Olives  123. 

Dandelion  Greens  203. 

Cold  Lemon  Padding  880i> 
Jelly  Flitters  860. 

I CofEee  48?. 


SATURDAY. 


BREAKFAST. 

Stewed  Rhubarb.  Cracked  Wheat  262. 

Baked  Mutton  Chops  with  Potatoes  184. 

Eggs  aux  Fines  Herbes  216.  Graham  Gems  246. 
Dipped  Toast  263.  Coffee  437. 


LUNCHEON. 


Fried  Spring 
Clam  Fritters  76. 

Wheat  Drop  Cakes  248. 
Crab  Apple  Jelly  ilA 


Chicken  86. 

Sliced  Tomatoes. 
Coffee  Cake  284. 
Chocolate  440. 


DINNER. 

Ox-tall  Soup  84. 

Spiced  Beef  108. 

Boiled  New  Potatoes  182. 

String  Beans  198. 

Spinach  with  Eggs  20K 

Radl&hes  168. 

Pineapple  Pie  816 
Dessert  Puffs  846. 

Pruitc 
Coffee  489. 


V 


JUNE. 


SUNDAY. 


BREAKFAST. 

Strawberries  and  Cream.  Hominy  262. 

Fried  Brook  Trout  §7.  Poached  Eggs  216. 

Potatoes  A la  Cr6me  184. 

Com  Meal  Mnfflns  245.  Mushrooms  on  Toast  264. 
Coffee  487. 

SUPPER. 

•ealloped  Crabs  60.  Cold  Pressed  Lamb  187. 

Siloed  Tomatoes  with  Mayonnaise  161. 

WmB  MR  Aagel  Cake  267.  Raspberries.  Tea  4891 


DINNER. 

Green  Pea  Soup  86. 

Boiled  Salmon  61,  Bechamel  Sauce  168. 
Stewed  Whole  Spring  Chicken  84. 

Stea:>ed  New  Potatoes  185.  Beet  Greana  208. 

Summer  Squash  201. 

Raw  Cucumbers  167. 

Sweetbread  Croquettes  129. 

Chocolate  Blanc  Mange  WKk 
Strawberry  Ice-cream  866. 

Queen's  Cake  286.  iMMt  iR. 


MS^m. 


^■'1 


MONDAY. 


BREAKFAST. 

Stewed  Aprloots.  Graham  Mush  260. 

Fried  Chicken  & la  Italienne  86. 

Steamed  Potatoes  186.  Continental  Hotel  Waffles  247. 
Wheat  Bread  228.  Coffee  487. 


LUNCHEON. 

Pickled  Salmon  62. 

Scalloped  Chicken  88.  Hominy  Croquettes  261^ 

Sliced  Cucumbers. 

Strawberry  Short-cake  256,  with  Cream . Chocolate  440. 


DINNER. 

Beef  Soup  31,  with  Noodles  49. 

Veal  Pie  126. 

New  Potatoes  182.  Cucumbers  4 la  Crdme  lOft. 

Asparagus  200,  White  Sauce  149. 

Lettuce  168,  French  Dressing  162. 

Green  Currant  Pie  314. 

Boiled  Custard  89S. 
Brunswick  Jelly  Cakes  297. 

Cheese. 

Coffee  4S7 


TUESDAY. 


BREAKFAST. 

Raspberries  and  Cream.  Oat  Flakes  262, 

Soft  Shell  Crabs  Fried  69.  Ham  Omelet  220. 

Warmed  Potatoes  186. 

Pop-overs  249.  Toast  263.  Coffee  437. 


LUNCHEON. 

French  Stew  115.  Cold  Sliced  Tongue  119, 
Bean  Salad  167.  Milk  Biscuits  2^, 

Cold  Custard  Pie  SIB.  Iced  Tea  439. 


DINNER. 

White  Mushroom  Soup  81. 

Roast  Beef  106. 

Potatoes  4 la  Crdme  184.  Fried  Cauliflower  19L 

Spinach  with  Eggs  202. 

Sliced  Tomatoes,  Mayonnaise  161. 
Strawberry  Short-cake  256, 

^ with  Whipped  Cream  8S0l 

Wafers  294.  Cheese. 

Coffee  437. 


WEDNESDAY. 


/ 


BREAKFAST- 

Cherries.  Cracked  Wheat  262. 

Broiled  Lamb  Chops  183.  Tomato  Sauce  152, 

Saratoga  Chips  184.  Raised  Mufflns  244, 
Brown  Bread  232.  Coffee  437. 


LUNCHEON. 

Roast  Beef  Pie  112. 

Fried  Potatoes  with  Eggs  188. 

Crab  Salad  165.  Soda  Biscuit  23S, 

Pineapple  Fritters  954.  Tea  489. , 


DINNER. 

Veal  Soup  81,  with  Croutons  44. 

Boiled  Chicken  88,  Caper  Sauce  151. 

Steamed  New  Potatoes  185. 

Asparagus  on  Toast  200. 

String  Beans  198.  Young  Onions. 

Green  Gooseberry  Tart  828. 

Golden  Cream  832. 

Cocoanut  Macaroons  858. 
Cheese. 

Coffee  437.  ' 


THURSDAY. 


BREAKFAST. 

Strawberries  and  Cream.  Oatmeal  with  Cream  260, 
Chicken  Omelet  220.  Corned  Beef  Hash  118. 
Potato  Fillets  187.  Grafton  Milk  Biscuits  212. 

Cream  Toast  263.  Coffee  437. 


LUNCHEON. 

Smothered  Beefsteak  110.  Potato  Croquettes  187. 

Lettuce  with  Mayonnaise  161. 

Cream  Short-cake  256.  Cherry  Pudding  876. 

Chocolate  44Q 


DINNER. 

Clam  Soup,  French  Style  46. 

Broiled  Fore-quarter  of  Lamb  186, 

Tomato  Sauce  153. 

Potatoes  4 la  Delmonico  187. 

String  Beans  198. 

Cauliflower  190.  Tomato  Salad  165. 

Strawberry  Bavarian  Cream  831. 

Sliced  Pineapple. 

Pound  Caka  SOt. 


Coffee  437. 


468 


MEKU8. 


FRIDAY. 


BREAKFAST. 

Sliced  Tomatoes.  Boiled  Rice  26i. 
Broiled  Spanish  Mackerel  58,. 

Scalloped  Eggs  214.  Lyonnaise  Potatoes  186. 
French  Rolls  241.  ^Wheat  Bread  228.  Coffee  43?o 


LUNCHEON 

Clam  Chowder  76.  Cold  Pressed  Beet  114. 
Mixed  Summer  Salad  163. 

Buns  242.  Fancy  Cakes  294c  Currants, 

Tea  439c 


DINNER. 

Cream  of  Asparagus  dS. 

Baked  Blue  Fish  64,  Tomato  Sauce 
New  Potatoes  and  Cream  184. 

Summer  Squash  201. 

Muttonettes  Wk 

Sliced  Cucumbers  167. 

Charlotte  Busse  343^ 

strawberries  and  Cream. 

Pastry  Ramakins 
Coffee  43&P 


SATURDAY 


BREAKFAST. 

Stewed  Green  Currants.  Steamed  Oatmeal  262. 
Porterhouse  Steak  Broiled  with  Water-cress  106. 
New  Boiled  Potatoes  182. 

Rusks  24Sc  American  Toast  263,  Coffee  43?. 

LUNCHEON. 

Fricassee  Chicken  184.  Rice  Croquettes  260. 
Dressed  Cucumbers  167.  French  Bread  234, 

Cup  Cakes  295.  Strawberries  and  Cream. 
Iced  Tea  439. 


DINNERc 


l^omato  Soup 
Boast  Lorn  of  Mutton  180. 

Scalloped  New  Potato^ 
Cauliflower  190. 

Beet  Greens  203. 


Radishes  107. 


Cherry  Pie  314. 


Mock  Ice  83B. 
Tanegated  Cakes  296. 

Cheese.  Goflee  437. 


JULY 

POURTH  OF  JULY. 


BREAKFAST. 

Red  Raspberries  and  Cream. 

Fried  Chicken  86.  Scrambled  Tomatoes  196. 
Warmed  Potatoes  186.  Tennessee  Muffins  245. 

Toast  263.  Coffee  437. 


SUPPER- 

Cold  Sliced  Lamb  134. 

Crab  Pie  69.  Water-cress  Salad  168.  Cheese  Toast  264. 
Graham  Bread  234.  Sponge  Cake  277. 

Blackberries.  Tea  489, 


DINNER. 

Clam  Soup  46, 

Boiled  Cod  63,  with  lobster  Sauce  160. 

Boast  Lamb  136,  Mint  Sauce  152. 

New  Potatoes  Boiled  182. 

C'..€en  Peas  201.  Spinach  with  Eggs  202. 

Cucumbers  Sliced  167. 

Chicken  Patties  85. 

Naple  Biscuits  843.  Vanilla  Ice-cream  ZBp' 

Chocolate  Macaroons  853.  Strawberries. 

Coffee  4^0 


SUNDAY, 


BREAKFAS1 

Fresh  Cherries.  Hominy  260. 

Broiled  Chicken  a5.  Poached  Eggs  215. 

Saratoga  Chips  184.  New  England  Corn  Cake  234. 
Wheat  Bread  228.  Coffee  437. 


SUPPER. 

Spiced  Beef  Tongue  119,  IfOhster  Patties  67, 
•Heed  Tomatoes  with  Mayonnaise  161.  Crumpets  289, 
White  Fruit  Cake  277. 

llaokberriM.  Tea  488. 


DINNER^ 

Cream  of  Spinach  Soup  83, 

Boiled  Blue  Fish  54,  Sauce  Maltre  d’Hotel  158. 

Roast  Lamb  130,  Tomato  Sauce  152. 

New  Potatoes  with  Cream  184. 

Green  Com  196.  Cauliflower  190. 

White  Sauce  149. 

Crab  Salad  165.  Salmon  Croquettes  64< 

Cottage  Pudding  875. 

.Chocolate  loe-oream  868^ 

Raspberries. 

Qvemm, 


MENUS-. 


m 

MONDAY. 


BREAKFAST, 

Stewed  ^^ars  351.  Oatmeal  with  Cream  260, 
Veal  Chops  Fried  123.  Plain  Omelet  218, 

Warmed  Potatoes  186.  Raised  Muffins  244. 

Dry  Toast  263.  Coffee  437. 

LUNCHEON 

Cold  Boast  Lamb  230c  Com  Pudding  197. 
Potato  Salad  167.  French  Bread  234. 

OoTiant  Fntterii  25S..  Cocoa  446. 


DINNER. 

Julienne  Soup  83, 

Beef  & la  Mode  108. 

Boiled  Potatoes  182.  Green  Peas  201 

Stuffed  Baked  Tomatoes  195. 

Lettuce  Salad  106. 

Biackberry  Pudding  880. 

Floating  Islands  839. 
Sponge  Cake  277. 

Coffee  437o 


TUESDAY= 


BREAKPASI 

EaspberrieSc  Cracked  Wheat  262, 
Beefsteak  Broiled  106.  Cream  Toast  263, 
Lyonnaise  Potatoes  i86.  Light  Biscuit  230. 

Brown  Bread  232,  ' Coffee  437. 


LUNCHEON 

Cold  Sliced  Beef  108.  Cheese  Souffle  311. 

Tomato  Salad  166.  Graham  Bread  SItL 

Qieen  Gooseberry  Tan  823.  Tea 


DINNER^ 

Vermicelli  Soup  4i. 

Chicken  Stewed;  with  Biscuit  9i. 

Steamed  Potatoes  185,  Stewed  Com  197 

Lobster  Croquettes  67. 
encumbers  Sliced  167. 

Ripe  Currant  Pie  814, 
Snow  Cream  335. 

Ribbon  Cake  287. 

Cheese. 

Coffee  4®r. 


WEDNESDAY/ 


BREAKFAST, 

BlacKberrleSo  Steamed  Oatmeal  262. 

Fresh  Salmon  Fried  51o  Beef  Hash  118. 

Potato  Fillets  187.  Tennessee  Muffins  24&, 

Dipped  Toast  263,  Coffee  487. 

LUNCHEON 

Beefsteak  Pie  113, 

Chicken  Turnovers  91.  Lettuce  with  Mayonnaise 
Buns  242c  Layer  Cake  289. 

ISanana  Filling  274,  Chocolate 


DINNER. 

Spring  Vegetable  Soup 
Scalloped  Mutton  and  Tomatoes  185. 

Boiled  Potatoes  182. 

Spinach  with  Eggs  202 
Clam  Fritters  75. 

Young  Onions. 

Oorostarch  Pudding  373, 

Raspberries  with  Cream 
Sliver  Cake  28i. 

Coffee  43J. 


THURSDAY. 


BREAKFAST 

Red  Raspberries, 

Graham  Mush  with  Maple  Syrap  26o, 

Broiled  Lamb  Chops  133.  Fried  Tomatoes  196., 

Potatoes  A la  Crgme  184.  Raised  Biscuit  239. 
Dry  Toast  263.  Coffee  437. 

LUNCHEON 

Sliced  Veal  I/>el  126.  Brain  Cutiiets  m. 
Fried  Potatoes  184.  Dressed  Cucumbers  167, 
Neaoh  Bread  384.  xUheny  pie  Tea 


DINNER 

Gumbo  Soup  46. 

.4oast  Beef  Pie  with  Potato  Crast  114 
Potatoes  A la  Delmonieo  187. 

Cauliflower  190. 

Stewed  Green  Peas  201. 

Lettuce  168,  with  Mayonnaise  iQu 
Cherry  Eoley  Poley  390. 

Syllabub  886, 

Boston  Cream  Cakes  SWU 
Coffee  4f7. 


FRIDAY. 


BREAKFAST. 

Fresh  Currants.  Boiled  Rice  261. 

Perch  Fried  49.  Seramhled  Eggs  215. 

Baked  Potatoes  188.  Parker  House  Rolls  240. 
Wheat  Bread  228.  Coffee  437. 


LUNCHEON, 

Broiled  Chicken  on  Toast  89. 

Green  Com  Fritters  256. 

Stewed  Tomatoes  194.  Blackberrlee. 

Berry  Tea  Cakes  248.  Cocoa  440. 


DINNER. 

Clam  Chowder  76. 

Salmon  51,  and  Caper  Sauce  157. 

New  Potatoes  Scalloped  185. 
Summer  Squash  201.  ' ' 

Chicken  Turnovers  OL 

New  Beets  Boiled  200, 

Rice  Pudding  887. 

Raspberry  Sherbet  860. 

Philadelphia  Jumbles  298. 
Coffee  437. 

I 


SATURDAY. 


BREAKFAST. 

Stewed  Gooseberries.  Corn  Meal  Mush  259. 
Broiled  Ham  145.  Vegetable  Omelet  219, 

Newport  Breakfast  Cakes  258.  Crisp  Potatoes  186, 
Brown  Bread  232.  Coffee  437. 


LUNCHEON. 

Fricassee  Salmon  52.  Beefsteak  106. 

Bean  Salad  167.  Corn  Bread  235. 

Transparent  Pudding  380. 

Iced  Tea  439* 


DINNER. 


Green  Pea  Soup  42, 
French  Stew  115, 

, New  Potatoes  with  Cream  184, 
Mock  Oysters  74. 


Scalloped  Clams  28, 
Tomato  Salad  166. 


Custard  Pie  313, 


Sponge  Drops  296. 
Red  Raspberries  and  Cream. 

Coffee  437. 


AUGUST. 


SUNDAY. 


BREAKFAST, 

Peaches  and  Cream.  Boiled  Rice  261. 
Broiled  Spanish  Mackerel  58. 

Eggs  aux  Fines  Herbes  216.  Warmed  Potatoes  186. 
Rusks  243.  Wheat  Bread  228.  Coffee  437. 


SUPPER. 

Cold  Boiled  Chicken  83. 

Pickled  Salmon  52.  Potato  Salad  167. 

French  Rolls  241.  Raspberries. 

White  Mountain  Cake  286.  Tea  439. 


DINNER, 

Consomm^  Soup  38. 

Baked  Pickerel  50,  Egg  Sauce  149. 

Stewed  Ducks  93. 

Potatoes  & la  Delmonico  187. 

Cabbage  with  Cream  191.  Lobster  Salad  168, 

Stuffed  Baked  Tomatoes  195. 

Lamb  Sweetbreads  136. 

Custard  Pudding  371.  Frozen  Peaches  860o 

Fruit  Jumbles  299. 

Coffee  437. 


THE  GREAT  STATE  DINING  ROOM. 


411 


I BREAKFAST. 

F Stewed  Plums.  Steamed  Oatmeal  262. 

Mutton  Cutlets  13S.  Tomato  Toast  265. 

; Potato  Fillets  187. 

'i  EgglMuffins  246.  « BrownrBreadi282.  Coffee  43T. 


LUNCHEON 

Veal  Pot-pie  124.  Vegetable  Omelet  2U>. 

Lettuce  with  French  Dressing  168, 

German  Bread  234,  Peach  Fritters  254. 

Chocolate  440. 


DINNER. 


Tomato  Soup  87. 

Roast  Beefs  Heart  119. 

Boiled  New  Potatoes  18X 


Cauliflower  190, 


String  Beans  198. 
Cucumbers  Sliced  167. 
Damson  Pie  817. 

Peach  Trifle  888. 
Sponge  Cake  977. 

Cheese.  offee  487. 


TUESDAY. 


BREAKFAST. 

Blackberries.  Hominy  262. 

Frizzled  Beef  113.  Boiled  Eggs  214. 

Saratoga  Chips  184. 

Breakfast  Puffs  258.  Dipped  Toast  263. 

Coffee  437. 


LUNCHEON. 

Sliced  Beef  Heart  119.  Fried  Tripe  12G. 
Stuffed  Baked  Tomatoes  195. 

Pear  Pickle  180.  Buns  242,  Plum  Cobbler  89&o 
0^439. 


, DINNER. 

Scotch  Mutton  Broth  83. 

Broiled  Fore-quarter  of  lAmh  186. 

New  Potatoes  and  Cream  284. 
Green  Peas  201. 

Lettuce  168,  French  Dressing  162. 

Com  Pudding  197. 

Apricot  Meringue  Pie  816. 
Lemon  Jelly  363. 

Cookies  299. 

Fruit. 

Coffee  437. 


WEDNESDAY. 


BREAKFAST. 

Fresh  Pears.  Cracked  Wheat  262. 

Brain  Cutlets  127.  Meat  Omelet  218. 

Lyonnaise  Potatoes  186. 

Huckleberry  Griddle-oakes  251.  Wheat  Bread  928. 
Coffee  437. 


LUNCHEON. 

Broiled  Salmon  61.  Sliced  Pressed  Lamb  137. 

Tomatoes  with  Mayonnaise  161. 

French  Bread  234.  • Sponge  Cake  277. 
Blackberries  and  Cream.  Iced  Tea  489. 


DINNER. 

Cream  of  Spinach  Soup  88. 

Fried  Chicken  & la  Italienne  86, 

Tomato  Sauce  168. 

Boiled  Sweet  Potatoes  189. 

Stuffed  Egg  Plant  198. 

Green  Com  Boiled  196. 
Young  Onions. 

Bice  Pudding  888. 

Peaches  and  Cream. 

Walnut  Cake  900. 

Coffee  487. 


THURSDAY. 


BREAKFAST. 

Mask  Melon.  Oatmeal  with  Cream  260. 

Calf  s Liver  and  Bacon  128. 

Broiled  Tomatoes  196.  Crisp  Potatoes  186. 

New  England  Com  Cake  264. 

Dry  Toast  263.  Coffee  437. 


LUNCHEON. 

Steamed  Chicken  83.  Green  Corn  Fritters  266. 

Fried  Sweet  Potatoes  189. 

Dressed  Cucumbers  167.  Light  Biscuit  239. 

Peaches  and  Cream.  Chocolate  440. 


DINNER. 

Green  Pea  Soup  86. 

Stewed  Brisket  of  Beef  116. 

New  Potatoes  Boiled  182. 

Lima  Beans  199. 

Fried  Egg  Plant  198. 

Lettuce  Salad  166. 

Huckleberry  Pudding  380, 

Bleh  Wine  Sauoe  8I7« 
Cream  Tarts  325. 

Fruit. 

Coffee  487. 


s 


MENUS. 


FRIDAY. 


BREAKFAST. 

Whole  Peaches.  Corn  Meal  Mush  259. 

Fried  Blue  Fish  49.  Dried  Beef,  with  Cream  116. 
Sweet  Potatoes  Fried  186, 

Raised  Muffins  244.  Brown  Bread  232.  Coffee  437, 


LUNCHEON. 

Beef  Croquettes  116.  Scalloped  Lobster  67. 
Mixed  Summer  Salad  163.  German  Bread  234. 

Huckleberry  Short-cake  257.  Tea  489, 


DINNER. 

Corn  Soup  S3. 

Baked  Salmon  Trout  58, 

Bechamel  Sauce  163. 

Potato  Croquettes  187. 

Spinach  with  Eggs  20a 
Hashed  Mutton  182. 

Tomatoes  with  Mayonnaise  161. 

Grape  Pie  816.  Peach  Cream  8Si. 

Wafers  294,  Cheese, 

Coffee  437, 


SATURDAY, 

BREAKFAST. 

Fresh  Greengages.  Oat  Flakes  262. 

Broiled  Chicken  89.  Cream  Toast  263. 

Boiled  Potatoes  182,  Graham  Gems  246. 

Wheat  Bread  228.  Coffee  437. 


LUNCHEON. 

Broiled  Ham  145.  Tomato  Omelet  220. 
Dressed  Cucumbers  167,  French  Bread  281. 

Cold  Fruit  Pudding  373.  Chocolate  440. 


SEPTEMBER, 


DINNER. 

Chicken  Cream  Soup  83. 

Irish  Stew  185. 

Steamed  Potatoes  185. 

Gveen  Peas  805^- 

Boiled  Com  196. 

Crab  Salad  165. 

Snekleberry  Pie  815. 

Peaches  and  Cream. 

Cap  Cakes  295. 

Coffee  437, 


SUNDAY, 


BREAKFAST. 

Musk  Melon,  Cora  Meal  Mush  269. 

Fried  Smelts  57.  Veal  Hash  on  Toast  266. 

Potatoes  &,  la  Cr6me  184, 

Graham  Gems  246.  Wheat  Bread  228,  Coffee  43/, 


SUPPER. 

Potted  Ham  146.  Small  Oyster  Pies  76. 

Rice  Omelet  220.  Cold  Slaw  165. 

French  Bread  284.  Cream  Cake  285. 

Siloed  Peaches.  Tea  489. 


DINNER. 

Beef  Soup  31,  with  Croutons  44. 

Boiled  Fresh  Mackerel  69,  Hollandalse  Sauce  16&. 
Roast  Partridges  96. 

Mashed  Potatoes  183.  Stewed  Com  197. 
Stuffed  Egg  Plant  198, 

Tomato  Salad  166. 

Lobster  Croquettes  67,  Peach  Meringue  Pte 
Tuttl  Frattl  Ice-cream  869. 

Rooheeter  Jelly  Cake  988.  CheM*. 

Coffee  43T. 


MEKUB. 


MONDAY. 


BREAKFAST. 

Peaches  and  Cream. 

Graham  Mush  with  Maple  Syrup  260. 

Broiled  Lamb  Chops  133,  Fried  Tomatoes  196„ 

Baked  Potatoes  188.  Raised  Muffins  244. 

Dry  Toast  263.  Coffee  437. 


LUNCHEON. 

fialmi  of  Game  99.  Cold  Beef  Tongue  119. 
Potato  Croquettes  187,  Watermelon  Pickle  179. 

Sgg  Biscuit  240. 

Layer  Cake  289,  with  Peach  Cream  Plillng  273. 
Chocolate  440, 


DINNER. 


Vegetable  Soup  42. 
Tenderloin  of  Beef  109. 
Potato  Puffs  184. 


Lima  Beans  199, 


Fried  Tomatoes  196. 

Mixed  Summer  Salad  163, 

Peach  Pudding  383,  with  Whipped  Cream  330, 
Cocoanut  Tarts  323. 

Cheese. 

Coffee  48^ 


TUESDAY. 


BREAKFAST. 


Huckleberries.  Steamed  Oatmeal  262. 

Veal  Collops  123.  Ham  Toast  266.  Potato  Fillets  187. 
Newport  Breakfast  Cakes  258, 

Brown  Bread  232.  Coffee  437. 

LUNCHEON. 

Cold  Roast  Warmed  117, 

Cheese  Fondu  211.  Fish  Salad  164. 

Potato  Biscuit  241, 

Peach  Cobbler  883.  Tea  489. 


DINNER. 


Vermicelli  Soup  41, 

Baked  Mutton  Cutlets  188, 

Boiled  Potatoes  182. 

Baked  Beets  200, 

Com  Pudding  197. 

Horse-radlsb  168, 

Plum  Pie  817. 

Floating  Islands  339.  Lemon  Cake  280.  . 


Cheese, 
Coffee  437. 


WEDNESDAY 


BREAKFAST, 

' Sliced  Tomatoes.  Oat  Flakes  262, 

Beef  Hash  118,  Boiled  Eggs  314, 

Sweet  Potatoes  Baked  189. 

Parker  House  Rolls  240.  Wheat  Bread  228b 

Coffee  437. 


LUNCHEON. 

Fried  Smelts  67.  Ham  Toast  265, 

Potato  Salad  167.  French  Bread  234o 

Huckleberry  Cake  292,  Chocolate  440. 


OfNNERc 

Split  Pea  Soup  85, 

Roast  Tame  Duck  92, 

Browned  Potatoes  2^, 

String  Beans  198, 

Baked  Tomatoes  196. 
Lettuce  168,  with  Mayonnaise  161. 

Boiled  Lemon  Pudding  380. 
Peach  Meringue  835, 

Feather  Cake  284. 
Coflee  437. 


THURSDAY. 


BREAKFAST. 


Whole  Pears. 
Hamburger  Steak  118. 

Saratoga  Chips  184. 
Dry  Toast  263. 


Hominy  262, 

Bread  Omelet  221. 
Light  Biscuit  230. 

Coffee  437. 


LUNCHEON. 

Duck  Pie  98.  Grilled  Bacon  148. 
fomato  Salad  166.  Graham  Bread  23t> 

Cold  Berry  Pudding  W8. 

Tea  48B. 


DINNER. 

Corn  Soup  35. 

Steamed  Leg  of  Mutton  132, 

Potatoes  k la  Delmonico  IW, 

Fried  Com  197, 

Stewed  Salsify  199. 
Currant  Jelly  411. 

Grape  Pie  816. 

Tapioca  Cream  Custard  884. 
Watermelon.  Cheese, 

Coffee  48t 


474 


MBirViB. 


FRIDAY. 


BREAKFAST. 

Mask  Melon.  Oatmeal  with  Cream  260. 
Broiled  Spanish  Mackerel  68.  Scalloped  Eggs  214. 
Warmed  Potatoes  186.  Tennessee  Muffins  246. 
Wheat  Bread  228.  Coffee  437. 


LUNCHEON. 

Hashed  Mutton  182. 

Oyster  Fritters  72.  Cold  Greens  203. 

Com  Bread  285.  Boston  Cream  Cakes  2X1. 

Grape  Jelly  413.  Chocolate  44a 


DINNER. 

Clam  Soup  46. 

Fresh  Salmon  Fried  51,  Tomato  Sauce  152. 
Mashed  Potatoes  183.  ‘ 

Cauliflower  190. 

White  Sauce  149. 

Beefsteak  Rolls  110. 

Cucumbers  Sliced  167. 

Country  Plum  Charlotte  846. 
German  Custard  828.  Jumbles  297. 

Fruit.  Coffee  437. 


SATURDAY. 


BREAKFAST. 

Fresh  Apricots.  Cracked  Wheat  262. 
Stewed  Kidneys  119.  Grilled  Salt  Pork  148. 

Lyonnaise  Potatoes  186.  Sally  Lunn  242. 

Dry  Toast  263.  Coffee  487. 


LUNCHEON. 

Breaded  Chicken  88.  Potato  Croquettes  187. 
Tomatoes  with  Mayonnaise  161. 
lielst  Bread  234.  Sponge  Drops  296. 

Hnckleberiles  and  Cream.  Tea  480 


> DINNER. 


Gumbo  Soup  40. 
Boast  Loin  of  Veal  121c 


Browned  Potatoes  183 


Succotash  198o 


Mashed  Squash  202. 
Bean  Salad  167. 

Baked  Custard  327. 

Peaches  and  Cream. 
Almond  Cake  288. 

Coffee  437o 


OCTOBER. 


SUNDAY. 


BREAKrA8T. 

Grai>e8.  Oatmeal  with  Cream  260. 

Broiled  Veal  Cutlets  124.  Mineed  Eggs  216. 

Crisp  Potatoes  186.  Buckwheat  Cakes  862. 
Wheat  Bread  228.  Coffee  487. 


SUPPER. 

Oyster  Stew  70.  Cold  Pork  and  Beans  143. 
OoM^Uaw  166.  Boston  Brown  Bread  232. 

Peach  Meringne  Pie  810 

Tm  480. 


DINNER. 

Ox-tall  Soup  34. 

Broiled  Halibut  57,  Sauce  Tartare  149. 

Roast  Beef  105,  Brown  Sauce  154. 

Steamed  Potatoes  185.  Cauliflower  196. 

Boiled  Onions  189.  Chicken  Salad  168. 
Scalloped  Tomatoes  195. 

French  Cocoanut  Pudding  176. 

Grape  Trifle  838. 

Fancy  Cakes  294.  Fruit. 

Coffee  487. 


MEimt. 


MONDAY. 


BREAKFAST. 


Stewed  Quinces, 
Blue  Fish  Fried  64. 
Hasty  Cooked  Potatoes  186. 

Brown  Bread  232. 


Lamb  130. 

Milk  Toast  363. 

Pop-overs  249. 
Coffee  437o 


LUNCHEON. 

Cold  Roast  Beef  106.  Onion  Omelet  221. 
Fried  Potatoes  184. 

french  Bread  234.  Peach  Fritters  254. 

Chocolate  440. 


DINNER. 

Julienne  Soup  83. 

Roast  Pheasants  66. 

Cabbage  with  Cream  19L 

Boiled  Potatoes  182. 

Mashed  Turnips  204. 

Tomato  Salad  166. 

Apple  Custard  Pie  809. 

Baked  Quinces  861. 

Chocolate  Bolairs  398. 
Goflee  487. 


TUESDAY. 


BREAKFAST. 

Baked  Pears  351.  Cracked  Wheat  262. 

•Calfs  Liver  and  Bacon  128.  Fried  Eggs  215. 

Lyonnaise  Potatoes  186.  Dry  Toast  263. 

New  England  Com  Cake  234.  Coffee  437. 


LUNCHEON. 

Cold  Roast  Pheasant  96. 

Potato  Croquettes  187.  Lobster  Salad  163. 

Graham  Bread  231, 

Country  Plum  Charlotte  845.  Tea  439. 


DINNER^ 

Game  Soup  88. 

Braised  Leg  of  Mutton  181. 

Mashed  Potatoes  188. 
Scalloped  Oysters  78. 

Boiled  Sweet  Potatoes  189. 

Cold  Slaw  166. 
Peach  Cobbler  398. 

French  Custard  828. 

Layer  Jelly  Cake  869. 

Coffee  487. 


WEDNESDAY. 


BREAKFAST. 

6rax>es.  Steamed  Oatmeal  263. 

Beefsteak  Broiled  106.  Tomato  Omelet  290. 
Warmed  Potatoes  186.  English  Crumpets  25t. 

Brown  Bread  232.  Coffee  437. 

LUNCHEON. 

Scrambled  Mutton  135.  Sardines. 

Com  Pudding  197.  French  Bolls  90. 

Ginger  Bread  290. 

Sliced  Oranges.  Cocoa  ilOi 


DINNER. 

Mock  Turtle  Soup  SR 
Boiled  Fillet  of  Veal  123. 

Potatoes  A la  PeUnontoa  287. 
Fried  Egg  Plant  198. 

Mashed  Squash  9QR 
Olives. 

Saucer  Puddings  886. 

Aflple  Snow  837. 

Crisp  Cookie*  9Ba 
Coffee  487. 


THURSDAY. 


BREAKFAST, 


Baked  Quinces  351. 
Broiled  Grouse  96. 
Potatoes  d la  Cr§me  184. 

Dry  Toast  263. 


Boiled  Rice  261. 

Tripe  Lyonnaise  121. 
Raised  Muffins  244. 
Coffee  487. 


LUNCHEON. 

Veal  Croquettes  124. 

Cheese  Souffle  211i  Potato  Salad  167. 

Buns  242.  Grepe  Pie  816. 


DINNER. 

Swiss  White  Soup  41. 

Pot  Roast  106. 

Steamed  Potatoes  1I& 

Lima  Beans  199. 

French  Cabbage  108. 
Lettuce  Salad  166. 

PItun  Puff  Pudding  891. 

Blano  Man0S  MD. 

Dominoes  906. 

OOffM  487. 


Fruit. 


mmmm 


PRIDAY 


BREAKFAST. 

Stewed  PlumSc  Oat  Flakes  263. 
lllels  Fried  54.  Beef  Hash  118.  Potato  Fillets  187. 
Egg  Muffins  246.  Wheat  Bread  228. 

Coffee  437. 

LUNCHEON* 

Oyster-pot  Pie  73c  Muttonettes  134. 

Fried  Egg  Plant  198.  French  Bread  234 

Stewed  Crab  Apples.  Silver  Cake  281. 
Chocolate  440. 


UINNER. 

Onion  Soup  4ii. 

Baked  Smelts  68. 

Potato  Snow  18K. 
Cauliflower  190. 

Beef  Croquettes  116. 

Spiced  Plums  180. 

Plain  Charlotte  Russe  34S„ 

Quince  Jelly  41$^ 

Huts.  Raisins. 

Coffee  437= 


SATURDAY. 


BREAKFAST. 

Whole  PearSc  Hominy  262. 

Mutton  Cutlets  183.  Tomato  Sauce  1^. 
Saratoga  Chips  184.  Com  Meal  Griddle-cakes  250 
Dry  Toast  263.  Coffee  437. 


LUNCHEON. 

Dried  Beef  with  Cream  116. 

Baked  Omelet  222.  Tomato  Salad  166. 

Rusks  243.  Quince  Trifle  338^ 

Tea  439 


DINNER. 

Veal  Soup  81*  with  Noodles  4L 
Obloken  Pot-pie  90. 

^ Mashed  Potatoes 

Fried  Salsify  l99o 

Baked  Onions  189 
Ham  Salad  165. 

Chocolate  Pie  811. 

Sliced  Oranges 
Hickory  Nut  Cake  290. 

Coffee  437. 


NOVEMBER 


THANKSGIVING  DAY. 

BREAKFAST.  DINNER 


Grapes.  Oat  Flakes  262. 

Broiled  Porterhouse  Steak  106, 

Codfish  Balls  62.  Browned  Potatoes  18S. 

Buckwheat  Cakes  262,  Maple  Syrup. 

Wheat  Bread  228. 

Coffee  437. 


SUPPERo 

Cold  Roast  Turkey  70. 

Scalloped  Oysters  73.  Potato  Salad  167. 

Cream  Short-cake  256.  Eclairs  292. 

Preserved  Egg  Plums  405,  Tea  489. 


Oysters  on  Half  Shell. 

Cream  of  Chicken  Soup  83, 

Fried  Smelts  67,  Sauce  Tartare  149. 

Roast  Turkey  79,  Cranberry  Sauce  165, 
Mashed  Potatoes  183.  Baked  Squash  202. 

Boiled  Onions  189.  Parsnip  Fritters  104. 
Olives,  Chicken  Salad  163. 

Venison  Pastry  101. 

Pumpkin  Pie  818,  Mince  Pie  820, 

Charlotte  Russe  342.  Almond  Ice-cream  83£. 

Lemon  Jelly  853,  Hickory  Nut  Cake  290, 
Cheese.  Fruits. 

Coffee  437. 


SUNDAY. 


BREAKFAST. 

Stewed  Crab  Apples,  Cracked  Wheat  262. 
White  Fish  Fried  49,  Jelly  Omelet  221. 

Hasty  Cooked  Potatoes  186,  Tennessee  Muffins  246, 
Crullers  300.  Wheat  Bread  228.  Coffee  437. 


DINNER, 


SUPPER. 

Pickled  Pigs'  Feet  144. 

itoftlloped  Potatoes  185.  Chicken  Salad  168. 

Light  Biscuit  239.  Golden  Spice  Cake  287. 
f^reserved  Cherries  404.  Tea  489, 


Mullagatawny  Soup  38, 

Boiled  Codfish  68,  Oyster  Sauce  ISOi. 

Roast  Wild  Duck  94, 

Mashed  Potatoes  188, 

Currant  Jelly  Sauce  ]5I< 
Baked  Squash  202.  Boiled  Beets  200. 

Small  Oyster  Pies  76. 

Baked  Plum  Pudding  878,  Sweet  Sauce  40L 
Jelly  Kisses  862.  Fruit. 

:::affee  487o 


/ 


UEurtra  tm 

MONDAY, 


BREAKFAST. 

Grapes.  Hominy  262. 

Fricasseed  Tripe  with  Oysters  120, 

Baked  Potatoes  188.  Breakfast  Puffs  268 

Brown  Bread  232.  Coffee  487. 


LUNCHEON. 

Cold  Roast  Duck  94.  Welsh  Rarebit  212. 

Fried  Sweet  Potatoes  189.  Cold  Pickled  Beets  200. 
French  Bread  284.  Cookies  299. 
Gooseberry  Jam  418.  Cocoa  440. 


DINNER. 

Vermicelli  Soup  41. 

, Leg  of  Mutton  & la  Venison  132. 
Steamed  Potatoes  185. 

Ladies*  Cabbage 

Stewed  Onions  189. 

Mixed  Pickles  178, 

Pumpkin  Pie  318. 

Orange  Jelly  854 
Nut  Cakes  802. 

Cheese.  Coffee  489. 


TUESDAY. 


BREAKFAST, 

Stewed  Prunes.  Oatmeal  with  Cream  260. 
Snipe  on  Toast  98.  Scrappel  144. 

Potato  Puffs  184.  Newport  Waflles  247.  ^ 

Wheat  Bread  228.  Coffee  437. 


LUNCHEON. 

Scalloped  Mutton  and  Tomatoes  185. 

Hominy  Croquettes  261.  Cold  Slaw  168, 

Beaten  Biscuit  241,. 

Chocolate  Custard  Pie  811.  Tea  4S&. 


DINNER, 


Ox-tail  Soup  34. 
Roast  Leg  of  Pork  139. 


Lima  Beans  199. 


Browned  Potatoes  188 


Mashed  Turnips  204. 
Celery  Salad  166. 

Apple  Com  Meal  Pudding  884,  Wine  Sauce  897. 
Lemon  Tartlets  321. 

Fruit. 

Coffee  437, 


WEDNESDAY. 


BREAKFAST- 


Oranges.  Graham  Mush  260. 

Country  Sausages  148.  Boiled  Eggs  214, 

Saratoga  Chips  184.  Buckwheat  Cakes  252. 
Dry  Toast  263.  Coffee  437. 

LUNCHEON. 

Cold  Roast  Pork  139.  Lobster  Salad  163. 

Baked  Sweet  Potatoes  189.  German  Bread  234, 

Doughnuts  300.  Apple  Sauce  166. 
Chocolate  440, 


DINNER. 

Turtle  Soup  from  Beans  86, 

Spiced  Beef  108. 

Mashed  Potatoes  188. 

Fried  Parsnips  193. 

Scalloped  Onions  190. 

Pickled  White  Cabbage  174. 

Cranberry  Tart  Pie  818, 
Blanc  Mange  840. 

Crackers,  Cheese.” 

Coffee  437, 


THURSDAY, 


BREAKFAST. 

Stewed  Apricots,  Oat  Flakes  262, 

Broiled  Veal  Cutlets  124,  Fried  Oysters  69. 

Warmed  Potatoes  186.  Cream  Waffles  247. 
Brown  Bread  232.  Coffee  437. 


LUNCHEON. 

Beef  Croquettes  116.  Fish  Omelet  221. 
Celery  Salad  166. 

Raised  Biscuit  289.  Feather  Cake  284. 

Canned  Peaches  417,  Tea  489, 


DINNER* 

Squirrel  Soup  89. 

Roast  Loin  of  Mutton  130. 

Boiled  Potatoes  182. 

Mashed  Squash  202. 

Fried  Cabbage  192. 

Olives. 

Apple  Puff  Pudding  869,  Grandmother’s  Sauce  898. 
Nuts.  Raisins. 

Fruit. 

' Coffee  439. 


478 


MEKV8. 


■( 

FRIDAY. 


BREAKFAST. 

Bananas.  Steamed  Oatmeal  263. 

Striped  Bass  Fried  49.  Minoed  Eggs  316. 

Lyonnalse  Potatoes  186.  Com  Bread  235. 

Nat  Cakes  803-  Wheat  Bread  228.  Coffee  4S7. 

LUNCHEON3 

Cold  Boast  Mutton  130. 

Halibut  on  Toast  267.  Potato  Salad  167. 

French  Bread  234.  Grape  Jelly  Pie  817. 
Chocolate  440. 


OINNERo 

Fish  Chowder  61. 
Baked  Pickerel  50. 


Steame^j  Potatoes  186, 

Boiled  Turnips  204. 

Rabbit  Pie  99. 

Plain  Celery. 

Apple  Custard  Pudding  872,  Hard  Sauce  400, 
Savory  Biscuits  296. 

Fruit. 

Coffee  487. 


SATURDAY. 


BREAKFAST. 

Baked  Sour  Apples  493.  Boiled  Rice  261. 
Porterhouse  Steak  Broiled  106.  Plain  Omelet  218. 
Potatoes  & la  CrSme  184.  Wheat  Griddle-cakes  249. 
Dry  Toast  263.  Coffee  487. 

LUNCHEON, 

Veal  Stew  125. 

Potato  Puffs  184.  Pickled  Mangoes  176. 
Qraftou  Milk  Biscuits  242.  Chocolate  Eclairs  292 
LeiBOB  Spouge  887.  Tea  489. 


DINNER. 

Celery  Soup  42. 

Boiled  Ham  145. 

Baked  Sweet  Potatoes  181k 

Lima  Beans  199. 

Stewed  Parsnips  193. 
Sourcrout  192. 

Oxford  Dumplings  366,  Sweet  Sauce  40L 
Cream  Tarts  325. 

Fruit. 

Coffee  487 


DECEMBER, 


CHRISTMAS  DAY, 

DINNER. 

Oysters  on  Half  Shell. 

Game  Soup  32. 

Boiled  White  Fish  67,  Sauce  Maltre  d’Hotel  1B8L 
Roast  Goose  82,  Apple  Sauce  164. 

Boiled  Potatoes  182.  Mashed  Turnips  20fc. 

Creamed  Parsnips  193.  Stewed  Onions  189. 
Boiled  Rice  193.  Lobster  Salad  163^ 

Canvas  Back  Duck  94. 

Christmas  Plum  Pudding  877,  Sauce  897. 
Vanilla  Ice-cream  357. 

Mince  Pie  820.  Orange  Jelly  8S1. 

Delicate  Cake  281.  Salted  Almonds  847. 
Confectionery.  Fruits, 

Coffee  487. 


BREAKFAST. 

Oranges. 

Boiled  Bio#  261.  Broiled  Salt  Mackerel  68. 

Poached  Sggs  & la  Cr5me  216. 

Potato  Fillets  187. 

Feather  Griddle-cakes  249. 
Wheat  Bread  228. 

Coffee  487. 


SUPPER. 

Cold  Roast  Goose  82. 

P&ttleB  73.  Gold  Slaw  166.  Buns  2tt. 
Charlotte  Russe  842. 

Itach  Jetty  418.  Tea  439. 


M^N'WSL 


\ 


SUNDAYo 


BREAKFAST. 

Grapes.  Steamed  Oatmeal  264. 

>lcWed  Pigs’  Feet  Fried  144.  Oyster  Toast  264. 

Potato  Puffs  184.  Egg  Muflans  246. 

Wheat  Bread  228.  Coffee  487, 


SUPPER. 

Cold  Potted  Beef  115  Panned  Oysters  71. 
£Seiery  Salad  166.  Saratoga  Chips  184. 

Busks  243.  Little  Plum  Cakes  297. 

Quince  Jelly  412.  Tea  489. 


DlNNERr 


Chicken  Cream  Soup  83. 

Boiled  Halibut  65,  Sauce  Hollandaise  168. 
Roast  Goose  82,  Apple  Sauce  164. 
Boiled  Potatoes  182.  Stewed  Celery  199. 


Mashed  Turnips  204. 


Lobster  Salad  168, 


Scalloped  Clams  76. 

Mince  Pie  820.  Orange  Cream  838 

Citron  Cake  280.  Cheese. 

^ Coffee  437. 


MONDAY. 


BREAKFAST. 

Sliced  Oranges.  Graham  Mush  260, 

Codfish  Steak  64.  Lyonnaise  Potatoes  186. 

Hashed  Beef  on  Toast  266.  French  Rolls  241 

Brown  Bread  232.  Coffee  487, 

LUNCHEON. 

Cold  Roast  Goose  82. 

Scalloped  Cheese  211.  Ham  Salad  166. 
French  Bread  234.  Apple  Meringue  Pie  810. 

Chocolate  440. 


DINNER. 


Onlon,Soup  41. 
Boast  Spare  Rib  140. 


Cranberry  Sauce  16&. 
Browned  Potatoes  183. 

Stewed  Carrots  203. 


Boiled  Onions  188. 
Plain  Celery. 

Boiled  Rice  Dumplings  with  Custard  Sauce  865. 
Pastry  Sandwiches  296,  Fruit. 

Coffee  487. 


TUESDAY. 


BREAKFAST. 

Stewed  Prunes.  Boiled  Rice  261. 

Pork  Chops  and  Fried  Apples  141. 

Wanned  Potatoes  186.  Buckwheat  Cakes  252. 

Wheat  Bread  228.  Coffee  487, 


LUNCHEON. 

Sliced  Head  Cheese  147. 

Bread  Omelet  221.  Parsnip  Fritters  104. 

Cold  Slaw  165.  Graham  Bread  231. 

Mince  Pie  820.  Tea  489. 


DINNER. 


Scotch  Mutton  Broth  82. 

Boiled  Turkey  79,  Oyster  Dressing  89. 
Mashed  Potatoes  183. 

Baked  Squash  202. 


Boiled  Parsnips  1961 

Plccalill  177. 


Baked  Com  Meal  Pudding  874,  Hard  Sauce  400. 
Apple  Tarts  824. 

Cheese. 


Ooifee  487. 


WiH)NB90AY. 


BREAKFAST. 

Cider  Apple  Sauce  155.  Hominy  262. 
Broiled  Rabbits  99.  Codfish  Balls  62. 
Potato  Fillets  187.  Continental  Hotel  WafiSes  247. 
Dry  Toast  268.  Coffee  437, 


LUNCHEON. 

Turkey  Hash  81.  Rice  Otyquettea  4J6(t 
Siotwter  salad  iISS.  Raised 

AUsoDd  Costard  SXK  COCoa  449^ 

81 


oinnbr. 

Oyster  Soup  46. 

Sliced  Beef  Tongue  119,  Brown  Sauce  154. 
Potato  Puffs  184. 

Steamed  Cabbage  192. 

Lamb  Sweetbread  186,  with  Tomato  Sauce  Xl. 
Bira^*  -Ntest  Podding  368}  Pisia  sauce  40Ol 
Cracwn^. 

ChlfCse. 

.IS7, 


480 


MBJsrirs, 


THURSDAY. 


BREAKFAST. 

Stewed  Peaches.  Cracked  Wheat  262. 
Mutton  Chops  Broiled  133,  Tomato  Sauce  152. 
Saratoga  Chips  184.  New  England  Corn  Cake  234. 
Bakers’  Doughnuts  301.  Wheat  Bread"228. 
Coffee  437. 


LUNCHEON. 

Cold  Spiced  Tongue  119. 

Cheese  Cream  Toast  212.  Pickled  Onions  176 

Fried  Sweet  Potatoes  189.  Twist  Bread  234. 
Layer  Cake  289,  with  Apple  Filling  274. 

Tea  439. 


DINNER. 


Vegetable  Soup  41, 

Beef  a la  Mode  108. 

Browned  Potatoes  X8& 
Boiled  Turnips  204. 

Fried  Onions  190. 


Oyster  Salad  164 

Snow  Pudding  386. 

Squash  Pie  Sift. 
Nuts, 

Raisins. 

Coffee  437. 


FRIDAY. 


BREAKFAST. 

Apple  Sauce  154. 

Oatmeal  with  Cream  260.  White  Fish  Fried  49. 

Grilled  Bacon  143.  Baked  Potatoes  188, 
Feather  Griddle-cakes  249.  Brown  Bread  232. 

Coffee  437. 


LUNCHEON. 

Cold  Pork  and  Beans  142.  Beef  Croquettes  116. 

Green  Tomato  Pickles  173. 

Milk  Biscuits  239.  Angel  Cake  287. 

Preserved  Pears  407.  Chocolate  440. 


DINNER. 


Pea  Soup  42,  with  Croutons  44. 

Codfish  Steaks  64. 

Potato  Snow  185. 

Baked  Beets  200. 

Chicken  with  Macaroni  92. 

Celery  Salad  166 

Baked  Apple  Dumplings  364,  SweeA  Sauce  401. 
Bakers’  Custard  Pie  313. 

Cheese. 

Coffee  487o 


SATURDAY. 


BREAKFAST. 

Bananas.  Oat  Flakes  262. 

Pork  Cutlets  141.  (Oyster  Fritters  72. 

Hasty  Cooked  Potatoes  185. 

Graham  Griddle-cakes  250.  Wheat  Bread  228. 

Coffee  437. 


LUNCHEON. 

Boiled  Tripe  120.  Chicken  Omelet  220. 

Potato  Salad  167. 

French  Bread  234.  Ginger  Cookies 

Preserved  Citron  408.  Tea  439 


DINNER. 


Tapioca  Cream  Soup  40. 
Lamb  Stew  187, 
Mashed  Potatoes  183, 


Creamed  Parsnips  194. 
Boston  Pork  and  Beans  142. 


Cold  Slaw  166b 


Apple  Fritters  254,  Sugar  Sauce  808. 
Lemon  Pie  311. 

Nuts. 

, Raisins. 

Coffee  «3!r 


SPECIAL  MENUS. 


★ ★ ★ 

STATE  DINNER  AT  WHITE  HOUSE 


Blue  PolntSo 

Haute  Santerne^ 

AmontilladOc 

POTAGES. 

Potage  tortue  & I’Anglaise  Consomm^  PrintaniSre  Royale., 

HORS  D’(EUVRBS. 

Canap€  d la  Rasse„  Timbales  & la  Talleyrand. 

Bauenthaler  Berg. 

POISSONS. 

riaumon,  Sauce  Hollandalse.  Grenadines  de  Bass. 

Pommes  de  Terre  Duchesse.  Cucumoer  Salade. 

- Ernest  Jeroy. 

RELEV^S. 

Selle  d'Agneau,  Sauce  Men  the.  Filet  de  Boeuf  A la  Richelieu. 

■ , Chateau  Margause. 

ENTREES, 

de  Veau  & la  Perigneux.  Cotelettes  d’Agneau  d’or  Maison. 

Terrapin  & la  Maryland. 

Punch  Cardinal. 

— . C*a8  de  Tongeot 

j r6ti. 

Canvas  Back  Duck. 

ENTREMETS. 

German  Asparagus.  Petite  Pols, 

wel^e  au  Champagne.  Plombler^  aux  Framboise. 


Pudding  Dlplomate. 

Caf6.  Liqueurs. 

Fruits.  Promage, 


m 


MPSo  CLEVELANiyS  WEDDING  LUNCH. 

^NB4tb.'S& 

Consomme  en  tasse. 


Soft  iRieU  Cmbs. 

CoquUles  de  Bis  de  VeaB, 

Snipes  on  Toast. 

lettuce  and  Tomato  Salade. 

Fancy  Ice-cream. 
CakeSo 


Cbatean  toiuni. 


ft; 


Froite. 


Mottos. 


GENERAL  GRANT’S  BIRTHDAY  DINNER. 

Clams, 

,.,i  Haute  Sauterna 

POTAGES. 

donsommfi  Imperatrice  Bisque  de  Crabes. 

AmoutilladOfc 

VARIES  HORS  D’^euVRE  VARIES. 

Bouchees  & la  Regenee. 

POISSONa 

^imiltes  de  riviere  Hollandalse  vert  pr6.  Pommes  de  terre  4 la  Parlslenne.  . 

Concombres, 

. ..i.i..  yuuttunlsbergeK 

RELEVfi. 

Filet  de  Boeuf  4 la  Bemardl. 

Ernest  Jeroy. 

ENTREES. 

Aiies  de  Poulets  4 la  Perigord.  Petits  Pols  an  Beune. 

Caisses  de  ris  de  Vean  4 ITtalienne. 

Haricots  vertSo  Asperges,  sauce  Creme. 

Sorbet  Fantalsie. 

r6tl 

Sqnabs.  Salade  de  Laltue. 

Nultft 

ENTREMETS  SUCRES. 

'UTO^to  aux  Mille  Fruits.  Comets  4 la  Chantilly. 

Gel4e  4 la  Prunelle. 

PIECES  MONTEES. 

Glace  VarleteeSo 
Ifriltt.  Petits  Fours, 


I 


SPECIAL  MEirm. 


488 


MraSfU  FOR  4 COVERS, 


Haitres  en  Coqnllle. 


Potage  Julienne  aux  Quenelles. 


Paupieties  ae  'lurbots  & la  Joinville. 
Cucumbers.  Pommes 


Filets  Mlgnons  & la  Provencale. 
Larded  Sweetbread  4 la  Meissoni^re. 


jnincn  au  Kirsh. 


Qualls  Bard^s  sur  Cronstade. 
Lettuce  Salad. 


German  Asparagus. 


Plombiere  aux  Praises. 

Proits.  Cal€.  Fromage. 

★ ★ 

MENU  FOR  6 COVERS 


Hultres  en  Coqullles. 


Santema 


Pur^e  St.  Germain.  Consomm^  Pat€  d'ltalie. 

' Amontillado. 

, Broiled  Blue  Fish,  Maitre  d’Hotel. 
Cucumbers.  Pommes  Duchesse.  ~ 

Hochbeimer. 


Small  Tenderloin  Sautes,  Marrow  Sauce. 

Lamb  Chops  4 la  Mar^chale. 

Moet  & ChandoQ. 


Croutes  aux  Champignons  4 la  Parlsienne. 


Sorbet  Venetienne. 

Squabs  with  Water-cresses. 

Chateau  Latoni; 
Lettuce  and  Tomato  Salad. 

Artichauts,  Sauce  Hollandalse. 

[Cr^me  Bavarolse  au  Chocolat. 

Fndta.  FromagSc 


MENU  FOR  8 COVERS 

Hultres  eu  Coquille. 

Haute  Saateme< 

Bisone  of  Lobster.  Lamb  Broth  with  Vegetables 
Eadishes.  Olives. 

AmontlUado. 


Timbales  4 PEoossalse.  ^Bass  4 la  R^gence. 

Rauenthaler  Berg. 

Potatoes  Windsor. 


fliet  of  Beef  Larded  4 la  Parlsienne. 
Saddle  of  Mutton,  Currant  Jelly. 

— ■ Ernest  Jeroy. 

Sweetbreads  4 la  Pompadour. 
Terxapin  4 la  Maryland. 


Cauliflower  au  Gratin. 

Punch  Maraschino. 


Chateau  Latour. 
Celery  au  Jus. 


Canvas  Back  Duck. 


Lettuce  SaladL 


8oufl4  4 rOrange. 

Fruits.  Caf6o  Fromage. 

★ ★ 

MENU  FOR  JO  COVERS 


Consomm^  de  Volallle. 


Haute  Santemec 


Hultres  4 la  Poulette. 


Radisnes.  Olives, 

Bouch^es  4 la  Bohemienne. 

Johannisberger. 

Truites  Saumon^  au  Beurre  de  Montpellier, 
Tartelette  Potatoes.  Cucumbers, 

Filets  Mignon  de  Boeuf  4 la  Trianon. 
Cotelettes  de  Pigeon,  Mar€chale. 

Moet  & Chfmdon. 

Petits  Pols  Gamis  de  Pleurous, 
Artichauts  4 la  Barigoulec 

Punch  Romaine, 


B4casslnes  an  Cresson. 

Chas.  de  Votvert. 


Lettuce  Salad. 

Poudlng  Nesselrode. 

fmlte  Froonafec 


184 


SPECIAL  MENTIS. 


MENU  FOR  Vi  COVERS.  MENU  FOR  24  COVERS 


Little  Neck  Clams. 

Haute  Sauterne. 


Cream  of  Asparagus.  Consomm^  Royal. 


Radishes.  Olives, 

Amontilladc. 


Caviar  sur  Toast. 

Pompano  Maitre  d’Hotel.  Bass  & la  R€gence, 
Pommes  Parisienne. 

Moselbluemchen, 


Cotelettes  d’Agneau  d la  Purde  de  Cdlen. 

Filet  of  Boeuf  d la  Pocahontas. 

Moet  & Chandon. 


Tarrapin  d la  Richelieu, 


Sorbet  Dunderberg. 


Canvas  Back  Ducks. 

Nuittic 


Celery  Mayonnaise. 


Artichauts  Bottoms,  French  Peas. 


««« 

Huitres, 

POTAGES. 

Consomm^  Francatelli,  Bisque  d’Ecrevissea 

HORS  D’CEUVRE. 

Timbales  d la  Reynidre. 

POISSON.  ' 

Filet  Turbot  Portugaise. 

Pommes  de  terre  Parisienne. 

Celery  Mayonnaise. 

KELEV^. 

Selle  d’Agneau  d la  Colbert, 

Haricots  verts. 

ENTREES. 

• Ailes  de  Poulets  d la  Hongroise. 

C6pes  d la  Bordelaise.  Asperges  Sauce  Creme. 

Sorbet  d la  Prunelle. 

ROTL 

Palsan  rotes  Franqu€  de  Cailles. 


Omelette  Cdestine.  ENTREMETS  DE  DOUOEUR. 

— ' Creates  aux  Ananas.  Glaces  Fantaisies. 

FroltSc  Caf6.  Fromage.  Fruits  Cafd.  Peti<-s  Fours, 

★ ★ ★ 


BUFFET  FOR  i,000  PEOPLE 


COLD  SERVICE 


Consommfe  on  Tasse. 


Sandwiches.  Caviar  on  Toast.  Radishes.  Celery. 


Cold  Salmon  Mayonnaise.  Lobster  and  Shrimp  Salad 


Westphalia  Ham  d la  Gel€e, 


Boned  'Turkey.  Galantine  of  Faison 

Cold  Game  in  Season, 

Mayonnaise  of  Chicken,  Cold  Turkey,  Fillet  of  Beef,  Game  Pies 

Saddle  of  Venison,  Currant  Jelly 


Russian  Salad. 


Neapolitalne  Ice-cream,  Water  Ices 

Nesselrode  Puddings. 

Claret  and  Champagne  Jellies. 

Biscuits  Glacde.  Charlottes  Glaode 


Assorted  Cakes 


Assorted  Candles. 

Lemonade 


AlANAGEMENT  AND  OIRECTIONS 


Dinners  and  Receptions 


State  Occasions  at  the  White  House. 


★ ★ ★ 


Etiquette  as  obsen^ecl  in  European  courts  is  not  known  at  the  White 
HousGc 

The  President's  Secretary  issues  invitations  by  direction  of 
the  President  to  the  distinguished  guests. 

The  Usher  in  charge  of  the  cloak-room  hands  to  the  gentleman  on 
arrival  an  envelope  containing  a diagram  of  the  table  (as  cut  shows). 


( 


CO 

•-a 

QQ 


vhereon  the  name  and  seat  of  the  respective  guest  and  the  lady  he  is  to 
escort  to  dinner  are  marked. 

A card  corresponding  with  his  name  is  placed  on  the  napkin  belonging 
to  the  cover  of  the  seat  he  will  occupy. 

The  President's  seat  is  in  the  middle  of  the  table.  The  most  dis 
binguished  guests  sit  on  his  right  and  left.  If  the^r  wives  are  present  they 
will  occupy  these  seats,  and  the  gentlemen  will  be  seated  next  to  the 
>?residenP«  wife  whose  seat  is  directly  opposite  the  President, 

(481^ 


486 


DINKMM  ,4MJ>  DECEPTIONS. 


OflScIal  dinners  all  over  the  world  are  always  served  after  the  French 
fashion,  and  are  divided  into  three  distinct  parts.  Two  of  them  are 
served  from  the  kitchen,  and  the  third  from  the  pantry. 

The  first  part  of  the  dinner  served  French  style  includes  from  oysten^ 
on  the  shell  to  the  sherbets. 

The  second  service  continues  to  the  sweet  dishes. 

The  third  includes  ice,  cakes,  fruits,  cheeses,  which  are  all  understood 
as  desserts,  and  are  dressed  in  the  pantry. 

All  principal  dishes  which  are  artistically  decorated  are  shown  to  the 
President  first,  then  are  carried  around  the  table  before  being  carved  by 
the  Steward  in  the  pantry. 

Fancy  folding  of  the  napkins  is  considered  out  of  fashion ; plain  square 
folded,  so  as  to  show  monogram  in  the  middle,  is  much  preferred. 

The  following  diagram  will  illustrate  the  arrangement  of  the  glasses 


DIAGRAM  ILLUSTRATING  HOW  TO  ARRANGE  GLASSES  ON  TABLE. 

I — Glass  for  Sauteme.  IV — Glass  for  Water. 

A — PLATE.  II — Glass  for  Sherry.  ^ V — Glass  for  Champagneo 

III — Glass  for  Rhine  Winec  VI — Glass  for  Burgundy. 

Flower  decorations  on  the  table  are  to  be  in  flat  designs,  so  as  not  to 
eb^icure  the  view  of  the  gueste.  / 


MiriTEBS  AEJ>  BECEFTIOm^  487 

Corsage  bouquets  for  ladies  consist  of  not  more  than  eight  large  roses 
tied  together  by  silk  ribbon,  with  the  name  of  the  lady  stamped  on  in 
gold  letters. 

Gentlemen’s  bouttonieres  consist  only  of  one  rosebud. 

Bouquets  for  ladies  are  to  be  placed  on  the  right  side;  for  gentlemen^ 
on  the  napkin  next  to  card  bearing  his  name. 

Printed  menus  are  never  used  on  any  oflScial  occasion. 

The  private  dinners  menus  are  either  printed  or  written  on  a plain  card 
and  placed  on  each  cover. 

Liquors,  cordials,  cigars  are  served  on  a separate  table  after  the  ladies 
have  retired  to  the  parlor. 


\ 

/ 


FOR  THE  SICX. 


★ ★ ★ 

iSHES  for  invalids  should  be  served  in  the 
attractive  way ; never  send  more  than  a supply  for  one  meal ; 
the  same  dish  too  frequently  set  before  an  invalid  often  causes  a 
distaste,  when  perhaps  a change  would  tempt  the  appetite. 

When  preparing  dishes  where  milk  is  used,  the  condition  of  the  patient 
should  be  considered.  Long  cooking  hardens  the  albumen  and  makes  the 
milk  very  constipating ; then,  if  the  patient  should  be  already  constipated, 
eare  should  be  taken  not  to  heat  the  milk  above  the  boiling  point. 

The  seasoning  of  food  for  the  sick  should  be  varied  according  to  the 
condition  of  the  patient ; one  recovering  from  illness  can  partake  of  a 
little  piece  of  roast  mutton,  chicken,  rabbit,  game,  fish,  simply  dressed, 
and  simple  puddings  are  all  light  food  and  easily  digested.  A mutton 
chop,  nicely  cut,  trimmed  and  broiled,  is  a dish  that  is  often  inviting  to  an 
invalid.  As  a rule,  an  invalid  will  be  more  likely  to  enjoy  any  preparation 
sent  to  him  if  it  is  served  in  small  delicate  pieces.  As  there  are  so  many 
small,  dainty  dishes  that  can  be  made  for  this  purpose,  it  seems  useless  to 
try  to  give  more  than  a small  variety  of  them.  Pudding  can  be  made  of 
prepared  barley,  or  tapioca,  well  soaked  before  boiling,  with  an  egg  added, 
and  a change  can  be  made  of  light  puddings  by  mixing  up  some  stewed 
fruit  with  the  puddings  before  baking ; a bread  pudding  from  stale  bread 
crumbs,  and  a tiny  cup-custard,  boiled  in  a small  basin  or  cup ; also  various 
drinks,  such  as  milk  punch,  wine,  whey,  apple-toddy,  and  various  other 
nourishing  drinks. 

BEEFSTEAK  AND  MUTTON  CHOPS. 

Select  the  tenderest  cuts  and  broil  over  a clear,  hot  fire.  Let  the  steak 
be  rare,  the  chops  well  done.  Salt  and  pepper,  lay  between  two  hot  plates  | 
three  minutes  and  serve  to  your  patient.  If  he  is  very  weak  do  not  let  him  >| 
wallow  anything  except  the  juice,  when  he  has  chewed  the  meat  well. 
The  essence  of  rare  beef,  roasted  or  broiled,  thus  expressed,  is  considered  S 
by  some  physicians  to  be  more  strengthening  than  beef  tea  prepared  in  the  y 
usual  manner  % 


FOR  THE  JSIGH 


489 


BEEF  TEA. 

One  pound  of  lean  beef,  cut  into  small  pieces.  Put  into  a glass  canning 
jar,  without  a drop  of  water,  cover  tightly  and  set  in  a pot  of  cold  water. 
Heat  gradually  to  a boil  and  continue  this  steadily  for  three  or  four  hours, 
until  the  meat  is  like  white  rags  and  the  juice  all  drawn  out.  Season  with 
salt  to  taste  and,  when  cold,  skim. 

FEAL  OR  MUTTON  BEOTBL 

Take  a scrag-end  of  mutton  (two  pounds),  put  it  in  a saucepan  with 
two  quarts  of  cold  water  and  an  ounce  of  pearl  barley  or  rice.  When  it  is 
coming  to  a boil,  skim  it  well,  then  add  half  a teaspoonful  of  salt ; let  it 
boil  until  half  reduced,  then  strain  it  and  take  off  all  the  fat  and  it  is  ready 
for  use.  This  is  excellent  for  an  invalid.  If  vegetables  are  liked  in  this 
broth,  take  one  turnip,  one  carrot  and  one  onion,  cut  them  in  shreds  and 
boil  them  in  the  broth  half  an  hour.  In  that  case,  the  barley  may  be 
served  with  the  vegetables  in  broth. 

CHICKEN  BEOTBL 

Make  the  same  as  mutton  or  beef  broth.  Boil  the  chicken  slowly,  put- 
ting on  j ust  enough  water  to  cover  it  well,  watching  it  closely  that  it  does 
not  boil  down  too  much.  When  the  chicken  is  tender,  season  with  salt 
and  a very  little  pepper.  The  yolk  of  an  egg  beaten  light  and  added,  is 
very  nourishing. 

OATMEAL  GEUEL. 

Put  four  tablespoonfuls  of  the  best  grits  (oatmeal  coarsely  ground)  into 
a pint  of  boiling  water.  Let  it  boil  gently,  and  stir  it  often,  till  it  becomes 
as  thick  as  you  wish  it.  Then  strain  it,  and  add  to  it  while  warm,  butter, 
wine,  nutmeg,  or  whatever  is  thought  proper  to  flavor  it.  Salt  to  taste. 

If  you  make  a gruel  of  fine  oatmeal,  sift  it,  mix  it  first  to  a thick  batter 
with  a little  cold  water,  and  then  put  it  into  the  saucepan  of  boiling 
water.  Stir  it  all  the  time  it  is  boiling,  lifting  the  spoon  gently  up  and 
down,  and  letting  the  gruel  fall  slowly  back  again  into  the  pan. 

COEN  MEAL  GEUEL. 

Two  TABLESPOONFULS  of  fine  Indian  meal,  mixed  smooth  with  cold  water, 
and  a saltspoonful  of  salt;  add  one  quart  of  boiling  water  and  cook 
twenty  minutes.  Stir  it  frequently,  and  if  it  becomes  too  thick  use  boiling 
water  to  thin  it.  If  the  stomach  is  nqt  too  weak^  a tablespoonful  of 


490 


TMH  SOQK. 


cream  may  be  used  to  cool  it  Some  like  it  sweetened  and  others  like  it 
plain.  For  very  sick  persons,  let  it  settle,  pour  off  the  top,  and  give 
without  other  seasoning.  For  convalescents,  toast  a piece  of  bread  as 
nicely  as  possible,  and  put  it  in  the  gruel  with  a tablespoonful  of  nice 
sweet  cream,  and  a little  ginger  and  sugar.  This  should  be  used  only 
when  a laxative  is  allowed. 

GETjEL. 

Beat  the  yolk  of  an  egg  with  one  tablespoonful  of  sugar;  pour  one 
teacupful  of  boiling  water  on  it,  add  the  white  of  an  egg,  beaten  to  a 
froth,  with  any  seasoning  or  spice  desired.  Take  warm. 

HUE  EOEEIDGR 

The  same  as  arrowroot,  excepting  it  should  be  all  milk,  and  thickened 
with  a scant  tablespoonful  of  sifted  flour;  let  it*  boil  flve  minutes,  stirring 
It  continually,  add  a little  cold  milk,  give  it  one  boil  up,  and  it  is  ready 
for  use. 

AEEOWBOOT  HUE  EOEEIBGE 

One  large  eupfal  of  fresh  milk,  new  if  you  can  get  it,  one  cupful  of 
boiling  water,  one  tetapoonful  of  arrowroot,  wet  to  a paste  with  cold 
water,  two  teacpoonfuls  of  white  sugar,  a pinch  of  salt.  Put  the  sugar 
into  the  milk,  the  salt  into  the  boiling  water,  which  should  be  poured  into 
a farina  kettle.  Add  the  wet  arrowroot  and  boil,  stirring  constantly  until 
it  is  clear ; put  in  the  milk  and  cook  ten  minutes,  stirring  often.  Give 
while  warm,  adding  hot  milk  should  it  be  thicker  than  grueL 

AEEOWEOOT  BLANC  HANGE. 

One  large  cupful  of  boiling  milk,  one  even  tablespoonful  of  arrowroot 
rubbed  to  a paste  with  cold  water,  two  teaspoonfuls  of  white  sugar,  a 
pinch  of  salt,  flavor  with  rose-water.  Proceed  as  in  the  foregoing  recipes, 
boiling  and  stirring  eight  minutes.  Turn  into  a wet  mold,  and,  when  Arm, 
serve  with  cream  and  powdered  sugar. 

TABIOCA  JELLY. 

Soak  a cupful  of  tapioca  in  a quart  of  cold  water,  after  wasmng  it 
thoroughly  two  or  three  times ; after  soaking  three  or  four  hours,  simmer  it 
in  a stewpan  until  it  becomes  quite  clear,  stirring  often ; add  the  juice 
of  a lemon,  and  a little  of  the  grated  peel,  also  a pinch  of  salt.  Sweeten 
to  taste.  Wine  can  be  substituted  for  lemon,  if  liked. 


m 


fiUf  mY-£IH  BABS  TEA, 

Break  the  bark  into  bits,  pour  boiling  water  over  it,  cover,  and  let  it 
infuse  until  cold.  Sweeten,  ice,  and  take  for  summer  disorders,  or  add 
lemon  juice  and  drink  for  a bad  cold 

FLAX-SEED  TEA 

Upon  an  ounce  of  unbruised  flax-seed  and  a little  pulverized  liquorice- 
root  pour  a pint  of  boiling  (soft  or  rain)  water,  and  place  the  vessel 
containing  these  ingredients  near,  but  not  on,  the  Are  for  four  hours. 
Strain  through  a linen  cloth.  Make  it  fresh  every  day.  An  excellent 
drink  in  fever  accompanied  by  a cough. 

FLAX-SEED  LEMOXADX 

To  A large  tablespoonful  of  tflax-seed,  allow  a tumbler  and  a half  of 
cold  water.  Boil  them  together  till  the  liquid  becomes  very  sticky.  Then 
strain  it  hot  over  a quarter  of  a pound  of  pulverized  sugar,  and  an  ounce 
of  pulverized  gum  arabic.  Stir  it  till  quite  dissolved,  and  squeeze  into  it 
the  juice  of  a lemon. 

This  mixture  has  frequently  been  found  an  efiScacious  remedy  for  a 
cold,  taking  a wine-glass  of  it  as  often  as  the  cough  is  troublesome. 

TAMARIND  WATER. 

Put  tamarinds  into  a pitcher  or  tumbler  till  it  is  one-third  full,  then 
fill  up  with  cold  water,  cover  it,  and  let  it  infuse  for  a quarter  of  an  hour 
or  more. 

Currant  jelly  or  cranberry  juice  mixed  with  water  makes  a pleasant 
drink  for  an  invalid. 

SAGO  JELLY. 

Made  the  same  as  tapioca.  If  seasoning  is  not  advisable,  the  sago  may 
be  boiled  in  milk,  instead  of  water,  and  eaten  plain. 

Rice  jelly  made  the  same,  using  only  half  as  much  rice  as  sago. 

ARROWROOT  mSE  JELLY. 

One  cupful  of  boiling  water,  one  scant  tablespoonful  of  arrowroot,  mixed 
with  a little  cold  wa^,  one  tablespooufol  of  sugar,  a pinch  of  salt,  one 
tablespoonful  of  brandy,  or  three  teblespoonfuls  of  wine.  Excellent  for  a 
sick  person  without  fever. 


4:92 


mR  THE  srcH 


HOMINYo 

Put  to  soak  one  pint  of  hominy  in  two  and  one-half  pints  of  boiling 
water  over  night,  in  a tin  vessel  with  a tight  cover;  in  the  morning  add 
one-half  pint  of  sweet  milk  and  a little  salt.  Place  on  a brisk  fire,  in  a 
kettle  of  boiling  water,  the  tin  vessel  containing  the  hominy ; let  boil  one- 
half  hour. 

Cracked  wheat,  oatmeal,  mush,  are  all  good  food  for  the  sick. 

CHICKEN  JELLY. 

Cook  a chicken  in  enough  water  to  little  more  than  cover  it;  let  it  stew 
gently  until  the  meat  drops  from  the  bones,  and  the  broth  is  reduced  to 
about  a pint ; season  it  to  taste,  with  a little  salt  and  pepper.  Strain  and 
press,  first  through  a colander,  then  through  a coarse  cloth.  Set  it  over 
the  fire  again  and  cook  a few  minutes  longer.  Turn  it  into  an  earthen 
vegetable  dish  to  harden ; set  it  on  the  ice  in  the  refrigerator.  Eat  cold  in 
slices.  Nice  made  into  sandwiches,  with  thin  slices  of  bread,  lightly 
spread  with  butter, 

BOILED  BICE. 

Boil  half  a cupful  of  rice  in  just  enough  water  to  cover  it,  with  half  a 
teaspoonful  of  salt ; when  the  water  has  boiled  nearly  out  and  the  rice  be- 
gins to  look  soft  and  dry,  turn  over  it  a cupful  of  milk  and  let  it  simmer 
until  the  rice  is  done  and  nearly  dry;  take  from  the  fire  and  beat  in  a 
well-beaten  egg.  Eat  it  warm  with  cream  and  sugar.  Flavor  to  taste. 

CDP  PUDDING. 

Take  one  tablespoonful  of  flour,  one  egg,  mix  with  cold  milk  and  a 
pinch  of  salt  to  a batter.  Boil  fifteen  minutes  in  a buttered  cup.  Eat  with 
sauce,  fruit  or  plain  sugar. 

TAPIOCA  CUP  PUDDING. 

This  is  very  light  and  delicate  for  invalids.  An  even  tablespoonful  of 
tapioca,  soaked  for  two  hours  in  nearly  a cup  of  new  milk ; stir  into  this 
the  yolk  of  a fresh  egg,  a little  sugar,  a grain  of  salt,  and  bake  it  in  a cup 
for  fifteen  minutes.  A little  jelly  may  be  eaten  with  it. 

BAKED  APPLES. 

Get  nice  fruit,  a little  tart  and  juicy,  but  not  sour;  clean  them  nicely, 
and  bake  in  a moderate  oven — regulated  so  as  to  have  them  done  in  about 


FOR  THE  SIGF 


493 


an  hour,  when  the  skin  cracks  and  the  pulp  breaks  through  in  every 
direction  they  are  done  and  ready  to  take  out.  Serve  with  white  sugar 
sprinkled  over  them. 

SOFT  TOAST. 

Toast  well,  but  not  too  browm,  two  thin  slices  of  stale  bread;  put  them 
on  a warm  plate,  sprinkle  with  a pinch  of  salt,  and  pour  upon  them  some 
boiling  w^ater;  quickly  cover  with  another  dish  of  the  same  size,  and  drain 
off  the  water.  Put  a very  small  bit  of  butter  on  the  toast  and  serve 
at  once  while  hot. 

IRISH  MOSS  BLANC  MANGE. 

A SMALL  handful  of  moss  ( to  be  purchased  at  any  drug  store ),  wash  it 
very  carefully,  and  put  it  in  one  quart  of  milk  on  the  fire.  Let  the  mJlk 
simmer  for  about  twenty  minutes,  or  until  the  moss  begins  to  dissolve. 
Then  remov^e  from  the  fire  and  strain  through  a fine  sieve.  Add  two 
tablespoonfuls  of  sugar  and  half  a teaspoonful  of  vanilla  flavoring.  Put 
away  to  harden  in  cups  or  molds,  and  serve  with  sugar  and  cream. 

A delicate  dish  for  an  invalid. 

EGG  TOAST. 

Brown  a slice  of  bread  nicely  over  the  coals,  dip  it  in  hot  water  slightly 
salted,  butter  it,  and  lay  on  the  top  an  egg  that  has  been  broken  into 
boiling  water,  and  cooked  until  the  white  has  hardened;  season  the  egg 
with  a bit  of  butter  and  a crumb  of  salt. 

The  best  way  to  cook  eggs  for  an  invalid  is  to  drop  them,  or  else  pour 
boiling  water  over  the  egg  in  the  shell  and  let  it  stand  for  a few  minutes 
on  the  back  of  the  stove. 


OYSTER  TOAST. 

Make  a nice  slice  of  dry  toast,  butter  it  and  lay  it  on  a hot  dish.  Put 
six  oysters,  half  a teacupful  of  their  own  liquor,  and  half  a cupful  of  milk 
into  a tin  cup  or  basin';  and  boil  one  minute.  Season  with  a little  butter, 
pepper  and  salt,  then  pour  over  the  toast  and  serve. 

MULLED  JELLY. 

Take  one  tablespoonful  of  currant  or  grape  jelly,  beat  with  it  the  white 
of  one  egg  and  a teaspoonful  of  sugar;  pour  on  it  a teacupful  of  boiling 
water,  and  break  in  a slice  of  dry  toast  or  two  crackers. 


FOIt  THE  SICK. 

CUP  CUSTAED. 

Break  into  a coffeecup  an  egg,  put  in  two  teaspoonfuls  of  sugar,  beat 
it  up  thoroughly,  a pinch  of  salt  and  a pinch  of  grated  nutmeg ; fill  up  the 
cup  with  good  sweet  milk,  turn  it  into  another  cup,  well  buttered,  and  set 
it  in  a pan  of  boiling  water,  reaching  nearly  to  the  top  of  the  cup.  Set  in 
the  oven,  and  when  the  custard  is  set,  it  is  done.  Eat  cold. 

CLAH  BEOTH. 

Select  twelve  small,  hardshell  clams,  drain  them  and  chop  them  fine; 
add  half  a pint  of  clam  juice  or  hot  water,  k pinch  of  cayenne,  and  a 
walnut  of  butter;  simmer  thirty  minutes,  add  a gill  of  boiled  milk,  strain, 
and  serve.  This  is  an  excellent  broth  for  weak  stomachs. 

HUE  OE  CEEAM  CODFISE 

This  dish  will  often  relish  when  a person  is  recovering  from  sickness, 
when  nothing  else  would.  Pick  up  a large  tablespoonful  of  salt  codfish 
very  fine,  freshen  it  considerably  by  placing  it  over  the  fire  in  a basin, 
covering  it  with  cold  water  as  it  comes  to  a boil ; turn  off  the  water  and 
freshen  again  if  very  salt,  then  turn  off  the  water  until  dry,  and  pour  over 
half  a cupful  of  milk  or  thin  cream,  add  a bit  of  butter,  a sprinkle  of 
pepper,  and  a thickening  made  of  one  teaspoonful  of  flour  or  cornstarch, 
wet  up  with  a little  milk;  when  this  boils  up,  turn  over  a slice  of  dipped 
toast. 

CEACKEE  PAEADAc 

Break  in  pieces  three  or  four  hard  crackers  that  are  baked  quite  brown, 
and  let  them  boil  fifteen  minutes  in  one  quart  of  water;  then  remove  from 
the  fire,  let  them  stand  three  or  four  minutes,  strain  off  the  liquor  through 
a fine  wire  sieve,  and  season  it  with  sugar. 

This  is  a nourishing  beverage  for  infants  that  are  teething,  and  with 
the  addition  of  a little  wine  and  nutmeg,  is  often  prescribed  for  invalids 
recovering  from  a fever. 

BEEAE  PANADA. 

Put  three  gills  of  water  and  one  tablespoonful  of  white  sugar  en  the 
fire,  and  just  before  it  boils  add  two  tablespoonfuls  of  the  crumbs  of  stale 
white  bread,  stir  it  well,  and  let  it  boil  three  or  four  minutes,  then  add 
one  glass  of  white  wine,  a grated  lemon  and  a little  nutmeg;  let  it  boil 
up  once,  then  remove  it  from  the  fire,  and  keep  it  closely  covered  until  it 
wanted  tos  use. 


FOB  THE  SICK. 


495 


SLIPPERY-ELM  TEA- 

Put  a teaspoonful  of  powdered  slippery  elm  into  a tumbler,  pour  cold 
water  upon  it,  and  season  with  lemon  and  sugar. 

TOAST  WATER,  OR  CRUST  COFFEE. 

Take  stale  pieces  of  crusts  of  bread,  the  end  pieces  of  the  loaf,  toast 
them  a nice,  dark  brown,  care  to  be  taken  that  they  do  not  burn  in  the 
least,  as  that  affects  the  flavor.  Put  the  browned  crusts  into  a large  milk 
pitcher,  and  pour  enough  boiling  water  over  to  cover  them;  cover  the 
pitcher  closely,  and  let  steep  until  cold.  Strain  and  sweeten  to  taste;  put 
a piece  of  ice  in  each  glass. 

This  is  also  good,  drank  warm  with  cream  and  sugar,  similar  to  coffee. 

PLAIN  MILK  TOAST. 

Cut  a thin  slice  from  a loaf  of  stale  bread,  toast  it  very  quickly, 
sprinkle  a little  salt  over  it,  and  pour  upon  it  three  tablespoonfuls  of  boil- 
ing milk  or  cream.  Crackers  split  and  toasted  in  this  manner,  are  often 
very  grateful  to  an  invalid. 

LINSEED  TEA. 

Put  one  tablespoonful  of  linseed  into  a stewpan  with  half  a pint  of  cold 
water;  place  the  stewpan  over  a moderate  fire,  and  when  the  water  is 
quite  warm,  pour  it  off,  and  add  to  the  linseed  half  a pint  of  fresh  cold 
water,  then  let  the  whole  boil  three  or  four  minutes;  season  it  with  lemon 
and  sugar. 

POWDERS  FOR  CHILDREN. 

A VERY  excellent  carminative  powder  for  flatulent  infants  may  be  kept 
in  the  house,  and  employed  with  advantage  whenever  the  child  is  in  pain 
or  griped,  dropping  five  grains  of  oil  of  anise-seed  and  two  of  peppermint 
on  half  an  ounce  of  lump  sugar,  and  rubbing  it  in  a mortar,  with  a drachm 
bf  magnesia,  into  a fine  powder,  A small  quantity  of  this  may  be  given  in 
a little  water  at  si^ny  time,  and  always  with  benefit. 

FOR  CHILDREN  TEETHING. 

Tie  a quarter  of  a pound  of  wheat  flour  in  a thick  cloth  and  boil  it  in 
one  quart  of  water  for  three  hours;  then  remove  the  cloth  and  expose  the 
flour  to  the  air  or  heat  until  it  is  hard  and  dry;  grate  from  it  when  want' 
ed,  one  tablespoonful,  which  put  into  half  a pint  of  new  milk  and  stir 
over  the  fire  until  it  comes  to  a boil,  when  add  a pinch  of  salt  and  a 


496 


m u THE  SICE. 


tabljspoonfnl  of  coid  water  and  serve.  This  gruei  is  excellent  for  chil^ 
dren  afflicted  with  summer  complaint. 

Or  brown  a tablespoonful  of  flour  in  the  oven  or  on  top  of  the  stove  on 
a baking  tin  ; feed  a few  pinches  at  a time  to  a child  and  it  will  often  check 
a diarrhcea.  The  tincture  of  ‘‘kino” — of  which  from  ten  to  thirty  drops, 
mixed  with  a little  sugar  and  water  in  a spoon,  and  given  every  two  or 
three  hours,  is  very  efficacious  and  harmless— can  be  procured  at  almost 
any  druggist’s.  Tablespoon  doses  of  pure  cider  vinegar  and  a pinch  of 
salt,  has  cured  when  ail  else  failed. 

BLACKBERRY  CORDIAL, 

This  recipe  may  be  found  under  the  head  of  Coffee,  Tea,  Beverages. 
It  will  be  found  an  excellent  medicine  for  children  teething,  and  summer 
diseases. 

ACID  DRINKS.  ^ 

1.  Peel  thirty  large  Malaga  grapes,  and  pour  half  a pint  of  boiling 
w’ater  upon  them  ^ cover  them  closely  and  let  them  steep  until  the  water 
^ cold. 

2.  Pour  half  a pint  of  boiling  water  upon  one  tablespoonful  of  curntnt 
jelly,  and  stir  until  the  jelly  is  dissolved. 

3.  Cranberries  and  barberries  may  be  used  in  the  same  way  to  make 
very  refreshing  acid  drinks  for  persons  recovering  from  fevera 

DRAUGHTS  FOR  THE  FEET 

Take  a large  leaf  from  the  horse  radish  plant,  and  cut  out  the  hard 
fibres  that  run  through  the  leaf;  place  it  on  a hot  shovel  for  a moment  to 
soften  it,  fold  it,  and  fasten  it  closely  in  the  hollow  of  the  foot  by  a cloth 
bandage. 

Burdock  leaves,  cabbage  leaves,  and  mullein  leaves,  are  used  in  the  same 
manner,  to  alleviate  pain  and  promote,  perspiration. 

Garlics  are  also  made  for  draughts  by  pounding  them,  placing  them  on 
a hot  tin  plate  for  a moment  to  sweat  them,  and  binding  them  closely  to 
the  hollow  of  the  foot  by  a cloth  bandage. 

Draughts  of  onions,  for  infants,  are  made  by  roasting  onions  in  hot 
ashes,  and,  when  they  are  quite  soft,  peeling  off  the  outside,  mashing  them, 
and  applying  them  on  a cloth  as  usual, 

' POULTICES 

A Bread  and  Milk  Poultice, — Put  a tablespoonful  of  the  crumos  of  state 
Vicead  into  a gid.  of  mdk,  fmd  give  the  whole  oxi6  boil  upo  Or,  take  state 


t^OR  THE  SWR 


491 


bread  crumbs,  pour  over  them  boiling  water  and  boil  till  soft,  stirring 
well ; take  from  the  fire  and  gradually  stir  in  a little  glycerine  or  sweet 
oil,  so  as  to  render  the  poultice  pliable  when  applied. 

A Hop  Poultice, — Bpil  one  handful  of  dried  hops  in  half  a pint  of  water, 
until  the  half  pint  is  reduced  to  a gill,  then  stir  into  it  enough  Indian  meal 
to  thicken  it. 

A Mustard  Poultice, — Into  one  gill  of  boiling  water  stir  one  tablespoon- 
ful of  Indian  meal ; spread  the  paste  thus  made  upon  a cloth  and  spread 
over  the  paste  one  teaspoonful  of  mustard  flour.  If  you  wish  a mild  poul- 
tice, use  a teaspoonful  of  mustard  as  it  is  prepared  for  the  table,  instead  of 
the  mustard  flour. 

Equal  parts  of  ground  mustard  and  flour  made  into  a paste  with  warm 
water,  and  spread  between  two  pieces  of  muslin,  form  the  indispensable 
mustard  plaster. 

A Ginger  Poultice, — This  is  made  like  a mustard  poultice,  using  ground 
ginger  instead  of  mustard.  A little  vinegar  is  sometimes  added  to  each  of 
these  poultices. 

A Stramonium  Poultice, — Stir  one  tablespoonful  of  Indian  meal  into  a 
gill  of  boiling  water  and  add  one  tablespoonful  of  bruised  stramonium 
seeds. 

Wormwood  and  Arnica  are  sometimes  applied  in  poultices.  Steep  the 
herbs  in  half  a pint  of  cold  water  and  when  all  their  virtue  is  extracted 
stir  in  a little  bran  or  rye  meal  to  thicken  the  liquid ; the  herbs  must  not 
be  removed  from  the  liquid 

This  is  a useful  application  for  sprains  and  bruises 

Linseed  Poultice, — Take  four  ounces  of  powdered  linseed  and  gradually 
sprinkle  it  into  a half  pint  of  hot  water. 

A REMEDY  FOR  ROUS. 

, An  excellent  remedy  for  boils  is  water  of  a temperature  agreeable  to  the 
feelings  of  the  patient.  Apply  wet  linen  to  the  part  affected  and  fre- 
quently renew  or  moisten  it.  It  is  said  to  be  the  most  effectual  remedy 
known.  Take  inwardly  some  good  blood  purifier. 

CURE  FOR  RINGWORMS. 

Yellow  dock,  root  or  leaves,  steeped  in  vinegar,  will  cure  the  worst 
case  of  ringworm. 


HEALTH-SUGGESTIONS. 

★ ★ ★ 

HOW  COLDS  ARE  CATTGHT. 

A GREAT  many  cannot  see  why  it  is  they  do  not  take  a cold  when 
exposed  to  cold  winds  and  rain.  The  fact  is,  and  ought  to  be  more 
generally  understood,  that  nearly  every  cold  is  contracted  indoors, 
and  is  not  directly  due  to  the  cold  outside,  but  \to  the  heat  inside. 
A man  will  go  to  bed  at  night  feeling  as  well  as  usual  and  get  up  in  the 
morning  with  a royal  cold.  He  goes  peeking  around  in  search  of  cracks 
and  keyholes  and  tiny  drafts.  Weather-strips  are  procured,  ^d  the  hou^ 
made  as  tight  as  a fruit  can.  In  a few  days  more  the  whole  family  have 
colds. 

Let  a man  go  home,  tired  or  exhausted,  eat  a full  supper  of  starchy  and 
vegetable  food,  occupy  his  mind  intently  for  a while,  go  to  bed  in  a warm, 
close  room,  and  if  he  doesn’t  have  a cold  in  the  morning  it  will  be  a 
wonder.  A drink  of  whisky  or  a glass  or  two  of  beer  before  supper  will 
facilitate  matters  very  much. 

People  swallow  more  colds  down  their  throats  than  they  inhale  or 
receive  from  contact  with  the  air,  no  matter  how  cold  or  chilly  it  may  be. 
Plain,  light  suppers  are  good  to  go  to  bed  on,  and  are  far  more  conducive 
to  refreshing  sleep  than  a glass  of  beer  or  a dose  of  chloral.  In  the  esti- 
mation of  a great  many  this  statement  is  rank  heresy,  but  in  the  light  of 
science,  common  sense  and  experience  it  is  gospel  truth. 

Pure  air  is  strictly  essential  to  maintain  perfect  health.  If  a person  is 
accustomed  to  sleeping  with  the  windows  open  there  is  but  little  danger 
of  taking  cold  winter  or  summer.  Persons  that  shut  up  the  windows  to 
keep  out  the  “night  air”  make  a mistake,  for  at  night  the  only  air  we 
breathe  is  “night  air,”  and  we  need  good  air  while  asleep  as  much  or  even 
more  than  at  any  other  time  of  day.  Ventilation  can  be  accomplished  by 
simply  opening  the  window  an  inch  at  the  bottom  and  also  at  the  top, 
thus  letting  the  pure  air  in,  the  bad  air  going  outward  at  the  top.  Close, 
foul  air  poisons  the  blood,  brings  on  disease  which  often  results  in  death ; 
this  poisoning  of  the  blood  is  only  prevented  by  pure  air,  which  enters  the 


BBAZTH-smQEBTlom. 


. 499 


inngs,  becomes  charged  with  was;te  particles,  then  thrown  ont,  and  which 
are  poisoning  if  taken  back  again.  It  is  estimated  that  a grown  person 
corrupts  one  gallon  of  pure  air  every  minute,  or  twenty-five  barrels  full  in  a 
single  night,  in  breathing  alone. 

Clothes  that  have  been  worn  through  the  day  should  be  changed  for 
fresh  or  dry  ones  to  sleep  in.  Three  pints  of  moisture,  filled  with  the 
waste  of  the  body,  are  given  off  every  twenty-four  hours,  and  this  is  mostly 
absorbed  by  the  clothingc  Sunlight  and  exposure  to  the  air  purifies  the 
clothing  of  the  poisons  which  nature  is  trying  to  dispose  of,  and  which 
would  otherwise  be  brought  again  into  contact  with  the  body. 

Golds  are  often  taken  by  extreme  cold  and  heat,  and  a sudden  exposure 
to  cold  by  passing  from  a heated  room  to  the  cold  outside  air.  Old  and 
weak  persons,  especially,  should  avoid  such  extreme  change.  In  passing 
from  warm  crowded  rooms  to  the  cold  air,  the  mouth  should  be  kept 
closed,  ani  all  the  breathing  done  through  the  nostrils  only,  that  the  cold 
air  may  be  warmed  before  it  reaches  the  lungs,  or  else  the  sudden  change 
will  drive  the  blood  from  the  surface  of  the  internal  organs,  often  produc- 
ing congestions. 

Dr.  B,  L Kendall  writes  that  ^ the  temperature  of  the  body  should  be  evenly 
and  properly  maintained  to  secure  perfect  health ; and  to  accomplish  this 
purpose  requires  great  care  and  caution  at  times.  The  human  body  is,  so 
to  speak,  the  meat  delicate  and  intricate  piece  of  machinery  that  could 
possibly  be  conceived  of,  and  to  keep  this  in  perfect  order  requires  con« 
stant  care.  It  is  a fixed  law  of  nature  that  every  violation  thereof  shall 
be  punished ; and  so  we  find  that  he  who  neglects  to  care  for  his  body  by 
protecting  it  from  sudden  changes  of  weather,  or  draughts  of  cold  air  upon 
unprotected  parts  of  the  body,  suffers  the  penalty  by  sickness,  which  may 
vary  according  to  the  exposure  and  the  habits  of  the  person,  which  affect  the 
result  materially ; for  what  would  be  an  easy  day’s  work  for  a man  who  is 
accustomed  to  hard  labor,  would  be  sufficient  to  excite  the  circulation  to 
such  an  extent  in  a person  unaccustomed  to  work,  that  only  slight  exposure 
might  cause  the  death  of  the  latter  when  over-heated  in  this  way ; while 
the  same  exercise  and  exposure  to  the  man  accustomed  to  hard  labor 
might  not  affect  him.  So,  we  say,  be  careful  of  your  bodies,  for  it  is  a 
duty  you  owe  to  yourselves,  your  friends,  and  particularly  to  Him  who 
created  you.  When  your  body  is  over-heated  and  you  are  perspiring,  be 
very  careful  about  sitting  down  to  ‘cool  off,’  as  the  custom  of  some  is,  by 
i^emoving  a part  of  the  clothing  and  sitting  in  a CQol  place,  and  perhaps 


HEALTHS  UGGESTI0K8. 


500 

where  there  is  a draught  of  air  passing  over  your  body.  The  proper  way 
to  ‘cool  off’  when  over-heated  is  to  put  on  more  clothing,  especially  if  you 
are  in  a cool  place ; but  never  remove  a part  of  the  clothing  you  have 
already  on.  If  possible,  get  near  a fire  where  there  is  no  wind  blowing, 
and  dry  off  gradually,  instead  of  cooling  off  suddenly,  which  is  always 
dangerous.” 

Many  colds  are  taken  from  the  feet  being  damp  or  wet.  To  keep  these 
extremities  warm  and  dry  is  a great  preventative  against  the  almost  end- 
less list  of  disorders  which  come  from  a “ slight  cold.”  Many  imagine  if 
their  feet  are  not  thoroughly  wet,  there  will  be  no  harm  arising  from  mere 
dampness,  not  knowing  that  the  least  dampness  is  absorbed  into  the  sole, 
and  is  attracted  nearer  the  foot  itself  by  its  heat,  and  thus  perspiration  is 
dangerously  checked. 

WATER. 

All  beings  need  drink  as  much  as  they  need  food,  and  it  is  just  as 
necessary  to  health  as  pure  air ; therefore  the  water  should  be  boiled  or 
filtered  before  being  drank.  Eain-water  filtered  is  probably  the  best 
attainable.  Boiling  the  water  destroys  the  vegetable  and  animal  mattex', 
and  leaves  the  mineral  matter  deposited  on  the  bottom  of  the  vessel  con® 
taining  it;  therefore  it  leaves  it  clear  from  poisonous  substances. 

REGULATION  IN  DIET. 

The  food  we  cat  is  a very  important  item,  and  one  which  it  would  be 
difficult  to  arrange  any  rule  for  which  would  apply  to  all  persons  under 
different  circumstances.  In  health,  it  is  safer  to  eat  by  instinct  rather 
than  to  follow  any  definite  ruleSo  While  there  are  many  who  have  a 
scanty  living,  with  a small  variety  of  food,  there  is  a large  number  who 
have  an  abundance  and  a large  variety.  The  former  class,  in  many  cases, 
live  miserable  lives,  either  to  hoard  up  for  miserly  purposes  the  money 
which  might  make  them  happy,  or  in  some  cases  through  poverty ; while 
the  latter  class,  as  a rule,  have  better  health  and  have  much  more  enjoy- 
ment in  this  life,  unless  it  be  some  who  are  gluttonous,  and  make  them- 
selves miserable  by  abusing  the  blessings  they  should  enjoy.  Avoid 
extremes  in  living  too  free  or  scanty;  have  a good  nourishing  diet  and  a 
sufficient  quantity,  and  it  should  alwaj^s  be  properly  cooked;  for  if  the 
cooking  is  poorly  done,  it  affects  not  only  the  nutritious  qualities,  but  is 
not  so  easily  digested,  thus  making  food,  which  ia  originally  the  best  kind, 
of  very  little  value  to  us,  and  with  very  poor  cooking  it  is  sometimes  «• 
positive  injmr 


HEAL  TIT  S UGGES  TIONS 


501 


It  is  very  important  that  the  food  bo  taken  with  regularity  at  the 
accustomed  time.  Be  careful  not  to  take  too  much  drink  during  any 
meal,  but,  if  thirsty,  drink  water  before  meal  time  so  that  you  will  not 
care  for  it  until  some  time  after  eating,  as  it  is  a bad  plan  to  drink  much 
either  during  or  for  a little  time  after  the  meal  is  taken.  It  is  a very  bad 
plan  to  hurry  in  eating,  because  by  so  doing  the  food  is  not  properly 
masticated ; it  is  better  to  be  a long  time  in  eating  and  chew  the  food 
well 

Dr.  B.  /.  Kendall f Enosburg  Falls,  VL 

HOW  TO  USE  HOT  WATER 

One  of  the  simplest  and  most  effectual  means  of  relieving  pain  is  by 
the  use  of  hot  water,  externally  and  internally,  the  temperature  varying 
according  to  the  feelings  of  the  patient.  For  bruises,  sprains,  and  similar 
accidental  hurts,  it  should  be  applied  immediately,  as  hot  as  can  be  borne, 
by  means  of  a cloth  dipped  in  the  water  and  laid  on  the  wounded  part,  or 
by  immersion,  if  convenient,  and  the  treatment  kept  up  until  relief  is 
obtained.  If  applied  at  once,  the  use  of  hot  water  will  generally  prevent, 
nearly,  if  not  entirely,  the  bruised  flesh  from  turning  black.  For  pains 
resulting  from  indigestion,  and  known  as  wind  colic,  etc.,  a cupful  of  hot 
water,  taken  in  sips,  will  often  relieve  at  once.  When  that  is  insufficient, 
a flannel  folded  in  several  thicknesses,  large  enough  to  fully  cover  the  pain- 
ful place,  should  be  wrung  out  of  hot  water  and  laid  over  the  seat  of  the 
pain.  It  should  be  as  hot  as  the  skin  can  bear  without  injury,  and  be 
renewed  every  ten  minutes  or  oftener,  if  it  feels  cool,  until  the  pain  is 
gone.  The  remedy  is  simple,  efficient,  harmless,  and  within  the  reach  of 
every  one ; and  should  be  more  generally  used  than  it  is.  If  used  along 
with  common  sense,  it  might  save  many  a doctor’s  bill,  and  many  a course 
of  drug  treatment  as  well. 

GROWING  PAINS  CURED. 

Following  in  our  mother’s  footsteps,  we  have  been  routed  night  after 
night  from  our  warm  quarters,  in  the  dead  of  winter,  to  kindle  fires  and 
fill  frosty  kettles  from  water-pails  thickly  crusted  with  ice,  that  we  might 
get  the  writhing  pedal  extremities  of  our  little  heir  into  a tub  of  water  as 
quickly  as  possible.  But  lately  we  have  learned  that  all  this  work  and 
exposure  is  needless.  We  simply  wring  a towel  from  salted  water — a 
bowl  of  it  standing  in  our  sleeping  room,  ready  for  such  an  emergency-— 
wrap  the  limb  in  it  from  the  ankle  to  knee»  without  taking  the  child  fxom 


502 


MEAZTM^SVaQESTIOm. 


his  bed,  and  then  swathe  with  dry  flannels,  thick  and  warm,  tucking 
the  blankets  about  him  a little  closer,  and  relief  is  sure. 

Good  Housekeepirug 

HOW  TO  KEEP  WELL. 

Don^t  sleep  in  a draught. 

Don’t  go  to  bed  with  cold  feet. 

Don’t  stand  over  hot-air  registers. 

Don’t  eat  what  you  do  not  need,  just  to  save  it. 

Don’t  try  to  get  cool  too  quickly  after  exercising. 

Don’t  sleep  in  a room  without  ventilation  of  some  kind. 

Don’t  stuff  a cold  lest  you  should  be  next  obliged  to  starve  a fever. 

Don’t  sit  in  a damp  or  chilly  room  without  a fire. 

Don’t  try  to  get  along  without  flannel  underclothing  in  winter. 

DIPHTHERIA. 

A GARGLE  of  sulphur  and  water  has  been  used  with  much  success  in 
cases  of  diphtheria.  Let  the  patient  swallow  a little  of  the  mixture.  Or, 
when  you  discover  that  your  throat  is  a little  sore,  bind  a strip  of  flannel 
around  the  throat,  wet  in  camphor,  and  gargle  salt  and  vinegar  occa- 
sionally. 

GOLDS  AND  HOARSENESS. 

Borax  has  proved  a most  effective  remedy  in  certain  forms  of  colds. 
In  sudden  hoarseness  or  loss  of  voice  in  public  speakers  or  singers,  from 
colds,  relief  for  an  hour  or  so  may  be  obtained  by  slowly  dissolving,  and 
partially  swallowing,  a lump  of  borax  the  size  of  a garden  pea,  or  about 
three  or  four  grains  held  in  the  mouth  for  ten  or  fifteen  minutes  before 
speaking  or  singing.  This  produces  a profuse  secretion  of  saliva  or  water- 
ing” of  the  mouth  and  throat,  just  as  wetting  J[)rings  back  the  missing 
notes  to  a flute  when  it  is  too  dry. 

A flannel  dipped  in  boiling  water  and  sprinkled  with  turpentine,  laid  on 
chest  as  quickly  as  possible,  will  relieve  the  most  severe  cold  or  hoarseness. 

Another  simple,  pleasant  remedy  is  furnished  by  beating  up  the  white 
of  one  egg,  adding  to  it  the  juice  of  one  lemon,  and  sweetening  with  white 
sugar  to  taste.  Take  a teaspoonful  from  time  to  time.  It  has  been  known 
to  effectually  cure  the  ailment. 

Or  bake  a lemon  or  sour  orange  twenty  minutes  in  a moderate  oven. 
When  done,  open  at  one  end  and  take  out  the  inside.  Sweeten  with  sugar 
or  molasses.  This  is  an  excellent  remedy  for  hoarseness. 


HEAZTH^S  UGGESTIOm. 


m 


An  old  time  and  good  way  to  relieve  a cold  is  to  go  to  beid  ^d  sjfcjggr 
there,  drinking  nothing,  not  even  water,  for  twenty-four  hours,  and  eatiing 
as  little  as  possible.  Or  go  to  bed,  put  your  feet  in  hot  mustard  and 
water,  put  a bran  or  oatmeal  poultice  on  the  chest,  take  ten  grains  of 
Dover’s  powder,  and  an  hour  afterwards  a pint  of  hot  gruel ; in  the  morn- 
ing, rub  the  body  all  over  with  a coarse  towel,  and  take  a dose  of  aperient 
medicine. 

Violet,  pennyroyal  or  boneset  tea,  is  excellent  to  promote  perspiration 
in  case  of  sudden  chill.  Care  should  be  taken  next  day  not  to  get  chilled 
by  exposure  to  fresh  out-door  air. 

MOLASSES  POSSET. 

This  old-fashioned  remedy  for  a cold  is  as  effectual  now  as  it  was  in 
old  times.  Put  into  a saucepan  a pint  of  the  best  West  India  molasses,  a 
teaspoonful  of  powdered  white  ginger  and  a quarter  of  a pound  of  fresh 
butter.  Set  it  over  the  fire  and  simm^er  it  slowly  for  half  an  hour,  stirring  it 
frequently.  Do  not  let  it  come  to  a boil.  Then  stir  in  the  juice  of  two 
lemons,  or  two  tablespoonfuls  of  vinegar ; cover  the  pan  and  let  it  stand  by 
the  fire  five  minutes  longer.  This  is  good  for  a cold.  Some  of  it  may  be 
taken  warm  at  once,  and  the  remainder  kept  at  hand  for  occasional  use. 

It  is  the  preparation  absurdly  called  by  the  common  people  a stewed 
quaker. 

Half  a pint  of  strained  honey  mixed  cold  with  the  juice  of  a lemon  and 
a tablespoonful  of  sweet  oil,  is  another  remedy  for  a cold ; a teaspoonful  or 
two  to  be  taken  whenever  the  cough  is  troublesome, 

COUGH  SYEUP. 

Syrup  of  squills  four  ounces,  syrup  of  tolu  four  ounces,  tincture  of  blood® 
root  one  and  one-half  ounces,  camphorated  tincture  of  opium  four  ounces. 
Mix.  Dose  for  an  adult,  one  teaspoonful  repeated  every  two  to  four  hours, 
or  as  often  as  necessary. 

LEANNESS 

Is  CAUSED  generally  by  lack  of  power  in  the  digestive  organs  to  digest 
and  assimilate  the  fat-producing  elements  of  food.  First  restore  digestion, 
take  plenty  of  sleep,  drink  all  the  water  the  stomach  will  bear  in  the 
morning  on  rising,  take  moderate  exercise  in  the  open  air,  eat  oatmeal, 
cracked  wheat,  graham  mush,  baked  sweet  apples,  roasted  and  broiled 
beef,  cultivate  jolly  people,  and  bathe  daily. 


g04  HEALTH-SUGGESTIOirs.  ^ 

FOR  TOOTHACHE. 

The  worst  toothache,  or  neuralgia,  coming  from  the  teeth  may  be 
speedily  and  delightfully  ended  by  the  application  of  a bit  of  clean  cotton 
saturated  in  a solution  of  ammonia  to  the  defective  tooth.  - Some- 
times the  late  sufferer  is  prompted  to  momentary  laughter  by  the  applica- 
tion, but  the  pain  will  disappear. 

Alum  reduced  to  a powder,  a teaspoonful  of  the  powder  and  an  equal 
quantity  of  fine  salt  well  mixed,  applied  to  the  gums  by  dipping  your 
moistened  finger  in  the  mixed  powder;  put  some  also  in  the  tooth,  and 
keep  rubbing  the  gums  with  it;  it  scarcely  ever  fails  to  cure. 

TO  CURE  A STIHG  OF  A BEE  OR  WASP 

Bind  on  common  baking-soda,  dampened  with  water.  Or  mix  common 
earth  with  water  to  about  the  consistency  of  mud. 

TO  CURE  EARACHE. 

Take  a bit  of  cotton  batting,  put  on  it  a pinch  of  black  pepper,  gather 
it  up  and  tie  it,  dip  it  in  sweet  oil,  and  insert  it  in  the  ear ; put  a fiannel 
bandage  over  the  head  to  keep  it  warm ; it  often  gives  immediate  relief. 

Tobacco  smoke,  puffed  into  the  ear,  has  oftentimes  been  effectual. 

Another  remedy : Take  equal  parts  of  tincture  of  opium  and  glycerine. 
Mix,  and  from  a warm  teaspoon  drop  two  or  three  drops  into  the  ear, 
stop  the  ear  tight  with  cotton,  and  repeat  every  hour  or  two.  If  matter 
should  form  in  the  ear,  make  a suds  with  castile  soap  and  warm  water, 
about  100°  F.,  or  a little  more  than  milk  warm,  and  have  some  person 
inject  it  into  the  ear  while  you  hold  that  side  of  the  head  the  lowest.  If 
it  does  not  heal  in  due  time,  inject  a little  carbolic  acid  and  water  in  the 
proportion  of  one  drachm  of  the  acid  tO  one  pint  of  warm  water  each  time 
after  using  the  suds. 

CROUP. 

Croup,  it  is  said,  can  be  cured  in  one  minute,  and  the  remedy  is  simply 
alum  and  sugar.  Take  a knife  or  grater  and  shave  off  in  small  particles 
about  a teaspoonful  of  alum ; then  mix  it  with  twice  its  amount  of  sugar, 
to  make  it  palatable,  and  administer  it  as  quickly  as  possible.  Almost 
instantaneous  relief  will  follow.  Turpentine  is  said  to  be  an  excellent 
remedy  for  croup.  Saturate  a piece  of  flannel  and  apply  it  to  the  chest 
and  throat,  and  take  inwardly  three  or  four  drops  on  a lump  of  sugar. 


HMAJLTH-SUGOBBTlOm 


m 


^ Another  Remedy, — Give  a teaspoonfuH  of  ipecacuanha  wine  everj  few 
minutes,  until  free  vomiting  is  excited. 

Another  recipe  said  to  be  most  reliable ; Take  two  ounces  of  the  wine 
of  ipecac,  hive  syrup  four  ounces,  tincture  of  bloodroot  two  ounces.  Mix 
it  well. 

Dose  for  a child  one  year  old,  five  to  ten  drops;  two  years,  eight  to 
twelve  drops;  three  years,  twelve  to  fifteen  drops;  four  years,  fifteen 
to  twenty  drops;  five  years,  twenty  to  twenty-five  drops,  and  older 
children  in  proportion  to  age.  Repeat  as  often  as  shall  be  necessary  to 
procure  relief.  If  it  is  thought  best  to  produce  vomiting,  repeat  the  dose 
every  ten  or  fifteen  minutes  for  a few  doses^ 

BUENS  AND  SCALDS 

A PIECE  of  cotton  wadding,  spread  with  butter  or  sweet  oil,  and  bound 
on  the  burn  instantly,  will  draw  out  the  pain  without  leaving  a scar ; also 
a handful  of  flour,  bound  on  instantly,  will  prevent  blistering.  The  object 
is  to  entirely  exclude  the  air  from  the  part  affected.  Some  use  common 
baking-soda,  dry  or  wet,  often  giving  instant  relief,  withdrawing  the  heat 
and  pain.  Another  valuable  remedy  is  to  beat  the  yellow  of  an  egg  into 
linseed  oil,  and  apply  it  with  a feather  on  the  injured  part  frequently.  It 
will  afford  ready  relief  and  heals  with  great  rapidity.  Some  recommend 
the  white  part  of  the  egg,  which  is  very  cooling  and  soothing,  and  soon 
allays  the  smarting  pain.  It  is  the  exposure  of  the  part  coming  in  contact 
with  the  air  that  gives  the  extreme  discomfort  experienced  from  ordinary 
afflictions  of  this  kind,  and  anything  which  excludes  air  and  prevents 
inflammation  is  the  thing  to  be  at  once  applied 

TO  STOP  THE  FLOW  OF  BLOOD. 

For  a slight  cut  there  is  nothing  better  to  control  the  hemorrhage  than 
common  unglazed  brown  wrapping  paper,  such  as  is  used  by  marketmen 
and  grocers;  a piece  to  be  bound  over  the  wound.  A handful  of  flour 
bound  on  the  cut.  Cobwebs  and  brown  sugar,  pressed  on  like  lint.  When 
the  blood  ceases  to  flow,  apply  arnica  or  laudanum. 

When  an  artery  is  cut  the  red  blood  spurts  out  at  each  pulsation. 
Press  the  thumb  firmly  over  the  artery  near  the  wound,  and  on  the  side 
towards  the  heart.  Press  hard  enough  to  stop  the  bleeding,  and  wait  till 
a physician  comes.  The  wounded  person  is  often  able  to  do  this  himself, 
if  he  has  the  requisite  knowledge. 


606 


MMALTM-smGBsrmm. 

GKAVEI^ 

Into  a pint  water  put  two  ounces  of  bicarbonate  of  soda.  Take  two 
tablespoonfuls  in  the  early  forenoon,  and  the  same  towards  night;  also 
drink  freely  of  water  through  the  day.  Inflammation  of  the  kidneys  has 
been  successfully  ’ treated  with  large  doses  of  hme-watero 

Persons  troubled  with  kidney  difficulty  should  abstain  from  sugar  and 
the  things  that  are  converted  into  sugar  in  digestion,  such  as  starchy  food 
and  sweet  vegetables. 

SOEE  THROATo 

Everybody  has  a cure  for  this  trouble,  but  simple  remedies  appear  to 
be  most  effectual.  Salt  and  water  is  used  by  many  as  a gargle,  but  a little 
alum  and  honey  dissolved  in  sage  tea  is  better.  An  application  of  cloths 
wrung  out  of  hot  water  and  applied  to  the  neck,  changing  as  often  as  they 
begin  to  cool,  has  the  most  potency  for  removing  inflammation  of  anything 
we  ever  tried.  It  should  be  kept  up  for  a number  of  hours ; dunng  the 
evening  is  usually  the  most  convenient  time  for  applying  this  remedyc 

Cut  slices  of  salt  pork  or  fat  bacon,  simmer  a few  moments  in  hot  vinegar, 
and  apply  to  throat  as  hot  as  possible.  When  this  is  taken  off,  as  the 
throat  is  relieved,  put  around  a bandage  of  soft  flanneL  A gargle  of  equal 
parts  of  borax  and  alum,  dissolved  in  water,  is  also  excellent  To  be  used 
frequently. 

Camphorated  oil  is  an  excellent  lotion  for  sore  throat,  sore  chest, 
aching  limbs,  etc.  For  a gargle  for  sore  throat,  put  a pinch  of  chlorate 
of  potash  in  a glass  of  water.  Gargle  the  throat  with  it  twice  a day,  or 
oftener,  if  necessary. 

WHOOPING  COTTGR 

Two  LEVEL  tablespoonfuls  of  powdered  alum,  two  thirds  of  a cupful  oi 
brown  sugar,  dissolved  in  two  quarts  of  water;  bottle  and  put  in  a dart 
closet  where  it  is  cool. 

For  a child  one  year  old,  a teaspoonful  three  times  a day  on  an  empty 
stomach.  For  a child  two  years  old,  two  teaspoonfuls  for  a dose.  For  a 
child  five  years  old,  a tablespoonful.  The  state  of  the  bowels  must  be 
attended  to,  and  the  doses  repeated  accordingly.  No  other  medicine  to 
be  taken,  except  an  emetic,  at  first,  if  desirable.  Except  in  the  ease  of 
an  infant,  a milk  diet  is  to  be  avoided. 

EIAEEHCEA 

Take  tincture  of  Jamaica  ginger  one  ounce,  tincture  of  rhubarb  one 
ounce,  tincture  of  opium  half  ounce,  tincture  of  cardamom  one  and  €>n6'*half 


MJSAJbTH^S  WGG-mTIfMn. 


m 


fjtraees,  tincture  of  kino  on©  ounce,  Mix„  Dos©  fioir  aa  adult,  half  to 
one  teaspoonful,  repeated  every  two  to  four  hours ; and  for  children  one 
year  old,  five  drops ; two  years  old,  five  to  ten  drops ; three  years  old,  ten 
to  twelve  drops,  and  older  children  in  proportion  to  age. 

lOE  CONSTIPATION, 

One  or  two  figs  eaten  fasting  is  sufficient  for  some,  and  they  are  espe- 
cially good  in  the  case  of  children,  as  there  is  no  trouble  in  getting  them 
to  take  them.  A spoonful  of  wheaten  bran  in  a glass  of  water  is  a simple 
remedy,  and  quite  effective,  taken  half  an  hour  before  breakfast;  fruit 
eaten  raw;  partake  largely  of  laxative  food;  exercise  in  the  open  air; 
drink  freely  of  cold  water  during  the  day,  etc.  It  is  impossible  to  give 
many  of  the  numerous  treatments  in  so  short  a space,  sufiSce  it  to  say  that 
the  general  character  of  our  diet  and  experience  is  such  as  to  assure  us  that 
at  least  one-quarter  of  the  food  that  we  swallow  is  intended  by  nature  to 
be  evacuated  from  the  system ; and  if  it  is  not,  it  is  again  absorbed^  into 
the  system,  poisoning  the  blood  and  producing  much  suffering  and  per- 
manent disease.  The  evacuation  of  the  bowels  daily,  and  above  all, 
regularly,  is  therefore  all  important  to  aid  this  form  of  disorder. 

EELIEP  FEOM  ASTHMA, 

Sufferers  from  asthma  should  get  a muskrat  skin  and  wear  it  over 
their  lungs  with  the  fur  side  next  to  the  body.  It  will  bring  certain  reliet 

Or  soak  blotting-paper  in  saltpetre  water,  then  dry,  burning  at  night 
in  the  patient’s  bedroom. 

Another  excellent  recipe;  Take  powdered  liquorice  root,  powdered 
elecampane  root,  powdered  anise-seed,  each  one  drachm,  powdered  ipecac 
ten  grains,  powdered  lobelia  ten  grains ; add  sufficient  amount  of  tar  to 
form  into  pills  of  ordinary  size.  Take  three  or  four  pills  on  going  to  bed. 
An  excellent  remedy  for  asthma  or  shortness  of  breatL 

EECIPES  FOE  FELONS, 

Take  common  rock  salt,  as  used  for  salting  down  pork  or  beef,  dry  in 
an  oven,  then  pound  it  fine  and  mix  with  spirits  of  turpentine  in  equal, 
parts ; put  it  in  a rag  and  wrap  it  around  the  parts  affected ; as  it  gets  dry 
put  on  more,  and  in  twenty-four  hours  you  are  cured.  The  felon  will  be 
dead. 

Or  purchase  the  herb  of  stramonium  at  the.  druggist’s ; steep  it  and  bind 
it  on  the  felon ; as  soon  as  cold,  put  on  iiew„  warm  herba,  It  will  soon  MH 
it*  in  a few  hour^  at  ImBt 


m 


HEALTH  8 UGGESTIom 


Or  satu  ate  a bit  of  grated  wild  turnip^  the  size  of  a bean,  with  spirits 
of  turpentine,  and  apply  it  to  the  affected  part.  It  relieves  the  pain  at 
once;  in  twelve  hours  there  will  be  a hole  to  the  bone,  and  the  felon 
destroyed;  then  apply  healing  salve,  and  the  finger  is  well. 

Another'  Way  to  Cure  a Felon:  Fill  a tumbler  with  equal  parts  of  fine  salt 
and  ice ; mix  well.  Sink  the  finger  in  the  centre,  allow  it  to  remain  until 
it  is  nearly  frozen  and  numb ; then  withdraw  it,  and  when  sensation  is 
restored,  renew  the  operation  four  or  five  times,  when  it  will  be  found  the 
disease  is  destroyed.  This  must  be  done  before  pus  is  formed. 

A simple  remedy  for  felons,  relieving  pain  at  once,  no  poulticing,  no 
cutting,  no  holes  to  the  bone,^’  no  necessity  for  healing  salve,  but  simple 
oil  of  cedar  applied  a few  times  at  the  commencement  of  the  felon,  and 
the  work  is  doneo 

REMEDY  FOR  LOCKJAW. 

If  any  person  is  threatened  or  taken  with  lockjaw  from  injuries  of  the 
arms,  legs  or  feet,  do  not  wait  for  a doctor,  but  put  the  part  injured  in  the 
following  preparation : Put  hot  wood-ashes  into  water  as  warm  as  can  be 
borne ; if  the  injured  part  cannot  be  put  into  water,  then  wet  thick  folded 
cloths  in  the  water  and  apply  them  to  the  part  as  soon  as  possible,  at  the 
same  time  bathe  the  backbone  from  the  neck  down  with  some  laxative 
stimulant— say  cayenne  pepper  and  water,  or  mustard  and  water  (good 
vinegar  is  better  than  water) ; it  should  be  as  hot  as  the  patient  can  bear 
it.  Don’t  hesitate;  go  to  work  and  do  it,  and  don’t  stop  until  the  jaws 
will  come  open.  No  person  need  die  of  lockjaw  if  these  directions  are 
followed. 

Cure  for  LochjaWy  Said  to  he  Positive.— IjQt  any  one  who  has  an  attack  of 
lockjaw  take  a small  quantity  of  spirits  of  turpentine,  warm  it,  and  pour 
it  in  the  wound  — no  matter  where  the  wound  is  or  what  its  nature  is — ’ 
and  relief  will  follow  in  less  than  one  minute.  Turpentine  is  also  a 
sovereign  remedy  for  croup.  Saturate  a piece  of  flannel  with  it,  and  place 
the  flannel  on  the  throat  and  chest— and  in  very  severe  cases,  three  to  five 
Jrops  on  a lump  of  sugar  may  be  taken  internally. 

BLEEDING  AT  THE  NOSE. 

Roll  up  a piece  of  paper  and  press  it  under  the  upper  lip.  In  obstinate 
cases,  blow  a little  gum  arable  up  the  nostril  through  a quill,  which  will 
•mmediately  stop  the  discharge;  powdered  alum,  dissolved  in  water,  is  also 
good  Pressure  by  the  finger  over  the  small  artery  near  the  ala  (wing)  of 


SUGGJ^JSTiOJSitB^ 


m 

Ifche  nose,  on  tfie  side  where  the  hlood  is  flowing,  js  said  to  arrest  the  hem- 
orrhage immediately.  Sometimes  by  wringing  a cloth  out  of  very  hot 
water  and  laying  it  on  the  back  of  the  neck,  gives  relief.  Napkins  wrung 
out  of  cold  water  must  be  laid  across  the  forehead  and  nose,  the  hands 
dipped  in  cold  water,  and  a bottle  of  hot  water  applied  to  the  feet 


TO  TAKE  CINDERS  FROM  THE  EYE. 


In  most  cases  a simple  and  effective  cure  may  be  found  in  one  or  two 
grains  of  flax-seed,  which  can  be  placed  in  the  eye  without  pain  or  injury. 
As  they  dissolve,  a glutinous  substance  is  formed,  which  envelops  any  for' 
eign  body  that  may  be  under  the  lid,  and  the  whole  is  easily  washed  out, 
A dozen  of  these  seeds  should  constitute  a part  of  every  traveler’s  outfit. 
Another  remedy  for  removing  objects  from  the  eye:  Take  a horsehaur 
and  double  it  leaving  a loop.,  If  the  object  can  be  seen,  lay  the  loop  over 
it,  close  the  eye,  and  the  mote  will  come  out  as  the  hair  is  withdrawn.  If 
the  irritating  object  cannot  be  seen,  raise  the  lid  of  the  eye  as  high  as 
possible  and  place  the  loop  as  far  as  you  can,  close  the  eye  and  roll  the 
ball  around  a few  times,  draw  out  the  hair,  and  the  substance  which 
caused  the  pain  will  be  sure  to  come  with  it  This  method  is  practiced  by 
axemakers  and  other  workers  m steei 

UonlreaX  Star, 


EYE-WASHES, 


The  best  eye-wash  foi  granulated  lids  and  inflammation  of  the  eyes  is 
composed  of  camphor,  borax  and  morphine,  in  the  following  proportions  s 
To  a large  wine-glass  of  camphor  water — not  spirits — add  two  grains  of 
morphine  and  six  grains  of  borax.  Pour  a few  drops  into  the  palm  of  the 
hand,  and  hold  the  eye  in  it,  opening  the  lid  as  much  as  possible^  Do  this 
three  or  four  times  in  twenty-four  hours,  and  you  will  receive  great  relief 
from  pain  and  smarting  soreness.  This  recipe  was  received  from  a 
celebrated  oculist,  and  has  never  failed  to  relieve  the  most  inflamed 
eyes. 

Another  remedy  said  to  be  reliable : A lump  of  alum  as  large  as  a cran 
berry  boiled  in  a teacupful  of  sweet  milk,  and  the  curd  used  as  a poultice, 
is  excellent  for  inflammation  of  the  eyes. 

Another  wash ; A cent’s  worth  of  pure,  refined  white  copperas  dis- 
solved in  a pint  of  water,  is  also  a good  lotion ; but  label  it  poison,  as  it 
should  never  go  near  the  mouth.  Bathe  the  eyes  with  the  mixture,  either 
with  the  hands  or  a small  piece  of  linen  clothj  allowing  some  of  the  liquid 
to  get  under  the  lids 


510 


HBALTR-SUGGESTIOm. 


Here  is  another  from  an  eminent  oculist : Take  half  an  ounce  of  rock 
salt  and  one  ounce  of  dry  sulphate  of  zinc ; simmer  in  a clean,  covered 
porcelain  vessel  with  three  pints  of  water  until  all  are  dissolved ; strain 
through  thick  muslin;  add  one  ounce  of  rose-water;  bottle  and  cork  it 
tight.  To  use  it,  mix  one  teaspoonful  of  rain-water  with  one  of  the  eye- 
water, and  bathe  the  eyes  frequently.  If  it  smarts  too  much,  add  more 
water. 

STJNSTROKK 

Wrap  a wet  cloth  bandage  over  the  head;  wet  another  cloth,  folded 
small,  square,  cover  it  thickly  with  salt,  and  bind  it  on  the  back  of  the 
neck ; apply  dry  salt  behind  the  ears.  Put  mustard  plasters  to  the  calves 
of  the  legs  and  Soles  of  the  feet.  This  is  an  effectual  remedy. 

TO  REMOVE  WARTS. 

Wash  with  water  saturated  with  common  washing-soda,  and  let  it  dry 
without  wiping;  repeat  frequently  until  they  disappear.  Or  pass  a pin 
through  the  wart  and  hold  one  end  of  it  over  the  flame  of  a candle  or  lamp 
until  the  wart  fires  by  the  heat,  and  it  will  disappear. 

Another  treatment  of  warts  is  to  pare  the  hard  and  dry  skin  from  their 
tops,  and  then  touch  them  with  the  smallest  drop  of  strong  acetic  acid, 
taking  care  that  the  acid  does  not  run  off  the  wart  upon  the  neighboring 
6kin ; for  if  it  does  it  will  occasion  inflammation  and  much  pain.  If  this  is 
continued  once  dr  twice  daily,  with  regularity,  paring  the  surface  of  the 
wart  occasionally  when  it  gets  hard  and  dry,  the  wart  will  be  soon  effect- 
ually cured 

. SWAIM’S  VERMIFUGR 

Worm  seed,  two  ounces;  valerian,  rhubarb,  pink  root,  white  agaric, 
3enna,  of  each  one  ounce  and  a half.  Boil  in  sufficient  water  to  yield  three 
quarts  of  decoction.  Now  add  to  it  ten  drops  of  the  oil  of  tansy  and  forty- 
flve  drops  of  the  oil  of  cloves,  dissolved  in  a quart  of  rectified  spirit.  Dose  t 
.one  tablespoonful  at  night. 

FAIRTINa  (Syncope) 

Immediately  place  the  person  fainting  in  a lying  position,  with  head 
lower  than  body.  In  this  way  consciousness  returns  immediately,  while  in 
the  erect  position  it  often  ends  Un  death. 


BEALTH-SUGGESTIOm 


511 


P 


FOR  SEVERE  SPRAINS 

The  white  of  an  egg,  a tablespoonful  of  vinegar  and  a tablespoonful  of 
spirits  of  turpentine.  Mix  in  a bottle,  shake  thoroughly,  and  bathe  the 
sprain  as  soon  as  possible  after  the  accident.  This  was  published  in  Life 
Secrets,  but  it  is  re-published  by  request  on  account  of  its  great  value.  It 
should  be  remembered  by  everyone. 

An  invaluable  remedy  for  a sprain  or  bruise  is  wormwood  boiled  in 
vinegar  and  applied  hot,  with  enough  cloths  wrapped  around  it  to  keep 
the  sprain  moist. 

CAMPHORATED  OIL 

Best  oil  of  Lucca,  gum  camphoro  Pound  some  gum  camphor  and  fill 
a wide-necked  pint  bottle  one-third  full;  fill  up  with  olive  oil  and  set 
away  until  the  camphor  is  absorbed^  Excellent  lotion  for  sore  chest,  sore 
throat,  aching  limbs,  etCo 

LINIMENT  FOR  CHILBLAINa 

Spirits  of  turpentine,  three  drachms ; camphorated  oil,  nine  drachma 

Mix  for  a liniment.  For  an  adult  four  drachms  of ‘the  former  and  eight 
of  the  latter  may  be  used.  If  the  child  be  young,  or  if  the  skin  be  tender^ 
the  camphorated  oil  may  be  used  without  the  turpentinOc 

«THE  STJFS*'  CHOLERA  MIXTURE. 

More  than  forty  years  ago,  when  it  was  found  that  prevention  for  the 
Asiatic  cholera  was  easier  than  cure,  the  learned  doctors  of  both  hemi- 
spheres drew  up  a prescription,  which  was  published  (for  working  people) 
in  The  New  York  Sun,  and  took  the  name  of  ‘‘The  Sun  Cholera  Mixture.^ 
It  is  found  to  be  the  best  remedy  for  looseness  of  the  bowels  ever  yet 
devised.  It  is  to  be  commended  for  several  reasons.  It  is  not  to  be  mixed 
with  liquor,  and  therefore  will  not  be  used  as  an  alcoholic  beverage.  Its 
ingredients  are  well  known  among  all  the  common  people,  and  it  will 
have  no  prejudice  to  combat ; each  of  the  materials  is  in  equal  proportions 
to  the  others,  and  it  may  therefore  be  compounded  without  professional 
skill ; and  as  the  dose  is  so  very  small,  it  may  be  carried  in  a tiny  phial  m 
the  waistcoat  pocket,  and  be  always  at  faando  It  is: — 

Take  equal  parts  of  tincture  of  cayenne^  tincture  of  opium,  tincture  o! 
rhubarb,  essence  of  peppermint  and  spints  of  camphor.  Mix  well.  Dose 
fifteen  to  thirty  drops  in  a wine-glass  of  water,  according  to  age  and 
violence  of  the  attack.  Bdpeat  every  fifteen  or  twenty  minutes  until 
33 


HEALTH^S  UGGESTIOm. 


m2 

relief  is  obtained.  No  one  wno  takes  it  in  time  will  ever  have  the  cholem 
Even  v/hen  no  cholera  is  anticipated,  it  is  a valuable  remedy  for  ordinaro' 
summer  complaints,  and  should  always  be  kept  in  readiness. 

COMP.  CATHAETIC  ELIXIE 

The  only  pleasant  and  reliable  cathartic  in  liquid  form  that  can  be  prr  > 
scribed. 

Each  fluid  ounce  contains : sulph.  magnesia  one  drachm,  senna  two 
drachms,  scammony  six  grains,  liquorice  one  drachm,  ginger  three  grains, 
coriander,  five  grains,  with  flavoring  ingredients. 

Dose, — Child  five  years  old,  one  or  two  teaspoonfuls ; adult,  one  or  twc 
tablespoon  fuls 

This  preparation  is  being  used  extensively  throughout  the  country.  It 
was  originated  with  the  design  of  furnishing  a liquid  cathartic  remedy 
that  could  be  prescribed  in  a palatable  formo  It  will  be  taken  by  childrer 
with  a relish. 

GEANDMOTHEE’S  COUGH  SYETTP. 

Take  half  a pound  of  dry  hoarhound  herbs,  one  pod  of  red  pepper,  fou : 
tablespoonfuls  of  ginger,  boil  all  in  three  quarts  of  water,  then  strain,  and 
add  one  teaspoonful  of  good,  fresh  tar  and  a pound  of  sugar.  Boil  slowly  and 
stir  often,  until  it  is  reduced  to  one  quai*t  of  syrup.  When  cool,  bottle  foT 
lase.  Take  one  or  two  teaspoonfuls  four  or  six  times  a day, 

GEANDMOTHEE’S  TJNIVEESAL  LINIMENT. 

One  pint  of  alcohol  and  as  much  camphor  gum  as  can  be  dissolved  in 
it,  half  an  ounce  of  the  oil  of  cedar,  one* half  ounce  of  the  oil  of  sassafras, 
aqua  ammonia  half  an  ounce,  and  the  same  amount  of  the  tincture  of 
morphine.  Shake  well  together  and  apply  by  the  fire ; the  liniment  must 
not  be  heated,  or  come  in  contact  with  the  fire,  but  the  rubbing  to  be  done 
by  the  warmth  of  the  fire. 

These  recipes  of  Grandmother's  are  all  old,  tried  medicines,  and  are 
more  effectual  than  most  of  those  that  are  advertised,  as  they  have  been 
thoroughly  tried,  and  proved  reliable 

GEANDMOTHEE’S  FAMILY  SPEING  BITTEES 

Mandrake  root  one  ounce,  dandelion  root  one  ounce,  burdock  root 
one  ounce,  yellow  dock  root  one  ounce,  prickly  ash  berries  two  ounces^ 
marsh  mallow  one  ounce,  turkey  rhubarb  half  an  ounce,  gentian  one  ounce, 
English  camomile  flowers  one  ounce,  red  clover  tops  two  ounces. 


BEAL  TII-S  UGGESTiOBS. 


611^ 


Wash  the  herbs  and  roots ; put  them  into  an  earthen  vessel,  pour  over 
two  quarts  of  water  that  has  been  boiled  and  cooled ; let  it  stand  over 
night  and  soak  ; in  the  morning  set  it  on  the  back  of  the  stove,  and 
steep  it  five  hours ; it  must  not  boil,  but  be  nearly  ready  to  boil.  Strain  it 
through  a cloth,  and  add  half  a pint  of  good  pin.  Keep  it  in  a cool  placCo 
Half  a wine-glass  taken  as  a dose  twice  a day. 

This  is  better  than  all  the  patent  blood  medicines  that  are  in  the 
market — a superior  blood  purifier,  and  will  cure  almost  any  malignant 
sore,  by  taking  according  to  direction,  and  washing  the  sore  with  a strong 
tea  of  red  raspberry  leaves  steeped,  first  washing  the  sore  with  castile  soap, 
then  drying  with  a soft  cloth,  and  washing  it  with  the  strong  tea  of  red 
raspberry  leaves. 

GRANDMOTHEE’S  EYE-WASH. 

Take  three  fresh  eggs  and  break  them  into  one  quart  of  clear,  cold 
rain-water;  stir  until  thoroughly  mixed;  bring  to  a boil  on  a slow  fire, 
stirring  often ; then  add  half  an  ounce  of  sulphate  of  zinc  (white  vitriol) ; 
continue  the  boiling  for  two  minutes,  then  set  it  off  the  fire.  Take  the  curd 
that  settles  at  the  bottom  of  this  and  apply  to  the  eye  at  night  with  a 
bandage.  It  will  speedily  draw  out  all  fever  and  soreness.  Strain  the 
liquid  through  a cloth  and  use  for  bathing  the  eyes  occasionally.  This  is 
the  best  eye-water  ever  made  for  man  or  beast.  I have  used  it  for  twenty 
years  without  knowing  it  to  fail. 

HUNTER’S  PULS. 

These  pills  can  be  manufactured  at  home  and  are  truly  reliable^  having 
been  sold  and  used  for  more  than  fifty  years  in  Europe.  The  ingredients 
may  be  procured  at  almost  any  druggist’s.  The  articles  should  be  all  m 
the  powder.  Saffron  one  grain,  rue  one  grain,  Scot  aloes  two  grains, 
savin  one  grain,  cayenne  pepper  one  grain.  Mix  all  into  a very  thick 
mass  by  adding  sufficient  syrup.  Rub  some  fine  starch  on  the  surface  of  a 
platter  or  large  dinner-plate,  then  with  your  forefinger  and  thumb  nip  off 
a small  piece  of  the  mass  the  size  of  a pill  and  roll  it  in  pill  form,  first 
dipping  your  fingers  in  the  starch.  Place  thena  as  fast  as  made  on  the 
platter,  set  where  they  will  dry  slowly.  Put  them  into  a dry  bottle  or 
paper  box.  Dose,  one  every  night  and  morning  as  long  as  occasion 
requires. 

This  recipe  is  worth  ten  times  the  price  of  this  book  to  any  female 

^requiring  the  need  of  these  regulating  pills. 


^4  SEALTM-SmOESTIONi^, 

HINTS  IN  REGARD  TO  HEALTH. 

It  is  plainly  seen  by  an  inquiring  mind  that,  aside  from  the  selection 
and  preparation  of  food,  there  are  many  little  things  constantly  arising  in 
the  experience  of  every  day  life  which,  in  their  combined  effect,  are  power- 
ful agents  in  the  formation  (or  prevention)  of  perfect  health.  A careful 
observance  of  these  little  occurrences,  an  inquiry  into  the  philosophy 
attending  them,  lies  within  the  province,  and  indeed  should  be  considered 
among  the  highest  duties,  of  every  housekeeper. 

That  one  should  be  cautious  about  entering  a sick  room  in  a state  of 
perspiration,  as  the  moment  you  become  cool  your  pores  absorb.  Do  not 
approach  contagious  diseases  with  an  empty  stomach,  nor  sit  between  the 
sick  and  the  fire,  because  the  heat  attracts  the  vapor. 

That  the  flavor  of  cod-liver  oil  may  be  changed  to  the  delightful  one  of 
fresh  oyster,  if  the  patient  will  drink  a large  glass  of  water  poured  from  a 
vessel  in  which  nails  have  been  allowed  to  rust. 

That  a bag  of  hot  sand  relieves  neuralgia. 

. That  warm  borax  water  will  remove  dandruff. 

That  salt  should  be  eaten  with  nuts  to  aid  digestion. 

That  it  rests  you,  in  sewing,  to  change  your  position  frequently. 

That  a little  soda  water  will  relieve  sick  headache  caused  by  indi- 
gestion. 

That  a cupful  of  strong  coffee  will  remove  the  odor  of  onions  from  the 
breath. 

That  well-ventilated  bedrooms  will  prevent  morning  headaches  and 
lassitude. 

A cupful  of  hot  water  drank  before  meals  will  relieve  nausea  and 
dyspepsia. 

That  a fever  patient  can  be  made  cool  and  comfortable  by  frequent 
sponging  off  with  soda  water. 

That  consumptive  night-sweats  may  be  arrested  by  sponging  the 
body  nightly  in  salt  water. 

That  one  in  a faint  should  be  laid  flat  on  his  back,  then  loosen  his 
clothes  and  let  him  alone. 

The  best  time  to  bathe  is  just  before  going  to  bed,  as  any  danger  of 
taking  cold  is  thus  avoided;  and  the  complexion  is  improved  by  keeping 
warm  for  several  hours  after  leaving  the  bath. 

To  beat  the  whites  of  eggs  quickly  add  a pinch  of  salt.  Salt  cools,  and 
cold  eggs  froth  rapidly. 


HEAL  TH-H  UGGEBTIOHS. 


515 


Hot,  dry  flannels,  applied  as  hot  as  possible,  for  neuralgia. 

Sprains  and  bruises  call  for  an  application  of  the  tincture  of  arnica. 

If  an  artery  is  severed,  tie  a small  cord  or  handkerchief  above  it. 

For  bilious  colic,  soda  and  gingei-  in  hot  water.  It  may  be  taken  freely. 

Tickling  in  the  throat  is  best  relieved  by  a gargling  of  salt  and  water. 

Pains  in  the  side  are  most  promptly  relieved  by  the  application  of 
mu^ard. 

For  cold  in  the  head,  nothing  is  better  than  powdered  borax,  sniffed  up 
the  nostrils. 

A drink  of  hot,  strong  lemonade  before  going  to  bed  will  often  break 
up  a cold  and  cure  a sore  throat. 

Nervous  spasms  are  usually  relieved  by  a little  salt  taken  into  the  mouth 
and  allowed  to  dissolve. 

Whooping  cough  paroxysms  are  relieved  by  breathing  the  fumes  of 
turpentine  and  carbolic  acid. 

Broken  limbs  should  be  placed  in  natural  positions,  and  the  patient 
kept  quiet  until  the  surgeon  arrives. 

Hemorrhages  of  the  lungs  or  stomach  are  promptly  checked  by  small 
doses  of  salt.  The  patient  should  be  kept  as  quiet  as  possible. 

Sleeplessness,  caused  by  too  much  blood  in  the  head,  may  be  overcome 
by  applying  a cloth  wet  with  cold  water  to  the  back  of  the  neck. 

Wind  colic  is  promply  relieved  by  peppermint  essence  taken  in  a 
little  warm  water.  For  small  children  itmiay  be  sweetened.  Paregoric  is 
also  good. 

For  stomach  cramps,  ginger  ale  or  a teaspoonful  of  the  tincture  of 
ginger  in  a half  glass  of  water  in  which  a half  teaspoonful  of  soda  has 
been  dissolved. 

Sickness' of  the  stomach  is  most  promptly  relieved  by  drinking  a tea- 
cupful of  hot  soda  and  water.  If  it  brings  the  offending  matter  up,  all  the 
better. 

A teaspoonful  of  ground  mustard  in  a cupful  of  warm  water  is  a prompt 
and  reliable  emetic,  and  should  be  resorted  to  in  cases  of  poisoning  or 
cramps  in  the  stomach  from  over-eating. 

Avoid  purgatives  or  strong  physic,  as  they  not  only  do  no  good,  but  are 
positively  hurtful.  Pills  may  relieve  for  the  time,  but  they  seldom  cure. 

Powdered  rosin  is  the  best  thing  to  stop  bleeding  from  cuts.  After  the 
powder  is  sprinkled  on,  wrap  the  wound  with  soft  cotton  cloth.  As  soon 
as  the  wound  begins  to  feel  feverish,  keep  the  cloth  wet  with  cold  water. 


516 


HEALTH-SVGGESTI0K8. 


Eggs  are  considered  one  of  the  best  remedies  for  dysentery.  Beaten  up 
Slightly,  with  or  without  sugar,  and  swallowed,  they  tend  by  their  emol- 
lient qualities  to  lessen  the  inflammation  of  the  stomach  and  intestines,, 
and  by  forming  a transient  coating  on  those  organs,  enable  Nature  to 
resume  her  healthful  sway  over  the  diseased  body.  Two,  or  at  most,  three 
eggs  per  day,  would  be  all  that  is  required  in  ordinary  cases ; and,  since 
the  egg  is  not  merely  medicine,  but  food  as  well,  the  lighter  the  diet  other- 
wise, and  the  quieter  the  patient  is  kept,  the  more  certain  and  rapid  is  the 
recovery. 

Hot  water  is  better  than  cold  for  bruises.  It  relieves  pain  quickly,  and 
by  preventing  congestion  often  keeps  off  the  ugly  black  and  blue  mark. 
“Children  cry  for  it,”  when  they  experience  the  relief  it  affords  their 
bumps  and  bruises. 

For  a sprained  ankle,  the  whites  of  eggs  and  powdered  alum  made  into 
a plaster  is  almost  a specifico 

MEDICINAL  FOOD. 

Spinach  has  a direct  effect  upon  complaints  of  the  kidneys;  the  common 
dandelion,  used  as  greens,  is  excellent  for  the  same  trouble;  asparagus 
purifies  the  blood ; celery  acts  admirably  upon  the  nervous  system,  and  is  a 
cure  for  rheumatism  and  neuralgia;  tomatoes  act  upon  the  liver;  beets 
and  turnips  are  excellent  appetizers ; lettuce  and  cucumbers  are  cool« 
ing  in  their  effects  upon  the  system;  beans  are  a very  nutritious  and 
strengthening  vegetable ; while  onions,  garlic,  leeks,  chives  and  shallots^ 
all  of  which  are  similar,  possess  medicinal  virtues  of  a marked  character, 
stimulating  the  circulatory  system,  and  the  consequent  increase  of  the 
saliva  and  the  gastric  juice  promoting  digestion.  Ked  onions  are  an 
excellent  diuretic,  and  the  white  ones  are  recommended  raw  as  a remedy 
for  insomnia.  They  are  tonic,  nutritious.  A soup  made  from  onions  is 
regarded  by  the  French  as  an  excellent  restorative  in  debility  of  the  di- 
gestive organs.  We  might  go  through  the  entire  list  and  find  each  vege- 
table possessing  its  especial  mission  of  cure,  and  it  will  be  plain  to  every 
housekeeper  that  a vegetable  diet  should  be  partly  adopted,  and  will  prove 
of  great  advantatre  to  the  health  of  the  family. 


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MISCELLANEOUS  RECIPES. 


★ ★ ★ 

USES  OF  AMMOIOA. 

All  housekeepers  should  keep  a bottle  of  liquid  ammonia,  as  it  is 
the  most  powerful  and  useful  agent  for  cleaning  silks,  stuffs 
and  hats,  in  fact  cleans  everything  it  touches.  A few  drops  of 
ammonia  in  water  will  take  off  grease  from  dishes,  pans,  etc., 
and  does  not  injure  the  hands  as  much  as  the  use  of  soda  and  strong 
chemical  soaps.  A spoonful  in  a quart  of  warm  water  for  cleaning  paint 
makes  it  look  like  new,  and  so  with  everything  that  needs  cleaning. 

Spots  on  towels  and  hosiery  will  disappear  with  little  trouble  if  a little 
ammonia  is  put  into  enough  water  to  soak  the  articles,  and  they  are  left 
in  it  an  hour  or  two  before  washing ; and  if  a cupful  is  put  into  the  water 
in  which  clothes  are  soaked  the  night  before  washing,  the  ease  with  which 
the  articles  can  be  washed,  and  their  great  whiteness  and  clearness  when 
dried,  will  be  very  gratifying.  Eemembering  the  sinall  sum  paid  for  three 
quarts  of  ammonia  of  common  strength,  one  can  easily  see  that  no  bleach- 
ing preparation  can  be  more  cheaply  obtained. 

No  articles  in  kitchen  use  are  so  likely  to  be  neglected  and  abused  as 
the  dish-cloths  and  dish-towels ; and  in  washing  these,  ammonia,  if  prop- 
erly used,  is  a greater  comfort  than  anywhere  else.  Put  a teaspoonful  into 
the  water  in  which  these  cloths  are,  or  should  be,  washed  everyday ; rub 
soap  on  the  towels.  Put  them  in  the  water;  let  them  stand  half  an  hour 
or  so ; then  rub  them  out  thoroughly,  rinse  faithfully,  and  dry  outdoors 
in  clear  air  and  sun,  and  dish-cloths  and  towels  need  never  look  gray  and 
dingy — a perpetual  discomfort  to  all  housekeepers. 

A dark  carpet  often  looks  dusty  soon  after  it  has  been  swept,  and  you 
know  it  does  not  need  sweeping  again ; so  wet  a cloth  or  a sponge,  wring 
it  almost  dry,  and  wipe  off  the  dust.  A few  drops  of  ammonia  in  the 
water  will  brighten  the  colors. 

For  cleaning  hair-brushes  it  is  excellent;  put  a tablespoonful  into  the 
water,  having  it  only  tepid,  and  dip  up  and  down  until  clean : then  dry 
with  the  brushes  down  and  they  will  be  like  new  ones. 


MI8CELLAKE0TJB  JtECIPES. 


519 


When  employed  in  washing  anything  that  is  not  especially  soiled,  use 
the  waste  water  afterward  for  the  house  plants  that  are  taken  down  from 
their  usual  position  and  immersed  in  the  tub  of  water.  Ammonia  is  a 
fertilizer,  and  helps  to  keep  healthy  the  plants  it  nourishes.  In  every  way, 
in  fact,  ammonia  is  the  housekeeper's  friend. 

Ammonia  is  not  only  useful  for  cleaning,  but  as  a household  medicine.  , 
Half  a teaspoonful  taken  in  half  a tumbler  of  water  is  far  better  for  faint- 
ness than  alcoholic  stimulants.  In  the  Temperance  Hospital,  in  London, 
it  is  used  with  the  best  results.  It  was  used  freely  by  Lieutenant  Greely’s 
Arctic  party  for  keeping  up  circulation.  It  is  a relief  in  nervousness,  head- 
ache and  heart  disturbances. 

TO  LESTEOY  INSECTS  AND  VERMIN. 

Dissolve  two  pounds  of  alum  in  three  or  four  quarts  of  water.  Let  it 
remain  over  night  till  all  the  alum  is  dissolved.  Then  with  a brush,  apply 
boiling  hot  to  every  joint  or  crevice  in  the  closet  or  shelves  where  croton 
bugs,  ants,  cockroaches,  etc.,  intrude ; also  to  the  joints  and  crevices  of  bed- 
steads, as  bed  bugs  dislike  it  as  much  as  croton  bugs,  roaches,  or  ants. 
Brush  all  the  cracks, in  the  floor  and  mopboards.  Keep  it  boiling  hot 
while  using. 

To  keep  woolens  and  furs  from  moths,  be  sure  that  none  are  in  the 
articles  when  they  are  put  away ; then  take  a piece  of  strong  brown  paper, 
with  not  a hole  through  which  even  a pin  can  enter.  Put  the  article  in 
it  with  several  lumps  of  gum  camphor  between  the  folds ; place  this  in  a 
close  box  or  trunk.  Cover  every  joint  with  paper.  A piece  of  cotton  cloth, 
if  thick  and  firm,  will  answer.  Wherever  a knitting-needle  can  pass,  the 
parent  moth  can  enter. 

Place  pieces  of  camphor,  cedar-wood,  Russia  leather,  tobacco-leaves, 
whole  cloves,  or  anything  strongly  aromatic,  in  the  drawers  or  boxes 
where  furs  and  other  things  to  be  preserved  from  moths  are  kept  and  they 
will  never  be  harmed.  Mice  never  get  into  drawers  or  trunks  where  gum 
camphor  is  placed. 

Another  Recipe. — Mix’  half  a pint  of  alcohol,  the  same  quantity  of  tur- 
pentine and  two  ounces  of  camphor.  Keep  in  a stone  bottle  and  shake 
well  before  using.  The  clothes  or  furs  are  to  be  wrapped  in  linen,  and 
crumbled-up  pieces  of  blotting-paper  dipped  in  the  liquid  to  be  placed  in 
the  box  with  them,  so  that  it  smells  strong*  This  requires  renewing  but 
once  a year. 


520 


MISCELLANEOUS  RE  CUE 8. 


Another  authority  says  that  a positive,  sure  recipe  is  this:  Mix  equal 
quaiitities  of  pulverized  borax,  camphor  gum  and  saltpetre  together,  mak- 
ing a powder.  Sprinkle  it  dry  under  the  edges  of  carpets,  in  drawers, 
trunks,  etc.,  etc.  It  will  also  keep  out  all  kinds  of  insects,  if  plentifully 
used.  If  the  housekeeper  will  begin  at  the  top  of  her  house  with  a powder 
bellows  and  a large  quantity  of  this  fresh  powder,  and  puff  it  thoroughly 
into  every  crack  and  crevice,  whether  or  not  there  are  croton  bugs  in 
them,  to  the  very  bottom  of  her  house,  special  attention  being  paid  to  old 
furniture,  closets,  and  wherever  croton  water  is  introduced,  she  will  be 
freed  from  these  torments.  The  operation  may  require  a repetition,  but 
the  end  is  success. 

MOTHS  m CARPETS 

If  you  fear  that  they  are  at  work  at  the  edge  of  the  carpet,  it  will 
sometimes  suffice  to  lay  a wet  towel,  and  press  a hot  flat-iron  over  it;  but 
the  best  way  is  to  take  the  carpet  up,  and  clean  it,  and  give  a good  deal  of 
attention  to  the  floor.  Look  m the  cracks,  and  if  you  discover  signs  of 
moths,  wash  the  floor  with  benzine,  and  scatter  red  pepper  on  it  before 
putting  the  carpet  lining  downc 

Heavy  carpets  sometimes  do  not  require  taking  up  every  year,  unless 
in  constant  use.  Take  out  the  tacks  from  these,  fold  the  carpets  back, 
wash  the  floor  in  strong  suds  with  a tablespoonful  of  borax  dissolved  in 
it.  Dash  with  insect  powder,  or  lay  with  tobacco  leaves  along  the 
edge,  and  re-tack.  Or  use  turpentine,  the  enemy  of  buffalo  moths,  carpet 
worms  and  other  insects  that  injure  and  destroy  carpets.  Mix  the  turpen- 
tine with  pure  water  in  the  proportion  of  three  tablespoonfuls  to  three 
quarts  of  water,  and  then  after  the  carpet  has  been  well  swept,  go  over 
each  breadth  carefully  with  a sponge  dipped  in  the  solution  and  wrung 
nearly  dry.  Change  the  water  as  often  as  it  becomes  dirty.  The  carpet 
will  be  nicely  cleaned  as  well  as  disinfected.  All  moths  can  be  kept  away 
and  the  eggs  destroyed,  by  this  means.  Spots  may  be  renovated  by  the 
use  of  ox-gall  or  ammonia  and  water. 

A good  way  to  brighten  a carpet  is  to  put  a half  tumbler  of  spirits  of  tur- 
pentine in  a basin  of  water,  and  dip  your  broom  in  it  and  sweep  over  the 
carpet  once  or  twice  and  it  will  restore  the  color  and  brighten  it  up  until 
you  would  think  it  new.  Another  good  way  to  clean  old  carpets  is  to  rub 
them  over  with  meal ; just  dampen  it  a very  little  and  rub  the  carpet  with 
it  and  when  perfectly  dry,  sweep  over  with  meal.  After  a carnet 


MISCELLANEOUS  RECIPES, 


5^1 


thoronghly  swept,  rub  it  with  a cloth  dipped  in  water  and  ammonia ; it 
will  brighten  the  colors  and  make  it  look  like  new. 

TO  TAKE  OUT  MACHINE  GREASE. 

Cold  water,  a tablespoonful  of  ammonia  and  soap,  will  take  out 
machine  grease  where  other  means  would  not  answer  on  account  of  colors 
running,  etc. 

TO  WASH  FLANNELS. 

The  first  thing  to  consider  in  washing  flannels  so  that  they  retain  their 
size,  is  that  the  article  be  washed  and  rinsed  in  water  of  the  same  temjperature, 
that  is,  about  as  warm  as  the  hands  can  bear,  and  not  allowed  to  cool 
between.  The  water  should  be  a strong  suds.  Rub  through  two  soapy 
waters ; wring  them  out,  and  put  into  plenty  of  clear,  clean,  warm  water 
to  rinse.  Then  into  another  of  the  same  temperature,  blued  a little. 
Wring,  shake  them  well  and  hang  up.  Do  not  take  out  of  this  warm 
water  and  hang  out  in  a freezing  air,  as  that  certainly  tends  to  shrink 
them.  It  is  better  to  dry  them  in  the  house,  unless  the  sun  shines. 
They  should  dry  quickly.  Colored  flannels  should  never  be  washed 
in  the  same  water  after  white  clothes,  or  they  will  be  covered,  when  dry, 
with  lint ; better  be  washed  in  a water  for  themselves.  In  washing 
wori^ed,  such  as  merino  dress  goods,  pursue  the  same  course,  only  do  not 
wring  them  hard;  shake,  hang  them  up  and  let  drain.  While  a little 
damp,  bring  in  and  press  smoothly  on  the  wrong  side  with  as  hot  an  iron 
as  can  be  used  without  scorching  the  goods. 

Flannels  that  have  become  y'^Ilow  from  being  badly  washed,  may  be 
nicely  whitened  by  soaking  them  two  or  three  hours  in  a lather  made  of 
one-quarter  of  a pound  of  soft  soap,  two  tablespoonfuls  of  powdered  borax 
and  two  tablespoonfuls  of  carbonate  of  ammonia,  dissolved  in  five  or  six 
gallons  of  water, 

TO  STARCH,  FOLD  AND  IRON  SHIRTS. 

To  THREE  tablespoonfuls  of  dry,  fine  starch  allow  a quart  of  water. 
First  wet  the  starch  smooth  in  a little  cold  water  in  a tin  pan,  put  into  it 
a little  pinch  of  salt  and  a piece  of  enamel,  or  shirt  polish  the  size  of  a 
bean,  or  a piece  of  clean  tallow,  or  a piece  of  butter  the  size  of  a cranberry; 
pour  over  this  a quart  of  boiling  water,  stirring  rapidly,  placing  it  over  the 
fire.  Cook  until  clear,  then  remove  it  from  the  fire  and  set  the  pan  in 
another  of  warm  water  to  keep  the  starch  warnXo 


m 


MISCELLANEOUS  EECIFES. 


Turn  the  shirt  wrong  side  out  and  dip  the  bosom  in  the  hot  starch  as  ! 
warm  as  the  hands  can  bear  the  heat ; rub  the  starch  evenly  through  the  ! 
linen,  saturating  it  thoroughly ; wring  hard  to  make  dry  as  possiblec 
Starch  the  collar  and  wristbands  the  same  way,  then  hang  them  out  to 
dry.  Three  hours  before  ironing  them,  wet  the  bosoms  and  cuffs  in  cold 
water,  wring  out,  shake  and  fold’  roll  up  tightly,  wrap  in  a towel  and  let 
remain  two  or  three  hours. 

The  back  of  the  shirt  should  be  ironed  first  by  doubling  it  lengthwise 
through  the  centre,  the  wristbands  may  be  ironed  next,  and  both  sides  of 
the  sleeves,  then  the  colar  band ; now  place  a bosom  board  under  the 
bosom  and  with  a fresh  clean  napkin  dampened  a little,  rub  the  bosom 
from  the  top  towards  the  bottom,  arranging  and  smoothing  each  plait 
neatly ; then  with  a smooth,  moderately-hot  fiat-iron,  begin  ironing  from 
the  top  downward,  pressing  hard  until  the  bosom  becomes  smooth,  dry  and 
glossy.  Eemove  the  bosom  board  and  iron  the  front,  fold  both  sides  of  the 
shirt  towards  the  centre  of  the  back,  fold  together  below  the  bosom  and 
hang  on  the  bars  to  air. 

CLEANING  OIL-CLOTHS. 

A DINGY  oil-cloth  may  be  brightened  by  washing  it  with  clear  water 
with  a little  borax  dissolved  in  it ; wipe  it  with  a flannel  cloth  that  you 
have  dipped  into  milk  and  then  wring  as  dry  as  possible. 

TO  CLEAN  BLACK  LACE.  No.  1. 

A TEASPOONFUL  of  gum  arabic  dissolved  in  one  teacupful  of  boiling 
water ; when  cool,  add  half  a teaspoonful  of  black  ink ; dip  the  lace  and 
spread  smoothly  between  the  folds  of  a newspaper  and  press  dry  with  book 
or  the  like.  Lace  shawls  can  be  dressed  over  in  this  way,  by  pinning  a 
sheet  to  the  carpet  and  stretching  the  shawl  upon  that ; or  black  lace  can 
be  cleaned  the  same  as  ribbon  and  silk.  Take  an  old  kid  glove  (black 
preferable),  no  matter  how  old,  and  boil  it  in  a pint  of  water  for  a short 
time ; then  let  it  cool  until  the  leather  can  be  taken  in  the  hand  without 
burning ; use  the  glove  to  sponge  off  the  ribbon ; if  the  ribbon  is  very 
dirty,  dip  it  into  water  and  draw  through  the  fingers  a few  times  before 
sponging.  After  cleaning,  lay  a piece  of  paper  over  the  ribbon  and  ^^on ; 
paper  is  better  than  cloth.  The  ribbon  will  look  like  new. 

TO  CLEAN  BLACK  LACE.  No.  2. 

Black  laces  of  all  kinds  may  be  cleaned  by  alcohol.  Throw  them 
boldly  into  the  liquid ; chum  them  up  and  down  till  they  foam ; if  very 


MIBCELLAKEOTJS  RECIPES. 


8SS 


dusty,  use  the  second  dose  of  alcohol;  squeeze  them  out,  “spat^  them, 
pull  out  the  edges,  lay  them  between  brown  paper,  smooth  and  straight; 
leave  under  a heavy  weight  till  dry ; do  not  iron. 

TO  WASH  WHITE  LACE.  No.  I 

First,  the  soiled  laces  should  be  carefully  removed  from  the  garment 
and  folded  a number  of  times,  keeping  the  edges  evenly  together,  then 
basted  with  a coarse  thread  without  a knot  in  the  end.  Now  put  them  in 
a basin  of  luke-warm  suds.  After  soaking  a half  hour,  rub  them  carefully 
between  the  hands,  renewing  the  suds  several  times ; then,  after  soaping 
them  well,  place  them  in  cold  water  and  let  them  come  to  a scald.  Take 
them  from  this  and  rinse  them  thoroughly  in  luke-warm  water,  blued  a 
very  little,  then  dip  them  into  a very  thin^  clear  starch,  allowing  a tea- 
spoonful of  starch  to  a pint  of  water,  so  thin  that  it  will  be  scarcely 
perceptible.  Now  roll  them  in  a clean,  fresh  towel  without  taking  out  the 
bastings ; let  them  lie  for  an  hour  or  more ; iron  over  several  thicknesses 
of  flannel,  taking  out  the  bastings  of  one  piece  at  a time,  and  ironing  on 
the  wrong  side,  with  a moderately-hot  iron;  the  la^es  should  be  nearly  dry, 
and  the  edges  and  points  pulled  gently  with  the  fingers  into  shape,  before 
ironing, 

TO  WASH  WHITE  THREAD  LACE.  No.  2. 

To  WASH  white  lace,  cover  a bottle  with  linen,  stitched  smoothly  to  fit 
the  shape.  Wind  the  lace  about  it,  basting  both  edges  to  the  linen.  Wash 
on  the  bottle,  soaping  and  rinsing  well,  then  boil  in  soft  water.  Dry  in 
the  sun.  Clip  the  basting  threads  and  do  not  iron.  If  carefully  done,  it 
W'ill  look  like  new  lace. 

TO  CLEAN  SILKS  OR  RIBBONS. 

Half  a pint  of  gin,  half  a pound  of  honey,  half  a pound  of  soft  soap, 
one-eighth  of  a pint  of  water. 

Mix  the  above  ingredients  together;  then  lay  each  breadth  of  silk  upon, 
a clean  kitchen  table  or  dresser,  and  scrub  it  well  on  the  soiled  side  with 
the  mixture.  Have  ready  three  vessels  of  cold  water ; take  each  piece  of 
silk  at  two  corners,  and  dip  it  up  and  down  in  each  vessel,  but  do  not 
wring  it ; and  take  care  that  each  breadth  has  one  vessel  of  quite  clean 
water  for  the  last  dip.  Hang  it  up  dripping  for  a minute  or  two,  then  dab 
in  a cloth,  and  iron  it  quick^  with  a very  hot  iron. 


I 


524  IflSCELLANEOUS  RECIPES. 

14 

Where  the  lace  or  silk  is  very  much  soiled,  it  is  best  to  pass  them 
through  Si  warm  liquor  of  bullock’s  gall  and  water ; rinse  in  cold  water ; 
then  take  a small  piece  of  glue,  pour  boiling  water  on  it,  and  pass  the  veil 
through  it;  clap  it,  and  frame  to  dry.  Instead  of  framing,  it  may  be 
fastened  with  drawing-pins  closely,  fixed  upon  a very  clean  paste,  or  draw- 
ing-board. 

TO  CLEAN  BLACK  DRESS  SILKS. 

One  of  the  things  “ not  generally  known,”  at  least  in  this  country,  is 
the  Parisian  method  of  cleaning  black  silk ; the  modus  ojperandi  is  very 
simple,  and  the  result  infinitely  superior  to  that  achieved  in  any  other 
manner.  The  silk  must  be  thoroughly  brushed  and  wiped  with  a cloth, 
then  laid  fiat  on  a board  or  table,  and  well  sponged  with  hot  coffee, 
thoroughly  freed  from  sediment  by  being  strained  through  muslin.  The 
silk  is  sponged  on  the  side  intended  to  show ; it  is  allowed  to  become 
partially  dry,  and  then  ironed  on  the  wrong  side.  The  coffee  removes 
every  particle  of  grease,  and  restores  the  brilliancy  of  silk,  without  impart- 
ing to  it  either  the  shiny  appearance  or  crackly  and  papery  stiffness 
obtained  by  beer,  or,  indeed,  any  other  liquid.  The  silk  really  appears 
thickened  by  the  process,  and  this  good  effect  is  permanent.  Our  readers 
who  will  experimentalize  on  an  apron  or  cravat,  will  never  again  try  any 
other  method. 

TO  WASH  FEATHERS. 

Wash  in  warm  soap-suds  and  rinse  in  water  a very  little  blued;  if  the 
feather  is  white,  then  let  the  wind  dry  it.  When  the  curl  has  come  out  by 
washing  the  feather  or  getting  it  damp,  place  a hot  fiat-iron  so  that  you 
can  hold  the  feather  just  above  it  while  curling.  Take  a bone  or  silver 
knife,  and  draw  the  fibres  of  the  feather  between  the  thumb  and  the  dull 
edge  of  the  knife,  taking  not  more  than  three  fibres  at  a time,  beginning 
at  the  point  of  the  feather  and  curling  one-half  the  other  way.  The  hot 
iron  makes  the  curl  more  durable.  After  a little  practice  one  can  make 
them  look  as  well  as  new  feathers.  Or  they  can  be  curled  by  holding  them 
over  the  stove  or  range,  not  near  enough  to  burn ; withdraw  and  shake 
out;  then  hold  them  over  again,  until  they  curl.  When  swansdown 
becomes  soiled,  it  can  be  washed  and  look  as  good  as  new.  Tack  strips  on 
a piece  of  muslin  and  wash  in  warm  water  with  white  soap,  then  rinse 
and  hang  in  the  wind  to  dry.  Rip  from  the  muslin  and  rub  carefully 
between  the  fingers  to  soften  the  leather. 


MISCELLANEOUS  EECIPSB. 


m 


INCOMBUSTIBLE  DRESSES, 

By  putting  an  ounce  of  alum  or  sal  ammoniac  in  the  last  water  in 
which  muslins  or  cottons  are  rinsed,  or  a similar  quantity  in  the  starch  in 
which  they  are  stiffened,  they  will  be  rendered  almost  uninflammable ; or, 
at  least,  will  with  difficulty  take  the  fire,  and  if  they  do,  will  burn  without 
flame.  It  is  astonishing  that  this  simple  precaution  is  so  rarely  adopted. 
Remember  this  and  save  the  lives  of  your  children, 

HOW  TO  FRESHEN  UP  FURS. 

Furs  when  taken  out  in  the  fall  are  often  found  to  have  a mussed, 
crushed-out  appearance.  They  can  be  made  to  look  like  new,  by  following 
these  simple  directions:  Wet  the  fur  with  a hair-brush,  brushing  up  the 
wrong  way  of  the  fur.  Leave  it  to  dry  in  the  air  for  about  half  an  hour, 
and  then  give  it  a good  beating  on  the  right  side  with  a rattan.  After 
beating  it,  comb  it  with  a coarse  comb,  combing  up  the  right  way  of  the 
fur. 

NOVEL  DRESS  MENDING. 

A NOVEL  way  of  mending  a woolen  or  silk  dress  in  which  a round  hole 
has  been  torn,  and  where  only  a patch  could  remedy  matters,  is  the  foL 
lowing:  The  frayed  portions  around  the  tear  should  be  carefully  smoothed, 
and  a piece  of  the  material,  moistened  with  very  thin  mucilage,  placed 
under  the  hole.  A heavy  weight  should  be  put  upon  it  until  it  is  dry, 
when  it  is  only  possible  to  discover  the  mended  place  by  careful  obser- 
vation. 

TO  RENEW  OLD  CRAPE. 

Place  a little  water  in  a tea-kettle,  and  let  it  boil  until  there  is  plenty 
of  steam  from  the  spout ; then,  holding  the  crape  in  both  hands,  pass  it  to 
and  fro  several  times  through  the  steam,  and  it  will  be  clean  and  look 
nearly  equal  to  new. 

TO  RAISE  THE  PILE  ON  VELVET. 

To  RAISE  the  pile  on  velvet,  put  on  a table  two  pieces  of  wood ; place 
between  them,  bottom  side  up,  three  very  hot  flat-irons,  and  over  them 
lay  a wet  cloth;  hold  the  velvet  over  the  cloth,  with  the  wrong  side  down ; 
when  thoroughly  steamed,  brush  the  pile  with  a light  wisp,  and  the 
velvet  will  look  as  good  as  new. 

TO  CLEAN  KID  GLOVES. 

Make  a thick  mucilage  by  boiling  a handful  of  flax-seed ; add  a little 
dissolved  toilet  soap ; then,  when  the  mixture  cools,  put  the  gloves  on  the 


526 


MISCELLANEOUS  RECIPES. 


hands  and  rub  them  with  a piece  of  white  flannel  wet  with  the  mixture. 
Do  not  wet  the  gloves  through.  Or  take  a fine,  clean,  soft  cloth,  dip  it  into 
a little  sweet  milk,  then  rub  it  on  a cake  of  soap,  and  rub  the  gloves  with 
it;  they  will  look  like  new. 

Another  good  way  to  clean  any  color  of  kid  gloves  is  to  pour  a little 
benzine  into  a basin  and  wash  the  gloves  in  it,  rubbing  and  squeezing 
them  until  clean.  If  much  soiled,  they  must  be  washed  through  clean 
benzine,  and  rinsed  in  a fresh  supply.  Hang  up  in  th^air  to  dry. 

STARCH  POLISH. 

Take  one  ounce  of  spermaceti  and  one  ounce  of  white  wax;  melt  and 
run  it  into  a thin  cake  on  a plate.  A piece  the  size  of  a quarter  dollar 
added  to  a quart  of  prepared  starch  gives  a beautiful  lustre  to  the  clothes 
and  prevents  the  iron  from  sticking. 

FOR  CLEANING  JEWELRY. 

For  cleaning  jewelry  there  is  nothing  better  than  ammonia  and  water. 
If  very  dull  or  dirty,  rub  a little  soap  on  a soft  brush  and  brush  them  in 
this  wash,  rinse  in  cold  water,  dry  first  in  an  old  handkerchief  and  then 
rub  with  buck  or  chamois  skin.  Their  freshness  and  brilliancy  when  thus 
cleaned  cannot  be  surpassed  by  any  compound  used  by  jewelers. 

TO  CLEAN  SILVER  PLATE. 

Wash  well  in  strong,  warm  soap-suds,  rinse  and  wipe  dry  with  a dry, 
soft  cloth;  then  mix  as  much  hartshorn  powder  as  will  be  required  into  a 
thick  paste,  with  cold  water;  spread  this  over  the  silver,  with  a soft  cloth, 
and  leave  it  for  a little  time  to  dry.  When  perfectly  dry,  brush  it  off  with 
a clean  soft  cloth,  or  brush  and  polish  it  with  a piece  of  chamois  skin. 
Hartshorn  is  one  of  the  best  possible  ingredients  for  plate  powder  for 
daily  use.  It  leaves  on  the  silver  a deep,  dark  polish,  and  at  the  same 
time  does  not  injure  it.  Whiting,  dampened  with  liquid  ammonia,  is 
excellent  also. 

TO  REMOVE  STAINS  FROM  MARBLE. 

Mix  together  one-half  pound  of  soda,  one-half  pound  of  soft  soap  and 
one  pound  of  whiting.  Boil  them  until  they  become  as  thick  as  paste,  and 
let  it  cool.  Before  it  is  quite  cold,  spread  it  over  the  surface  of  the  marble 
and  leave  it  at  least  a whole  day.  Use  soft  water  to  wash  it  off,  and  rub 
it  well  with  soft  cloths.  For  a black  marble,  nothing  is  better  than  spirits 
of  turpentine. 


MISCELLANEOUS  RECIPES. 


Another  paste  answers  the  same  purpose:  Take  two  parts  of  soda,  one 
of  pumice  stone  and  one  of  finely-powdered  chalk.  Sift  these  through  a 
fine  sieve  and  mix  them  into  a paste  with  water.  Eub  this  well  all  over 
the  marble  and  the  stains  will  be  removed ; then  wash  it  with  soap  and 
water  and  a beautiful  bright  polish  will  be  produced. 

TO  WraTEN  WAIIS. 

To  WHITEN  walls,  scrape  off  all  the  old  whitewash,  and  wash  the  walls 
with  a solution  of  two  ounces  of  white  vitriol  to  four  gallons  of  water. 
Soak  a quarter  of  a pound  of  white  glue  in  water  for  twelve  hours ; strain 
and  place  in  a tin  pail  in  a kettle  of  boiling  water.  When  melted,  stir  in 
the  glue  eight  pounds  of  whiting  and  water  enough  to  make  it  as  thick  as 
common  whitewash.  Apply  evenly  with  a good  brush.  If  the  walls  are 
very  yellow,  blue  the  water  slightly  by  squeezing  in  it  a flannel  blue-bag. 

Before  kalsomining  a wall,  all  cracks  should  be  plastered  over.  Use 
plaster  of  PariSo  Kalsomine  may  be  colored  easily  by  mixing  with  it 
yellow  ochre,  Spanish  brown,  indigo  ^ squeeze  through  a bag  into  the 
water,  etc 

FAPER-HANGEEff  PASTE 

To  MAKE  paper  hangers^  paste,  beat  up  four  pounds  of  good,  white 
wheat  flour  (well  sifted  previously)  in  sufficient  cold  water  to  form  a stiff 
batter  Beat  it  well  in  order  take  out  all  lumps,  and  then  add  enough  cold 
water  to  make  the  mixture  of  the  consistency  of  pudding  batter.  To  this 
add  about  two  ounces  of  well-pounded  alum.  Pour  gently  and  quickly 
over  the  batter  boiling  water,  stirring  rapidly  at  the  same  time,  and  when 
It  is  seen  to  lose  the  white  color  of  the  flour,  it  is  cooked  and  ready.  Do 
Eot  use  it,  however,  while  hot,  but  allow  it  to  cooL  Pour  about  a pint  of 
(Sold  water  over  the  top  to  prevent  a skin  from  forming.  Before  using, 
the  paste  should  be  thinned  by  the  addition  of  cold  water. 

TO  WASH  COLORED  GARMENTS 

DEUOATEtv  colored  socks  and  stockings  are  apt  to  fade  in  washing.  If 
Kihey  are  soaked  for  a night  in  a pail  of  tepid  water  containing  a half  pint 
of  turpentine,  then  wrung  out  and  dried,  the  colors  will  “set,”  and  they 
can  afterwards  be  washed  without  fading. 

For  calicoes  that  fade,  put  a teaspoonful  of  sugar  of  lead  into  a pailfid 
of  water  and  soak  the  garment  fifteen  minutes  before  washing. 

34 


528 


3IISaELLA]SrE0US  RECIPES 


THE  MARKING  SYSTEM. 

Mark  all  your  own  personal  wardrobe  which  has  to  be  washed.  If  this 
were  invariably  done,  a great  deal  of  property  would  be  saved  and  a great 
deal  of  trouble  would  be  spared.  For  the  sake  of  saving  trouble  to  others, 
if  for  no  other  reason,  all  of  one’s  handkerchiefs,  collars  and  underclothing 
should  be  plainly  and  permanently  marked.  A bottle  of  indelible  ink  is 
cheap,  a clean  pen  still  cheaper,  and  a bright,  sunny  day  or  a hot  flat-iron 
will  complete  the  business.  Always  keep  on  hand  a stick  of  linen  tape, 
written  over  its  whole  length  with  your  name,  or  the  names  of  jom 
family,  ready  to  be  cut  off  and  sewed  on  to  stockings  and  such  other 
articles  as  do  not  afford  a good  surface  on  wdiich  to  mark. 

Then  there  are  the  paper  patterns,  of  which  every  mother  has  a store. 
On  the  outside  of  each,  as  it  is  tied  up,  the  name  of  the  pattern  should  be 
plainly  written.  There  are  the  rolls  of  pieces,  which  may  contain  a good 
deal  not  apparent  from  the  outside.  All  these  hidden  mysteries  should  be 
indicated.  The  winter  things,  which  are  wrapped  up  and  put  away  for 
summer,  and  the  summer  things,  which  are  wrapped  up  and  put  away  for 
the  winter,  should  all  be  in  labeled  packages,  and  every  packing  trunk 
should  have  on  its  lid  a complete  list  of  its  contents. 

CongregationalisU 

TO  REMOVE  STAINS  AND  SPOTS. 

Children's  clothes,  table  linens,  towels,  etc.,  should  be  thoroughly 
examined  before  wetting,  as  soap-suds,  washing-fluids,  etc.,  will  flx  almost 
any  stain  past  removal.  Many  stains  will  pass  away  by  being  simply 
washed  in  pure,  soft  water ; or  alcohol  will  remove,  before  the  article  has 
been  in  soap-sups,  many  stains ; iron  mold,  mildew,  or  almost  any  similar 
spot,  can  be  taken  out  by  dipping  in  diluted  citric  acid;  then  cover  with 
salt  and  lay  in  the  bright  sun  till  the  stain  disappears.  If  of  long  stand* 
ing,  it  may  be  necessary  to  repeat  the  wetting  and  the  sunlight.  Be  care- 
ful to  rinse  in  several  waters  as  soon  as  the  stain  is  no  longer  visible. 
Ink,  fruit,  wine,  and  mildew  stains  must  first  be  washed  in  clear,  cold 
water,  removing  as  much  of  the  spots  as  can  be ; then  mix  one  teaspoon* 
ful  of  oxalic  acid  and  a half  pint  of  rain-water.  Dip  the  stain  in  this  and 
wipe  off  in  clear  water.  Wash  at  once,  if  a fabric  that  will  bear  washing. 
A tablespoonful  of  white  currant  juice,  if  any  can  be  had,  is  even  better 
than  lemon.  This  preparation  may  be  used  on  the  most  delicate  articles 
without  injury  Shake  it  up  before  using  it.  Mark  it  ‘‘poison,”  and  put 
it  ^/here  it  will  not  be  meddled  with 


MISCELLANEOUS  RECIFES 


52d 


OIL  STAINS  IN  SILK  AND  OTHER  FABRICS. 

Benzine  is  most  effectual,  not  only  for  silk,  but  for  any  other  material 
whatever.  It  can  be  procured  from  any  druggist.  By  simply  covering 
both  sides  of  greased  silk  with  magnesia,  and  allowing  it  to  remain  for 
a few  hours,  the  oil  is  absorbed  by  the  powder.  Should  the  first  applica- 
tion be  insufficient,  it  may  be  repeated,  and  even  rubbed  in  with  the 
hand.  Should  the  silk  be  Tussah  or  Indian  silk,  it  will  wash. 

To  remove  an  acid  stain  on  violet  silk : Brush  the  discoloration  with 
tincture  of  iodine,  th^n  saturate  the  spot  well  with  a solution  of  hypo 
sulphite  of  soda,  and  dry  gradually.  This  restores  the  original  color 
perfectly. 

Muriatic  acid  is  successfully  used  for  removing  ink  stains  and  iron 
mold  on  a number  of  colors  which  it  does  not  attack. 

Sulphurous  acid  is  only  employed  for  whitening  undyed  goods,  straw 
hats,  etc.,  and  for  removing  the  stains  of  certain  fruits  on  silks  and  woolens. 
Sulphurous  gas  is  also  used  for  this  purpose,  but  the  liquid  gas  is  safer. 

Oxalic  acid  is  used  for  removing  ink  and  rust  stains,  and  remnants 
of  mud  stains,  which  do  not  yield  to  other  deterrents.  It  may  also  be 
used  for  destroying  the  stains  of  fruits  and  astringent  juices,  and  old  stains 
of  urine.  However,  its  use  is  limited  to  white  goods,  as  it  attacks  fugitive 
colors,  and  even  light  shades  of  those  reputed  to  be  fast.  The  best  method 
of  applying  it  is  to  dissolve  it  in  cold  or  luke-warm  water,  to  let  it  remain 
a moment  upon  the  spot,  and  then  rub  it  with  the  fingers.  Wash  out 
in  clear,  warm  water  immediately. 

Citric  acid  serves  to  revive  and  brighten  certain  colors,  especially 
greens  and  yellows.  It  restores  scarlets  which  have  been  turned  to  a 
crimson  by  the  action  of  alkalies.  Acetic  acid  or  tartaric  acid  may  be 
used  instead. 

Where  it  is  feared  that  soap  may  change  the  color  of  an  article,  as,  for 
instance,  scarlet  hosiery  or  lilac  print,  if  the  garment  be  not  badly  soiled, 
it  may  be  cleansed  by  washing  without  soap  in  water  in  which  pared 
potatoes  have  been  boiled.  This  method  will  also  prevent  color  from 
running  in  washing  prints. 

To  prevent  blue  from  running  into  a white  ground,  dissolve  a teaspoon- 
ful of  copperas  in  a pailful  of  soft  water,  add  a piece  of  lime  the  size  of  an 
acorn,  and  soak  the  garments  in  this  water  two  hours  before  washing.  To 
keep  colors  from  running  in  washing  black  prints,  put  a teaspoonful  of 
black  pepper  in  the  first  water. 


530 


MISCELLANEOUS  RECIPES. 


Salt  or  beefs  gall  in  the  water  helps  to  set  black.  A tablespoonful  of 
spirits  of  turpentine  to  a gallon  of  water  sets  most  blues,  and  alum  is  very 
eflScacious  in  setting  green.  Black  or  very  dark  calicoes  should  be  stiffened 
with  gum  arabic — five  cents’  worth  is  enough  for  a dress.  If  however, 
starch  is  used,  the  garment  should  be  turned  wrong  side  out. 

A simple  way  to  remove  grass  stains  is  to  spread  butter  on  them,  and 
lay  the  article  in  hot  sunshine,  or  wash  in  alcohol.  Fruit  stains  upon 
cloth  or  the  hands  may  be  removed  by  rubbing  with  the  juice  of  ripe  to- 
matoes. If  applied  immediately,  powdered  starch  will  also  take  fruit 
stains  out  of  table  linen.  Left  on  the  spot  for  a few  hours,  it  absorbs 
every  trace  of  the  stain. 

For  mildew  stains  or  iron  rust,  mix  together  soft  soap,  laundry  starch, 
half  as  much  salt,  and  the  juice  of  a lemon.  Apply  to  the  spots  and 
spread  the  garment  on  the  grass.  Or  wet  the  liuen,  rub  into  it  white  soap, 
then  finely  powdered  chalk ; lay  upon  the  grass  and  keep  damp.  Old  mil- 
dew stains  may  be  removed  by  rubbing  yellow  soap  on  both  sides  and 
afterwards  laying  on,  very  thick,  starch  which  has  been  dampened.  Rub 
in  well  and  expose  to  light  and  air. 

There  are  several  effectual  methods  of  removing  grease  from  cloths. 
First,  wet  with  a linen  cloth  dipped  in  chloroform.  Second,  mix  four 
tablespoonfuls  of  alcohol  with  one  tablespoonful  of  salt;  shake  together 
until  the  salt  is  dissolved  and  apply  with  a sponge.  Third,  wet  with  weak 
ammonia  water ; then  lay  a thin  white  blotting  or  tissue  paper  over  it,  and 
iron  lightly  with  an  iron  not  too  hot.  Fourth,  apply  a mixture  of  equal 
parts  of  alcohol,  gin  and  ammonia. 

Candle  grease  yields  to  a warm  iron.  Place  a piece  of  blotting  or  other 
absorbing  paper  under  the  absorbing  fabric ; put  a piece  of  the  paper  also 
on  the  spot,  apply  the  warm  iron  to  the  paper  and  as  soon  as  a spot  of 
grease  appears,  move  the  paper  and  press  again  until  the  spot  disappears. 
Lard  will  remove  wagon  grease.  Rub  the  spot  with  the  lard  as  if  washing 
it,  and  when  it  is  well  out,  wash  in  the  ordinary  way  with  soap  and  water 
until  thoroughly  cleansed. 

To  make  linen  beautifully  white,  prepare  the  water  for  washing  by 
putting  into  every  ten  gallons  a large  handful  of  powdered  borax ; or  boil 
with  the  clothes  one  teaspoonful  of  spirits  of  turpentine. 

Fruit  stains  may  be  taken  out  by  boiling  water.  Place  the  material 
over  a, basin  or  other  vessel  and  pour  the  boiling  water  from  the  kettle 
over  tho  stains. 


MISCJEZZAJSTjEIOUS  recipes. 


531 


Pure  water,  cold  or  hot,  mixed  with  acids,  serves  for  rinsing  goods  in 
order  to  remove  foreign  and  neutral  bodies  which  cover  the  color,  Steano 
softens  fatty  matters  and  thus  facilitates  their  removal  by  reagents, 

Sulphuric  acid  may  be  used  in  certain  cases,  particularly  for  bnghten- 
ing  and  raising  greens,  reds,  yellows,  etc.,  but  it  must  be  diluted  with  at 
least  one  hundred  times  its  weight  of  water  and  more  in  cases  of  delicate 
shades. 

CEMENT  FOR  CHINA  AND  GLASS 

To  HALF  a pint  of  milk  put  an  equal  quantity  of  vinegar  in  order  to 
curdle  it ; then  separate  the  curd  from  the  whey  and  mix  the  whey  with 
the  whites  of  four  or  five  eggs,  beating  the  whole  well  together*  When  it. 
is  well-mixed,  add  a little  quick-lime,  through  a sieve,  . until  it  has 
acquired  the  consistency  of  a thick  paste.  With  this  cement  broken  ves° 
sels  and  cracks  of  all  kinds  may  be  mended.  It  dries  quickly  and  resists 
the  action  of  fire  and  water,, 

Another : Into  a thick  solution  of  gum  arabic,  stir  plaster  of  Paris  until 
the  mixture  assumes  the  consistency  of  cream ; apply  with  a brush  to  the 
broken  edges  of  china  and  join  togetheto  In  three  days  the  article  cannot 
be  broken  in  the  same  place.  The  whiteness  of  the  cement  adds  to  its 
value, 

^ CLEANING  SINKS 

To  PURIFY  greasy  sinks  and  pipes,  pour  down  a pailful  of  boiling  water 
in  which  three  or  four  pounds  of  washing  soda  have  been  dissolved.  A 
disinfectant  is  prepared  in  the  same  way,  using  copperas.  Copperas  is  a 
poison  and  should  not  be  left  about 

Leaks  in  Waste  Pipes: — Shut  yourself  into  a room  from  which  the  pipe 
starts.  Put  two  or  three  ounces  of  oil  of  peppermint  into  a pail  of  boiling 
hot  water  and  pour  down  the  pipe.  Another  person  who  has  not  yet 
inhaled  the  strong  odor  should  follow  the  course  of  the  pipe  through  the 
house.  The  peppermint  wiU  be  pretty  sure  to  discover  a break  that  even 
an  expert  plumber  might  overiook. 

The  Examiner. 

MANAGEMENT  OF  STOVES. 

If  the  fire  in  a stove  has  plenty  of  fresh  coals  on  top  not  yet  burned 
through  it  will  need  only  a little  shaking  to  start  it  up ; but  if  the  fire 
looks  dying  and  the  coals  look  white,  don’t  shake  it.  When  it  has  drawn 
till  it  is  red  again,  if  there  is  much  ash  and  little  fire,  put  coals  on  very 
'Carefully.  A mere  handful  of  fire  can  be  coaxed  back  into  life  by  adding 


532 


MISCEZLAKEOUS  BECIFES. 


another  handful  or  so  of  new  coals  on  the  red  spot,  and  giving  pient/  o! 
draught,  but  don’t  shake  a dying  fire,  or  you  lose  it.  This  management 
is  often  necessary  after  a warm  spell,  when  the  stove  has  been  kept 
dormant  for  days,  though  1 hope  you  will  not  be  so  unfortunate  as  to 
have  a fire  to  coax  up  on  a cold  winter  morning.  They  should  be  arranged 
over  night,  so  that  all  that  is  required  is  to  open  the  draughts  in  order 
wO  have  a cheery  glow  in  a few  minutes, 

Good  Housekeeping 

TO  REMOVE  INK  FROM  CARPETS, 

When  freshly  spilled,  ink  can  be  removed  from  carpets  by  wetting  in 
milk.  Take  cotton  batting  and  soak  up  all  of  the  ink  that  it  will  receive, 
being  careful  not  to  let  it  spread.  Then  take  fresh  cotton,  wet  in  milk, 
and  sop  it  up  carefully.  Repeat  this  operation,  changing  cotton  and  milk 
each  time.  After  most  of  the  ink  has  been  taken  up  in  this  way,  with 
fresh  cotton  and  clean,  rub  the  spot  Continue  till  all  disappears ; then 
wash  the  spot  in  clean  warm  water  and  a little  soap ; rinse  in  clear  water 
and  rub  till  nearly  dry.  If  the  ink  is  dried  in,  we  know  of  no  way  that 
will  not  take  the  color  front  the  carpet  as  well  as  the  ink,  unless  the  ink 
is  on  a white  spot  In  that  case,  salts  of  lemon,  or  soft  soap,  starch  and 

lemon  juice,  will  remove  the  ink  as  easily  as  if  on  cotton. 

% 

TO  TAKE  BUST  OUT  OF  STEER 

Ip  possible,  place  the  article  in  a bowl  containing  kerosene  oil,  or  wrap 
the  steel  up  in  a soft  cloth  well  saturated  with  kerosene ; let  it  remain 
twenty-four  hours  or  longer,  then  scour  the  rusty  spots  with  brick  dust ; if 
badly  rusted,  use  salt  wet  with  hot  vinegar;  after  scouring  rinse  every 
particle  of  brick  dust  or  salt  off  with  boiling  hot  water ; dry  thoroughly 
with  fiannel  cloths  and  place  near  the  fire  to  make  sure,  then  polish  off 
with  a clean  flannel  cloth  and  a little  sweet  oii 

TO  MAKE  A PASTE  OK  MUCILAGE  TO  FASTEN  LABELS 

Soften  good  glue  in  water,  then  boil  it  with  strong  vinegar  and  thicken 
the  liquid,  during  boiling,  with  fine  wheat  flour,  so  that  a paste  results ; or 
starch  paste  with  which  a little  Venice  turpentine  has  been  incorporated 
while  it  was  warm. 

A recipe  for  a transparent  cement  which  possesses  great  tenacity  and 
has  not  the  slightest  yellow  tinge : Mix  in  a well-stoppered  bottle  ten 
drachms  of  chloroform  with  ten  and  one-half  of  non- vulcanized  caoutchcMic 


MISCELLANEOUS  RECIPES 


533 


(rubber)  cut  in  smail  pieces.  Solution  is  readily  effected  and  when  it  is 
completed  add  two  and  one-half  drachms  of  mastic.  Let  the  whole  macer- 
ate from  eight  to  ten  days  without  the  application  of  any  heat  and  shake 
the  contents  of  the  bottle  at  intervals.  A perfectly  white  and  very 
adhesive  cement  is  the  result 

POSTAGE  STAMP  MITCILAGE. 

Take  of  gum  dextnne  two  parts,  acetic  acid  one  part,  water  five  parts. 
Dissolve  in  a water  bath  and  add  alcohol  one  part. 

Scientific  American. 

Gum  of  great  strength,  which  will  also  keep  for  a long  time,  is  prepared 
by  dissolving  equal  parts  of  gum  arabic  and  gum  tragacanth  in  vinegar.  A 
little  vinegar  added  to  ordinary  gum  water  will  make  it  keep  much 
better. 

^ FAMILY  GLUE 

Crack  the  glue  and  put  it  in  a bottle,  add  common  whisky;  shake  up, 
cork  tight,  and  in  three  or  four  days  it  can  be  used.  It  requires  no  heating, 
will  keep  for  almost  any  length  of  time,  and  is  at  all  times  ready  to  use, 
except  in  the  coldest  of  weather,  when  it  will  require  warming.  It  must 
be  kept  tight,  so  that  the  whisky  will  not  evaporate.  The  usual  corks  or 
stoppers  should  not  be  used.  It  will  become  clogged.  A tin  stopper 
covering  the  bottle,  but  fitting  as  closely  as  possibly,  must  be  usedo 

GLUE. 

Glue  to  resist  heat  and  moisture  is  made  as  follows : Mix  a handful  of 
quick-lime  in  four  ounces  of  linseed  oil,  boil  to  a good  thickness,  then 
spread  it  on  tin  plates  in  the  shade,  and  it  will  become  very  hard,  but 
may  be  easily  dissolved  over  the  fire  as  glue. 

A glue  which  will  resist  the  action  of  water  is  made  by  boiling  one 
pound  of  common  glue  in  two  quarts  of  skimmed  milk 

FURinTUEE  CKEAM, 

Shred  finely  two  ounces  of  beeswax  and  half  an  ounce  of  white  wax 
into  half  a pint  of  turpentine ; set  in  a warm  place  until  dissolved,  then 
pour  over  the  mixture  the  following,  boiled  together  until  melted : Half 
a pint  of  water,  an  ounce  of  castile  soap  and  a piece  of  resin  the  size  of  a 
small  nutmeg.  Mix  thoroughly  and  keep  in  a wide-necked  stone  bottle 
for  use.  This  cleans  well  and  leaves  a good  polish,  and  may  be  made  at 
fourth  of  the  price  H-  bs  sold  at 


m 


MISCELLANEOUS  RECIPES. 


CEMENT  CEACKS  IN  IXOOE. 

Ceaoks  in  floors  may  be  neatly  bat  permanently  filled  by  thoroughly 
soaking  newspapers  in  paste  made  of  half  a pound  of  flour,  three  quarts  of 
water  and  half  a pound  of  alum  mixed  and  boiled.  The  mixture  will  be 
about  as  thick  as  putty,  and  may  be  forced  into  the  crevice  with  a case 
knifeo  It  will  harden  like  papier-machOo 

A POLISH  POE  LADIES'  KID  SHOES, 

A FINE  liquid  polish  for  ladies^  kid  shoes,  satchels,  etc.,  that  is  easy  of 
application,  recommended  as  containing  no  ingredients  in  any  manner 
injurious  to  leather,  is  found  by  digesting  in  a close  vessel  at  gentle  heat, 
and  straining,  a solution  made  as  follows:  Lampblack  one  drachm^  oil 
turpentine  four  drachms,  alcohol  (trymethyl)  twelve  ounces,  shellac  one 
and  one-half  ounces,  white  turpentine  five  drachms,  saudarac  two  drachms. 

PASTE  POE  SCEAP-BOOKS,  ETC. 

Fade  that  Will  Keep. — Dissolve  a teaspoonful  of  alum  in  a quart  of 
water.  When  cold,  stir  in  flour,  to  give  it  the  consistency  of  thick  cream, 
being  particular  to  beat  up  all  the  lumps.  Stir  in  as  much  powdered  resin 
as  will  lie  on  a dime,  and  throw  in  half  a dozen  cloves  to  give  it  a pleasant 
odor.  Have  on  the  fire  a teacupful  of  boiling  water;  pour  the  flour  mix* 
ture  into  it,  stirring  well  all  the  time.  In  a few  minutes  it  will  be  of  the 
consistency  of  molasses.  Pour  it  into  an  earthen  or  china  vessel,  let  it 
cool,  and  stir  in  a small  teaspoonful  each  of  oil  of  cloves  and  of  sassafras ; 
lay  a cover  on,  and  put  in  a cool  placOo  When  needed  for  use,  take  out  a 
portion  and  soften  it  with  warm  water.  This  is  a fine  paste  to  use  to 
stiffen  embroidery. 

TO  EEMOVE  INDELIBLE  INK. 

Most  indelible  inks  contain  nitrate  of  silver,  the  stain  of  which  may  be 
removed  by  first  soaking  in  a solution  of  common  salt,  and  afterward 
washing  with  ammonia.  Or  use  solution  of  ten  grains  of  cyanide  of 
potassium  and  five  grains  of  iodine  to  one  ounce  of  water,  or  a solution  of 
eight  parts  each  bichloride  of  mercury  and  chloride  of  ammonium  in  one 
hundred  and  twenty-five  parts  of  wateXo 

A CEMENT  POE  ACIDS 

A cEMENi  which  is  proof  against  boiling  acids  may  be  made  by  a 
composition  of  India  rubber,  tallow,  lime  and  red  lead.  The  India  rubber 


MISCELLANEOUS  RECIEES. 


535 


must  first  be  melted  by  a gentle  heat,  and  then  six  to  eight  per  cent,  by 
weight  of  tallow  is  added  to  the  mixture  while  it  is  kept  well  stirred ; next 
day  slaked  lime  is  applied,  until  the  fiuid  mass  assumes  a consistency 
similar  to  that  of  soft  paste ; lastly,  twenty  per  cent,  of  red  lead  is  added^ 
in  order  to  make  it  harden  and  dry, 

TO  KEEP  CIDEE. 

Allow  three-fourths  of  a pound  of  sugar  to  the  gallon,  the  whites  of 
six  eggs,  well  beaten,  a handful  of  common  salt.  Leave  it  open  until  fer- 
mentation ceases,  then  bung  up.  This  process  a dealer  of  cider  has  used 
for  years,  and  always  successfully. 

Another  Recipe, — To  keep  cider  sweet  allow  it  to  work  until  it  has 
reached  the  state  most  desirable  to  the  taste,  and  then  add  one  and  a half 
tumblers  of  grated  horse-radish  to  each  barrel,  and  shake  up  well.  This 
arrests  further  fermentation.  After  remaining  a few  weeks,  rack  off  and 
bung  up  closely  in  clean  casks. 

A gentleman  of  Denver  writes  he  has  a sure  preservative : Put  eight 
gallons  of  cider  at  a time  into  a clean  barrel ; take  one  ounce  of  powdered 
charcoal  and  one  ounce" of  powdered  sulphur;  mix  and  put  it  into  some 
iron  vessel  that  will  go  down  through  the  bung-hole  of  the  barrel.  Now 
put  a piece  of  red-hot  iron  into  the  charcoal  and  sulphur,  and  while  it  is 
burning,  lower  it  through  the  bung-hole  to  within  one  foot  of  the  cider, 
and  suspend  it  there  by  a piece  of  wire.  Bring  it  up  and  in  twelve  hours 
you  can  cure  another  batch.  Put  the  cider  in  a tight  barrel  and  keep 
in  a cool  cellar  and  it  will  keep  for  years. 

A Holland  Recipe, — To  one  quart  of  new  milk,  fresh  from  the  cow  (not 
strained),  add  one-half  pound  of  ground  black  mustard  seed  and  six  eggs. 
Beat  the  whole  well  together  and  pour  into  a barrel  of  cider.  It  will 
keep  cider  sweet  for  one  year  or  more. 

TO  BLEACH  COTTON  CLOTH. 

Take  one  large  spoonful  of  sal  soda  and  one  pound  of  chloride  lime  for 
thirty  yards ; dissolve  in  clean,  soft  water ; rinse  the  cloth  thoroughly  in 
cold,  soft  water  so  that  it  may  not  rot.  This  amount  of  cloth  may  be 
bleached  in  fourteen  or  fifteen  minutes. 

A POLISH  POE  LEATHEE. 

Put  a half  pound  of  shellac  broken  up  in  small  pieces  into  a quart 
bottle  or  jug,  cover  it  with  alcohol,  cork  it  tight,  and  put  it  ou  the  shelf 


536 


MI&CELLAKEOTJS  RECIPES. 


in  a warm  place ; shake  it  well  several  times  a day,  then  add  a piece  of 
camphor  as  large  as  a hen’s  egg ; shake  it  well,  and  in  a few  hours  shake 
't  again  and  add  one  ounce  of  lampblack.  If  the  alcohol  is  good,  it  will 
all  be  dissolved  in  two  days ; then  shake  and  use.  If  the  materials  were 
of  the  proper  kind,  the  polish  correctly  prepared,  it  will  dry  in  about  five 
minutes,  giving  a gloss  equal  to  patent  leather^  Using  aniline  dyes  instead 
of  the  lampblack,  you  can  have  it  any  desired  color,  and  it  can  be  used  on 
wood  or  hard  papen 

TO  SOFTEN  WATER, 

Add  half  a pound  of  the  best  quick-lime  dissolved  in  water  to 
every  hundred  gallons.  Smaller  proportions  may  be  more  conveniently 
managed,  and  if  allowed  to  stand  a short  time  the  lime  will  have  united 
with  the  carbonate  of  lime,  and  been  deposited  at  thb  bottom  of  the 
receptacle.  Another  way  is  to  put  a gallon  of  lye  into  a barrelful  of 
water,  or  two  or  three  shovelfuls  of  wood-ashes,  let  stand  over  night;  it 
will  be  clear  and  soft 

WASHING  FLUID. 

One  gallon  of  water  and  four  pounds  of  ordinary  washing  soda,  and  a 
quarter  of  a pound  of  soda.  Heat  the  water  to  boiling  hot,  put  in  the 
soda,  boil  about  five  minutes,  then  pour  it  over  two  pounds  of  unslaked 
lime,  let  it  bubble  and  foam  until  it  settles,  turn  it  off  and  bottle  it  for 
use.  This  is  the  article  that  is  used  in  the  Chinese  laundries  for  whiten- 
mg  their  linen,  and  is  called  ‘‘ Javelle  water;”  a tablespoonful  put  into  a 
suds  of  three  gallons,  and  a little,  say  a quarter  of  a cupful,  in  the  bpiler 
when  boiling  the  clothes,  makes  them  very  white  and  clear.  Must  be 
well  rinsed  afterwards.  This  preparation  will  remove  tea  stains  and 
almost  all  ordinary  stains  of  fruit,  grass,  etc.  This  fluid  brightens  the 
colors  of  colored  clothes,  does  not  rot  them,  but  should  not  be  left  long  in 
any  water ; the  boiling,  sudsing,  rinsing  and  bluing,  should  be  done  in 
quick  succession,  until  the  clothes  are  ready  to  hang  on  the  line. 

HARD  SOAP.  (Washing:.) 

Six  pounds  of  washing  soda  and  three  of  unslaked  lime.  Pour  on  four 
gallons  of  boiling  water,  let  it  stand  until  perfectly  clear,  then  drain  off, 
and  put  in  six  pounds  of  clean  fat.  Boil  it  until  it  begins  to  harden,  about 
two  hours,  stirring  most  of  the  time.  While  boiling,  thin  it  with  two  gal- 
lons of  cold  water,  which  you  have  previously  poured  on  the  alkaline 


MISCELLANEOUS  RECIPES. 


537 


mixture,  after  draining  off  the  four  gallons.  This  must  be  settled  clear 
before  it  is  drawn  off.  Add  it  when  there  is  danger  of  boiling  over.  Try 
the  thickness  by  cooling  a little  on  a plate.  Put  in  a handful  of  salt  just 
before  taking  from  the  fire.  Wet  a tub  to  prevent  sticking;  turn  in  the 
soap  and  let  it  stand  until  solid.  Cut  into  bars,  put  on  a board  and  let 
it  dry.  This  makes  about  forty  pounds  of  soap.  It  can  be  flavored  just  as 
you  turn  it  ouk 

SOAP  POR  WASHING  WITHOUT  RUBBING. 

A SOAP  to  clean  clothes  without  rubbing : Take  two  pounds  of  sal  soda, 
two  pounds  of  common  bar  soap  and  ten  quarts  of  water.  Cut  the  soap  in 
thin  slices  and  boil  together  two  hours ; strain,  and  it  will  be  fit  for  use. 
Put  the  clothes  in  soak  the  night  before  you  wash,  and  to  every  pailful  of 
water  in  which  you  boil  them  add  a pound  of  soap.  They  will  need  no 
rubbing,  but  merely  rinsingo 

TO  MAKE  SOFT  SOAP  WITHOUT  COOKING. 

Pour  two  pailfuls  of  boiling  water  upon  twenty  pounds  of  potash  and 
let  it  stand  two  hours.  Have  ready  thirty  pounds  of  clean  grease,  upon 
which  pour  one  pailful  of  the  lye,  adding  another  pail  of  water  to  the 
potash ; let  it  stand  three  or  four  hours,  stir  it  well ; then  pour  a gallon 
of  the  lye  upon  the  grease,  stir  it  well ; and  in  half  an  hour  another  gallon 
of  the  lye,  stir  it  thoroughly ; in  half  an  hour  repeat  the  process,  and  thus 
proceed  until  you  have  poured  off  all  the  lye ; then  add  two  pails  pf 
boiling  hot  water  to  the  remainder  of  the  potash,  and  let  it  stand  ten 
hours ; then  stir  the  mixture,  and  if  it  has  become  stiff  and  the  grease 
has  disappeared  from  the  surface,  take  out  a little  and  see  whether  the 
weak  lye  will  thicken  it ; if  it  does,  add  the  lye ; if  it  does  not,  try  water, 
and  if  that  thickens  it,  let  it  stand  another  day,  stirring  it  well  five  or  six 
times  during  the  day;  if  the  lye  does  not  separate  from  the  grease  you 
may  fill  up  with  water. 

OLD-STYLE  FAMILY  SOFT  SOAP. 

To  set  the  leach,  bore  several  holes  in  the  bottom  of  a barrel,  or  use  one 
without  a bottom;  prepare  a board  larger  than  the  barrel,  then  set  the 
barrel  on  it,  and  cut  a grove  around  just  outside  the  barrel,  making  one 
grove  from  this  to  the  edge  of  the  board,  to  carry  off  the  lye  as  it  runs  off, 
with  a groove  around  it,  running  into  one  in  the  centre  of  the  board. 
Place  all  two  feet  from  the  ground  and  tip  it  so  that  the  lye  may  run 


MISOEZtAKEOUS  EECIPE8. 


538 

easily  from  the  board  into  the  vessel  below  prepared  to  receive  it.  Put 
half  bricks  or  stones  around  the  edge  of  the  inside  of  the  barrel ; place 
on  them  one  end  of  some  sticks  about  two  inches  wide,  inclining  to  the 
centre ; on  those  place  some  straw  to  the  depth  of  two  inches,  over  it  scat- 
ter two  pounds  of  slacked  lime.  Put  in  ashes,  about  half  of  a bushel 
at  a time,  pack  it  well,  by  pounding  it  down,  and  continue  doing  so  until 
the  barrel  is  full,  leaving  a funnel-shaped  hollow  in  the  centre  large 
enough  to  hold  several  quarts  of  water.  Use  rain-water  boiling  hot.  Let 
the  water  disappear  before  adding  more.  If  the  ashes  are  packed  very 
tightly  it  may  require  two  or  three  days  before  the  lye  will  begin  to  run, 
but  it  will  be  the  stronger  for  it,  and  much  better. 

To  Make  Boiled  Soft  Soap. — Put  in  a kettle  the  grease  consisting  of  all 
kinds  of  fat  that  has  accumulated  in  the  kitchen,  such  as  scraps  and  hones 
from  the  soup-kettle,  rinds  from  meat,  etc.;  fill  the  kettle  half  full ; if  there 
is  too  much  grease  it  can  be  skimmed  off  after  the  soap  is  cold,  for  another 
kettle  of  soap.  This  is  the  only  true  test  when  enough  grease  is  used,  as 
the  lye  will  consume  all  that  is  needed  and  no  more.  Make  a fire  under 
one  side  of  it.  The  kettle  should  be  in  an  out-house  or  out  of  doors.  Let 
it  heat  very  hot  so  as  to  fry  ; stir  occasionally  to  prevent  burning.  Now 
put  in  the  lye  a gallon  at  a time,  watching  it  closely  until  it  boils,  as  it 
sometimes  runs  over  at  the  beginning.  Add  lye  until  the  kettle  is  full 
enough,  but  not  too  full  to  boil  well.  Soap  should  boil  from  the  side  and 
not  the  middle,  as  this  would  be  more  likely  to  cause  it  to  boil  over. 
To  test  the  soap,  to  one  spoonful  of  soap  add  one  of  rain-water ; if  it  stirs 
up  very  thick,  the  soap  is  good  and  will  keep ; if  it  becomes  thinner,  it  is 
not  good.  This  is  the  result  of  one  of  three  causes,  either  it  is  too  weak, 
or  there  is  a deposit  of  dirt,  or  it  is  too  strong.  Continue  to  boil  for  a few 
hours,  when  it  should  fiow  from  the  stick  with  which  it  is  stirred  like 
thick  molasses ; but  if  after  boiling  It  remains  thin,  let  it  stand  over  night, 
removing  it  from  the  fire,  then  draining  it  off  very  carefully  into  another 
vessel,  being  very  particular  to  prevent  any  sediment  from  passing.  Wash 
the  kettle,  return  the  soap  and  boil  again,  if  dirt  was  the  cause;  it  will 
now  be  thick  and  good ; otherwise,  if  it  was  too  strong^  rain-water  added 
will  make  it  right,  adding  the  water  gradually  until  right  and  just  thick 
enougk 


FACTS  WORTH  KNOWING. 


★ ★ ★ 


yjn  Agreeable  Disinfectant: — Sprinkle  fresh  ground  coffee  on  a shovel  of 
hot  coals,  or  burn  sugar  on  hot  coals.  Vinegar  boiled  with  myrrh, 
sprinkled  on  the  floor  and  furniture  of  a sick  room,  is  an  excellent 
deodorizer. 


To  Prevent  Mold:— k quantity  of  carbolic  acid  added  to  paste, 

mucilage  and  ink,  will  prevent  mold.  An  ounce  of  the  acid  to  a gallon  of 
whitewash  will  keep  cellars  and  dairies  from  the  disagreeable  odor  which 
often  taints  milk  and  meat  kept  in  such  places. 

To  Make  Tracing  Paper: — Dissolve  a ball  of  white  beeswax,  one  inch  in 
diameter,  in  half  a pint  of  turpentine.  Saturate  the  paper  in  this  bath  and 
let  it  dry  two  or  three  days  before  using. 

To  Preserve  Brooms : — Dip  them  for  a minute  or  two  in  a kettle  of  boil- 
ing suds  once  a week  and  they  will  last  much  longer,  making  them  tough 
and  pliable.  A carpet  wears  much  longer  swept  with  a broom  cared  for 
in  this  manner. 

To  Clean  Brass -Ware,  etc.: — Mix  one  ounce  oxalic  acid,  six  ounces  of 
rotten  stone,  all  in  powder,  one  ounce  of  sweet  oil,  and  sufficient  water  to 
make  a paste.  Apply  a small  portion^  and  rub  dry  with  a flannel  or 
leather.  The  liquid  dip  most  generally  used  consists  of  nitric  and  sulphuric 
acids;  but  this  is  more  corrosive.  * 


Polish  or  Enamel  for  Shirt  Bosoms  is  made  by  melting  together  one^ 
ounce  of  white  wax,  and  two  ounces  of  spermaceti ; heat  gently  and  turn 
into  a very  shallow  pan ; when  cold  cut  or  break  in  pieces.  When  making 
boiled  starch  the  usual  way,  enough  for  a dozen  bosoms,  add  to  it  a piece 
of  the  polish  the  size  of  a hazel  nut. 


An  Erasive  Fluid  for  the  Removal  of  Spots  on  Furniture,  and  all  kinds 
of  fabrics,  without  injuring  the  color,  is  made  of  four  ounces  of  aqua 
ammonia,  one  ounce  of  glycerine,  one  ounce  of  castile  soap  and  one  of 
spirits  of  wine.  Dissolve  the  soap  in  two  quarts  of  soft  water,  add  the 

(539) 


FACTS  WOBTB  KBOWmC. 


g40 

other  ingredients  Apply  with  a soft  sponge  and  rub  oul  Very  good  for 
cleaning  silks. 

To  Bemove  the  Odor  of  Onion  from  fish-kettle  and  saucepans  in  which 
they  have  been  cooked,  put  wood-ashes  or  sal  soda,  potash  or  lye ; fill  with 
water  and  let  it  stand  on  the  stove  until  it  boils ; then  wash  in  hot  suds, 
and  rinse  well 

To  Clean  Marble  Busts: — First  free  them  from  all  dust,  then  wash  them 
with  very  weak  hydrochloric  acid.  Soap  injures  the  color  of  marble. 

To  Bemove  old  PuU'^  from  Window  Frames^  pass  a red-hot  poker  slowly 
over  it  and  it  will  come  off  easily. 

Hanging  Pictures:  — The  most  safe  material  and  also  the  best,  is  cop- 
per wire,  of  the  size  proportioned  to  the  weight  of  the  picture.  When 
hung  the  wire  is  scarcely  visible,  and  its  strength  is  far  superior  to 
cord. 

To  Keep  Milk  Sweet:— Put  into  a panful  a spoonful  of  grated  horse- 
radish, it  will  keep  it  sweet  for  daySo 

To  Take  Bust  from  Steel  Implements  or  Knives:  — Rub  them  well  with 
kerosene  oil,  leaving  them  covered  with  it  a day  or  so ; then  rub  them 
hard  and  well  with  finely  powdered  unslaked  lime. 

Poison  Water: — Water  boiled  in  galvanized  iron  becomes  poisonous, 
and  cold  water  passed  through  zinc-lined  iron  pipes  should  never  be  used 
for  cooking  or  drinkingo  Hot  water  for  cooking  should  never  be  taken 
from  hot  water  pipes;  keep  a supply  heated  in  kettles. 

Scouring  Soap  for  Cotton  and  Silk  Goods: — Mix  one  pound  of  common 
soap,  half  of  a pound  of  beef-gall  and  one  ounce  and  a half  of  Venetian 
mrpentine. 

A Paint  for  Wood  or  Stone  that  Besists  All  Moisture: — Melt  twelve 
ounces  of  resin ; mix  with  it,  thoroughly,  six  gallons  of  fish  oil  and  one 
pound  of  melted  sulphur « Rub  up  some  ochre  or  any  other  coloring  sub- 
stance with  a little  linseed  oil,  enough  to  give  it  the  right  color  and  thick- 
ness. Apply  several  coats  of  the  hot  composition  with  a brush.  The 
first  coat  should  be  very  thin. 

To  Ventilate  a Boom: — Place  a pitcher  of  cold  water  on  a table  in  your 
room  and  it  will  absorb  all  the  gases  with  which  the  room  Is  filled  from 


FACTS  WORTH  KHOWTKG 


5431. 


the  respiration  of  those  eating  or  sleeping  in  the  apartment.  Very  few 
realize  how  important  such  purification  is  for  the  health  of  the  family,  or, 
indeed,  understand  or  realize  that  there  can  be  any  impurity  in  the 
rooms;  yet  in  a few  hours  a pitcher  or  pail  of  cold  water — the  colder  the 
more  effective — will  make  the  air  of  a room  pure,  but  the  water  will 
be  entirely  unfit  for  use. 

To  Fill  Cracks  in  Plaster: — Use  vinegar  instead  of  water  to  mix  youi 
plaster  of  Paris.  The  resultant  mass  will  be  like  putty,  and  will  not  “set^^ 
for  twenty  or  thirty  minutes ; whereas,  if  you  use  water  the  plaster  will 
become  hard  almost  immediately,  before  you  have  time  to  use  it.  Push  it 
into  the  cracks  and  smooth  it  off  nicely  with  a table  knife. 

To  Take  Spots  from  Wash  Goods; — Eub  them  with  the  yolk  of  egg  be 
fore  washing. 

To  Take  White  Spots  from  Varnished  Furniture. — Hold  a hot  stove  lid 
or  plate  over  them  and  they  will  soon  disappear. 

To  Prevent  Oil  from  Becoming  Rancid: — Drop  a few  drops  of  ether 
into  the  bottle  containing  it. 

Troublesome  Ants: — A heavy  chalk  mark  laid  a flngePs  distance  from 
your  sugar  box  and  all  around  (there  must  be  no  space  not  covered) 
will  surely  prevent  ants  from  troubling. 

To  Make  Tough  Meat  Tender:  — Lay  it  a few  minutes  in  a strong  vine^ 
gar  water. 

To  Remove  Discoloration  from  Bruises: — Apply  a cloth  wrung  out  in  very 
hot  water,  and  renew  frequently  until  the  pain  ceases.  Or  apply  raw 
beefsteak. 

A Good  Polish  for  Removing  Stains,  Spots,  and  Mildeiv  from  Furniture  is 
made  as  follows : Take  half  a pint  of  ninety-eight  per  cent,  alcohol,  a 
quarter  of  an  ounce  each  of  pulverized  resin  and  gum  shellac,  add  half 
a pint  of  linseed  oil ; shake  well  and  apply  with  a brush  or  sponge. 

To  Remove  Finger-Marks:  — Sweet  oil  will  remove  finger-marks  from 
varnished  furniture,  and  kerosene  from  oiled  furniture. 

To  Remove  Paint  from  Black  Silk: — Patient  rubbing  with  chloroform: 
will  remove  paint  from  black  silk  or  any  other  goods,  and  will  not  hurt 
the  most  delicate  color  or  fabric. 


542 


FACT8  WORTH  KKOWIKG. 

To  Freshen  Gilt  Frames: — Gilt  frames  may  be  revived  by  carefully  dust* 
iug  them,  and  then  washing  with  one  ounce  of  soda  beaten  up  with  the 
whites  of  three  eggs.  Scraped  patches  might  be  touched  up  with 
any  gold  paint.  Castile  soap  and  water,  with  proper  care,  may  be  used 
to  clean  oil  paintings ; other  methods  should  not  be  employed  without 
some  skilL 

To  Destroy  Moths  in  Fmniture : — All  the  baking  and  steaming  are  use* 
less,  as,  although  the  moths  may  be  killed,  their  eggs  are  sure  to  hatch, 
and  the  upholstery  to  be  well  riddled.  The  naphtha-bath  process  is 
effectual.  A sofa,  chair  or  lounge  may  be  immersed  in  the  large  vats  used 
for  the  purpose,  and  all  insect  life  will  be  absolutely  destroyed.  No  egg 
ever  hatches  after  passing  through  the  naphtha-bath ; all  oil,  dirt  oi 
grease  disappears,  and  not  the  slightest  damage  is  done  to  the  most  costly 
article.  Sponging  with  naphtha  with  not  answer*  It  is  the  immersion  for 
two  hours  or  more  in  the  specially  prepared  vats  which  is  effectual. 

Slicing  Pineajgjples  : — The  knife  used  for  peeling  a pineapple  should  not 
be  used  for  slicing  it,  as  the  rind  contains  an  acid  that  is  apt  to  cause  a 
swollen  mouth  and  sore  lips*  The  Cubans  use  salt  as  an  antidote  for  the 
ill  effects  of  the  peel. 

To  Clean  Iron  Sinks: — Rub  them  well  with  a cloth  wet  with  kero- 
sene oilo 

To  Erase  Discoloration  on  Stone  China  : — Dishes  and  cups  that  are  used 
for  baking  custards,  puddings,  etc.,  that  require  scouring,  may  be  easily 
cleaned  by  rubbing  with  a damp  cloth  dipped  in  whiting  or  ‘‘Sapolio,” 
then  washed  as  usual. 

To  Remove  Ink,  Wine  or  Fmiii  Stains” — Saturate  well  in  tomato  juice ; 
xt  IS  also  an  excellent  thing  to  remove  stains  from  the  hands. 

To  ^et  Colors  in  Washable  Goods: — Soak  them  previous  to  washing  in  a 
water  in  which  is  allowed  a tablespoonful  of  ox-gall  to  a gallon  of  water. 

To  Take  out  Paint:  — Equal  parts  of  ammonia  and  turpentine  will  take 
paint  out  of  clothing,  no  matter  how  dry  or  hard  it  may  be.  Saturate  the 
spot  two  or  three  times,  then  wash  out  in  soap-suds.  Ten  cents’  worth  of 
oxalic  acid  dissolved  in  a pint  of  hot  water  will  remove  paint  spots  from 
the  windows.  Pour  a little  into  a cup,  and  apply  to  the  spots  with  a swab, 
but  be  Sure  not  to  allow  the  acid  to  touch  the  hands^  Brasses  may  be 


FACTS  WOBTB  KNOWING. 


543 


qnickiy  cleaned  with  it.  Great  care  must  be  exercised  in  labeling  the 
bottle,  and  putting  it  out  of  the  reach  of  children,  as  it  is  a deadly  poison. 

To  Bemove  Tar  from  Cloth: — Saturate  the  spot  and  rub  it  well  with 
turpentine,  and  every  trace  of  tar  will  be  removed. 

To  Destroij  Ants  that  frequent  houses  or  gardens  may  be 

destroyed  by  taking  flour  of  brimstone  half  a pound,  and  potash  four 
ounces ; set  them  in  an  iron  or  earthen  pan  over  the  fire  until  dissolved 
and  united ; afterwards  beat  them  to  a powder,  and  infuse  a little  of  this 
powder  in  water,  ana  wherever  you  sprinkle  it  the  ants  will  fly  the  place. 

Simple  Disinfectant: — The  following  is  a refreshing  disinfectant  for  a 
sick  room,  or  any  room  that  has  an  unpleasant  aroma  pervading  it : Put 
some  fresh  ground  coffee  in  a saucer,  and  in  the  centre  place  a small  piece 
of  camphor  gum,  which  light  with  a match.  As  the  gum  burns,  allow 
sufficient  coffee  to  consume  with  it.  The  perfume  is  very  pleasant  and 
healthful,  being  far  superior  to  pastiles,  and  very  much  cheaper. 

Cure  for  Hiccough: — Sit  erect  and  inflate  the  lungs  fully.  Then, 
retaining  the  breath,  bend  forward  slowly  until  the  chest  meets  the  knees. 
After  slowly  rising  again  to  the  erect  position,  slowly  exhale  the  breath. 
Repeat  this  process  a second  time,  and  the  nerves  will  be  found  to  have 
received  an  access  of  energy  that  will  enable  them  to  perform  their  nat* 
ural  functions. 

To  Keep  out  Mosquitoes  and  Bats : — If  a bottle  of  the  oil  of  penny-royal 
is  left  uncorked  in  a room  at  night,  not  a mosquito,  nor  any  other  blood- 
sucker, will  be  found  there  in  the  inorning.  Mix  potash  with  powdered 
meal,  and  throw  it  into  the  rat-holes  of  a cellar,  and  the  rats  will  depart. 
If  a rat  or  a mouse  get  into  your  pantry,  stuff  into  its  hole  a rag  saturated 
with  a solution  of  Ca^yenne  pepper,  and  no  rat  or  mouse  will  touch  the  rag 
for  the  purpose  of  opening  communication  with  a depot  of  supplies. 

Salt  will  Curdle  New  Milk  ; hence,  in  preparing  porridge,  gravies,  etc., 
the  salt  should  not  be  added  until  the  dish  is  prepared. 

To  Br event  Bust  on  Flat-Irons: — Beeswax  and  salt  will  make  your  rusty 
flat-irons  as  smooth  and  clean  as  glass.  Tie  a lump  of  wax  in  a rag  and 
keep  it  for  that  purpose.  When  the  irons  are  hot,  rub  them  first  with 
the  wax  rag,  then  scour  with  a paper  or  cloth  sprinkled  with  salt 

To  Prevent  Bust  on  Knives: — Steel  knives  which  are  not  in  general 
us©  may  be  kept  from  rusting  it  they  are  dipped  in  s strong  solution  of 
35 


044 


IS^ACm  worn H KNOW lW€f. 


soda : one  part  water  to  four  of  soda ; then  wipe  dry^  roll  in  flannel  and 
keep  in  a dry  place. 

Flowers  May  be  Kept  Very  Fresh  over  Night  if  they  are  excluded  from 
the  air.  To  do  this,  wet  them  thoroughly,  put  in  a damp  box,  and  cover 
with  wet  raw  cotton  or  wet  newspaper,  then  place  in  a cool  spot. 

To  Sweeten  Milk:  — Milk  which  is  slightly  turned  or  changed  may  be 
sweetened  and  rendered  fit  for  use  again  by  stirring  in  a little  soda. 

To  Scour  Knives  Easily: — Mix  a small  quantity  of  baking  soda  with 
your  brick-dust  and  see  if  your  knives  do  not  polish  better. 

To  Soften  Boots  and  Shoes: — ^ Kerosene  will  soften  boots  and  shoes  which 
have  been  hardened  by  water,  and  render  them  as  pliable  as  new.  Kero- 
sene will  make  tin  tea-kettles  as  bright  as  neWe  Saturate  a woolen  rag 
and  rub  with  it„  It  will  also  remove  stains  fron  clean  varnished  furni- 
ture. 

Faded  Goods: — Plush  goods  and  all  articles  dyed  with  aniline  colors, 
which  have  faded  from  exposure  to  the  light*  wHl  look  as  bright  as  new 
after  sponging  with  chloroform. 

Choking: — A piece  of  food  lodged  in  the  throat  may  sometimes  be 
pushed  down  with  the  finger,  or  removed  with  a hair-pin  quickly  straight- 
ened and  hooked  at  the  end,  or  by  two  or  three  vigorous  blows  on  the 
back  between  the  shoulders. 

To  Prevent  Mold  on  the  Top  of  Glasses  of  Jelly,  lay  a lump  of  paraffine 
on  the  top  of  the  hot  jelly,  letting  it  melt  and  spread  over  it.  No  brandy 
paper  and  no  other  covering  is  necessary.  If  preferred  the  paraffine  can 
be  melted  and  poured  over  after  the  jelly  is  cold 

To  Preserve  Eihhofis  and  Silks: — Ribbons  and  silks  should  be  put  away 
for  preservation  in  brown  paper;  the  chloride  of  lime  in  white  paper  dis- 
colors them.  A white  satin  dress  should  be  pinned  up  in  blue  paper  with 
brown  paper  outside  sewn  together  at  the  edges. 

To  Preserve  Bouquets : — Vnt  a little  saltpetre  in  the  water  you  use  for 
your  bouquets  and  the  flowers  will  live  for  a fortnight. 

To  Destroy  Cockroaches: — Hellebore  sprinkled  on  the  floor  at  night. 
They  eat  it  and  are  poisoned. 

To  Remove  Iron  Rust Lemon  juice  and  salt  will  remove  ordinary  iron 
rust.  If  the  hands  are  stained  there  is  nothing  that  will  remove  the  stains 


FACTS  WORTn  KNOWING. 


645 


as  well  as  lemon.  Cut  a lemon  in  halves  and  apply  the  cut  surface  as 
if  it  were  soap. 

To  Keep  Bar  Soap : — Gut  it  into  pieces  and  put  it  into  a dry  place ; it 
is  more  economical  to  use  after  it  has  become  hard,  as  it  does  not  waste 
so  readily. 

To  Brighten  Carpets: — Carpets  after  the  dust  has  been  beaten  out  may 
be  brightened  by  scattering  upon  them  corn  meal  mixed  with  salt  and 
then  sweeping  it  off.  Mix  salt  and  meal  in  equal  proportions.  Carpets 
should  be  thoroughly  beaten  on  the  wrong  side  first  and  then  on  the  right 
side,  after  which  spots  may  be  removed  by  the  use  of  ox-gall  or  ammonia 
and  water. 

Silver  Tea  and  Coffeepot: — When  putting  away  those  not  in  use  every- 
day lay  a little  stick  across  the  top  under  the  cover.  This  will  allow  fresh 
air  to  get  in  and  prevent  the  mustiness  of  the  contents,  familiar  to  hotel 
and  boarding-house  sufferers. 

To  B revent  Creaking  of  Bedsteads: — If  a bedstead  creaks  at  each  move- 
ment of  the  sleeper,  remove  the  slats,  and  wrap  the  ends  of  each  in  old 
newspapers. 

To  Clean  Unvarnished  Black  Walnut: — Milk,  sour  or  sweet,  well  rubbed 
in  with  an  old  soft  flannel,  will  make  black  walnut  look  new. 

To  Prevent  Cracking  of  Bottles  and  Fruit  Jars: — If  a bottle  or  fruit-jar 
that  has  been  more  than  once  used  is  placed  on  a towel  thoroughly 
soaked  in  hot  water,  there  is  little  danger  of  its  being  cracked  by  the 
introduction  of  a hot  liquid. 

To  Prevent  Lamp-wicks  from  Smoking: — Soak  them  in  vinegar,  and  then 
dry  them  thoroughly. 

Eub  the  nickel  stove-trimmings  and  the  plated  handles  and  hinges 
of  doors  with  kerosene  and  whiting,  and  polish  with  a dry  cloth. 

Death  to  Bugs: — ^ Varnish  is  death  to  the  most  persistent  bug.  It  is 
cheap  — ten  cents’  worth  will  do  for  one  bedstead  — is  easily  used,  is  safe, 
and  improves  the  looks  of  the  furniture  to  which  it  is  applied.  The 
application  must,  however,  be  thorough,  the  slats,  sides,  and  every  crack 
and  corner  receiving  attention. 

That  salt  should  be  eaten  with  nuts  to  aid  digestion. 

That  milk  which  stands  too  long  makes  bitter  butteru 


m 


FAQTS  WORTH  KKOWIHra. 


To  KJlean  Drain  Pipes: — Drain  pipes,  and  all  places  that  are  sour  or 
impure,  may  be  cleaned  with  lime-water  or  carbolic  acid. 

If  oil-cloth  be  occasionally  rubbed  with  a mixture  of  beeswax  and 
turpentine,  it  will  last  longer. 

To  Remove  Mildew  from  Cloth: — Put  a teaspoonful  of  chloride  of  lime 
into  a quart  of  water,  strain  it  twice,  then  dip  the  mildewed  places  in  this 
weak  solution ; lay  in  the  sun ; if  the  mildew  has  not  disappeared  when 
dry,  repeat  the  operation.  Also  soaking  the  article  in  sour  milk  and  salt ; 
then  lay  in  the  sun;  repeat  until  all  the  mildew  is  out. 

To  Take  Ink  out  of  Linen: — Dip  the  ink  spot  in  pure  melted  tallow,  then 
wash  out  the  tallow  and  the  ink  will  come  out  with  it.  This  is  said  to  be 
unfailing.  Milk  will  remove  ink  from  linen  or  colored  muslins,  when  acids 
would  be  ruinous,  by  soaking  the  goods  until  the  spot  is  very  faint  and 
then  rubbing  and  rinsing  in  cold  water. 

Ink  spots  on  floors  can  be  extracted  by  scouring  with  sand  wet  in  oil 
of  vitriol  and  water.  When  ink  is  removed,  rinse  with  strong  pearl-ash 
water. 

To  Toughen  Lamp-chimneys  and  Glass-ware: — Immerse  the  article  in  a 
pot  filled  with  cold  water,  to  which  some  common  salt  has  been  added. 
Boil  the  water  well,  then  cool  slowly.  Glass  treated  in  this  way  will  resist 
any  sudden  change  of  temperature. 

To  Remove  Paint  from  Windoiv-glass : — Rub  it  well  with  hot  sharp 
vinegar. 

\ 

To  Clean  Stove-pipe: — A piece  of  zinc  put  on  the  live  coals  in  the  stove 
\rill  clean  out  the  stove-pipe. 

Packing  Bottles: — India-rubber  baiids  slipped  over  them  will  prevent 
breakage. 

To  Clean  Ivory  Ornaments:  — When  ivory  ornaments  become  yellow  or 
flusky,  wash  them  well  in  soap  and  water  with  a small  brush,  to  clean  the 
carvings,  and  then  place  them,  while  wet,  in  the  sunshine.  Wet  them 
with  soapy  water  for  two  or  three  days,  several  times  a day,  still  keeping 
them  in  the  sunshine,  then  wash  them  again,  and  they  will  be  perfectly 
whiteo 


FACTS  WOMTH  KKO  Wma. 


647 


Stained  Brass: — Whiting  wet  with  aqua  ammonia,  will  cleanse  brasaf 
from  stains,  and  is  excellent  for  polishing  faucets  and  door-knobs  of  brass 
or  silver.  “Sapolio”  is  still  better. 

Hartshorn  applied  to  the  stings  of  poisonous  insects  will  allay  the  pain 
and  stop  the  swelling ; or  apply  oil  of  sassafras,  which  is  better.  Bee-stings 
should  be  treated  in  this  way. 

For  Cleaning  Glass  Bottles: — Crush  egg-shells  into  small  bits,  or  a few 
carpet  tacks,  or  a small  quantity  of  gunshot,  put  into  the  bottle ; then  fill 
one-half  full  of  strong  soapsuds;  shake  thoroughly,  then  rinse  in  clear 
water.  Will  look  like  new. 

Cutting  off  Glass  Bottles  for  Cups  and  Jars: — A simple,  practical  way  is 
to  take  a red-hot  poker  with  a pointed  end ; make  a mark  with  a file  to  be- 
gin the  cut ; then  apply  the  hot  iron  and  a crack  will  start,  which  will  fol- 
low the  iron  wherever  it  is  carried.  This  is,  on  the  whole,  simple,  and 
better  than  the  use  of  strings  wet  with  turpentine,  etc. 

Cistern  Water  may  be  Purified  by  charcoal  put  in  a bag  and  hung  in  the 
water. 

Salt  will  Bemove  the  Stain  from  Silver  caused  by  eggs,  when  applied  dry 
with  a soft  cloth. 

Opened  Fruit,  Fish  or  Vegetables: — Never  allow  opened  fruit,  fish  or 
vegetables  to  stand  in  the  tin  can.  Never  stir  anything  in  tin,  or,  if  it  is 
done,  use  a wooden  spoon.  In  lifting  pies  or  cakes  from  bright  tin  pans, 
use  great  caution  that  the  knife  does  not  scrape  off  fiecks  of  bright 
metal. 

Never  use  water  which  has  stood  in  a lead  pipe  over  night.  Not  less 
than  a wooden  bucketful  should  be  allowed  to  run. 

Never  use  water  from  a stone  reservoir  for  cooking  purposes. 

Never  allow- fresh  meat  to  remain  in  paper;  it  absorbs  the  juices. 

Never  keep  vinegar  or  yeast  in  stone  crocks  or  jugs;  their  acid  attacks 
the  glazing,  which  is  said  to  be  poisonous.  Glass  for  either  is  better. 

Squeaking  Doors  ought  to  have  the  hinges  oiled  by  putting  on  a drop 
from  the  sewing  machine  oil-can. 

Plate  Glass  and  Mirrors: — A soft  cloth  wet  in  alcohol,  is  excellent 
to  wipe  off  plate  glass  and  mirrors,  and  prevents  their  becoming  frosty 
in  winter. 


548 


FACTS  WORTH  KNOWING, 


A red-hot  iron  will  soften  old  putty  so  that  it  can  be  easily  re- 
moved. 

To  Test  Nutmegs: — Prick  them,  with  a pin;  if  good,  the  oil  will  in- 
stantly spread  around  the  punctureo 

A Good  Way  to  Clean  Mica  in  a stove  that  has  become  blackened  with 
smoke,  is  to  take  it  out,  and  thoroughly  wash  it  with  vinegar.  If  the 
black  does  not  come  off  at  once,  let  it  soak  a little. 

To  Banish  Bats  from  the  Premises,  use  pounded  glass  mixed  with  dry  corn 
meal,  placed  within  their  reach.  Sprinkling  cayenne  pepper  in  their  holes 
will  also  banish  them.  Chloride  of  lime  is  an  infallible  remedy,  spread 
around  where  they  come,  and  thrown  into  their  holes ; it  should  be  re- 
newed once  in  two  weeks.  Tar  is  also  a good  remedy. 

To  Prevent  the  Odor  of  Boiling  Ham  or  Cabbage:  — Throw  red  pepper 
pods  or  a few  bits  of  charcoal  into  the  pan  they  are  cooking  in. 

To  Brighten  Gilt  Frames: — Take  sufficient  flour  of  sulphur  to  give  a 
golden  tinge  to  about  one  and  one-half  pints  of  water,  and  in  this  boil  four 
or  five  bruised  onions,  or  garlic,  which  will  answer  the  same  purpose. 
Strain  off  the  liquid,  and  with  it,  when  cold,  wash  with  a soft  brush  any 
gilding  which  requires  restoring,  and  when  dry,  it  will  come  out  as  bright 
as  new  work. 

All  cooking  utensils,  including  iron-ware,  should  be  washed  outside  and 
inside  in  hot,  soapy  water;  rinsed  in  clean,  hot  water,  wiped  dry  with  a dry 
towel;  a soapy  or  greasy  dish-cloth  should  never  be  used  for  the  pur- 
pose. 

A cake  of  sapolio  should  be  kept  in  every  kitchen,  to  be  used  freely  on 
aH  dishes  that  require  scouring  and  cleansing.  All  tins  that  have  become 
discolored  can  be  made  as  bright  and  clean  as  new  by  the  use  of  sapolio ; 
also  shines  dishes,  and,  in  fact,  almost  all  articles  that  require  any  scour- 
ing. Purchased  at  all  groceries.  One  of  the  most  useful  articles  ever 
used  in  the  kitchen. 


TOILET  RECIPES,  ITEMS. 

★ ★ ★ 

COLOGNE  WATER.  (Superior.) 

OIL  of  lavender  two  drachms,  oil  of  rosemary  one  drachm  and  a 
half,  orange,  lemon  and  bergamot,  one  drachm  each  of  the 
oil ; also  two  drachms  of  the  essence  of  musk,  attar  of  rose 
ten  drops,  and  a pint  of  proof  spirit.  Shake  all  together 
thoroughly  three  times  a day  for  a week. 

JOCKEY  CI.IIB  BOUaUET. 

Mix  one  pint  extract  of  rose,  one  pint  extract  of  tuberose,  half  a pint  of 
extract  of  cassia,  four  ounces  extract  of  jasmine,  and  three  ounces  tincture 
of  civet.  Filter  the  mixture^ 

ROSE-WATER. 

Preferable  to  the  distilled  for  a perfume,  or  for  culinary  purposes 
Attar  of  rose,  twelve  drops ; rub  it  up  with  half  an  ounce  of  white  sugar 
and  two  drachms  carbonate  magnesia ; then  add  gradually  one  quart  of 
water  and  two  ounces  of.  proof  spirit,  and  filter  through  paper, 

BAY  RUM. 

French  proof  spirit  one  gallon,  extract  bay  six  ounces.  Mix  and  color 
with  caramel ; needs  no  filtering. 

LAVENDER  WATER. 

Oil  of  lavender  two  ounces,  orris  root  half  an  ounce,  spirits  of  wine 
one  pint.  Mix  and  keep  two  or  three  weeks.  It  may  then  be  strained 
through  two  thicknesses  of  blotting-paper  and  is  ready  for  use. 


CREAM  OF  LILIEa 


Best  white  castor  oil ; pour  in  a little  strong  solution  of  sal  tartar  in 
. Water,  and  shake  it  until  it  looks  thick  and  white.  Perfume  with 
«.vftnder. 


imy 


550 


TOILET  BECIPE^y  ITEMS 
CEEAM  OP  HOSES. 

Olive  oil  one  pound,  attar  of  roses  fifty  drops,  oil  of  rosemary  twen- 
ty-five drops ; mix,  and  color  it  with  alkanet  root. 

COLD  CEEAM. 

Melt  one  ounce  oil  of  almonds,  half  ounce  spermaceti,  one  drachm 
white  wax,  and  then  add  two  ounces  of  rose-water,  and  stir  it  con- 
stantly until  cold. 

LIP-SALVE. 

Melt  one  ounce  white  wax,  one  ounce  sweet  oil,  one  drachm  sperma- 
ceti, and  throw  in  a piece  of  alkanet  root  to  color  it,  and,  when  cooling, 
perfume  it  with  oil  rose,  and  then  pour  it  into  small  white  jars  or 
ooxes. 

POR  DAKDEXTFE. 

Take  glycerine  four  ounces,  tincture  of  cantharides  five  ounces,  bay 
rum  four  ounces,  water  two  ounces.  Mix,  and  apply  once  a day  and 
rub  well  down  the  scalp, 

HAIR  INVIGORATOR. 

Bay  rum  two  pints,  alcohol  one  pint,  castor  oil  one  ounce,  carb. 
ammonia  half  an  ounce,  tincture  of  cantharides  one  ounce.  Mix  them 
well.  This  compound  will  promote  the  growth  of  the  hair  and  prevent 
it  from  falling  out. 

MACASSAR  OIL  FOR  THE  HAIR. 

Renowned  for  the  past  fifty  years,  is  as  follows : Take  a quarter  of  an 
ounce  of  the  chippings  of  alkanet  root,  tie  this  in  a bit  of  coarse  muslin 
and  put  it  in  a bottle  containing  eight  ounces  of  sweet  oil ; cover  it  to 
keep  out  the  dust ; let  it  stand  several  days ; add  to  this  sixty  drops  of 
tincture  of  cantharides,  ten  drops  of  oil  of  rose,  neroli  and  lemon  each 
sixty  drops;  let  it  stand  one  week  and  you  will  have  one  of  the  most 
powerful  stimulants  for  the  growth  of  the  hair  ever  known. 

Another: — To  a pint  of  strong  sage  tea,  a pint  of  bay  rum  and  a quar- 
ter of  an  ounce  of  the  tincture  of  cantharides,  add  an  ounce  of  castor  oil 
and  a teaspoonful  of  rose,  or  other  perfume.  Shake  well  before  applying 
to  the  hair,  as  the  oil  will  not  mix. 

PHALOITS  mSTANTAHEOTTS  HAIR  DYE. 

To  ONE  ounce  of  crystallized  nitrate  of  silver,  dissolved  in  one  ounce  of 
concentrated  aqua  ammonia,  add  one  ounce  of  gum  arable  and  six  ounces 


TOILET  RECIPES,  ITEMS 


' 551 

of  soft  water*  Keep  in  the  dark.  Remember  to  remoTe  all  grease  froii^^ 
the  hair  before  applying  the  dye. 

There  is  danger  in  some  of  the  patent  hair  dyes,  and  hence  the  Scieu’- 
tific  American  offers  what  is  known  as  the  walnut  hair  dye.  The  simplest 
form  is  the  expressed  juice  of  the  bark  or  shell  of  green  walnuts.  To  pre- 
serve the  juice  a little  alcohol  is  commonly  added  to  it  with  a few  bruised 
cloves,  and  the  whole  digested  together,  with  occasional  agitation,  for  a 
week  or  fortnight,  when  the  clear  portion  is  decanted,  and,  if  necessary,  fil- 
tered. Sometimes  a little  common  salt  is  added  with  the  same  intention. 
It  should  be  kept  in  a cool  place.  The  most  convenient  way  of  application 
is  by  means  of  a sponge 

BYE  FOE  WHITE  OR  LIGHT  EYEBROWS. 

Boil  an  ounce  of  walnut  bark  in  a pint  of  water  for  an  hour.  Add  a 
lump  of  alum  the  size  of  a filbert,  and  when  cold,  apply  with  a camelV 
hair  brush, 

HAIR  WASH. 

One  penny^s  worth  of  borax,  half  a pint  of  olive  oil,  one  pint  of  boiling 
water* 

Pour  the  boiling  water  over  the  borax  and  oil;  let  it  cool ; then  put  the 
mixture  into  a bottle.  Shake  it  before  using,  and  apply  it  with  a flannel. 
Camphor  and  borax,  dissolved  in  boiling  water  and  left  to  cool,  make  a 
very  good  wash  for  the  hair ; as  also  does  rosemary  water  mixed  with  a 
little  borax.  After  using  any  of  these  vs^ashes,  when  the  hair  becomes 
thoroughly  dry,  a little  pomatum  or  oil  should  be  rubbed  in  to  make  it 
smooth  and  glossy  — that  is,  if  one  prefers  oil  on  the  hair. 

OX-MARROW  POMADE  FOR  THE  HAIR. 

One  marrow  bone,  half  a pint  of  oil,  ten  cents^  worth  of  citronella. 
Take  the  marrow  out  of  the  bone,  place  it  in  warm  water,  let  it  get  almost 
to  boiling  point,  then  let  it  cool  and  pour  the  water  away ; repeat  this 
three  times  until  the  marrow  is  thoroughly  “fined.”  Beat  the  marrow  to 
a cream  with  a silver  fork,  stir  the  oil  in,  drop  by  drop,  beating  all  the 
time;  when  quite  cold  add  the  citronella,  pour  into  jars  and  cover 
down. 

TO  INCREASE  THE  HAIR  IN  THE  BROWS. 

Clip  them  and  anoint  with  a little  sweet  oil.  Should  the  hair  fall  out, 
having  been  full,  use  one  of  the  hair  invigoratorsc 


TOILET  RECIPES,  ITEMS 
BANDOLINE, 

To  ONE  quart  of  rose-water  add  an  ounce  and  a half  of  gum  tragacanth; 
let  it  stand  forty-eight  hours,  frequently  straining  it,  then  strain  through  a 
coarse  linen  cloth ; let  it  stand  two  days,  and  again  strain ; add  to  it  a 
drachm  of  oil  of  roses.  Used  by  ladies  dressing  their  hair,  to  make  it  lie 
in  any  positionc 

COMPLEXION  WASH. 

Put  in  a vial  one  drachm  of  benzoin  gum  in  powder,  one  drachm  nut- 
meg oil,  six  drops  of  orange-blossom  tea,  or  apple  blossoms  put  in  half  pint 
of  rain-water  and  boiled  down  to  one  teaspoonful  and  strained,  one  pint  of 
sherry  wine.  Bathe  the  face  morning  and  night ; will  remove  all  flesh- 
worms  and  freckles,  and  give  a beautiful  complexion.  Or,  put  one  ounce 
of  powdered  gum  of  benzoin  in  a pint  of  whisky ; to  use,  p\it  in  ;water  in 
wash-bowl  till  it  is  milky,  allowing  it  to  dry  without  wiping.  This  is 
perfectly  harmless. 

Cream  cures  sun-burn  on  some  complexions,  lemon  juice  is  best  on 
others,  and  cold  water  suits  still  others  best. 

BURNET’S  CELEBRATED  POWDER  POR  THE  FACE. 

Five  cents’  worth  of  bay  rum,  five  cents’  worth  of  magnesia  snowflake, 
five  cents’  worth  of  bergamot,  five  cents’  worth  of  oil  of  lemon  ; mix  in  a 
pint  bottle  and  fill  up  with  rain-water.  Shake  well,  and  apply  with  a soft 
sponge  or  cloth. 

TOILET  OR  FACE  POWDER. 

Take  a quarter  of  a pound  of  wheat  starch  pounded  fine;  sift  it 
through  a fine  sieve,  or  a piece  of  lace ; add  to  it  eight  drops  of  oil  of 
rose,  oil  of  lemon  thirty  drops,  oil  of  bergamot  fifteen  drops.  Eub 
thoroughly  together. 

The  French  throw  this  powder  into  alcohol,  shaking  it,  letting  it 
settle,  then  pouring  off  the  alcohol  and  drying  the  powder.  In  that 
case,  the  perfume  is  added  lastly. 

TO  REMOVE  FRECKLES. 

The  following  lotion'  is  highly  recommended:  One  ounce  of  lemon 
juice,  a quarter  of  a drachm  of  powdered  borax,  and  half  a drachm  of 
sugar;  mix  in  a bottle,  and  allow  them  to  stand  a few  days,  when  the 
liquor  should  be  rubbed  occasionally  on  the  hands  and  face.  Another 
application  is : Friar’s  balsam  one  part,  rose-water  twenty  parts. 


TOILET  BECIPES,  ITEMS 


553 


Powdered  nitre  moistened  with  water  and  applied  to  the  face  night 
and  morning,  is  said  to  remove  freckles  without  injury  to  the  skin. 

Also,  a tablespoonful  of  freshly  grated  horse-radish,  stirred  into  a 
cupful  of  sour  milk ; let  it  stand  for  twelve  hours,  then  strain  and 
apply  often.  This  bleaches  the  complexion  also,  and  takes  off  tan. 

TO  EEMOVE  MOTH  PATCHES. 

Into  a pint  of  rum  put  a tablespoonful  of  flour  of  sulphur.  Apply 
this  to  the  patches  once  a day,  and  they  will  disappear  in  two  or  three 
weeks. 

CURE  FOR  PIMPLES. 

One  teaspoonful  of  carbolic  acid  and  one  pint  of  rose-water  mixed 
is  an  excellent  remedy  for  pimples.  Bathe  the  skin  thoroughly  and 
often,  but  do  not  let  the  wash  get  into  the  eyes. 

This  wash  is  soothing  to  mosquito  bites,  and  irritations  of  the  skin 
of  every  nature. 

It  is  advisable,  in  order  to  clear  the  complexion  permanently,  to 
cleanse  the  blood;  then  the  wash  would  be  of  advantage. 

To  obtain  a good  complexion  a person’s  diet  should  receive  the  first 
attention.  Greasy  food,  highly  spiced  soups,  hot  bread  and  butter, 
meats  or  game,  rich  gravies,  alcoholic  liquors,  coffee — all  are  injurious 
to  the  complexion.  Strong  tea  used  daily  will  after  a time  give  the 
skin  the  color  and  appearance  of  leather.  Coffee  affects  the  nerves 
more,  but  the  skin  less,  and  a healthy  nervous  system  is  necessary  to 
beauty.  Eating  between  meals,  late  suppers,  over-eating  at  meals,  eat- 
ing sweetmeats,  candies,  etc.,  all  these  tend  to  disorder  the  blood,  pro- 
ducing pimples  and  blotches. 

Washing  of  the  face  or  skin  is  another  consideration  for  a good 
complexion;  it  should  be  thoroughly  washed  in  plenty  of  luke-warm 
water  with  some  mild  soap — then  rinsed  in  clear  water  well ; dry  with 
a thick  soft  towel.  If  suds  is  left  or  wiped  off  the  skin,  the  action  of 
the  air  and  sun  will  tan  the  surface,  and  permanently  deface  the  com- 
plexion ; therefore  one  should  be  sure  to  thoroughly  rinse  off  all  soap 
from  the  skin  to  avoid  the  tanning,  which  will  leave  a brown  or  yeh 
low  tinge  impossible  to  efface. 

PEARL  SMELLING  SALTS. 

Powdered  carbonate  of  ammonia  one  ounce,  strong  solution  of 
ammonia  half  a fluid  ounce,  oil  of  rosemary  ten  drops,  oil  of  bergamot 


554  TOILET  BEVIPES,  ITEMS 

ten  drops.  Mix,  and  while  moist  put  in  wide-mouthed  bottle  which 
is  to  be  well  closed. 

PEAEt  TOOTH  POWDEE. 

Peepared  chalk  half  a pound,  powdered  myrrh  two  ounces,  cam 
phor  two  drachms,  orris  root,  powdered,  two  ounces;  moisten  the 
camphor  with  alcohol  and  mix  well  together. 

EEMOVING  TARTAR  FROM  THE  TEETH. 

This  preparation  is  used  by  dentists.  Pure  muriatic  acid  one 
ounce,  water  one  ounce,  honey  two  ounces,  mix  thoroughly.  Take 
a tooth-brush,  and  wet  it  freely  with  this  preparation,  and  briskly  rub 
the  black  teeth,  and  in  a moment^s  time  they  will  be  perfectly  white; 
then  immediately  wash  out  the  mouth  well  with  water,  that  the  acid 
may  not  act  on  the  enamel  of  the  teeth.  This  should  be  done  only 
occasionally. 

BAD  BREATH. 

Bad  breath  from  catarrh,  foul  stomach,  or  bad  teeth,  may  be  tem- 
porarily relieved  by  diluting  a little  bromo  chloralum  with  eight  or  ten 
parts  of  water,  and  using  it  as  a gargle,  and  swallowing  a few  drops 
before  going  out.  A pint  of  bromo  chloralum  costs  fifty  cents,  but  a 
small  vial  will  last  a long  time. 

SHAVING  COMPODND. 

Half  a pound  of  plain,  white  soap,  dissolved  in  a small  quantity 
of  alcohol,  as  little  as  can  be  used;  add  a tablespoonful  of  pulverized 
borax.  Shave  the  soap  and  put  it  in  a small  tin  basin  or  cup ; place 
it  on  the  fire  in  a dish  of  boiling  water ; when  melted,  add  the  alcho- 
hol,  and  remove  from  the  fire ; stir  in  oil  of  bergamot  sufficient  to  per- 
fume it. 

BARBER’S  SHAMPOO  MIXTURE. 

Dissolve  half  an  ounce  of  carbonate  of  ammonia  and  one  ounce  of 
borax  in  one  quart  of  water;  then  add  two  ounces  of  glycerine  in 
three  quarts  of  New  England  rum,  and  one  quart  of  bay  rum.  Moisten 
the  hair  with  this  liquid,  shampoo  with  the  hands  until  a light  lathe^  % 
formed;  then  wash  oS  with  plenty  of  clean  water. 


555 


TOILET  RECIPES,  ITEMS 

EAZOR-STROP  PASTE. 

Wet  the  strop  with  a little  sweet  oil,  and  apply  a little  flour  of 
emery  evenly  over  the  surface. 

CAMPHOR  ICE. 

Melt  together  over  a water  bath  white  wax  and  spermaceti  each 
one  ounce,  camphor  two  ounces,  sweet  almond  oil,  one  pound,  then  tritu- 
rate until  the  mixture  has  become  homogeneous,  and  allow  one  pound 
of  rose-water  to  flow  in  slowly  during  the  operationo  Excellent  for 
chapped  lips  or  hands. 

ODORIFEROUS  OR  SWEET-SCENTING  BAGS, 

Lavender  flowers  one  ounce,  pulverized  orris  two  drachms,  bruised 
rosemary  leaves  half  ounce,  musk  five  grains,  attar  of  rose  five  drops. 
Mix  well,  sew  up  in  small  flat  muslin  bags,  and  cover  them  with  fancy 
silk  or  satin. 

These  are  very  nice  to  keep  in  your  bureau  drawers  or  trunk,  as 
the  perfume  penetrates  through  the  contents  of  the  trunk  or  draw- 
ers. An  acceptable  present  to  a single  gentleman. 

HOW  TO  KEEP  BRUSHES  CLEAN.  ^ 

The  best  way  in  which  to  clean  hair-brushes  is  with  spirits  of  anj- 
monia,  as  its  effect  is  immediate.  No  rubbing  is  required,  and  cold 
water  can  be  used  just  as  successfully  as  warm.  Take  a tablespoonful  of 
ammonia  to  a quart  of  water,  dip  the  hair  part  of  the  brush  without 
wetting  the  ivory,  and  in  a moment  the  grease  is  removed;  then  rinse 
in  cold  water,  shake  well,  and  dry  in  the  air,  but  not  in  the  sun. 
Soda  and  soap  soften  the  bristles  and  invariably  turn  the  ivory  yellow, 

TOILET  ITEMS. 

Mutton  tallow  is  considered  excellent  to  soften  the  hands.  It  may 
be  rubbed  on  at  any  time  when  the  hands  are  perfectly  dry,  but  the 
best  time  is  when  retiring,  and  an  old  pair  of  soft,  large  gloves  thor- 
oughly covered  on  the  inside  with  the'  tallow  and  glycerine  in  equal 
parts,  melted  together,  can  be  worn  during  the  night  with  the  most 
satisfactory  results. 

Four  parts  of  glycerine  • and  five  parts  of  yolks  of  eggs  thoroughly 
mixed,  and  applied  after  washing  the  hands,  is  also  considered  excel- 
lent. 


556 


TOILET  RECIPES,  ITEMS 

For  chapped  hands  or  face:  One  ounce  of  glycerine,  one  ounce  of 
alcohol  mixed,  then  add  eight  ounces  of  rose-water. 

Another  good  rule  is  to  rub  well  in  dry  oatmeal  after  every  wash- 
ing, and  be  particular  regarding  the  quality  of  soap.  Cheap  soap  and 
hard  water  are  the  unknown  enemies  of  many  people,  and  the . cause 
of  rough  skin  and  chapped  hands.  Castile  soap  and  rain-water  will 
sometimes  cure  without  any  other  assistance. 

Camphor  ice  is  also  excellent,  and  can  be  applied  with  but  little 
inconvenience.  Borax  dissolved  and  added  to  the  toilet  water  is  also 
good. 

For  chapped  lips,  beeswax  dissolved  in  a small  quantity  of  sweet  oil, 
by  heating  carefully.  Apply  the  salve  two  or  three  times  a day,  and  avoid 
wetting  the  lips  as  much  as  possible. 

To  soften  the  hands : One  can  have  the  hands  in  soap-suds  with  soft 
soap  without  injury  to  the  skin  if  the  hands  are  dipped  in  vinegar  or 
lemon  juice  immediately  after.  The  acids  destroy  the,  corrosive  effects  of 
the  alkali,  and  make  the  hands  soft  and  white.  Indian  meal  and  vinegar 
or  lemon  juice  used  on  hands  where  roughened  by  cold  or  labor  will  heal 
and  soften  them.  Rub  the  hands  in  this,  then  wash  off  thoroughly  and 
rub  in  glycerine.  Those  who  suffer  from  chapped  hands  will  find  this 
comforting. 

To  remove  stains,  rub  a slice  of  raw  potato  upon  the  stains ; or  wash 
the  hands  in  lemon  juice  or  steeped  laurel-leaves. 

To  give  a fine  color  to  the  nails,  the  hands  and  fingers  must  be  well 
lathered  and  washed  with  fine  soap ; then  the  nails  must  be  rubbed  with 
equal  parts  of  cinnebar  and  emery,  followed  by  oil  of  bitter  almonds.  To 
take  white  spots  from  the  nails,  melt  equal  parts  of  pitch  and  turpentine 
in  a small  cup ; add  to  it  vinegar  and  powdered  sulphur.  Rub  this  on  the 
nails  and  the  spots  will  soon  disappear. 

TOILET  SOAP. 

One  pound  of  washing  soda,  one  pound  of  lard  or  clear  tallow,  half  a 
pound  of  unslacked  lime,  one  tablespoonful  of  salt,  three  quarts  of  water. 
Put  the  soda  and  lime  in  a large  dish,  and  pour  over  the  water,  boiling  hot; 
stir  until  dissolved ; let  it  stand  until  clear,  then  pour  off  the  clear  liquid, 
add  the  grease  and  salt ; boil  four  hours,  then  pour  into  pans  to  cool.  If 
it  should  be  inclined  to  curdle  or  separate,  indicating  the  lime  to  be  too 
strong,  pour  in  a li,ttle  more  water,  and  boil  again.  Perfume  as  you  please, 


TOILET  RECTPES,  ITEMS  557 

and  pour  into  molds  or  a shallow  dish,  and,  when  cold,  cut  into  bars 
to  dry. 

ANTIDOTES  FOR  POISONS 

The  following  list  gives  some  of  the  more  common  poisons  and  the 
remedies  most  likely  to  be  on  hand  in  case  of  need;— 

Acids: — These  cause  great  heat  and  sensation  of  burning  pain  from  the 
mouth  down  to  the  stomach.  The  remedies  are : Magnesia,  soda,  pearl 
ash,  or  soap  dissolved  in  water,  every  two  minutes  ; then  use  the  stomach 
pump,  or  an  emetic. 

Alkali: — Drink  freely  of  water  with  vinegar  or  lemon  juice  in  it,  made 
very  strong  of  the  sour. 

Ammonia:  — Remedy  is  lemon  juice  or  vinegar. 

Arsenic  Remedies:  — Give  prompt  emetic  of  mustard  and  salt,  a table- 
spoonful of  each,  in  a coffeecup  of  warm  water ; then  follow  with  sweet 
oil,  butter  made  warm,  or  milk.  Also  may  use  the  white  of  an  egg  in  half 
a cupful  of  milk  or  lime  water.  Chalk  and  water  is  good,  and  the  prepara- 
tion of  iron,  ten  drops  in  water  every  half  hour;  hydrated  magnesia. 

Alcohol: — First  cleanse  out  the  stomach  by  an  emetic,  then  dash 
cold  water  on  the  head,  and  give  ammonia  (spirits  of  hartshorn). 

Laudanum,  Morphine,  Opium : — First  give  a strong  emetic  of  mustard 
and  water,  then  very  strong  coffee  and  acid  drinks ; dash  cold  water  on  the 
head,  then  keep  in  motion. 

Belladonna:  — Give  an  emetic  of  mustard,  salt  and  water;  then  drink 
plenty  of  vinegar  and  water  or  lemonade. 

Charcoal : — In  poisons,  by  carbonic  gas,  remove  the  patient  to  the  open 
air,  dash  cold  water  on  the  head  and  body,  and  stimulate  the  nostrils  and 
lungs  with  hartshorn,  at  the  same  time  rubbing  the  chest  briskly. 

Corrosive  Sublimate,  Saltpetre,  Blue  Vitriol,  Bed-hug  Poison: — Give  white 
of  egg,  freshly  mixed  with  water,  in  large  quantities  ; or  give  wheat  flour 
and  water,  or  soap  and  water  freely,  or  salt  and  water,  or  large  draughts 
of  milk. 

Lead: — White  lead  and  sugar  of  lead.  Give  an  emetic,  then  follow 
with  cathartics,  such  as  castor  oil,  and  epsom  salts  especially. 

Nux  Vomica : — First  emetics,  and  then  brg^ndy. 


558 


toil:bt  recipes,  items 


Oxalic  Acid  (frequently  taken  for  epsorn  salts) : — First  give  soap  and 
water,  or  chalk  or  magnesia  and  water.  Give  every  two  minutes. 

White  Vitriol: — Give  plenty  of  milk  and  water. 

Tartar  Emetic: — Take  large  doses  of  tea  made  of  white  oak  bark,  oi 
Peruvian  bark.  Drink  plenty  of  warm  water  to  encourage  vomiting ; then, 
if  the  vomiting  should  not  stop,  give  a grain  of  opium  in  water. 

Nitrate  of  Silver  i)xm2i,x  caustic) Give  a strong  solution  of  common 
isalt  and  water,  and  then  an  emetic.  \ 

Verdigris: — Give  plenty  of  white  of  egg  and  water. 

Tobacco: — Emetics,  frequent  draughts  of  cold  water;  camphor  and 
brandy. 


MISCELLANEOUS. 


★ ★ ★ 

FRENCH  WORDS  IN  COOKING. 

Aspic: — Savory  jelly  for  cold  dishes. 

Au  gratin:  — Dishes  prepared  with  sauce  and  crumbs  and  baked, 
BoucMes:  — Very  thin  patties  or  cakes,  as  name  indicates  — mouthfuls. 
Baha:  — A peculiar,  sweet  French  yeast  cake. 

Bechamel — A rich,  white  sauce  made  with  stock. 

Bisque:  — A white  soup  made  of  shell  fish. 

To  Blanch:  — To  place  any  article  on  the  fire  till  it  boils,  then  plunge  it 
in  cold  water ; to  whiten  poultry,  vegetables,  etc.  To  remove  the  skin  by 
immersing  in  boiling  water. 

Bouillon: — A clear  soup,  stronger  than  broth,  yet  not  so  strong  as 
consomme^  which  is  reduced  soup. 

Braise:  — Meat  cooked  in  a closely  covered  stewpan,  so  that  it  retains 
its  own  flavor  and  those  of  the  vegetables  and  flavorings  put  with  it. 

Brioche:  — A very  rich,  unsweetened  French  cake  made  with  yeast. 
Cannelon:  — Stuffed  rolled-up  meat. 

Consomme:  — Clear  soup  or  bouillon  boiled  down  till  very  rich,  e.  con 
sumed. 

Croquettes:  — A savory  mince  of  fish  or  fowl,  made  with  sauce  into 
shapes,  and  fried. 

Croustades:  — Fried  forms  ot  bread  to  serve  minces  or  other  meats  upon. 
Entree: — A small  dish,  usually  serv'^ed  between  the  courses  at  dinner. 
Fondue: — A light  preparation  of  melted  cheese. 

Fondant: — Sugar  boiled  and  beaten  to  a creamy  paste. 

Hollandaise  Sauce:  — A rich  sauce,  something  like  hot  mayonnaise. 
Matelote:  — A rich  fish  stew,  with  wine. 

Mayonnaise:^ A.  rich  salad  dressing. 


36 


560 


MISCELLANEO  US. 


Meringue:  — Sugar  and  white  of  egg  beaten  to  sauce. 

Marmade:  — A liquor  of  spices,  vinegar,  etc.,  in  which  fish  or  meats  are 
steeped  before  cooking. 

Miroton: — Cold  meat  warmed  in  various  ways,  and  dished  in  circular 

form. 

Purse:  — This  name  is  given  to  very  thick  soups,  the  ingredients  for 
thickening  which  have  been  rubbed  through  a sieve. 

Foiilette  Sauce:  — A bechamel  sauce,  to  which  white  wine  and  sometimes 
eggs  are  added, 

Bagout:  — A rich,  brown  stew,  with  mushrooms,  vegetables,  etc. 

Piquante:  — A sauce  of  several  flavors,  acid  predominating. 

Quenelles:  — Forcemeat  with  bread,  yolks  of  eggs  highly  seasoned,  and 
formed  with  a spoon  to  an  oval  shape;  then  poached  and  used  either  as  a 
dish  by  themselves,  or  to  garnish. 

Bemoulade:  — A salad  dressing  differing  from  mayonnaise,  in  that  the 
eggs  are  hard  boiled  and  rubbed  in  a mortar  with  mustard,  herbs,  etc. 

Rissole:  — Rich  mince  of  meat  or  fish  rolled  in  thin  pastry  and  fried. 

Roux:  — A cooked  mixture  of  butter  and  flour,  for  thickening  soups  and 
stews. 

Salmi:  — A rich  stew  of  game,  cut  up  and  dressed,  when  half  roasted. 

Sauter : — "Vo  toss  meat,  etc.,  over  the  fire,  in  a little  fat. 

•Souffle: — A very  light,  much  whipped-up  pudding  or  omelette. 

Timbale: — A sort  of  pie  in  a mold. 

Vol  au  vents: — Patties  of  very  light  puff  paste,  made  without  a dish  or 
mold,  and  filled  with  meat  or  preserves,  etc. 

Catherine  Owen,  in  Good  Housekeeping, 


ARTICLES  REQUIRED  FOR  THE  KITCHEN. 

. The  following  list  will  show  what  articles  are  necessary  for  the  kitchen, 
and  will  be  quite  an  aid  to  young  housekeepers  when  about  commencing 
to  furnish  the  utensils  needed  in  the  kitchen  department,  and  may  prove 
useful  to  many 


MTSCELLANEO  US- 


561 


2  Sweeping  brooms  and  1 dust-pan. 

1  Whisk  broom 

1 Bread  box. 

2 Cake  boxes. 

1 Large  flour  box. 

1 Dredging  box. 

1 Large-sized  tin  pepper  box. 

1 Spice  box  containing  smallerspice  boxes. 

2 Cake  pans,  two  sizes. 

4 Bread  pans, 

2 Square  biscuit  pans. 

1 Apple  corer. 

1 Lemon  squeezer. 

1 Meat  cleaver. 

3 Kitchen  knives  and  forks^ 

1 Large  kitchen  fork  and  4 kitchen  spoons, 
two  sizes. 

1 Wooden  spoon  for  cake  making. 

1 Larere  bread  knife. 

1 Griddle  cake  turner,  also  1 griddle. 

1 Potato  masher. 

1 Meat  board. 

1 Dozen  patty  pans,  and  the  same  number 
of  tartlet  pans. 

1 Large  tin  pail  and  1 wooden  paib 

2 Small  tin  pails. 

1 Set  of  tin  basins, 

1 Set  of  tin  measures. 

1 Wooden  butter  ladle, 

1 Tin  skimmer. 

1 Tin  steamer, 

2 Dippers,  two  sizes. 

2 Funnels,  two  sizes. 

1 Set  of  jelly  cake  tins. 

4 Pie  pans. 

3 Pudding  molds,  one  for  boiling,  two  for 

baking,  two  sizes. 

2 Dish  pans,  two  sizes. 

2 Cake  or  biscuit  cutters,  two  sizes. 

2 Graters,  one  large  and  one  small. 

1 Coffee  canister. 

1 Tea  canister, 

1 Tin  or  granite- ware  teapot. 

1 Tin  or  granite-ware  coffeepoto 

4 Milk  pans,  1 milk  strainer^ 


1 Dozen  iron  gem  pans  or  muflBn  rings. 

1 Coarse  gravy  strainer,  1 fine  strainfer. 

1 Colander. 

1 Flour  sifter. 

2 Scoops,  one  for  flour,  one  for  sugar- 
2 Jelly  molds,  two  sizes. 

1 Can  opener,  1 egg  beater, 

1 Cork  screw. 

1 Chopping-knife. 

2 Wooden  chopping  bowls,  two  sizes- 

1 Meat  saw. 

2 Large  earthen  bowls : 

4 Stone  jars. 

1 Coffee  milL 

1 Candlestick. 

2 Market  baskets,  two  sizes^ 

1 Clock. 

1 Ash  bucket- 

1 Gridiron. 

2 Frying  pans  or  spiders,  two  sizes. 

4 Flat-irons,  2 number  8 and  2 num- 
ber 6. 

2 Dripping  pans,  two  sizes. 

3 Iron  kettles,  porcelain  lined  if  possible. 
1 Corn  beef  or  flsh  kettle. 

1 Tea-kettle. 

2 Granite-ware  stewpans,  two  sizes- 
1 'Vyi?’®  toaster. 

1 Double  kettle  for  cooking  custards, 

grains,  etc. 

2 Sugar  boxes,  one  for  coarse  and  one  for 

fine  sugar. 

1 Waffle  iron, 

1 Step  ladder. 

1 Stove,  1 coal  shovel. 

1 Pair  of  scales. 

2 Coal  hods  or  buckets. 

1 Kitchen  table,  2 kitchen  chairs. 

1 Large  clothes  basket. 

1 Wash  boiler,  1 wash  board, 

8 Dozen  clothes  pins. 

1 Large  nail  hammer  and  one  small  tack 
hammer, 

1 Bean  pot. 

1 Clothes  wringer. 


662 


MISCBLLAKEO  US. 


An  ingenious  housewife  will  manage  to  do  with  less  conveniences,  but 
these  articles,  if  they  can  be  purchased  in  the  commencement  of  house- 
keeping, will  save  time  and  labor,  making  the  preparation  of  food  more 
easy  — and  it  is  always  economy  in  the  end  to  get  the  best  material  in 
all  wares,  as,  for  instance,  the  double  plate  tin  will  last  for  years,  whereas 
the  poor  kind  has  to  be  replaced  in  a short  time  ; the  low-priced  earthen- 
ware is  soon  broken  up,  whereas  the  strong  stone-ware,  costing  but  a trifle 
more,  lasts  almost  a lifetime. 

In  relation  to  the  economy  and  management  of  the  kitchen,  I might 
suggest  that  the  most  essential  thing  is  cleanliness  in  cooking,  and  also 
cleanliness  with  your  person  as  well  as  in  the  keeping  of  the  kitchen. 

The  hands  of  the  cook  should  be  always  thoroughly  cleansed  before 
touching  or  handling  anything  pertaining  to  the  cooking.  Next  there 
should  never  be  anything  wasted  or  thrown  away  that  can  be  turned  to  ac- 
count, either  for  your  own  family  or  some  family  in  poor  circumstances. 
Bread  that  has  become  hard  can  be  used  for  toasting,  or  for  stuffing  and 
pudding.  In  warm  weather  any  gravies  or  soups  that  are  left  from  the 
preceding  day  should  be  boiled  up  and  poured  into  clean  pans.  This  is 
particularly  necessary  where  vegetables  have  been  added  to  the  prepara- 
tion, as  it  then  so  soon  turns  sour.  In  cooler  weather,  every  other  day 
will  be  qften  enough  to  warm  up  these  things. 

In  cooking,  clear  as  you  go ; that  is  to  say,  do  not  allow  a host  of  ba- 
sins, plates,  spoons,  and  other  utensils,  to  accumulate  on  the  dressers  and 
tables  whilst  you  are  engaged  in  preparing  the  dinner.  By  a little  man- 
agement and  forethought,  much  confusion  may  be  saved  in  this  way.  It 
is  as  easy  to  put  a thing  in  its  place  when  it  is  done  with,  as  it  is  to  keep 
continually  moving  it  to  find  room  for  fresh  requisites.  For  instance,  after 
making  a pudding,  the  flour-tub,  paste-board,  and  rolling-pin,  should  be 
put  away,  and  any  basins,  spoons,  etc.,  should  J)e  neatly  packed  up  near 
the  sink,  to  be  washed  when  the  proper  time  arrives.  Neatness, Norder  and 
method  should  be  always  observed.  . 

Never  let  your  stock  of  spices,  salt,  seasonings,  herbs,  etc.,  dwindle 
down  so  low  that  some  day,  in  the  midst  of  preparing  a large  dinner,  you 
find  yourself  minus  a very  important  ingredient,  thereby  causing  much 
confusion  and  annoyance. 

After  you  have  washed  your  saucepans,  fish-kettle,  etc.,  stand  them  be- 
fore the  fire  for  a few  minutes  to  get  thoroughly  dry  inside,  before  putting 
them  away.  They  should  then  be  kept  in  a dry  place,  in  order  that  they 


MISCELLANEO  VS. 


56a 


may  escape  the  deteriorating  influence  of  rust,  and  thereby  be  quickly  de- 
stroyed. Never  leave  saucepans  dirty  from  one  day^s  use  to  be  cleaned  the 
next;  it' is  slovenly  and  untidy. 

Do  not  be  afraid  of  hot  water  in  washing  up  dishes  and  dirty  cooking 
utensils.  As  these  are  essentially  greasy,  luke-warm  water  cannot  possibly 
have  the  effect  of  cleansing  them  effectually.  Do  not  be  chary  also  of 
changing  and  renewing  the  water  occasionally.  You  will  thus  save  your- 
self much  time  and- labor  in  the  long  run. 

Keep  a cake  of  sapolio  always  on  hand  in  the  kitchen — always  conven- 
ient for  rubbing  off  stains  from  earthen-ware,  tin,  glass,  in  fact,  almost 
everything  but  silver ; it  is  a cheap  and  valuable  article,  and  can  be  pur- 
chased at  nearly  every  grocery  in  the  United  States. 


DYEING  OR  COLORING. 

GENERAL  REMARKS. 

Everything  should  be  clean.  The  goods  should  be  scoured  in  soap 
and  the  soap  rinsed  out.  They  are  often  steeped  in  soap  lye  over  night. 
Dip  them  into  water  just  before  putting  them  into  preparations,  to 
prevent  spotting.  Soft  water  should  be  used,  sufficient  to  cover  the  goods 
well;  this  is  always  understood  ivJiere  quaiitity  is  not  mentioned.  When 
goods  are  dyed,  air  them ; then  rinse  well,  and  bang  up  to  dry.  Do  not 
wring  silk  or  merino  dresses  when  scouring  or  dyeing  them.  If  cotton 
goods  are  to  be  dyed  a light  color,  they  should  first  be  bleached. 

SILKS. 

Black: — Make  a weak  lye  as  for  black  or  woolens;  work  goods  in 
bichromate  of  potash  a little  below  boiling  heat,  then  dip  in  the  logwood 
in  the  same  way ; if  colored  in  blue  vitriol  dye,  use  about  the  same 
heat. 

Orange:  — For  one  pound  goods,  annotto  one  pound,  soda  one  pound; 
repeat  as  desired. 

Green-— Very  Handsojne: — For  one  pound  goods,  yellow  oak  bark 
eight  ounces ; boil  one^half  hour ; turn  off  the  liquor  from  bark  and  add 
alum  six  ounces ; let  it  stand  until  cold ; while  making  this,  color  goods  in 


564 


MISCELL  AN EO  US. 


blue  dye-tub  a light  blue,  dry  and  wash,  dip  in  alum  and  bark  dye.  if  it 
does  not  take  well,  warm  the  dye  a little. 

Purple: — For  one  pound  goods.  First  obtain  a light  blue,  by  dipping 
in  home-made  dye-tub;  then  dry;  dip  in  alum  four  ounces,  with  water 
to  cover,  when  little  warm.  If  color  is  not  full  enough  add  chemic. 

Yellow:  — For  one  pound  goods,  alum  three  ounces,  sugar  of  lead 
three-fourths  ounce ; immerse  goods  in  solution  over  night,  take  out, 
drain,  and  make  a new  lye  with  fustic  one  pound ; dip  until  the  required 
color  is  obtained. 

Crimson: — For  one  pound  goods,  alum  three  ounces;  dip  at  hand 
heat  one  hour ; take  out  and  drain  while  making  new  dye  by  boiling  ten 
minutes,  cochineal  three  ounces,  bruised  nutgalls  two  ounces  and  cream  of 
tartar  one-fourth  ounce,  in  one  pail  of  water ; when  little-  cool,  begin  to 
dip,  raising  heat  to  boil;  dip  one  hour;  wash  and  dry. 

Sky  Blue  on  Silk  or  Cotton — Fery  Beautiful:  — Give  goods  as  much 
color  from  a solution  of  blue  vitriol  two  ounces^  to  water  one  gallon,  as  it 
will  take  up  in  dipping  fifteen  minutes ; then  run  it  through  lime  water. 
This  will  make  a beautiful  and  durable  sky  blue. 

Broivn  on  Silk  or  Cotton— Very  Beautiful: — After  obtaining  a blue  color 
as  above,  run  goods  through  a solution  of  prussiate  of  potash  one  once,  to 
watei:  one  gallon. 

Light  Blue:  — V or  cold  water  one  gallon,  dissolve  alum  one-half  table- 
spoonful, in  hot  water  one  teacupful,  and  add  to  it ; then  add  chemic,  one 
teaspoonful  at  a time  to  obtain  the  desired  color — the  more  chemic  the 
darker  the  color. 

WOOLEN  GOODS. 

Chrome  Black— Best  in  Use:  — Vor  five  pounds  of  goods,  blue  vitriol  six 
ounces ; boil  a few  minutes,  then  dip  the  goods  three-fourths  of  an  hour, 
airing  often ; take  out  the  goods,  make  a dye  with  three  pounds  of  log- 
wood, boil  one-half  hour;  dip  three-fourths  of  an  hour,  air  goods,  and 
dip  three-foui'ths  of  an  hour  more.  Wash  in  strong  suds.  This  will  not 
fade  by  exposure  to  sun. 

Wine  Color:-  Vor  five  pounds  of  goods,  camwood  two  pounds;  boil 
fifteen  minutes  and  dip  the  goods  one-half  hour;  boil  again  and  dip 


MlSO^d:  LLAMA  O />  xS'. 


m 


one-half  hour;  then  darken  with  blue  vitrioJ  one  and  one-h'aif  ounces;  if 
not  dark  enough,  add  copperas  one-half  ounce. 

Scarlet  — Very  Fine: — For  one  pound  of  goods,  cream  of  tartar  one-half 
ounce,  cochineal,  well  pulverized,  one-half  ounce,  muriate  of  tin  two  and 
one-half  ounces  ; boil  up  the  dye  and  enter  the  goods ; work  them  briskly 
for  ten  or  fifteen  minutes,  then  boil  one  and  one-half  hours,  stiring  goods 
slowly  while  boiling.  Wash  in  clear  water  and  dry  in  the  shade, 

Pink: — For  three  pounds  of  goods,  alum  three  ounces ; boil  and  dip  the 
goods  one  hour,  then  add  to  the  dye,  cream  of  tartar  four  ounces,  cochineal^ 
well  pulverized,  one  ounce ; boil  well  and  dip  the  goods  while  boiling  until 
the  color  suits. 

Blue — Quick  Process:  — For  two  pounds  of  goods,  alum  five  ounces^ 
cream  of  tartar  three  ounces  ; boil  goods  in  this  one  hour,  then  put  them 
into  warm  water  which  has  more  or  less  extract  of  indigo  in  it,  according 
to  the  depth  of  color  desired,  and  boil  again  until  it  suits,  adding  more  of 
the  blue  if  needed. 

Madder  Bed: — To  each  pound  of  goods,  alum  five  ounces,  red  oi 
cream  of  tartar  one  ounce.  Put  in  the  goods  and  bring  the  kettel  to  a boi- 
for  one-half  hour;  then  air  them  and  boil  one-half  hour  longer;  empty  the 
kettle  and  fill  with  clean  water;  put  in  bran  one  peck;  make  it  milk 
warm,  and  let  it  stand  until  the  bran  rises ; then  skim  off  the  bran  and  put 
in  one-half  pound  madder ; put  in  the  goods  and  heat  slowly  until  it  boils 
and  is  done.  Wash  in  strong  suds. 

Green: — For  each  pound  of  goods,  fustic  one  pound,  with  alum  three 

and  one-half  ounces ; steep  until  strength  is  out,  and  soak  the  goods 

therein  until  a good  yellow  is  obtained;  then  remove  the  chips,  and  add 

extract  of  indigo  or  chemic,  one  tablespoonful  at  a time,  until  color  suits. 

\ 

Snuff  BrowUy  Dark:  — For  five  pounds  of  goods,  camwood  one  pounds 
boil  it  fifteen  minutes  ; then  dip  the  goods  three-fourths  of  an  hour;  take 
them  out  and  add  to  the  dye  two  and  one-half  pounds  fustic;  boil  ten 
minutes,  and  dip  the  goods  three-fourths  of  an  hour;  then  add  blue  vitriol 
one  ounce,  copperas  four  ounces ; dip  again  one-half  hour.  If  not  dark 
enough  add  more  copperas. 

Another  Method  — Any  Shade:  — Boil  the  goods  in  a mordant  of  alum 
two  parts,  copperas  three  parts;  then  rinse  them  through  a bath  of  madder. 
The  tint  depends  upon  the  relative  proportions  of  the  copperas  and  alum; 


566 


MT8CELLANE0  US. 


the  more  copperas,  the  darker  the  dye;  joint  weight  of  both  should  not 
be  more  than  one-eigth  of  weight  of  goods.  Mixtures  of  reds  and  yellows 
with  blues  and  blacks,  or  simple  dyes,  will  make  any  shade. 

Orange: — For  five  pounds  of  goods,  muriate  of  tin  six  tablespoonfuls, 
argol  four  ounces;  boil  and  dip  one  hour  and  add  again  to  the  dye  one  tea- 
cupful of  madder;  dip  again  one-half  hour.  Cochineal,  about  two  ounces, 
in  place  of  madder,  makes  a much  brighter  color. 

Purple: — For  each  pound  of  goods,  two  ounces  of  cudbear;"  rinse  the 
goods  well  in  soap-suds,  then  dissolve  cudbear  in  hot  suds  — not  quite 
boiling,  and  soak  the  goods  until  of  required  color.  The  color  is  brighten- 
ed by  rinsing  in  alum  water. 

Yelloiv — Rich: — Work  five  pounds  of  goods  one-half  hour  in  a boiling 
bath  with  three  ounces  bichromate  of  potassa  and  two  ounces  alum;  lift 
and  expose  till  well  cooled  and  drained;  then  work  one-half  hour  in  another 
bath  with  five  pounds  of  fustic.  Wash  out  and  dry. 

Crimson:— Work  for  one  hour  in  a bath  with  one  pound  cochineal  paste,' 
six  ounces  of  dry  cochineal,  one  pound  of  tartar,  one  pint  of  protochloride 
of  tin.  Wash  out  and  dry. 

Salmon: — For  each  pound  of  goods,  one-fourth  pound  of  annotto,  one 
fourth  pound  of  soap;  rinse  the  goods  well  in  warm  water,  put  them  into 
mixture  and  boil  one-half  hour.  Shade  will  be  according  to  the  amount 
of  annotto. 

Dove  and  Slate  Colors  of  All  Shades:' — Boil  in  an  iron  vessel  a teacup- 
fill  of  black  tea  with  a teaspoonful  of  copperas  and  suflScient-  water.  Di- 
lute till  you  get  the  shade  wanted. 


COTTON  GOODS. 

Black: — For  five  pounds  of  goods,  boil  them  in  a decoction  of  three 
pounds  of  sumach  one-half  hour  and  steep  twelve  hours,  dip  in  lime  water 
one-half  hour;  take  out  and  let  them  drip  one  hour,  run  them  through  the 
lime-water  again  fifteen  minutes.  Make  a new  dye  with  two  and  one-half 
pounds  log-wood  (boiled  one  hour)  and  dip  again  three  hours;  add  bichro- 
mate potash  two  ounces,  to  the  logwood  dye  and  dip  one  hour.  Wash  in 
clear,  cold  water  and  dry  in  the  shade.  Only  process  for  permanent  black. 

Sky  Blue: — For  three  pounds  of  goods,  blue  vitriol  four  ounces;  boil  a 
few  minutes,  then  dip  the  goods  three  hours;  then  pass  them  through  a 


MISCELLAITEO  US, 


567 


strong  lime-water.  A heautiful  brown  can  be  obtained  by  next  putting  the 
goods  through  a solution  of  prussiate  of  potash. 

Green: — Dip  the  goods  in. home-made  blue;  dye  until  blue  enough  is 
obtained  to  make  the  green  as  dark  as  required ; take  out,  dry  and  rinse  a 
little.  Make  a dye  with  fustic  three  pounds,  of  logwood  three  ounces,  to 
each  pound  of  goods,  by  boiling  dye  one  hour ; when  cooled  so  as  to  bear 
the  hand  put  in  the  goods,  move  briskly  a few  minutes,  and  let  lie  one 
hour ; take  out  and  thoroughly  drain  ; dissolve  and  add  to  the  dye  for  each 
pound  of  cotton,  blue  vitriol  one-half  ounce,  and  dip  another  hour.  Wring 
out  and  let  dry  in  the  shade.  By  adding  or  diminishing  the  logwood  and 
fustic  any  shade  may  be  had. 

Yellow:  — For  five  pounds  of  goods,  seven  ounces  of  sugar  of  lead  ; dip 
the  goods  two  hours;  make  a new  dye  with  bichromate  of  potash  four 
ounces ; dip  until  the  color  suits ; wring  out  and  dry.  If  not  yellow  enough, 
repeat. 

Orange: — For  five  pounds  of  goods,  sugar  of  lead  four  ounces;  boil  a 
few  minutes ; when  a little  cool,  put  in  the  goods ; dip  for  two  hours ; 
wring  out ; make  a new  dye  with  bichromate  potash  eight  ounces,  madder 
two  ounces  ; dip  until  it  suits ; if  color  is  too  red,  take  a small  sample  and 
dip  into  lime-water  and  choose  between  them. 

Red: — Muriate  of  tin  two-thirds  of  a teacupful;  add  water  to  cover  the 
goods ; raise  to  boiling  heat ; put  in  the  goods  one  hour,  stir  often ; take 
out,  empty  the  kettle,  put  in  clean  water  with  nic-wood  one  pound  ; steep 
one-half  hour  at  hand  heat ; then  put  in  the  goods  and  increase  the  heat 
one  hour — not  boiling.  Air  the  goods  and  dip  them  one  hour  as  before. 
Wash  without  soap. 


SMALL  POINTS  ON  TABLE  ETIQUETTE. 

Delicacy  of  manner  at  table  stamps  both  man  and  woman,  for  one 
can,  at  a glance,  discern  whether  a person  has ' been  trained  to  eat 
well — i.  e.  to  hold  the  knife  and  fork  properly,  to  eat  without  the 
slightest  sound  of  the  lips,  to  drink  quietly,  to  use  the  napkin  rightly^ 
to  make  no  noise  with  any  of  the  implements  of  the  table,  and  last, 
but  not  least,  to  eat  slowly  and  masticate  the  food  thoroughly.  All 
these  points  should  be  most  carefully  taught  to  children,  and  then 


ms 


MmCELLAKEO  US 


•they  will  always  feel  at  their  ease  at  the  grandest  tables  in  the  land. 
There  is  no  position  where  the  innate  refinement  of  a person  is  more  fully 
exhibited  than  at  the  table,  and  nowhere  that  those  who  have  not  been 
trained  in  table  etiquette  feel  more  keenly  their  deficiences.  The  knife 
should  never  be  used  to  carry  food  to  the  mouth,  but  only  to  cut  it  up  into 
small  mouthfuls;  then  place  it  upon  the  plate  at  one  side,  and  take  the 
fork  in  the  right  hand,  and  eat  all  the  food  with  it.  When  both  have  been 
used  finally,  they  should  be  laid  diagonally  across  the  plate,  with  both 
handles  toward  the  right  hand;  this  is  understood  by  well-trained  waiters 
to  be  the  signal  for  removing  them,  together  with  the  plate. 

Be  careful  to  keep  the  mouth  shut  closely  while  masticating  the  food. 
It  is  the  opening  of  the  lips  which  causes  the  smacking  which  seems  very 
disgusting.  Chew  your  food  well,  but  do  it  silently,  and  be  careful  to  take 
small  mouthfuls.  The  knife  can  be  used  to  cut  the  meat  finely,  as  large 
pieces  of  meat  are  not  healthful,  and  appear  very  indelicate.  At  many 
tables,  two,  three  or  more  knives  and  forks  are  placed  on  the  table,  the 
knives  at  the  right  hand  of  the  plate,  the  forks  at  the  left,  — a knife  and  a 
fork  for  each  course,  so  that  there  need  be  no  replacing  of  them  after  the 
breakfast  and  dinner  is  served.  The  smaller  ones,  which  are  for  game, 
dessert,  or  for  hot  cakes  at  breakfast,  can  be  tucked  under  the  edges  of  the 
plate,  and  the  large  ones,  for  the  meat  and  vegetables,  are  placed  outside 
of  them.  Be  very  careful  not  to  clatter  your  knives  and  forks  upon  your 
plates,  but  use  them  without  noise.  When  passing  the  plate  for  a second 
helping,  lay  them  together  at  one  side  of  the  plate,  with  handles  to  the 
right.  When  you  are  helped  to  anything,  do  not  wait  until  the  rest  of  the 
company  are  provided,  it  is  not  considered  good  breeding.  Soup  is  al- 
ways served  for  the  first  course,  and  it  should  be  eaten  with  dessert  spoons, 
and  taken  from  the  sides,  not  the  tips,  of  them,  without  any  sound  of  the 
lips,  and  not  sucked  into  the  mouth  audibly  from  the  ends  of  the  spoon. 
Bread  should  not  be  broken  into  soup  or  gravy.  Never  ask  to  be  helped 
to  soup  a second  time.  The  hostess  may  ask  you  to  take  a second  plate, 
but  you  will  politely  decline.  Fish  chowder,  which  is  served  in  soup 
plates,  is  said  to  be  an  exception  which  proves  this  rule,  and  when  eating 
of  that  it  is  correct  to  take  a second  plateful,  if  desired. 

Another  generally  neglected  obligation  is  that  of  spreading  butter  on 
one’s  bread  as  it  lies  in  one’s  plate,  or  but  slightly  lifted  at  one  end  of  the 
plate ; it  is  very  frequently  buttered  in  the  am,  bitten  in  goiages,  and  still 
held  In  the  face  and  eyes  of  the  table  with  the  marks  of  the  teeth  on  It, 


MIlSVMLLAir^O  US. 


This  IS  certainly  not  altogether  pleasant,  and  it  is  better  to  cut  it,  a bit  at 
a time,  after  buttering  i f,  and  put  piece  by  piece  in  the  mouth  with  one’s 
finger  and  thumb.  Never  help  yourself  to  butter,  or  any  other  food  with 
your  own  knife  or  fork.  It  is  not  considered  good  taste  to  mix  food  on 
the  same  plate.  Salt  must  be  left  on  the  side  of  the  plate  and  never 
on  the  tablecloth. 

Let  us  mention  a fevv  things  concerning  the  eating  of  which  there  is 
sometimes  doubt.  A cream-cake  and  anything  of  similar  nature  should 
be  eaten  with  knife  and  fork,  never  bitten.  Asparagus — which  should  be 
always  served  on  bread  or  toast  so  as  to  absorb  superfluous  moisture — may 
be  taken  from  the  finger  and  thumb ; if  it  is  fit  to  be  set  before  you,  the 
whole  of  it  may  be  eaten.  Pastry  should  be  broken  and  eaten  with  a fork, 
never  cut  with  a knife.  Eaw  oysters  should  be  eaten  with  a fork,  also 
fish.  Peas  and  beans,  as  we  all  know,  require  the  fork  only ; however, 
food  that  cannot  be  held  with  a fork  should  be  eaten  with  a spoon.  Pota- 
toes,  if  mashed,  should  he  mashed  with  the  fork.  Green  corn  should  be 
eaten  from  the  cob;  but  it  ntust  be  held  with  a single  hand. 

Celery,  cresses,  olives,  radishes,  and  relishes  of  that  kind  are,  of  course, 
to  be  eaten  with  the  fingers ; the  salt  should  be  laid  upon  one’s  plate,  not 
upon  the  cloth.  Fish  is  to  be  eaten  with  the  fork,  without  the  assistance 
of  the  knife  ; a bit  of  bread  in  the  left  hand  sometimes  helps  one  to  master 
a refractory  morseh  Fresh  fruit  should  be  eaten  with  a silver-bladed  knife, 
especially  pears,  apples,  etc. 

Berries,  of  course,  are  to  be  eaten  with  a spoon.  In  England  they  are 
served  with  their  hulls  on,  and  three  or  four  are  considered  an  ample 
quantity.  But  then  in  England  they  are  many  times  the  size  of  ours; 
there  they  take  the  big  berry  by  the  stem,  dip  into  powdered  sugar,  and 
eat  it  as  we  do  the  turnip  radish.  It  is  not  proper  to  drink  with  a spoon 
in  the  cup ; nor  should  one,  by-the-way,  ever  quite  drain  a cup  or  glass. 

Don’t,  when  you  drink,  elevate  your  glass  as  if  you  were  going  to  stand 
it  inverted  on  your  nose.  Bring  the  glass  perpendicularly  to  the  lips,  and 
then  lift  it  to  a slight  angle.  Do  this  easily. 

Drink  sparingly  while  eating.  It  is  far  better  for  the  digestion  not  to 
drink  tea  or  coffee  Until  the  meal  is  finished.  Drink  gently,  and  do  not 
pour  it  down  your  throat  like  water  turned  out  of  a pitcher.  ^ 

When  seating  yourself  at  the  table,  unfold  your  napkin  and  lay  it 
across  your  lap  in  such  a manner  that  it  will  not  slide  off  upon  the  floor  5 
a gentleman  should  place  it  across  bis  right  knee.  Do  not  tuck  it  intc« 


m 


MIBCELLAKEOm. 


your  neck,  like  a child’s  bib.  For  an  old  person,  however,  it  is  well  to  at- 
tach the  napkin  to  a napkin  hook  and  slip  it  into  the  vest  or  dress  button- 
holes, to  protect  their  garments,  or  sew  a broad  tape  at  two  places  on  the 
napkin,  and  pass  it  over  the  head.  When  the  soup  is  eaten,  wipe  the 
mouth  carefully  with  the  napkin,  and  use  it  to  wipe  the  hands  after  meals. 
Finger  bowls  are  not  a general  institution,  and  yet  they  seem  to  be  quite 
as  needful  as  the  napkin,  for  the  fingers  are  also  liable  to  become  a little 
soiled  in  eating.  They  can  be  had  quite  cheaply,  and  should  be  half-filled 
with  water,  and  placed  upon  the  side  table  or  butler’s  tray,  with  the  des- 
sert, bread  and  cheese,  etc.  They  are  passed  to  each  person  half  filled 
with  water,  placed  on  a parti-colored  napkin  with  a dessert  plate  under- 
neath, when  the  dessert  is  placed  upon  the  table.  A leaf  or  two  of  sweet 
verbena,  an  orange  fiower,  or  a small  slice  of  lemon,  is  usually  put  into 
each  bowl  to  rub  upon  the  fingers.  The  slice  of  lemon  is  most  commonly 
used.  The  finger  tips  are  slightly  dipped  into  the  bowl,  the  lemon  juice  is 
squeezed  upon  them,  and  then  they  are  dried  softly  upon  the  napkin.  At 
dinner  parties  and  luncheons  they  are  indispensable. 

Spoons  are  sometimes  used  with  firm  puddings^  but  forks  are  the  better 
style.  A spoon  should  never  be  turned  over  in  the  mouth. 

Ladies  have  frequently  an  affected  way  of  holding  the  knife  half-way 
down  its  length,  as  if  it  were  to  big  for  their  little  hands;  but  this’is  as 
awkward  a way  as  it  is  weak;  the  knife  should  be  grasped  freely  by  the 
handle  only,  the  fore-finger  being  the  only  one  to  touch  the  blade,  and  that 
only  along  Uae  back  of  the  blade  at  its  root,  and  no  further  down. 

At  the  conclusion  of  a course,  where  they  have  been  used,  knife  and 
fork  should  be  laid  side  by  side  across  the  middle  of  the  plate  — never 
crossed ; the  old  custom  of  crossing  them  was  in  obedience  to  an  ancient 
religious  formula.  The  servant  should  offer  everything  at  the  left  of  the 
guest,  tnat  the  guest  may  be  at  liberty  to  use  the  right  hand.  If  one  has 
been  given  a napkin  ring,  it  is  necessary  to  fold  one’s  napkin  and  use  the 
ring;  otherwise  the  napkin  should  be  left  unfolded.  One’s  teeth  are  not 
to  be  picked  at  table;  but  if  it  is  impossible  to  hinder  it,  it  should  be  done 
behind  the  napkin  One  may  pick  a bone  at  the  table,  but,  as  with  corn, 
only  one  hand  is  allowed  to  touch  it;  yet  one  can  usually  get  enough  from 
it  with  knife  and  fork,  which  is  certainly  the  m6re  elegant  way  of  doing; 
and  to  take  her  teeth  to  it  gives  a lady  the  look  of  caring  a little  too  much 
for  the  pleasures  of  the  table;  one  is,  however,  on  no  account  to  suck  one’s 
finger  after  it. 


MISCELLANEO  US. 


<^71 


VVTierever  there  is  any  doubt  as  to  the  best  way  to  do  a thing,  it  is  wise 
to  follow  that  which  is  the  most  rational,  and  that  will  almost  invariably 
be  found  to  be  proper  etiquette.  To  be  at  ease  is  a great  step  towards  en- 
joying youi  own  dinner,  and  making  yourself  agreeable  to  the  companyo 
There  is  a reason  for  everything  in  polite  usage;  thus  the  reason  why  one 
does  not  blow  a thing  to  cool  it,  is  not  only  that  it  is  an  inelegant  and  vul- 
gar action  intrinsically,  but  because  it  maybe  offensive  to  others — can 
not  help  being  so,  indeed;  and  it,  moreover  implies,  haste,  which,  whether 
from  greediness  or  a desire  to  get  away,  is  equally  objectionable.  Every- 
thing else  may  be  as  easily  traced  to  its  origin  in  the  fit  and  becoming. 

If,  to  conclude,  one  seats  one^s  self  properly  at  table  and  takes  reason 
into  account,  one  will  do  tolerably  well  One  must  not  pull  one^s  chair 
too  closely  to  the  table,  for  the  natural  result  of  that  is  the  inability  to  use 
one’s  knife  and  fork  without  inconveniencing  one’s  neighbors ; the  elbows 
are  to  be  held  well  in  and  close  to  one’s  side,  which  cannot  be  done  if  the 
chair  is  too  near  the  board.  One  must  not  lie  or  lean  along  the  table,  nor 
rest  one’s  arms  upon  it.  Nor  is  one  to  touch  any  of  the  dishes ; if  a mem- 
ber of  the  family,  one  can  exercise  all  the  duties  of  hospitality  through 
servants,  and  wherever  there  are  servants,  neither  family  nor  guests  are  to 
pass  or  help  from  any  dish.  Finally,  when  rising  from  your  chair  leave  it 
where  it  stands. 


DINNER  GIVINa 

THE  LAYING  OF  THE  TABLE  AND  THE  TBEATMENT  OF  GTTESTS 

In  giving  ‘‘dinners,”  the  apparently  trifling  details  are  of  great  im= 
portance  when  taken  as  a whole. 

We  gather  around  our  board  agreeable  persons,  and  they  pay  us 
and  our  dinner  the  courtesy  of  dressing  for  the  occasion,  and  this  re- 
union should  be  a time  of  proflt  as  well  as  pleasure.  There  are  certain  es- 
tablished laws  by  which  ‘‘dinner  giving”  is  regulated  in  polite  society; 
and  it  may  not  be  amiss  to  give  a few  observances  in  relation  to  them. 
One  of  the  first  is  that  an  invited  guest  should  arrive  at  the  house  of  his 
host  at  least  a quarter  of  an  hour  before  the  time  appointed  for  dinnero 
In  laying  the  table  for  dinner  all  the  linen  should  be  a spotless  white 
throughout,  and  underneath  the  linen  tablecloth  should  be  spread  one  of 
thick  cotton-flannel  or  baize,  which  gives  the  linen  a heavier  and  finer 


57^ 


MXSCELLAKEO  US 


appearance,  also  deadening  the  sound  of  moving  dishes.  Large  anct  neatly 
folded  napkins  (ironed  without  starch),  with  pieces  of  bread  three  or  four 
inches  long,  placed  between  the  folds,  but  not  to  completely  conceal  it, 
are  laid  on  each  plate.  An  ornamental  centre-piece,  or  a vase  filled  with 
a few  rare  fiowers,  is  put  on  the  centre  of  the  table,  in  place  of  the  large 
table-castor,  which  has  gone  into  disuse,  and  is  rarely  seen  now  on  well- 
appointed  tables.  A few  choice  fiowers  make  a charming  variety  in  the 
appearance  of  even  the  most  simply  laid  table,  and  a pleasing  variety  at 
table  is  quite  as  essential  to  the  enjoyment  of  the  repast  as  is  a good' 
choice  of  dishes,  for  the  eye  in  fact  should  be  gratified  as  much  as  the 
palate. 

All  dishes  should  be  arranged  in  harmony  with  the  decorations  of  the 
flowers,  such  as  covers,  relishes,  confectionery,  and  small  sweets.  Garnish- 
ing of  dishes  has  also  a great  deal  to  do  with  the  appearance  of  a dinner- 
table,  each  dish  garnished  sufficiently  to  be  in  good  taste  without  looking 
absurd. 

Beside  each  plate  should  be  laid  as  many  knives,  forks  and  spoons  as 
will  be  required  for  the  several  courses,  unless  the  hostess  prefers  to  have 
them  brought  on  with  each  change.  A glass  of  water,  and  when  wine  is 
served  glasses  for  it,  and  individual  salt-cellars  may  be  placed  at  every 
plate.  Wafcer-bottles  are  now  much  in  vogue  with  corresponding  tumblers 
to  cover  them ; these,  accompanied  with  dishes  of  broken  ice,  may  be  ar- 
ranged in  suitable  places.  When  butter  is  served  a special  knife  is  used, 
and  that,  with  all  other  required  service,  may  be  left  to  the  judgment  and 
taste  of  the  hostess,  in  the  proper  placing  of  the  various  aids  to  her  guests’ 
comfort. 

The  dessert  plates  should  be  set  ready,  each  with  a doily  and  a finger- 
glass  partly  filled  with  water,  in  wffiich  is  dropped  a slice  of  lemon ; these 
with  extra  knives,  forks  and  spoons,  should  be  ou  the  side-board  ready  to 
be  placed  beside  the  guest  between  the  courses  when  required. 

If  preferred,  the  “dinner”  may  all  be  served  from  the  side-table,  thus 
relieving  the  host  from  the  task  of  carving.  A plate  is  set  before  each 
guest,  and  the  dish  carved  is  presented  by  the  waiter  on  the  left-hand  side 
of  each  guest.  At  the  end  of  each  course  the  plates  give  way  for  those  of 
the  next.  If  not  served  from  the  side-table,  the  dishes  are  brought  in 
ready  carved,  and  placed  before  the  host  and  hostess,  then  served  and 
placed  upon  the  waiter’s  salver,  to  be  laid  by  that  attendant  before 
the  guest 


MI  sc  EL  LAN  EG  VS 


573 


Soup  and  fish  being  the  first  course,  plates  of  soup  are  usually  placed 
on  the  table  before  the  dinner  is  announced ; or  if  the  hostess  wishes  the 
soup  served  at  the  table,  the  soup-tureen,  containing  hot  soup,  and  the 
icarm  soup-plates  are  placed  before  the  seat  of  the  hostess.  Soup  and  fish 
being  disposed  of,  then  come  the  joints  or  roasts,  entries  (made  dishes),' 
poultry,  etc.,  also  relishes. 

After  dishes  have  been  passed  that  are  required  no  more,  such  as  vege 
tables,  hot  sauces,  etc.,  the  dishes  containing  them  may  be  set  upon  the 
side-board,  ready  to  be  taken  away. 

Jellies  and  sauces,  when  not  to  be  eaten  as  a dessert,  should  be  helped 
cn  the  dinner-plate,  not  on  a small  side  dish  as  was  the  former  usage. 

If  a dish  be  on  the  table,  some  parts  of  which  are  preferred  to  others^ 
according  to  the  taste  of  the  individuals,  all  should  have  the  opportunity 
of  choice.  The  host  will  simply  ask  each  one  if  he  has  any  preference  foi 
a particular  part;  if  he  replies  in  the  negative,  you  are  not  to  repeat  the 
question,  nor  insist  that  he  must  have  a preference. 

Do  not  attempt  to  eulogize  your  dishes,  or  apologize  that  you  cannot 
recommend  them — this  is  extreme  bad  taste;  as  also  is  the  vaunting  of 
the  excellence  of  your  wines,  etc.,  etc. 

Do  not  insist  upon  your  guests  partaking  of  particular  dishes.  Do  not 
ask  persons  more  than  once,  and  never  force  a supply  upon  their  plates. 
It  is  ill-bred,  though  common,  to  press  any  one  to  eat;  and,  moreover,  it  is 
a great  annoyance  to  many. 

In  winter,  plates  should  always  be  warmed,  but  not  made  hot.  Two 
kinds  of  animal  food,  or  two  kinds  of  dessert,  should  not  be  eaten  off  of 
one  plate,  and  there  should  never  be  more  than  two  kinds  of  vegetables 
with  one  course.  Asparagus,  green  corn,  cauliflower  and  raw  tomatoes 
comprise  one  course  in  place  of  a salad.  All  meats  should  be  cut  across 
the  grain  in  very  thin  slices.  Fish,  at  dinner,  should  be  Jbaked  or  boiled, 
never  fried  or  broiled.  Baked  ham  may  be  used  in  every  course  after  fish, 
sliced  thin  and  handed  after  the  regular  course  is  disposed  of. 

The  hostess  should  retain  her  plate,  knife  and  fork,  until  her  guests 
have  finished. 

The  crumb-brush  is  not  used  until  the  preparation  for  bringing  in  the 
dessert;  then  all  the  glasses  are  removed,  except  the  flowers,  the  water- 
tumblers,  and  the  glass  of  wine  which  the  guest  wishes  to  retain  with  his 
dessert.  The  dessert  plate  containing  the  finger-bowl,  also  a dessert  knife 
and  fork,  should  then  be  set  before  each  guest,  who  at  once  removes  the 


574 


MISCELLAN^EO  US, 


finger-bowl  and  its  doily,  and  the  knife  and  fork  to  the  table,  leaving  the 
plate  ready  to  be  ased  for  any  dessert  chosen. 

Finely  sifted  sugar  should  always  be  placed  upon  the  table  to  be  used 
with  puddings,  pies,  fruit,  etc.,  and  if  cream  is  required,  let  it  stand  by  the 
dish  it  is  to  be  served  with. 

To  lay  a dessert  for  a small  entertainment  and  a few  guests  outside  of 
the  family,  it  may  consist  simply  of  two  dishes  of  fresh  fruit  in  season,  two 
of  dried  fruits  and  two  each  of  cakes  and  nuts. 

Coffee  and  tea  are  served  lastly,  poured  into  tiny  cups  and  served  clear, 
passed  around  on  a tray  to  each  guest,  then  the  sugar  and  cream  passed 
that  each  person  may  be  allowed  to  season  his  black  coffee  or  cafe  noir  to 
suit  himself. 

A family  dinner,  even  with  a few  friends,  can  be  made  quite  attractive 
and  satisfactory  without  much  display  or  expense;  consisting  first  of 
good  soup,  then  fish  garnished  with  suitable  additions,  followed  by  a roast; 
then  vegetables  and  some  made  dishes,  a salad,  crackers,  cheese  and  olives, 
then  dessert.  This  sensible  meal,  well  cooked  and  neatly  served,  is  pleas- 
ing to  almost  any  one,  and  is  within  the  means  of  any  housekeeper  in 
ordinary  circumstances 


MEASURES  AND  WEIGHTS, 


★ ★ ★ 

IN  ORDINARY  USE  AMONG  HOUSEKEEPERS. 

4 Teaspoonfuls  equal  1 tablespoonful  liquid. 

4 Tablespoonfuls  equal  1 wine-glass,  or  half  a gill. 

2 Wine-glasses  equal  one  gill  or  half  a cup. 

2 Gills  equal  1 coffeecupful,  or  16  tablespoonfuls. 

2 Coffeecupfuls  equal  1 pint. 

2 Pints  equal  1 quart. 

4 Quarts  equal  1 gallon. 

2 Tablespoonfuls  equal  1 ounce,  liquid. 

1 Tablespoonful  of  salt  equals  1 ounce. 

16  Ounces  equal  1 pound,  or  a pint  of  liquid. 

4 Coffeecupfuls  of  sifted  flour  equal  1 pound. 

1 Quart  of  unsifted  flour  equals  1 pound. 

8 or  10  ordinary  sized  eggs  equal  1 pound. 

1 Pint  of  sugar  equals  1 pound.  (White  granulated.) 

2 Coffeecupfuls  of  powdered  sugar  equal  1 pound. 

1 Coffeecupful  of  cold  butter,  pressed  down,  is  one-half  pound. 

1 Tablespoonful  of  soft  butter,  well  rounded,  equals  1 ounce. 

An  ordinary  tumblerful  equals  1 coffeecupful,  or  half  a pint. 

About  25  drops  of  any  thin  liquid  will  fill  a common  sized  tea- 
spoon. 

1 Pint  of  finely  chopped  meat,  packed  solidly,  equals  1 pound. 

A set  of  tin  measures  (with  small  spouts  or  lips),  from  a gallon 
down  to  half  a gill,  will  be  found  very  convenient  in  every  kitohen, 

though  common  pitchers,  bowls,  glasses,  etc.,  may  be  substituted. 

37 


INDEX. 

★ ★ ai- 


PAGE 

iUlTlCLBS  REQUIRED  FOR  THE 

KITCHEN... ...o. ...... ........  560 

SBVERAGES 437 

Ale,  Mulled,  or  Egg  Flip 446 

Beer,  Ginger 444 

Hop 444 

Spruce 444 

Buttermilk  as  a Drink. 440 

Cherry  Bounce.  443 

Chocolate  440 

Cocoa 440 

Coffee 437 

Filtered  or  Drip .................  438 

Healing  Properties  of. 437 

Iced ; 438 

Substitute  for  Cream  in. 439 

Vienna 438 

Cordial,  Blackberry 443 

Noyeau  446 

Cream  Soda  Without  Fountain, .....  445 

Egg  Flip,  or  Mulled  Ale 446 

Egg  Nogg 446 

General  Remarks 437 

Inexpensive  Drink 450 

Junket  Delicious, 445 

Koumiss 448 

Lemonade  447 

For  a Summer  Draught 446 

Lemon  Syrup 446 

Mead  Sassafras 445 

Pineappleade 449 

Punch,  Hot,  To  Make 447 

Milk 447 

Milk,  Fine 447 

RomaiL  Na  i 444 

Roman.  No.  2. 444 

Raspberrv  Shrub. 445 

Beimita  Powder 449 

Syrup,  Lemon 446 

Strawberry  and  Raspberry 448 

Tea,  Iced 439 

To  Make 439 

The  Healing  Properties  of  Tea  or 

Coffee 437 

Vinegar  Home-made  Table 449 

Pineapple. 448 

Raspberry.  Na  I..... 448 

Raspberry  Na  a 449 

Very  Strong  Table 449 

Water,  Strawberry.  447 

Wine.  Blackberry.  No.  i 441 

Blackberry.  Na  a. 44* 

Black  Comuit 443 


BEVERAGES — Continue^.  page 

Wine — Continued, 

Currant  No.  i 441 

Currant  Na  2,  441 

Grape 442 

Honey  or  Methelin 442 

Orange^  Florida. 442 

Raisin. 443 

Whey, 446 

BREAD  226 

Bread,  Browm,  Boston 232 

Brown.  Boston  Unfermented 232 

Brown.  Rhode  Island 232 

Brown,  Steamed. 233 

Brown,  Virginia. 232 

Compressed  Yeast. 229 

Com 235 

Corn  and  Rye 233 

Cora,  Boston 235 

Corn,  Virginia. 235 

French  234 

German 234 

Graham  23s 

Graham,  Unfermented ’ . 232 

Milk  Yeast 231 

Rye,... 233 

Rye  and  Corn, 233 

Self-raising 230 

Twist 234 

Wheat. 228 

Cake,  Corn,  New  England 234 

Corn,  Spider. 236 

Indian  Loaf 235 

Johnnie. . . 236 

Potato  Raised. 237 

General  Directions 226 

Southern  Corn  Meal  Pone,  or  Com 

Dodgers 236 

Yeast,  Dried*  or  Yeast  Cakes 230 

Home-made 229 

Unrivaled  229 

Biscuits.  Rolls,  Muffins,  Etc 237 

Biscuit  Baking  Powder 239 

Beaten 241 

Egg 240 

Graham  (With  Yeast) 240 

Grafton  Milk 242 

Light  Na  i 239 

Light  Na  2 240 

Potato 241 

Raised 239 

Soda 238 

Sour  Milk. 239 

Vinegar  242 


INDEX, 


■tin 


BREAD — Continued.  page 

Bread  Crumbs,  Prepared 259 

Bread,  Warm  for  Breakfast 238 

Buns,  London  Hot  Cross 242 

Cake,  Newport  Breakfast 258 

Cakes,  Buckwheat 252 

Buckwheat  (Raised) 252 

Buckwheat  (Without  Yeast) 252 

Drop  ( Rye) 248 

Drop  (Wheat) 248 

Flannel  (With  Yeast) 249 

Tea,  Berry 248 

Griddle,  (Very  Good) 250 

Griddle,  Bread .' 251 

Griddle,  Corn  Meal 250 

Griddle,  Corn  Meal  (With  Yeast)  250 

(Griddle,  Feather 249 

Griddle,  French 252 

Griddle,  Graham 250 

Griddle,  Green  Corn 251 

Griddle,  Huckleberry 251 

Griddle,  Potato 251 

Griddle,  Rice 251 

. Griddle,  Sour  Milk 249 

Griddle,  Swedish 252 

Griddle,  Wheat 249 

Cannelons,  or  Fried  Puffs 255 

Cracked  Wheat 262 

Crackers 259 

French 259 

Cracknels, 244 

Croquettes,  Hominy 261 

Rice 260 

Crumpets,  English 258 

Plain 259 

Fritters,  Apple 254 

Cream 253 

Corn  Meal 253 

Currant 253 

German 255 

Golden  Ball 254 

Green  Corn 258 

Hominy 255 

Parsnip 255 

Peach 254 

Pineapple 254 

Wheat 253 

Gems,  Graham  No.  i 246 

Graham,  No,  2 246 

Graham,  Plain 246 

General  Suggestions 237 

Hominy 260  262 

Hulled  Corn  or  Samp 261 

Muffins,  Corn  Meal  (Without  Eggs)  245 

Egg  (Fine) 245 

Hominy 246 

Plain 245 

Raised,  No.  i 244 

Raised,  No.  2 244 

Tennessee 245 

Without  Eggs 245 

Mush,  Corn  Meal,  or  Hasty  Pudding  250 

Fried 260 

Graham 26b 

Oat  Flakes 262 

Oat  Meal 260 

Steamed 262 


BREAD  — Coniimied  page 

Popovers 249 

Prepared  Bread  Crumbs 259 

Puff  Balls 258 

Puffs,  Breakfast 258 

Rolls,  Dinner,  Fried 257 

French 241 

Parker  House 240 

Parker  House  (Unfermented) ....  240 

Stale  (To  Renew) 238 

Rice,  Boiled 261 

Rusks 243 

With  Yeast 243 

Unfermented 243 

Sally  Lunn 242 

Unfermented 242 

Samp,  or  Hulled  Corn 261 

Scones,  Scotch 243 

Short  Cake,  Cream 256 

Huckleberry trc7 

Lemon 257 

Orange 257 

Strawberry 256 

Waffles.  ......: 247 

Continental  Hotel 247 

Cream 247 

Newport 247 

Rice,  No.  I 247 

Rice,  No.  2 248 

Rice,  German 248 

Toast 263 

American 263 

Apple 267 

Cheese,  No.  i 264 

No.  2 264 

Chicken  Hash  with  Rice 267 

Codfish  on  (Cuban  St3’'le) 266 

Cream  263 

Eggs  on 265 

Baked  on 265 

Halibut  on 267 

Ham 265 

Hashed  beef  on 266 

Milk 263 

Minced  Fowls  on 266 

Mushrooms  on 264 

Nun’s 263 

Oyster 264 

Reed  Birds  on 265 

Tomato 265 

Veal  Hash  on 266 

BUTTER  AND  CHEESE 208' 

Butter.  A Brine  to  Preserve 209 

Putting  up  to  Keep 209 

To  Make  , 208 

To  Make  Quickly 209 

Cheese,  Cottage 210 

Cream  (New  Jersey) 210 

Cream  Toast.  212 

Fondu , 21 1 

Scalloped 211 

Souffle 21 1 

Straws,  Caj’enne 212 

Curds  and  Cream 209 

Pastiy  Ramakips 21 1 

Rarebit,  Welsh. . .^ 212 


578 


INDEX. 


BUTTER  AND  CHEESE— page 


Slip 210 

Welsh  Rarebit 212 

CAKE,  ETC 268 

Suggestions  in  Regard  to  Cake  Mak- 
ing  268 

Frosting  or  Icing 270 

Almond 271 

Boiled 272 

Chocolate 271 

Gelatine 273 

Golden 273 

Without  Eggs 272 

Icing,  Chocolate  Plain 271 

Sugar 271 

Tutti  Frutti 271 

Fillings  for  Layer  Cakes 273 

No.  I.  Cream  Filling 273 

No.  2.  Cream  Filling 273 

No.  3.  Ice  Cream  Filling 273 

No.  4.  Apple  Filling 274 

No.  5.  Apple  Filling 274 

No.  6.  Cream  Frosting 274 

No.  7.  Peach  Cream  Filling 274 

No.  8.  Chocolate  Cream  Filling.  . 274 
No.  9.  Chocolate  Cream  Filling.  . 274 

No.  10.  Banana  Filling 274 

No.  II.  Lemon  Jelly  Filling 275 

No.  12.  Orange  Cake  Filling 275 

No.  13.  Fig  Filling 275 

No.  14.  Fruit  Filling 275 

Cake  Almond 288 

Angel 287 

Bread  or  Raised 275 

Bride 279 

Chocolate  No.  i 283 

Chocolate  No.  2 283 

Chocolate  No.  3 283 

Chocolate,  French 282 

Citron 280 

Cocoanut 283 

Cocoanut  and  Almond 284 

Coffee 284 

Cream 285 

Cream  (Cheap) 290 

Cream,  Whipped 288 

Custard  or  Cream 289 

Delicate 281 

Election 285 

Feather 284 

Fruit  (Superior) 276 

Fruit,  by  Measure  (Excellent) . . . 276 

Fruit,  Dried  Apple 285 

Fruit,  Layer 288 

Fruit,  Molasses 277 

Fruit,  White 277 

Gingerbread,  Hard 291 

Gingerbread,  Plain 291 

Ginger,  Soft 290 

Gold 281 

Gold  and  Silver  291 

Golden  Spice 287 

Golden  Cream 285 

Gold  or  Lemon 281 

Hickory  Nut  or  Walnut 290 

Huckleberry 292 


CAKE,  ETC. — Continued.  page 

Jelly  Layer 289 

Jelly,  Rochester 288 

Jelly,  Rolled 289 

Layer,  To  Cut 289 

Lemon 280 

Lemon  or  Gold 281 

Loaf  (Superior) 282 

Loaf  (Washington) 287 

Marble 282 

Pound,  Citron 280 

Pound,  Cocoanut 280 

Pound,  English 279 

Pound,  Plain 279 

Queen’s 286 

Ribbon 287 

Silver  or  Delicate 281 

Snow  (Delicious) 281 

Sponge 277 

Sponge,  Almond 277 

Sponge,  Lemon 278 

Sponge  ( Old  Fashion) 278 

Sponge,  Plain 279 

Sponge,  White 277 

Sweet  Strawberry 292 

White  Mountain,  No.  i 286 

White  Mountain,  No.  2 286 

Without  Eggs 285 

Cakes,  Corn  Starch 295 

Cream,  Boston 291 

Cup 295 

Cup,  Molasses 293 

Fancy 294 

Fried,  or  Doughnuts 300 

Fried,  or  Crullers 300 

J elly  Brunswick 297 

Molasses  Cup 293 

Nut,  Fried 302 

Peach 294 

Plum,  Little 297 

Variegated 295 

Cookies 299 

Cocoanut 300 

Crisp  (Very  Nice) 299 

Favorite 299 

Fruit 299 

Ginger 293 

Lemon 300 

Crullers,  or  Fried  Cakes 300 

t or  Wonders.. 301 

Doughnuts,  Bakers’  Raised 301 

German 302 

or  Fried  Cakes 300 

Puff  Ball 302 

Raised 301 

Drops,  Sponge 296 

Dominoes 294 

Eclairs,  Chocolate 292 

Ginger  Biscuit,  White 291 

(Cookies 293 

Snaps 293 

Snaps,  Bakers’ 293 

Gingerbread,  Hard 291 

Plain 291 

Jumbles 297 

Almond 298 

Cocoanut ^ . . 298 


INDEX. 


579 


CAKE,  Continued.  page 

Jumbles  — Continued, 

Fruit 299 

Philadelphia 298 

Wine 298 

Lady  Fingers,  or  Savory  Biscuit  . . . 296 

Neapolitaines 297 

Sandwiches,  Pastry 296 

Savory  Biscuit 296 

Trifles 302 

Wafers 294 

CANNED  FRUITS  AND  VEGETA- 
BLES  417 

Boiled  Cider,  Canned 421 

Canned  Corn 419 

Fruit  Juices 419 

Grapes 418 

Mince  Meat 421 

Peaches 417 

Peas 420 

Pineapple 419 

Pluihs 420 

Pumpkin 421 

Quinces 418 

Strawberries 418 

Tomatoes 419 

Peach  Butter 421 

General  Remarks  417 

Peaches  Dried  with  Sugar 422 

To  Can  Corn 419 

Peas 420 

Pineapple 419 

CARVING 7 

Beef,  Hind-Quarter 8 

Fore-Quarter 8 

Sirloin  of • 14 

Duck,  Roast 24 

« Fowls,  Roast 23 

Goose,  Roast 23 

Ham,  Roast i 20 

Lamb,  Fore-Quarter 19 

Mackerel it 

Mutton II 

Leg  of 18 

Partridges 24 

Pheasant 25 

Pigeons  . 25 

Pork 12 

Salmon,  Boiled 26 

’ Turkey,  Roast' 22 

Veal,  Breast  of 15 

Fore-Quarter 10 

Fillet  of 16 

Hind-Quarter 10 

Neck  of. 17 

Venison  13 

Haunch  of 21 

COLORING  FOR  FRUIT,  CONFEC- 
TIONERY, ETC 423 

Caramel,  or  Burnt  Sugar 424 

Coloring,  Green 423 

Red,  Deep 423 

Red  or  Pink 423 

Yellow 423 


COLORING  FOR  FRUIT.  CONFEC- 


TIONERY, ETC. — Continued.  page 

Sugar  Grains 424 

Colored 424 

To  Clarify  Jelly 424 

CONFECTIONERY 425 

Candy,  Butter  Scotch 431 

Chocolate  Caramels 429 

Chocolate  Creams 427 

Chocolate  Cream  Drops 435 

Cocoanut 431 

Cocoanut  Caramels 434 

Cocoanut  Creams 436 

Cocoanut  Creams 428 

Currant  Drops 430 

Everton  Taffy 431 

Fig 433 

French  Cream 426 

French  Vanilla  Cream 43.5 

Fruit  Creams 427 

Fruit  and  Nut  Creams 436 

Grilled  Almonds 429 

Hoarhound 432 

Lemon  Drops 430 

Maple  Sugar  Creams 429 

Molasses 433 

Molasses  and  Nr^t 430 

Nut,  Sugar 430 

Nut,  Molasses 430 

Nut  Creams 429 

Orange  Drops 436 

Peppermint  Drops 430 

Pop  Corn.  No.  i 432 

Pop  Com.  No.  2 432 

Raspberry  Creams 428 

Roley  Poley 433 

Stick 429 

Variegated  Creams 428 

Walnut  Creams 427 

Candied  Oranges 433 

Candies  Without  Cooking 435 

Conserves,  Peach 434 

Strawberry 434 

Dried  Preserves. . i 435 

General  Remarks 425 

Jujube  Paste 432 

Maple  Walnuts 431 

Peach  Leather . . j 434 

Pop  Corn  Balls 432 

CUSTARDS,  CREAMS  AND  DES- 
SERTS   ' 326 

Almonds,  Salted  or  Roasted 347 

Apples,  Stewed.  No.  i 35c 

Stewed.  No.  2 350 

Blanc  Mange.  No.  i 340 

No.  2 340 

Chocolate 340 

Corn  Starch 341 

Fmit 341 

Tapioca 340 

Cake,  Peach 347 

Charlotte,  Burnt  Almond 345 

Country  Plum 345 

Orange 341 

Orange 


580 


INDEX, 


CUSTARDS,  CREAMS  AND  DES- 
SERTS — Continued.  page 

Charlotte  — Continued. 

Strawberry 341 

Tipsy 344  ' 

Russe  ,• 342 

Russe,  Fine i 342 

Russe  (Another) 342 

Russe,  Economical 344 

Russe  or  Naples  Biscuit 343  ~ 

Russe,  Plain.  No.  i... 343 

Russe,  Plain.  No.  2 343 

Russe  with  Pineapple . 345 

Cheese  Custard,  Recipe  for 356 

Chestnuts,  Roast 347 

Cream,  Banana . ^34 

Bavarian 331 

Bavarian  Strawberry 331 

Chocolate.  No.  i 332 

Chocolate  or  Custard.  No.  2....  332 

For  Fruit 336 

Golden 332 

Italian 335 

Lemon.  No.  i 332 

Lemon.  No.  2 333 

Lemon.  No.  3 333 

Mock,  or  Boiled  Custard 328 

Orange 333 

Peach.  No.  i 334 

Peach.  No.  2 334 

Pie 346 

Snow 335 

Solid 333 

Spanish 331 

Tapioca  Custard 334 

Velvet,  with  Strawberries 345 

Whipped.  No.  i 330 

Whipped.  No.  2 331 

Croutons,  After  Dinner 347 

Crystallized  Fruit 349 

Custard,  Almond.  No.  i 329 

Almond.  No.  2 329 

Apple 329 

Baked 327 

Boiled 328 

Boiled  or  Mock  Cream 328 

Caramel,  Soft 327 

Cocoanut,  Baked 330 

Cup 327 

French 328 

German 328 

Snowball '.  330 

Tapioca  Cream 334 

Dessert  Puffs 346 

Float,  Apple 336 

Orange 348 

Floating  Island 339 

Islands 339 

Fritters,  Jelly 350 

Fruit,  Crystallized 349 

Short  Cake 347 

General  Remarks 326 

Gooseberry  Fool 351 

Honey,  Lemon 339 

Jelly,  Cider 354 

Kisses 352 

Lemon.  No.  i 353 


CUSTARDS,  CREAMS  AND  DES- 


SERTS — Continued.  page 

J elly  — Continued. 

Lemon.  No.  2 354 

Orange 354 

Strawberry 355- 

Variegated 351; 

Wine 35; 

Kisses,  Jelly 352 

or  Meringues 352 

Meringue,  Corn  Starch 34G 

Peach  I . . . 335 

Meringues  or  Kisses 352 

Macaroons,  Almond 353 

Chocolate 353 

Cocoanut 353 

Mock  Ice. 335 

Naples  Biscuit,  or  Charlotte  Russe. . 343 

Omelet,  Sweet.  No.  i 348 

No.  2 *348 

Peaches  and  Cream 350 

Pears,  Baked • 351 

Stewed 351 

Puffs,  Dessert 346 

Quinces,  Baked 351 

Salad  of  Mixed  Fruits 349 

Orange  Cocoanut 349 

Short  Cakes,  Fruit 347 

Snow  Pyramid 350 

Apple 337 

Quince 337 

Sponge,  Lemon. 337 

Strawberry.. 336 

Syllabub 336 

Toast,  Lemon 348 

Trifle,  Apple 338 

Fruit 338 

Gooseberry 338 

Grape 338 

, Lemon 338 

Orange 337 

Peach 338 

Washington  Pie 346 

DINNER  GIVING 571 

DINNERS  AND  RECEPTIONS  AT 

WHITE  HOUSE 485 

DRESSINGS  AND  SAUCES 149 

DUMPLINGS  AND  PUDDINGS ■%62 

DYEING  AND  COLORING 563 

Cotton  Goods 566 

General  Remarks 563 

Silks 563 

Woolen  Goods 564 

EGGS  AND  OMELETS 213 

Eggs  and  Bacon  Mixed 217 

aux  Fines  Herbes 216 

Boiled 214 

Boiled,  Soft 214 

Cold,  for  Picnic 217 

Fried 215 

in  Cases 216 

Minced 216 


INDEX. 


581 


EGGS  AND  Continued.  page 

Eggs  and  Bacon  Mixed — Continued. 
Mixed  Generally,  Savory  or  Sweet  217 

Poached,  k la  Creme •. . . 216 

Poached  or  Dropped 215 

Scalloped  214 

Scrambled 215 

Shirred 215 

To  Preserve 213 

Omelets  217 

Omelet,  Asparagus 219 

Baked 222 

Bread.  No.  i 221 

Bread.  No.  2 222 

Cheese 219 

Chicken 220 

Fish 221 

Ham 220 

Jelly 221 

. Meat  or  Fish 218 

Mushroom 220 

of  Herbs 219 

Onion 221 

Oyster  221 

Plain 218 

Rice  220 

Rum  222 

Souffle o ..  o ...... . 222 

Tomato.  No.  i 220 

Tomato.  No,  2 220 

Vegetable...,. 219 

FACTS  WORTH  KNOWING 539 


PISH... 

Fish,  To  Fry 

and  Oyster  Pie  

General  Remarks 

Bass,  Boiled 

Blue  Fish^  Boiled 

Baked 

Chowder  (Rhode  Island) 

Clam  Chowder  

Fritters 

Clams,  Roast,  in  Shell 

Scalloped 

' Stewed ; . 

Codfish 

k la  Mode 

Baked 

Balls  

Boiled  (Fresh) 

Boiled  (Salt) 

Boiled,  and  Oyster  Sauce  . 
Steak,  New  England  Style 

Stewed  (Salt) 

Crab  Croquettes 

Pie 

Crabs,  Baked 

Deviled 

Scalloped 

Soft  Shell 

Fried 

Eels,  Fried ' 

Fritters 

Frogs,  Fried 

Stewed 


48 

49 


54 

54 

54 

61 
76 
75 

75 

76 

75 

62 
62 

64 

62 

62 

63 

63 

64 

62 
68 
69 
68 
68 
60 
69 
49 
54 

63 

76 

77 


PISH  — Continued. 

Halibut,  Baked 

Boiled 

Broiled 

Fried.  No.  i 

Fried.  No.  2 

Steamed 

Fish  in  White  Sauce 

Lobsters  Boiled 

Lobster  k la  Newburg 

Croquettes 

Deviled 

Patties 

Scalloped 

Mackerel,  Baked  (Salt) 

Boiled  (Fresh) 

Boiled  (Salt) 

Broiled  (Spanish) 

Fried  (Salt)... 

Mayonnaise 

Oyster  Fritters 

Patties 

Pie  (Boston) 

Pies,  Small.. 

Pot  Pie 

Oysters  

Broiled 

Fried 

Fried  in  Batter 

Fried  (Boston) 

Fricasseed 

Mock '. 

Pan.  Na  i 

Pan.  No.  2 

Plain  Stew 

Roast  (Fulton  Market) i . . 

Roast  in  Shell  No.  1 

Roast  No.  2 ^... 

Scalloped 

Soup 

Steamed. 

Steamed  in  Shell 

Stew  ,(Hry) 

Stew^  in  Cream 

Pan 

Pickerel,  Baked 

Pie 

Potted 

Potted  (Fresh) 

Salmon  and  Caper  Sauce 

Boiled 

Broiled 

Broiled  (Salt) 

Croquettes '. . . . 

Fricassee 

Fried  (Fresh) 

Patties 

Pickled 

Smoked 

Scalloped 

Scallops 

Shad,  Baked 

Broiled 

Roe,  To  Cook 

She^shead,  with  Drawn  Butter 

Smelts,  Baked 

Fried 


PAGE 

56 

55 

57 

56 
5fe 
56 

60 

66 

68 

67 

67 

67 

67 

59 


59 

61 
7a 
7a 

74 

75 

73 

69 

71 

69 

70 

70 

74 
74 

71 
73 

70 
73 

7* 

71 

73 

70 

71 
71 
70 
70 
50 

50 
53 

60 
59 

51 

5* 

51 

51 

64 

52 

51 

53 

52 

52 

62 

76 

53 

53 

54 

35 

58 

57 


INDEX. 


FISH  — Continued.  jpage 

Steamed  53 

Sturgeon  Fresh  Steak  Marinade 6o 

Terrapin,  Stewed 65 

Stew 64 

Stew,  with  Cream 65 

Trout,  Brook,  Fried 57 

Salmon,  Baked 58 

Turtle  or  Terrapin  Stew. 64 

White,  Baked 55 

Bordeaux  Sauce 57 

Boiled. 57 

FRENCH  WORDS  IN  COOKING. 559 

GAME  AND  POULTRY 78 

HEALTH  SUGGESTIONS. 498 

Bleeding  at  the  Nose 508 

Bums  and  Scalds 505 

Camphorated  OiL 511 

Colds  and  Hoarseness 502 

Compound  Cathartic  Elixir 512 

Cough  S3rrup 503 

Croup. 504 

Diarrhoea. 506 

Diphtheria. 502 

Eye  Washes 509 

Fainting. 510 

For  Constipation. 507 

Severe  Sprains. 511 

Toothache. 504 

Gravel 506 

Grandmother’s  Cough  Syrup 512 

Eye  Wash, 513 

Family  Spring  Bitters. . . 512 

Universal  Liniment,  512 

Growing  Pains  Cured. 501 

Hints  in  Regard  to  Health  .........  514 

Hoarseness  and  Colds 502 

How  Colds  are  Caught 498 

To  Keep  Well. 502 

Use  Hot  Water 501 

Hunters’  Pills. 513 

Leanness  503 

Liniment  for  Chilblains 511 

Medicinal  Food 516 

Molasses  Posset. 503 

Recipe  for  Felons 507 

Regulation  in  Diet 500 

Relief  from  Asthma 507 

Remedy  for  Lockjaw. 508 

Sore  Throat  506 

Sun  Stroke 510 

Swaim’s  Vermifuge 510 

«The  Sun’s  » Cholera  Mixture 511 

To  Cure  the  Sting  of  Bee  or  Wasp. . 504 

Cure  Earache 504 

Toothache,  For 504 

To  Stop  the  Flow  of  Blood 505 

Take  Cinders  from  the  Eye 509 

Remove  Warts 510 

Vermifuge,  Swaim’s 510 

Water  500 

Whooping  Cough 506 

HOUSEKEEPERS’ TIME  TABLE 517 


ICE-CREAMS  AND  ICES 

Cream,  Fruit 

Frozen  Fruits 

Peaches  

Ice,  Almond 

Currant 

Lemon 

Orange  Water. 

Ice-Cream 

Chocolate.  No.  i. 
Chocolate.  No.  2. 

Cocoanut. 

Custard.. 

Frait 

Pure... 

Strawberry 

Tutti  Frutti. ...... 

Without  a Freezer. 
Sherbet,  Pineapple. . . 
Raspberry 


S»AOB 

. 357 

* 359 
. 360 
. 360 
. 361 
. 361 
. 360 
. 361 

• 357 
. 358 
. 358 
. 358 
. 358 
. 357 
. 357 
. 358 
. 359 
. 359 
. 360 
. 360 


JELLIES  AND  PRESERVES 


403 


MEATS 103 

Beef  d la  Mode 108 

Brisket  of.  Stewed 115 

Cold  Roast,  Warmed.  No.  i.' . . . 117 

Cold  Roast,  Warmed.  No.  2 117 

Croquettes.  No.  i 116 

Croquettes.  No.  2 116 

Corned  or  Salted  (Red) in 

Corned,  To  Boil 113 

Dried in 

Dried,  with  Cream 116 

Flank  of,  to  Collar iii 

Frizzled 113 

Hash.  No.  1 1 18 

Hash.  No.  2 1 18 

Heart,  Stewed 119 

Heart,  To  Roast 119 

Kidney,  Stewed 119 

Liver,  Fried 114 

Pot  Roast  (Old  Style) 108 

Pressed 114 

Roast 105 

Pie,  Roast 112 

Pie,  Roast,  with  Potato  Crust. ...  112 

Spiced,  Excellent.. 108 

Spiced,  Relish 114 

Beefsteak.  No.  i 106 

No.  2..,. 107 

and  Onions 107 

and  Oysters 107 

Flank 113 

Hamburger 118 

Pie..... 113 

Rolls no 

Smothered no 

Stewed  with  Oysters no 

To  Fry 107 

Beefstew,  French 115 

Beef,  Tenderloin  of 109 

To  Clarify  Drippings  of. 121 

Tongue,  Boiled 119 

Tongue,  Spiced n9 

To  Pot. 115 


INDEX, 


583 


MEATS — Continued.  page 

Brain  Cutlets 127 

Calfs  Head,  Baked  127 

Head,  Boiled 128 

Head  Cheese 127 

Liver  and  Bacon 12^ 

Meat  and  Potato  Croquettes 116 

Cold,  and  Potatoes,  Baked 117 

Thawing  Frozen,  Etc 105 

To  Keep  from  Flies 105 

Sweetbreads 129 

Baked 130 

Croquettes  of 129 

Fricasseed 130 

Fried 130 

Tripe,  FricavSseed 120 

Lyonnaise  121 

To  Boil 120 

To  Fry 120 

Veal,  Braised 126 

Cheese 123 

Chops,  Fried  (Plain) 123 

Collops ; 123 

Croquettes 124 

Cutlets,  Broiled  (Fine) 124 

Cutlets,  Fried  122 

Fillet  of.  Roast..., 121 

Fillet  of.  Boiled 122 

for  Lunch 126 

Loaf  ....  126 

Loin  of.  Roast. 121 

Olives 123 

Patties 126 

Pie 125 

Pot  Pie 124 

Pudding 122 

Stew 125 

Yorkshire  Pudding,  for  Veal 106 

Lamb  andMjtton 130 

Lamb,  Croquettes  of  Odds  and  Ends 

of 137 

Fore-Quarter  of.  To  Broil 136 

Pressed 137 

Quarter  of,  Roasted 136 

Stew 137 

Sweetbreads  and  Tomato  Sauce  136 

Mutton,  Boned  Leg  of.  Roasted 131 

Chops  and  Potatoes,  Baked 134 

Broiled  133 

Fried.  No  i 133 

Fried.  No.  2 . 133 

Cutlets  (Baked) 133 

Hashed 132 

Irish  Stew 135 


Leg  of,  a la  Venison. . . . 

Leg  of.  Boiled 

Leg  of , Braised... 

Leg  of.  Steamed 

Pudding 

Roast 

Scalloped,  and  Tomatoes 

Scrambled 

Muttonettes 

Pork 

Bacon  and  Eggs,  Cold 

To  Cure  English 

Cheese,  Head 


132 

131 

131 

132 

135 

130 

135 

135 

134 


138 

144 

148 


147 


MEATS — Continued.  page 

Ham  and  Eggs,  Fried 143 

Boiled 145 

Broiled 145 

Potted 146 

To  Bake  a (Corned) 144 

Hams  and  Bacon,  To  Cure 147 

and  Fish,  To  Smoke  at  Home.  . . 148 

Head  Cheese 147 

Lard,  To  Try  Out 148 

Pig,  Roast 138 

Pig’s  Feet,  Pickeled 144 

Pork  and  Beans,  Baked 142 

and  Beans  (Boston  Style) 142 

Chops  and  Fried  Apples 141 

Chops,  Fried 14 1 

Cutlets 141 

Fresh,  Pot  Pie 140 

Leg  of.  Boiled 139 

Leg  of.  Roast 139 

Loin  of.  Roast 139 

Pie 141 

Pot  Pie 142 

Salt,  Fried 143 

Salt,  Grilled  . 143 

Spare  Rib  of,  Roasted 140 

Tenderloins 140 

Roast  Pig 138 

Sausage  Bologna  ( Cooked) 146 

Sausages,  Country  Pork 146 

To  Fry 147 

Scrappel 144 

MEASURES  AND  WEIGHTS 575 


MENUS  FOR  .BREAKFAST,  LUNCH- 
EON AND  DINNER 

January 

February 

March 

April 

May 

June 

July 

August 

September 

October 

November 

December 


456 

456 

458 

460 

462 

464 

466 

468 


470 

472 

474 


MENUS,  SPECIAL. 


481 


MISCELLANEOUS  RECEIPTS..:....  518 


Ammonia,  Uses  of 518 

Cement,  Cracks  in  Floors 534 

for  Acids . . 534 

for  China  and  Glass 531 

Cider,  To  Keep 535 

Cleaning  Jewelry,  For 526 

Oil  Cloth,  for 522 

Sinks,  For 531 

Crape,  To  Renew  Old.  . , 525 

Family  Glue 533 

Feathers,  To  Wash ....  ; 524 

Flannels,  To  Wash 521 

Fluid,  Washing 536 

Furniture  Cream 533 


§84 


£W1)EX. 


MISCELLANEOUS  RECIPES— 


teed.  PAGE 

How  to  Freshen  up  Furs  . 525 

Garments,  To  Wash  Colored  527 

Gloves,  To  Clean  Kide  „ 525 

Glue 533 

Family 533 

Hard  Soap  (Washing)  536 

Incombustible  Dresses . . o . . . « « . » . . o 525 
Insects  and  V rmin . . 519 

Indelible  Ink,  To  Remove. 534 


Lace,  To  Clean  Black.  No,  I ... . 522 

To  Clean  Black.  No.  2 . o o . o , . = « 522 
To  Wash  White.  No.  I . . . . o „ o » . 523 
To  Wash  White  Thread.  No^  2„  523 


Leather,  A Polish  for  535 

Machine  Grease,  To  Take  Out , . . . . 521 


Marble,  To  Remove  Stains  fromo’oo . 526 

Moths  in  Carpets = .000  . 520 

Mucilage,  Postage^  Stamp. . , . . . „ . o » 533 
Novel  Dress  Mending.  ,..,..0000...  525 


Stains  in  Silk  and  Other  Fab- 


X XwS>  wOO,>a  ••  • • 

Old  Style  Family  Soft  Soap. .......  , 537 

Paper  Hangers’  Paste  527 

Paste  for  Scrap  Books,  Etc 534 
Polish  for  Ladies’  Kid  Shoes.=  . c , . . „ 534 
for  Leather-c . .......  ,.b  ....... . 535 

Shirts,  to  Starch,  and  Iron  . . « , 521 

Silks  or  Ribbons,  to  Qean . 523 

To  Clean  Black  Dress. ......  „^c., . 524 

Silver  Plate,  To  Clean .......  526 

Starch  Polish 526 

Soap  for  Washing  Without  Rub- 
bing  537 

Hard  (Washing) o . ; . . . » • 536 

Old  Style  Family 537 

Soft,  To  Make  Without  Cooking  537 

Stoves,  Management  of o , . . 531 

The  Marking  System 528 

To  Bleach  Cotton  Cloth , o . . 535 

To  Cement  Cracks  in  Floors c 534 

To  Clean  Black  Lace 522 

To  Clean  Black  Dress  Silks 524 

To  Clean  Kid  Gloves 525 

To  Clean  Silks  and  Ribbons 523 

To  Clean  Silver  Plate 526 

To  Destroy  Insects  and  Vermin 519 

To  Keep  Cider 535 

To  Make  a Paste  to  Fasten  Labels. . 532 

To  Raise  the  Pile  on  Velvets 525 

To  Remove  Indelible  Ink 534 

To  Remove  Ink  from  Carpets 532 

To  Remove  Stains  and  Spots 528 

To  Remove  Stains  from  Marble 526 

To  Renew  Old  Crape 525 

To  Soften  Water. 536 

To  Starch,  Fold  and  Iron  Shirts. . . . 521 

To  Take  Out  Machine  Grease 521 

To  Take  Rust  Out  of  Steel. 533 

To  Whiten  Walls. 527 

Uses  of  Ammonia 518 

Velvet,  to  Raise  the  Pile  on. 525 

Walls,  to  Whiten 527 

Washing  Fluid. 536 


MODES  OP  FRYING. . o . . . . . .. 

OMELETS  AND  EGGa 


® » o . 47 

o.c,  *13 


PASTRY,  PIES  AND  TARTS. .........  303 

Crust,  Potato 307 

Chess  Cakes 325 

General  Remarks  . . 303 

How  to  Make  a Pie,  304 

Icing  Pastry.  ^ ,0. . 304 

Maids  of  Honor, , . . .0  = . . . 0 . o c c c e « 324 
Meat  for  Mince  Pies  (Cooked)  , c o ««,  c 319 
Mince  Meat,  Mock,  Without  Meal.^^  321 
Patties  or  Shells  for  Tarts  , c > « c <> » o 308 

Pie,  Apple,  Green c o . . . c c c o « c 309 

Apple  and  Peach  Meiingueo . . , c 310 

Apple  Custard.  No.  i 309 

Apple  Custard.  No,  309 

Apple  Custard,  No.  3 ....  o ....  o 309 

Apple  Custard.  No.  4. 309 

Apple,  Irish  . „ o . . . c . o . . e . c . . . . » . 310 

Apple,  Mock 310 

Apncot  Meringue  - 315 

Berry.  Ripe., 317 

Blackberry...,,..,, .c.c.c  * 3*5 

Cocoanut.  No.  I.  ^ . 310 

Cocoanut  No,  3, . , . o . , . . « , 3*0 


'Wi.aw  X y , *#€••••  .•ooooOr.OeOo**o* 

Cranberry,... 318 

Cranberry  Tart. o . o . 3*8 

Cream. 313 

Cream.  Bostom  . . 313 

Cream,  Mock, 314 

Cream,  Whipped . o ^ 313 

Currant.  No.  l.. . . co, . . ^ . T. . . $14 

Currant,  Ripe.  No.  2, . c , . , . . . . 0 314 

Custard , . . . o . . . 313 

Custard,  Bakers’o . 313 

Custard,  Chocolate.  No.  31 1 

Custard,  Chocolate-.,  No.  2 . . . .,  311 

Custard,  Fruit, 314 

Dried  Fruit oo...cco  3*7 

Fruit,  German.  324 

Gooseberry, .c.....  318 

Grape.,. o ...  c .. , 310 

Huckleberry 315 

Jelly  and  Preserved  Fruit.. . . . o ^ . 317 

Lemon.  No.  i (Superior) 31 1 

Lemon.  No.  2 31 1 

Lemon.  No.  3 312 

Lemon.  No.  4 312 

Lemon. Raisin. 3*0 

Mince.  No.  i 320 

Mince.  No.  2 320 

Molasses.  3*b 

Orange ...oo....  3*2 

Peach 317 

Pineapple ,....„  316 

Plum  or  Damson 317 

Pumpkin.  No.  i..,.., 318 

Pumpkin.  No.  2..„ 319 

Pumpkin,  Without  Eggs 319 

Rhu^rb  ...» 316 

Rhubarb  (Cook^) 316 

Ripe  Beriy.  317 

Squash. 919 


INDEX. 


585 


£*ASTRY,  PIES  AND  TARTS  — 

tmiied.  PAG^ 

Pie  — Continued, 

Sweet  Potato 319 

Tomato,  Green. 315 

Pie  Crust,  Plain 307 

To  Make  Flaky 307 

Rule  for  Undercrust 306 

Puff  Paste,  Fine 305 

for  Pies 305 

of  Suet 307 

Soyer’s  Recipe  for 306 

Pumpkin  or  Squash  for  Pies,  Stewed  3x8 

Baked 3x8 

Tartlets.  No.  i 308 

No.  2. c . . . . : . 308 

Lemon.  No.  i... .............. . 321 

Lemon.  No.  2 322 

Meringue  Custard. 322 

Orange 322 

Plum  Custard. 32j{ 

Tarts 308 

Apple.,.. 324 

Berry. 322 

Chocolate  323 

Cocoanut 323 

Cream 325 

Gooseberry,  Green 323 

Jam,  Open 325 

Strawberry  Cream 323 

Turnover,  Fruit,  Suitable  for  Picnics  321 


POULTRY  AND  GAME.,. 

Chicken,  Boiled 

Breaded.. 

Broiled 

Broiled  on  Toast 

Croquettes.  No.  i 

Croquettes.  No.  2 

Croquettes,  To  Fry. 

Curry. 

Dressed  as  Terrapin 

Fricassee 

Fried 

Fried  k la  Italienne 

Lunch  for  Traveling. 

Macaroni  and 

Patties 

Pickled, 

Pie 

Pot  Pie.  No.  I 

Pot  Pie.  No.  2 

Potted 

Pressed 

Pudding 

Rissoles  of 

Roast 

Roley  Poley, 

Scalloped 

Steamed 

Stewed  (Whole  Spring).,. . , 

Stewed  with  Biscuit 

Turnovers 

Dressing  or  Stuffing  for  Fowls 

Oyster 

Duck,  Braised 

Canvas  Back 


78 

83 
88 

85 
89 

86 
87 

87 

89 

91 

84 
86 
86 

88 

92 

85 
84 

86 

90 


87 

93 

84 

83 

91 

88 

83 

84 

91 

91 

80 

80 

93 

94 


POULTRY  AND  G AWE— Continued. 

Duck  Pie 

Roast  (Tame) 

Roast  (Wild) 

Stewed 

Warmed  Up 

Wild 

Game  Pie 

Salmi  of 

Goose,  Roast 

Grouse,  To  Roast,  Etc 

Hare,  Roast 

Partridges,  To  Roast,  Etc 

Pigeon  Pie 

Pigeons,  Broiled,  or  Squabs 

Roast 

Stewed.. 

Quail,  To  Roast 

To  Roast,  Etc 

Rabbit,  Broiled 

Fricassee 

Fried 

Pie 

Roast. 

Reed  Birds 

Salmi  of  Game 

Snipe 

^^Snow  Birds  

Squab  Pot  Pie 

Squirrels 

Ti^key.  Boned 

Boiled 

Hashed. 

Roast. 

Scallop 

Warmed  Over 

Venison,  Baked  Saddle  of 

Steak,  Broiled 

Steak,  Fried 

Hashed  

Pie  or  Pastry 

Roast  Haunch  of  

Woodcock,  Roasted 


PAGB 


93 
91 

94 

93 

94 

94 

97 
99 
82 

96 

98 

9ft 

95 
95 
95 

95 

96 
96 

99 
98 

98 

99 
98 
96 


99 

,9^ 

97 

96 

97 
82 

8t 

81 

79 

81 

82 


loo 

loo 


102 

101 

lot 


100 

96 


PRESERVES,  JELLIES,  ETC 403 

A New  Way  of  Keeping  Fruit 4x6 

Brandied  Peaches  or  Pears 415 

General  Remarks 403 

Jam,  Gooseberry'. 415 

Raspberry 415 

Strawberry... 415 

Tellies,  Fruit 410 

Jelly,  Apple 412 

Crab  Apple 413 

Currant 411 

Currant  (New  Method) 411 

Grape 413 

Orange,  Florida 413 

Peach 413 

Quince 412 

Raspberry 412 

Macedoines 41ft 

Marmalade,  Lemon 414 

Orange 414 

Orange  Syrup 4x4 

Pineapple  Preserves 407 

Preserved  Apples  (Whole) 406 


686 


INDEX. 


PRESERVES,  JELLIES,  Y>TO.—  Con^ 
tinued.  page 

Preserved  Cherries 404 

Cranberries 404 

Egg  Plums 405 

Peaches 405 

Pears 407 

Ihimpkins 409 

Quinces 406 

Strawberries 405 

Tomatoes  (Green) 406 

preserving  Fruit  (New  Mode) 409 

(New  Method  of) 410 

Raisins  (A  French  Marmalade) 414 

To  Preserve  and  Dry  Green  Gages. . 408 
Berries  Whole  (Excellent). ......  405 

Fruit  Without  Sugar 410 

Water  Melon  and  Citron  Rind  . . . 408 

PUDDINGS  AND  DUMPLINGS. .......  362 

A Royal  Dessert. 395 

Batter,  Common 367 

Berry  Rolls,  Baked 393 

Cobler,  Peach 393 

Currants,  To  Clean 364 

Dumplings,  Apple 364 

Apple  (Boiled) 365 

Lemon  366 

Oxford 366 

Preserve 366 

Rice,  Boiled  (Custard  Sauce). . . . 365 

Suet.  No.  1 365 

Suet.  No.  2 366 

General  Remarks 362 

Geneva  Wafers 394 

Huckleberries  with  Crackers  and 

Cream 396 

Pudding,  Almond. 367 

Almond.  No.  i 370 

Almond.  No.  2 370 

Apple  and  Brown  Bread 369 

Apple,  Baked 367 

Apple,  Boiled. 367 

Apple  Custard 372 

Apple  Puff 369 

Apple  Roley  Poley 390 

Apple  Sago 381 

Apple  Tapioca 369 

Banana 392 

Batter,  Baked 371 

Batter,  Boiled 371 

Berry,  Cold 368 

Bird’s  Nest 368 

Blackberry  and  Whortleberry.  . . . 389 

Bread  and  Butter.  No.  i 368 

Bread  and  Butter.  No.  2 368 

Bread,  Baked  Plain 369 

Bread,  Boiled 370 

Bread  (Superior) 370 

Cabinet 378 

Cherry  377 

Cherry,  Boiled  or  Steamed 376 

Chocolate.  No.  i 382 

Chocolate.  No.  2 382 

Chocolate.  No.  3 382 

Chocolate.  No.  4 382 


Christmas  Plum,  by  Measure 377 


PUDDINGS  AND  DUMPLINGS  ^Con- 


tin-ued.  pagb^^ 

Pudding  — Continued, 

Cocoanut.  No.  i (French) 376 

Cocoanut.  No.  2 376 

Cocoanut.  No.  3 376 

Cold  Fruit 373 

Com  Meal 384 

Corn  Meal,  Apple 384 

Corn  Meal,  Baked  Without  Eggs.  374 

Com  Meal,  Baked  with  Eggs 374 

Corn  Meal,  Boiled 375 

Corn  Meal,  Boiled  Without  Eggs.  375 

Corn  Meal,  Fruit 384 

Com  Meal  Puffs 375 

Com  Starch 373 

Cottage 375 

Cracker 374 

Cranberry,  Baked 379 

Cream 372 

Cream  Meringue 372 

Cuban 373 

Currant,  Boiled 389 

Custard 372 

Custard.  No.  i 371 

Custard.  No.  2 371 

Custard  Apple. 372 

Delmonico 385 


English  Plum  (The  Genuine) ....  377 

Fig  384 

Fmit 385 

Fmit 389 

Fruit,  Cold 373 

Fmit,  Puff 391 

Fruit,  Rice 387 

Graham 391 

Green  Corn 393 

Hominy 393 

Huckleberry,  Baked 389 

Indian,  Delicate 375 

Jelly 395 

Lemon ....  380 


Lemon,  Baked  (Queen  of  Pud- 
dings)   

Lemon,  Boiled 

Lemon,  Cold 


380 

380 

380 


Minute.  No.  i 394 

Minute.  No.  2 394 

Nantucket 386 


Orange.  No.  i 379 

Orange.  No.  2 379 

Orange  Roley  Poley 390 

Peach,  Dried 392 

Peach,  Pear  and  Apple.  383 

Pie  Plant  or  Rhubarb 384 

Pineapple 390 

Plum,  English  (The  Genuine)  . . . 377 

Plum,  Baked 378 

Plum,  Without  Eggs 378 

Prune' 388 


Quick 395 

Raspberry 383 

Ready 395 

Rhubarb  or  Pie  Plant 384 

Rice,  Boiled.  No.  i 388 

Rice,  Boiled.  No.  2 388 

Rice,  Fmit 38*> 


INDEX. 


587 


PUDDrNGS  AND  DUMPLINGS  — 

tinued.  page 

Pudding — Continued. 

Rice  (Fine)  387 

Rice  (Plain) 386 

Rice,  Lemon  3^7 

Rice,  Meringue 387 

Rice,  Snow  Balls 388 

Rice,  Without  Eggs 387 

Roley  Poley  (Apple) 390 

Roley  Poley  (Orange) 390 

Sago,  Apple 381 

Sago,  Plain.... 382 

Sago,  Royal 381 

Saucer 386 

Snow 385 

Sponge  Cake.  No.  i 391 

Sponge  Cake.  No.  2 391 

Strawber^  Tapioca 383 

Suet,  Plain  392 

Suet,  Plum  392 

Sunderland 394 

Sweet  Potato  390 

Tapioca 383 

Tapioca,  Apple  369 

Toast 386 

Transparent 389 

Whortleberry  and  Blackberry  , . . 389 

Puffets,  Apple,  Boiled  366 

Royal  Dessert,  A 395 

To  Chop  Suet 364 

Stone  Raisins  364 

SANDWICHES. ........................  224 

Cheese 225 

Chicken 224 

Egg 225 

Ham 224 

Plain 224 

Mushroom 225 

Sardine 224 

Water  Cyess 225 

SAUCES  AND  DRESSINGS  FOR 

MEATS 149 

Butter,  Drawn 149 

To  Brown 157 

Cocoanut  Prepared  (For  Pies,  Pud- 
dings, Etc. )..... 157 

Curry  Powder. 156 

Sauce 156 

Flour,  To  Brown. 157 

Herbs  for  Winter 158 

Meats  and  Their  Accompaniments  . . 159 

Mustard,  French 157 

To  Make 157 

Omelet,  Apple 155 

Pepper,  Kitchen 157 

Sauce,  Apple 154 

Apple,  Cider. 155 

Apple,  Old-fashioned 155 

Bechamel 153 

Bread 151 

Brown 154 

Brown,  Sharjx 152 

Caper I5t 

Celery isi 


SAUCES  AND  DRESSINGS  FOR 


MEATS  — Continued.  page 

Sauce — Continued. 

Chili 152 

Cranberry 155 

Curry 156 

Egg  or  White* 149 

Fish.  No.  1 151 

Fish.  No.  2 151 

for  Boiled  Cod 150 

for  Salmon  and  Other  Fish 150 

Hollandaise 153 

Jelly,  Currant. 154 

Lobster 150 

Maitre  d’Hotel 153 

Mint 152 

Mushroom 154 

Onion.0 152 

Oyster. 150 

Tartare 149 

Tomato 152 

Wine,  for  Game 153 

Spices 158 

Vegetables  Appropriate  to  Different 

Dishes 160 

for  Breakfast 160 

Vinegar,  Cucumber 156 

Flavored.. 156 

Warm  Dishes  for  Breakfast. 160 

Salads 161 

Celery,  Undressed 167 

Cucumbers,  to  Dress  Raw 167 

Dressing,  Cream  Salad.  No.  i 162 

Cream  Salad.  No.  2 162 

for  Cold  Slaw  (Cabbage  Salad)  162 

Mayonnaise 161 

Salad,  French 162 

Endive. 166 

Horse-radish 168 

Lettuce 168 

Peppergrass  and  Cress 168 

Radishes 167 

Salad,  Bean 167 

Cabbage  or  Cold  Slaw 162 

Celery 166 

Chicken  163 

Crab 165 

Dutch 164 

Fish 164 

Ham 165 

Lettuce ’. 166 

Lobster.  No.  i 163 

Lobster.  No.  2 164 

Oyster. 164 

Potato,  Cold 167 

Potato,  Hot 166 

Summer,  Mixei 163 

Tomato 166 

Slaw,  Cold. 165 

Cold,  Dressing  for i6j> 

Cold,  Plain 165 

Hot........ 165 

Catsups.., 168 

Catsup,  Apple. 170 

Cucumber 170 

Currant 170 

Gooseberry. I7« 


588 


IJSTDEX. 


SAUCES  AND  DRESSINGS  FOR 


MEATS  — Continued,  page 

Catsup,  Mushroom 169 

Oyster 169 

Tomato.  No.  i 168 

Tomato.  No.  2 168 

Tomato,  Green 169 

Walnut 169 

Vinegar,  Celery 171 

Spiced 171 

Chocolate.  (See  Beverages) 


Coffee.  (See  Beverages) 

Pickles 171 

General  Remarks 171 

Green  Pepper  Mangoes 175 

Piocalili 177 

Pickle,  An  Ornamental 178 

East  India." 178 

Pear 180 

Sweet,  for  Fruit 180 

Watermelon 179 

Pickled  Butternuts  and  Walnuts 179 

Cabbage  (Purple). 174 

Cabbage  (White) 174 

Cauliflower. 174 

Cherries.. 181 

Eggs 177 

Green  Peppers 174 

Mangoes 176 

Mushrooms 173 

Onions 176 

Oysters 177 

Pickles,  Blue  Berry 179 

Chow  Chow  (Superior  English 

Recipe) 175 

Cucumber 172 

Cucumber,  for  Winter  Use 172 

Cucumber,  Ripe 176 

Cucumber,  Sliced 172 

Cucumber,  Sweet,  Ripe 177 

East  India 178 

Green  Tomato  (Sour) 173 

Green  Tomato  (Sweet) 173 

Mixed 178 

Spiced  Currants 180 

Grapes 181 

Plums  180 


SAUCES  FOR  PUDDINGS 

Brandy,  Cold 

Liquid 

or  Wine.  No.  i 

or  Wine.  No.  2 

Caramel 

Cream,  Cold 

Warm 

Custard 

Fruit 

Grandmother's 

Hard,  Plain,  Cold 

Jelly 

Lemon  


(Cold) 

Brandy  for  Cakes  and  Pud- 
dings  

Cream  (Hot) 


397 

397 

398 
397 

397 

399 
399 

399 

400 

401 

398 

400 

401 

398 

399 

401 

398 


SAUCES  FOR  PUDDINGS— page 


Milk 

or  Cream 

Old  Style 

Orange  Cream  (Hot) 

(Cold) 

Plain,  A Good 

Plum  Pudding,  Superior 

Rose  Brandy  for  Cakes  and  Pud- 
dings   

Sugar 

Sweet  Common 

Syrup  for  Fruit 

Wine,  Rich 


400 

400 

400 

398 

399 
399 

397 

401 

398 
401 
401 
397 


SEASONABLE  FOODS,  VARIETIES 


OF 451 

SICK,  COOKING  FOR  THE 488 

Acid  Drinks 496 

Apples,  Baked 492 

A Remedy  for  Boils 497 

Arrowroot  Blanc  Mange 490 

Milk  Porridge 490 

Wine  Jelly 491 

Baked  Apples  492 

Beefsteak  and  Mutton  Chops 488 

Beef  Tea 489 

Blackberry  Cordial 496 

Blanc  Mange,  Arrowroot 490 

Irish  Moss 493 

Boiled  Rice 492 

Boils,  Remedy  for 497 

Bread  Panada 494 

Broth,  Veal  or  Mutton 489 

Clam 494 

Chicken ' 489 

Chicken  Jelly 492 

Broth 489 

Clam  Broth 494 

Codfish,  Milk  or  Cream 494 

Com  Meal  Gruel 489 

Cracker  Panada 494 

Cup  Pudding 492 

Pudding,  Tapioca 492 

Custard 494 

Cure  for  Ringworms 497 

Draughts  for  the  Feet 496 

Egg  Gruel 490 

Toast : 493 

Flax  Seed  Tea 491 

Seed  Lemonade 491 

For  Children  Teething 495 

General  Remarks 488 

Gruel,  Corn  Meal 489 

Egg 490 

Oat  Meal 489 

Hominy 492 

Irish  Moss  Blanc  Mange 493 

Jelly  Arrowroot  Wine 491 

Chicken 492 

Mulled 493 

Sago 491 

Tapioca 490 

Linseed  Tea 495 

Milk  Porridge 490 

or  Cream  Codfish 494 


INDEX. 


589 


SICK,  COOKING  FOR  l^W^^Continued.  page 


Milk  Toast,  Plain 495 

Mulled  Jelly 493 

Mutton  Chops  and  Beefsteak 488 

or  Veal  Broth  . . . 489 

Oat  Meal  Gruel 489 

Oyster  Toast 493 

Panada,  Bread 494 

Cracker 494 

Porridge  Milk  490 

Arrowroot,  Milk 490 


Poultices ' 

Powders  for  Children 

Pudding,  Cup  

Cup,  Tapioca 

Rice.  Boiled 

Ringworms,  Cure  for 

Sago  Jelly 

Soft  Toast 

Slippery  Elm  Tea 

Elm  Bark  Tea. 

Tamarind  Water 

Tapioca  Jelly 

Tea,  Beef  

Flax  Seed 

Linseed 

Slippery  Elm 

Slippery  Elm  Bark 

Toast,  Water,  or  Crust  Coffee 
Milk,  Plain 

Egg ■ 

Oyster : 

Soft  

Veal  or  Mutton  Broth 


496 

495 

492 

492 

492 

497 
491 

493 
495 
491 

.491 

490 
489 

491 
495 
495 
491 

495 

495 

493 

493 

493 

489 


SMALL  POINTS  ON  TABLE  ETI- 


QUETTE...  567 

SOUPS 27 

Asparagus,  Cream  of  35 

Bean  (Dried) 36 

Beef 31 

Calf ’s  Head  or  Mock  Turtle 39 

Chicken  Cream 33 

Consomm6 33 

Corn 35 

Game 32 

Gumbo  or  Okra 40 

Herbs  and  Vegetables  Used  in 29 

Julienne. 33 

Macaroni., 40 

Mullagatawney 38 

Mutton  Broth  (Scotch) 32 

Okra  or  Gumbo 40 

Ox  Tail 34 

Pea  (Green) 35 

Split 35 

Pepper  Pot  (Philadelphia) 37 

Plain,  Economical 34 

Spinach,  Cream  of 33 

Squirrel 37 

Stock 30 

White 31 

To  Clarify 31 

Tapioca  Cream 40 

Tomato.  No.  i 37 

No.  2 38 

No.  3 38 


SOU  PS  — Continued.  page 

Turkey 40 

Turtle,  Mock 39 

Green 39 

from  Beans 36 

Veal  (Excellent) 31 

Soups  Without  Meats 41 

Celery 42 

Clam,  Plain  and  French 46 

Croutons  for 44 

Dumpling,  Egg  for 43 

Suet  for 4S 

Egg  Balls  for 43 

Fish 44 

Force  Meat  Balls  for 43 

(Soyer’s  Recipe) 44 

Lobster  or  Bisque 45 

Noodles  for 42 

Onion 41 

Oyster  Soup.  No.  i 45 

No.  2 45 

Pea 42 

Potato  (Irish) 42 

Stock,  Fish 44 

Vegetable,  Spring. 42 

Winter 41 

Vermicelli 41 

White  (Swiss) 41 


TABLE  ETIQUETTE,  SMALL  POINTS 


ON 567 

TOILET  RECIPES,  ITEMS,  ETC 549 

Antidotes  for  Poisons 557 

Bad  Breath 554 

Bandoline.. 552 

Barbers’  Shampoo  Mixture 554 

Bay  Rum 549 

Burnett’s  Celebrated  Powder  for  the 

Face 552 

Camphor  Ice 555 

Cold  Cream 550 

Cologne  Water  (Superior) 549 

Complexion  Wash 552 

Cream  of  Lilies 549 

of  Roses 550 

Cure  for  Pimples 553 

Dye  for  White  or  Light  Eyebrows. . 551 

For  Dandruff 550 

Hair  Invigorator 550 

Wash 551 

How  to  Keep  Brushes  Clean 555 

Jockey  Club  Bouquet  Cologne 549 

Lavender  Water 549 

Lipsalve ^ 550 

Macassar  Oil  for  the  Hair 550 

Odoriferous  or  Sweet  Scenting  Bags  555 

Ox-marrow  Pomade 551 

Pearl  Smelling  Salts 553 

Tooth  Powder 554 

Phalon’s  Instantaneous  Hair  Dye ...  550 

Pimples.  Cure  for 553 

Razor -strop  Paste 555 

Removing  Tartar  from  the  Teeth. . . 554 

Rose-water 549 

Shaving  Compound 554 

Toilet  or  Face  Powder. 552 

Items...., 555 


m 


INDEX. 


"I'OILET  RECIPES,  ITEMS,  ETC.— 


Continued.  page 

Toilet  Soap 556 

To  Increase  the  Hair  in  the  Brows  . . 551 

Remove  Freckles . 552 

Remove  Moth  Patches. 553 

’VTJGETABLES 182 

Asparagus 200 

with  Eggs ' 201 

Beans,  Lima  and  Kidney , 199 

String 198 

Beets,  Baked 200 

Boiled 200 

Stewed 200 

Cabbage,  Boiled 191 

French  Way  of  Cooking; 192 

Fried 192 

Ladies’ 192 

Sourcrout 192 

Steamed. 191 

with  Cream ^ 191 

Carrots,  Mashed 203 

Stewed 203 

Cauliflower igo 

Fried 191 

Celery 199 

Com,  Boiled,  Green 196 

Fried 197 

Pudding ...197 

Roasted  (Green) 198 

Stewed 197 

Succotash • 198 

Cucumbers,  k la  Creme 196 

Fried 196 

Cymblings,  or  Squashes 201 

Egg  Plant,  Fried 198 

Stuffed ’. 198 

Endive,  Stewed 204 

General  Remarks 182 

Greens 203 

Mushrooms,  Baked- 204 

Canned 205 

for  Winter  Use 205 

Stewed 205 

Okra 200 

Onions,  Baked 189 

Boiled , 189 

Fried 190 

Scalloped 190 

' Stewed 189 

Oyster  Plant  or  Salsify  Fried 199 

Stewed 199 

Parsnips,  Boiled 193 

Creamed 194 

Fried 193 

Fritters 194 

Stewed 193 

Peas,  Green. 201 


VEGETABLES  — Continued.  paob 

Peas,  Green,  Stewed 201 

Potato  Croquettes.  No.  i 187 

Croquettes.  No.  2 187 

Fillets 187 

Puffs 184 

Snow 185 

Potatoes,  k la  Creme 184 

a la  Delmonico 187 

Baked 188 

Browned 183 

Browned  — With  Roast.  No.  i..  188 
Browned  — With  Roast.  No.  2.  . 188 

Crisp. 186 

Favorite,  Warmed 186 

, Fried,  with  Eggs 188 

Hasty  Cooked. 185 

Lyonnaise 186 

Masned  183 

Masned,  Warmed  Over 183 

New,  and  Cream 184 

New,  To  Boil. 182 

Raw,  Fried 184 

Saratoga  Chips '.  184 

Scalloped  (Kentucky  Style) 185 

Steamed 185 

Sweet 189 

Sweet,  Baked 189 

Pumpkin,  Stewed 204 

Rice,  To  Boil 193 

Salsify,  Fried 199 

or  Oyster  Plant,  Stewed 199 

Sourcrout 192 

Spinach 202 

Squashes  or  Cymblings 201 

Squash,  Winter,  Baked 202 

Winter,  Boiled 202 

String  Beans : 198 

Succotash 198 

Tomatoes,  Baked  (Plain) 195 

Broiled  and  Fried. 196 

Fried  and  Broiled 196 

Scalloped .; 195 

Scrambled 196 

Stewed 194 

Stuffed,  Baked 195 

To  Peel 194 

Raw,  To  Prepare 195 

Truffles 206 

(Italian  Style  of  Dressing). 206 

Au  Naturel .*....  206 

Turnips 204 

Vegetable  Hash 202 

Macaroni 

Macaroni,  k la  Cr^me 207 

k la  Italienne 206 

and  Cheese 206 

and  Tomato  Sauce 207 

Timbale  of. 2ah 


